Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Chinese-American

Introduction

This Honey Sesame Chicken recipe brings together crispy fried chicken pieces and a sweet, sticky, tangy sauce that clings to every bite. Topped with toasted sesame seeds and served over rice, it’s the kind of comfort food that feels like your favorite takeout — only better and homemade.
It’s one of those dishes that always hits the spot, whether I’m making it for a weeknight dinner or meal prepping for the week!

Why I Love This Honey Sesame Chicken Recipe

This recipe blends crispy texture and sweet heat with ease and flexibility. Here’s why it’s a must-make:

• Crunchy yet saucy: That crispy chicken coated in a thick, sticky sauce — perfection
• Family favorite: Everyone from picky eaters to spice lovers enjoys this
• Way better than takeout: Fresher ingredients and less greasy
• Meal prep friendly: Stores and reheats well
• Pairs easily: Goes with rice, noodles, or even lettuce wraps for a low-carb version

Key Ingredients

Boneless Chicken Thighs (1½ lbs): Juicy and flavorful, holds up better than breast in frying
Cornstarch (¾ cup): For the ultimate crispy crust without heaviness
All-Purpose Flour (¼ cup): Balances the texture for the dredge
Eggs (2, beaten): Helps bind the flour and cornstarch to the chicken
Oil (for frying): Vegetable or canola oil, ideal for high-heat frying
Garlic (3 cloves, minced): Fragrant base for the sauce
Ginger (1 tsp, grated): Adds warmth and zing
Soy Sauce (⅓ cup, low sodium): Salty, umami base for the sauce
Honey (⅓ cup): Brings the signature sweetness
Rice Vinegar (2 tbsp): Cuts through the sweetness for balance
Sesame Oil (1 tsp): Toasty aroma that completes the sauce
Toasted Sesame Seeds (1 tbsp): For garnish and crunch
Green Onions (2, chopped): Adds color and freshness

How to Make This Honey Sesame Chicken Recipe

Step 1: Prepare the Chicken
Cut chicken into 1-inch pieces. Pat dry with paper towels. In a shallow bowl, mix cornstarch, flour, and a pinch of salt. In another bowl, beat eggs.

Step 2: Bread the Chicken
Dip each chicken piece into the egg, then coat in the flour-cornstarch mixture. Place breaded chicken on a tray while the oil heats.

Step 3: Fry the Chicken
Heat 1½ inches of oil in a deep skillet or wok to 350°F. Fry chicken in batches, 4–5 minutes each, until golden and cooked through. Transfer to a paper towel-lined plate.

Step 4: Make the Honey Sesame Sauce
In a clean skillet or saucepan, add 1 tbsp oil. Sauté garlic and ginger for 1 minute. Add soy sauce, honey, rice vinegar, and sesame oil. Simmer on low heat for 3–4 minutes until slightly thickened.

Step 5: Combine and Finish
Add the fried chicken to the sauce and toss until evenly coated. Sprinkle with sesame seeds and green onions. Serve hot over rice or noodles.

Chef’s Tips & Variations

• Double fry for extra crunch: Let chicken cool slightly, then fry again for 1–2 minutes
• Use chicken breast if preferred: Slightly leaner, but still delicious
• Add red pepper flakes: For a subtle heat to balance the sweetness
• Air fryer option: Spray breaded chicken with oil and cook at 400°F for 10–12 mins
• Thicken sauce more: Add 1 tsp cornstarch + 2 tsp water if you prefer a glaze-like sauce
• Make it low-carb: Skip the breading and pan-fry the chicken pieces with just a bit of oil

What to Serve With Honey Sesame Chicken

This dish pairs perfectly with all your favorite Asian-inspired sides:

• Steamed white rice or jasmine rice
• Garlic green beans or bok choy
• Fried rice or lo mein noodles
• Crispy spring rolls or egg rolls
• Lettuce cups for a fresh take
• Miso soup or wonton soup for a full meal

WPRM Recipe Card

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Chinese-American
Calories: ~510 per serving (approximate)

Ingredients

For the Chicken:

• 1½ lbs boneless skinless chicken thighs, cut into 1-inch chunks
• ¾ cup cornstarch
• ¼ cup all-purpose flour
• 2 eggs, beaten
• 1 tsp salt
• Vegetable oil, for frying

For the Sauce:

• 1 tbsp neutral oil (vegetable or avocado)
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• ⅓ cup low sodium soy sauce
• ⅓ cup honey
• 2 tbsp rice vinegar
• 1 tsp sesame oil

For Garnish:

• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Equipment

• 2 shallow bowls
• Mixing bowl
• Frying pan or wok
• Tongs or spider skimmer
• Saucepan or second skillet
• Paper towels
• Plate or tray for draining

Method

1. Prep Chicken: Pat chicken dry and cut into bite-sized chunks. Set aside.
2. Bread Chicken: In one bowl, mix flour, cornstarch, and salt. In another, beat the eggs. Dip chicken into egg, then coat thoroughly in flour-cornstarch blend.
3. Fry Chicken: Heat oil to 350°F in a heavy skillet. Fry chicken in batches for 4–5 minutes until golden brown and cooked through. Transfer to a paper towel-lined tray.
4. Make Sauce: In a clean pan, heat 1 tbsp oil. Add garlic and ginger, cooking for 1 minute. Stir in soy sauce, honey, rice vinegar, and sesame oil. Simmer for 3–4 minutes until slightly thick.
5. Coat Chicken: Add fried chicken to the sauce. Toss to coat evenly. Heat for 1–2 minutes until glossy and bubbling.
6. Serve: Transfer to a serving platter. Top with sesame seeds and green onions. Serve hot with rice or veggies.

Notes

• Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a pan or air fryer.
• Re-crisp chicken: Reheat in oven or air fryer for best texture.
• Use fresh ginger and garlic: Adds the best flavor versus powdered.
• Meal prep tip: Fry chicken ahead of time, then store sauce separately and combine just before serving.