Crispy Honey Sesame Chicken is a delightful and satisfying dish that perfectly balances sweet and savory flavors. This recipe brings the beloved taste of takeout to your kitchen, allowing you to enjoy this crunchy, honey-glazed chicken at home. Whether it’s a busy weeknight or a weekend gathering, this dish is sure to please everyone around the table. With a crunchy exterior and tender, juicy chicken inside, you won’t be able to resist going back for seconds!
Top Reasons to Make Crispy Honey Sesame Chicken
- Flavor Explosion: The combination of honey, soy sauce, and sesame creates a rich and irresistible glaze.
- Easy to Prepare: With simple ingredients and straightforward steps, this dish comes together quickly.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers for lunch or dinner throughout the week.
- Family-Friendly: Kids and adults alike will love the crunchy chicken and sweet sauce.
- Versatile: Serve it over rice, noodles, or alongside veggies for a complete meal.
Ingredient Checklist
- 2 pounds chicken breast, cut into 1-inch chunks
- 1 cup cornstarch
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 eggs, beaten
- Canola oil for frying
- 2 tablespoons ketchup
- 2 cloves garlic, minced
- 1 tablespoon chili paste (optional)
- 1/4 cup honey
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/2 cup water
- 2 teaspoons sesame oil
- 1/2 tablespoon sesame seeds
- Green onions for garnish
Prep & Cook Tools
- Large mixing bowl for battering the chicken.
- Frying pan or deep fryer for frying the chicken.
- Whisk for mixing ingredients.
- Measuring cups and spoons for precise ingredient measurements.
- Slotted spoon for removing chicken from hot oil.
Cook Crispy Honey Sesame Chicken Like This
Step 1: Prepare the Chicken
Start by cutting the chicken breasts into 1-inch chunks. This size ensures that each piece is perfectly crispy and cooked through. In a large bowl, combine the cornstarch, flour, salt, and black pepper. Mix well to ensure even coating.
Step 2: Dredge the Chicken
Dip each piece of chicken into the beaten eggs, allowing any excess to drip off, then coat it in the cornstarch mixture. This double-dipping technique is key to achieving that coveted crispy texture. Place the coated chicken on a plate or a baking sheet.
Step 3: Heat the Oil
In a large frying pan or deep fryer, heat canola oil over medium-high heat. You’ll want enough oil to submerge the chicken pieces for even frying. Aim for a temperature of about 350°F (175°C).
Step 4: Fry the Chicken
Once the oil is hot, carefully add the chicken in batches. Fry until golden brown and crispy, about 4-5 minutes per batch. Use a slotted spoon to remove the chicken and place it on a paper towel-lined plate to drain excess oil.
Step 5: Prepare the Sauce
In a separate saucepan, combine the ketchup, minced garlic, chili paste (if using), honey, soy sauce, rice vinegar, brown sugar, cornstarch, and water. Stir well to combine. Heat the mixture over medium heat until it begins to bubble and thicken, about 5-7 minutes.
Step 6: Combine Chicken and Sauce
Once the sauce has thickened, add the crispy chicken to the saucepan. Gently toss the chicken in the sauce until fully coated. Drizzle in the sesame oil for extra flavor and toss again.
Step 7: Serve and Garnish
Transfer the crispy honey sesame chicken to a serving platter. Sprinkle with sesame seeds and chopped green onions for a beautiful presentation. Serve immediately with steamed rice or noodles for a complete meal.
Seasonal Ingredient Swaps
- Chicken: Swap out chicken breast for chicken thighs for a juicier option.
- Honey: Use maple syrup for a different kind of sweetness.
- Rice Vinegar: Substitute with apple cider vinegar if rice vinegar is unavailable.
- Vegetables: Add seasonal vegetables like bell peppers or snap peas for extra crunch and nutrition.
Pitfalls & How to Prevent Them
Frying chicken can be tricky, but with a few tips, you’ll get it right every time:
- Oil Temperature: Ensure your oil is hot enough before frying. If it’s too cool, the chicken will absorb too much oil and become greasy.
- Overcrowding the Pan: Fry in batches to prevent the temperature of the oil from dropping.
- Coating: Make sure to coat the chicken evenly. If the coating is too thick, it may not become crispy.
Save It for Later
Crispy Honey Sesame Chicken is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes to regain its crispiness. You can also enjoy it cold in salads or wraps!
Popular Questions
Can I use other types of meat for this recipe?
Absolutely! This recipe works well with chicken thighs, pork, or even tofu for a vegetarian option. Just adjust the cooking time as needed.
What can I serve with Crispy Honey Sesame Chicken?
This dish pairs beautifully with steamed jasmine rice, fried rice, or noodles. You can also serve it with a side of stir-fried vegetables for a complete meal.
Can I make this dish gluten-free?
Yes! Substitute the soy sauce with a gluten-free soy sauce or tamari, and use a gluten-free flour blend instead of regular flour.
How can I make the chicken spicier?
For extra heat, increase the amount of chili paste in the sauce. You can also sprinkle some red pepper flakes over the finished dish before serving.
Cook This Next
- Sticky Orange Ginger Chicken With Sesame Rice
- Hot Honey Chicken
- Crispy Honey Garlic Cauliflower Bites With Sriracha Mayo
Final Bite
Crispy Honey Sesame Chicken is more than just a meal; it’s a delightful experience filled with flavors that dance on your palate. The sweet and savory glaze, combined with the satisfying crunch of the chicken, makes this dish a standout. Whether for family dinners, meal prep, or entertaining guests, this recipe is sure to impress. So gather your ingredients and get ready to create a deliciously crispy masterpiece that will have everyone coming back for more!
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Crispy Honey Sesame Chicken
Ingredients
Equipment
Method
- Start by cutting the chicken breasts into 1-inch chunks. In a large bowl, combine the cornstarch, flour, salt, and black pepper. Mix well to ensure even coating.
- Dip each piece of chicken into the beaten eggs, allowing any excess to drip off, then coat it in the cornstarch mixture. Place the coated chicken on a plate or a baking sheet.
- In a large frying pan or deep fryer, heat canola oil over medium-high heat. Aim for a temperature of about 350°F (175°C).
- Once the oil is hot, carefully add the chicken in batches. Fry until golden brown and crispy, about 4-5 minutes per batch. Use a slotted spoon to remove the chicken and place it on a paper towel-lined plate to drain excess oil.
- In a separate saucepan, combine the ketchup, minced garlic, chili paste (if using), honey, soy sauce, rice vinegar, brown sugar, cornstarch, and water. Stir well to combine and heat until it begins to bubble and thicken, about 5-7 minutes.
- Once the sauce has thickened, add the crispy chicken to the saucepan. Gently toss the chicken in the sauce until fully coated. Drizzle in the sesame oil for extra flavor and toss again.
- Transfer the crispy honey sesame chicken to a serving platter. Sprinkle with sesame seeds and chopped green onions for a beautiful presentation. Serve immediately with steamed rice or noodles for a complete meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes to regain its crispiness.
- For a spicier kick, increase the amount of chili paste in the sauce.
