Few dishes bring as much comfort and joy to the dinner table as a bowl of Honey Sesame Chicken — golden, crispy chicken coated in a sticky, sweet, and savory sauce with a nutty sesame finish. This restaurant-style favorite has its roots in Chinese-American cuisine, a creation that perfectly balances contrasting textures and flavors.
While traditional sesame chicken focuses on a caramelized soy-based glaze, the honey version adds a deeper sweetness and silky sheen, making it both visually stunning and irresistibly flavorful. The honey creates that glossy, clingy sauce that coats each crispy bite, while the sesame seeds and oil provide their trademark toasted aroma.
This recipe brings all the magic of Chinese takeout into your own kitchen — no mystery ingredients, no deep-fryer required (though you can if you like!). In just 30–35 minutes, you’ll have crunchy chicken bites and a sauce so delicious, you’ll want to drizzle it over everything.
Ingredients Overview
Each ingredient in this recipe plays a vital role in achieving that perfect takeout-style flavor and texture.
Chicken
Boneless, skinless chicken thighs are the best option here. They stay moist and flavorful even after frying. If you prefer a lighter choice, chicken breast works well too — just take care not to overcook, as it can dry out faster.
Marinade & Coating
A mix of egg, soy sauce, and cornstarch forms a light batter that crisps beautifully when fried or air-fried. The egg helps bind everything, while cornstarch creates that signature crunchy shell — light, golden, and slightly airy.
Honey Sesame Sauce
The soul of the dish! The combination of honey, soy sauce, rice vinegar, brown sugar, and garlic creates a luscious, sticky glaze that’s perfectly balanced between sweet and savory. A touch of cornstarch slurry thickens the sauce so it clings beautifully to the chicken. Finally, toasted sesame oil adds nutty depth and sesame seeds lend texture and aroma.
Garnish
Fresh green onions brighten the dish with color and freshness, balancing the richness of the sauce.
Step-by-Step Instructions
Step 1: Prepare the Chicken
Cut the chicken into 1-inch cubes. In a medium bowl, whisk together 1 egg, 1 tablespoon soy sauce, and 1 teaspoon rice vinegar. Add the chicken and toss to coat. Gradually sprinkle in ½ cup cornstarch and stir until the chicken is evenly coated — the coating should look powdery, not wet.
Step 2: Fry (or Air Fry) the Chicken
For frying:
Heat about 2 inches of vegetable or canola oil in a deep skillet or wok to 350°F (175°C). Fry the chicken in small batches, 3–4 minutes per side, until golden and crisp. Transfer to paper towels or a wire rack to drain.
For air frying:
Spray the basket with oil and cook chicken pieces at 375°F (190°C) for 14–15 minutes, flipping halfway through. They should be golden brown and crunchy.
Step 3: Make the Honey Sesame Sauce
In a saucepan, combine:
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¼ cup soy sauce
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¼ cup honey
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2 tablespoons brown sugar
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2 tablespoons rice vinegar
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2 cloves garlic, minced
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¼ cup water
Bring to a gentle simmer. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water, then stir into the simmering sauce. Continue cooking until it thickens and turns glossy (about 2 minutes). Stir in 1 teaspoon toasted sesame oil and remove from heat.
Step 4: Combine
Place the cooked chicken into a large bowl or skillet. Pour the hot honey sesame sauce over the chicken and toss quickly to coat. The sauce should cling evenly to each piece, creating that irresistible sticky shine.
Step 5: Garnish and Serve
Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with steamed jasmine rice, fried rice, or even noodles.
Tips, Variations, and Substitutions
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Make It Spicy: Add 1 teaspoon of sriracha or chili flakes to the sauce for a honey-sesame-sriracha twist.
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Healthier Option: Bake or air fry the chicken instead of deep frying. The sauce brings plenty of flavor, even without extra oil.
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Gluten-Free Swap: Use tamari or coconut aminos instead of soy sauce, and check your cornstarch for certification.
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Crispier Texture: For extra crunch, fry the chicken twice — once at 325°F, then again at 375°F for 1–2 minutes.
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Vegetarian Variation: Replace chicken with crispy tofu or roasted cauliflower. Prepare and coat them the same way.
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Meal Prep Tip: Cook the sauce and chicken separately. Store the sauce in the fridge up to 5 days, and combine just before serving for best results.
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Add Vegetables: Broccoli, bell peppers, or snap peas go perfectly with the sweetness of the sauce.
Serving Ideas & Occasions
Honey Sesame Chicken is perfect for:
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Quick weeknight dinners: Serve with steamed rice or stir-fried veggies for a balanced meal.
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Family gatherings: A surefire crowd-pleaser, especially when served with dumplings or egg rolls.
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Meal prep: Store in portions with rice and vegetables — it reheats beautifully in the microwave or skillet.
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Special occasions: Add sesame chicken to your Chinese New Year spread or Asian-themed dinner nights.
It also makes a great addition to noodle bowls — simply toss the coated chicken with soba or lo mein noodles and steamed greens.
Nutritional & Health Notes
A serving of honey sesame chicken (without rice) is about 420–480 calories. Most of the calories come from the chicken and honey-based sauce. Using leaner chicken and air frying reduces both calories and fat significantly.
Nutritional benefits:
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Chicken provides high-quality protein for muscle maintenance.
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Sesame seeds add healthy fats, calcium, and magnesium.
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Honey offers natural sweetness and antioxidants compared to refined sugar.
To make it even healthier, reduce the honey slightly and balance the sweetness with more rice vinegar. Pair it with fiber-rich brown rice or quinoa for a well-rounded meal.
Frequently Asked Questions (FAQs)
1. Can I make Honey Sesame Chicken ahead of time?
Yes! Cook the chicken and sauce separately. Refrigerate both, and when ready to serve, reheat the sauce and toss it with freshly crisped chicken.
2. How do I make the sauce thicker?
If your sauce feels thin, simmer it longer or add an extra teaspoon of cornstarch slurry (1 tsp cornstarch + 2 tsp water). It should coat the back of a spoon.
3. Can I use chicken breast instead of thighs?
Absolutely. Chicken breast works fine — just avoid overcooking to prevent dryness.
4. What oil is best for frying?
Neutral oils like canola, peanut, or vegetable oil are ideal. They handle high heat well and won’t overpower the dish.
5. How long does Honey Sesame Chicken last in the fridge?
Up to 3–4 days in an airtight container. Reheat gently on the stovetop to keep the sauce glossy and chicken warm.
6. Can I make it without cornstarch?
You can use potato starch or arrowroot powder instead, but cornstarch delivers the best crispiness.
7. What can I serve it with?
Steamed rice, fried rice, stir-fried vegetables, or even lettuce wraps make great pairings. For a lighter option, serve it over cauliflower rice.
Tasty Recipes Card
Description:
Crispy chicken bites tossed in a sticky, sweet honey sesame sauce with a hint of garlic and soy — a classic takeout favorite made fast and fresh at home.
Ingredients:
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1 lb boneless chicken thighs or breasts, cubed
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1 egg
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1 tbsp soy sauce
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1 tsp rice vinegar
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½ cup cornstarch
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Oil for frying
Sauce:
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¼ cup soy sauce
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¼ cup honey
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2 tbsp brown sugar
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2 tbsp rice vinegar
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2 cloves garlic, minced
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1 tsp sesame oil
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1 tbsp cornstarch + 2 tbsp water
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1 tbsp toasted sesame seeds
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2 green onions, chopped
Instructions:
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Whisk egg, soy sauce, and vinegar; toss chicken to coat. Add cornstarch to coat evenly.
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Fry chicken at 350°F until golden and crisp, or air fry at 375°F for 14 minutes.
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Combine soy sauce, honey, sugar, vinegar, and garlic in a saucepan. Simmer gently.
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Add cornstarch slurry to thicken; stir in sesame oil.
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Toss chicken with sauce until evenly coated.
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Garnish with sesame seeds and green onions. Serve hot.
Notes:
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Add chili flakes or sriracha for heat.
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Store sauce separately for the crispiest leftovers.
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Great with rice, noodles, or steamed veggies.
Details:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings