Honey Sesame Chicken

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This crispy Honey Sesame Chicken is made with pieces of chicken coated in a sticky honey soy sauce that's sweet, savory, and full of flavor. Finished with sesame seeds and green onion, it looks (and tastes) like something from your favorite takeout spot.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Main Course

Cuisine: American, Chinese

Diet: Low Lactose

Servings: portions

Calories: 594kcal

Author: Ayla Clulee

Ingredients

1 ½ lbs chicken, cut into bite-size pieces (650 grams)
¾ cup cornstarch (95 grams)
½ teaspoon salt
¼ teaspoon pepper
⅓ cup vegetable, rapeseed or sunflower oil for frying

For the Sauce

⅓ cup honey (100 grams)
¼ cup light soy sauce (60 ml)
2 tablespoon rice vinegar
1 tablespoon ketchup
1 tablespoon brown sugar
2 teaspoon sesame oil
2 cloves garlic (minced)

For the Slurry

1 tablespoon cornstarch
3 tablespoon cold water

To Garnish

sesame seeds
sliced green onions

Instructions

Dice chicken into even bite-size pieces and lightly season them with a little salt and pepper.
Whisk the egg in one bowl. Place the cornstarch in another bowl.
Dip each piece of lightly seasoned chicken in the egg, then coat it in the cornstarch. Press gently so it sticks.
Heat the oil in a large pan over medium-high heat until it's hot, about 175°C (350°F) if you have a thermometer. No thermometer? Drop in one piece of coated chicken. It should sizzle right away and start to float within a few seconds.
Fry the chicken in batches. Don't crowd the pan, or the oil cools down, and the coating turns soft instead of crispy.
Cook until golden, about 5 to 6 minutes per batch. It's done at 74°C (165°F) inside, or just cut the biggest piece in half. It should be white all the way through, not pink.
Transfer to a wire rack to drain, not a paper towel lined plate. A rack lets air move underneath the chicken, so the bottom stays crispy instead of steaming and going soft.
Combine the honey, soy sauce, rice vinegar, ketchup, brown sugar, sesame oil, and garlic in a small saucepan. Stir over medium heat and bring to a gentle simmer.
Mix the cornstarch and cold water in a small bowl until smooth. Pour it into the simmering sauce, stirring the whole time. It should thicken in about 1 to 2 minutes, until it coats the back of a spoon.
Add the crispy chicken to the pan. Toss until every piece is coated in the glossy sauce.
Sprinkle with sesame seeds and green onion. Serve right away over Spicy Egg Fried Rice or plain noodles.

Notes

Use a neutral oil, like vegetable, canola, or peanut oil, and heat it to about 175°C (350°F) before adding the chicken.
Don't crowd the pan when frying. Cook in batches so the oil stays hot.
Fry the chicken right after coating it. Letting it sit makes the coating go pasty instead of crispy.
Chicken is done at 74°C (165°F) inside, or when it's white all the way through, not pink.
Drain the fried chicken on a wire rack, not paper towels, so the bottom stays crispy.
For extra crispy chicken, double-fry it: fry once until cooked through, rest 2 to 3 minutes, then fry again briefly until deep golden.
Pour the cornstarch slurry into the sauce slowly, while stirring, so it doesn't go lumpy.
Toss the chicken in the sauce just before serving so the coating stays crisp.
No rice vinegar? Use white vinegar or apple cider vinegar instead.
Leftovers keep in the fridge for up to 3 days. Reheat in a skillet or air fryer, not the microwave, to keep the crisp texture.

Nutrition