Need a fast chicken dinner that beats Chinese takeout? This easy honey sesame chicken recipe is ready in 30 minutes with a sweet and savory sesame sauce. Each bite is crispy, sticky, and packed with honey sesame flavor.
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Since I was a little girl, I've always had a thing for honey and sesame flavors. The two complement each other perfectly, and they're even better with chicken. This Chinese honey sesame chicken uses my go-to method for saucy fried chicken, but I changed the sweetness because I always find restaurant versions way too sugary!
I tested different amounts of white sugar and honey until I got the balance right. Using less white sugar and more honey makes the sauce thick and glossy, so it clings to the crispy chicken without tasting too sweet or heavy.
Why It Works
- Cornstarch Coating: A light coating of cornstarch gives the chicken a thin, crispy crust without a messy wet batter.
- Chicken Thighs: I found boneless chicken thighs stay juicier than breast meat when fried over high heat.
- Small Batches: Frying in small batches keeps the oil hot, so the chicken turns crispy instead of soggy.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
Main Ingredients
- Chicken Thighs: Boneless, skinless thighs stay juicy during high-heat frying. (Sub: Skinless chicken breasts)
- Vegetable Oil: Use a neutral, high-smoke-point oil for frying. (Sub: Avocado or canola oil)
- Salt
- Cornstarch: Creates a light, crispy coating. Avoid tapioca or arrowroot starch because they can make the chicken pieces stick together while frying. (Sub: Potato starch)
- Green Onions
Honey Sesame Sauce
- Plain Honey: Use liquid honey so it mixes easily into the sauce.
- Regular Soy Sauce: Adds salt and savory flavor to balance the sweetness. (Sub: Light soy sauce)
- Toasted Sesame Oil: Use toasted sesame oil for its stronger nutty flavor, not the untoasted kind.
- White Granulated Sugar: Helps the sauce turn thick and sticky. (Sub: Granulated cane sugar)
- Toasted Sesame Seeds: Look for "toasted" or "roasted" seeds, or toast raw sesame seeds in a dry pan until fragrant.
- Cornstarch: Thickens the sauce so it coats the chicken instead of running off. (Sub: Potato or tapioca starch)
- Shaoxing Wine: Gives the sauce a deeper savory flavor. (Sub: Dry sherry or dry white wine)
- Garlic: Fresh garlic works best here; jarred minced garlic can taste milder.
- Rice Vinegar: Cuts through the sweet honey and sugar. Avoid white vinegar because it can taste too sharp. (Sub: Apple cider vinegar)
- Cold Water
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Expert Tips
- Don't dry the chicken: Surface moisture helps the cornstarch stick evenly to each piece.
- Shake off loose cornstarch: Excess starch can fall off and burn in the frying oil.
- Use a heavy-bottomed pan: It holds heat better, keeping the oil temperature more stable between batches.
- Check thicker chicken pieces: Chicken is fully cooked when the center reaches 165°F.
- Sauce right before serving: The crispy coating softens the longer it sits in the sauce.
Instructions
Below are step-by-step instructions on how to make honey sesame chicken:
- Whisk the Sauce: In a small bowl, whisk the sauce ingredients until combined and the sugar fully dissolves. Set aside.
- Prep and Season: Dice the chicken thighs into even 1.5-inch pieces and transfer to a large bowl. Season evenly with salt.
- Coat the Chicken: Right before frying, add the cornstarch and toss until evenly coated. Add another tablespoon of cornstarch if any wet spots show through.
- Fry in Batches: Heat the vegetable oil in a large pan over medium-high heat to 350°F. Fry the chicken in small batches for 6 to 8 minutes until golden and crispy, leaving it undisturbed at first to let the coating set, then flipping halfway through. Transfer to a wire cooling rack to drain.
- Simmer the Sauce: Carefully remove the excess frying oil from the pan and pour in the prepared sauce. Simmer over medium heat for about 30 seconds, or until thick and glossy enough to coat the back of a spoon.
- Coat and Garnish: Add the fried chicken and toss just until evenly coated. Remove from the heat immediately and garnish with green onions and sesame seeds.
Variations
- Gluten-Free: Swap soy sauce for certified gluten-free tamari and replace Shaoxing wine with dry sherry.
- Spicy: Add 1 teaspoon red pepper flakes to the sauce for a noticeable kick.
Pairing Suggestions
Serve crispy honey sesame chicken with:
- Crab Rangoon: The creamy filling and crispy wrapper pair well with the sweet, savory chicken.
- Lo Mein: Savory noodles make this honey sesame chicken into a more filling meal.
- Spicy Garlic Bok Choy: Garlicky bok choy and chili balance the sweet, sticky sauce.
Storage & Reheating
- Refrigerator: Store the chicken and sauce separately when possible in an airtight container for up to 3 days to keep the chicken crisp.
- Freezer: Freeze in a freezer-safe bag for up to 2 months and thaw overnight in the refrigerator.
- Reheating: If stored together, air fry at 350°F for 8 minutes or bake at 400°F for 12 minutes; if stored separately, air fry the chicken at 350°F for 5 minutes or bake at 400°F for 8 minutes, then warm the sauce over low heat with a splash of water and toss together.
FAQ
The crispy coating naturally softens as it sits in the sauce. Toss the chicken with the glaze right before serving, or serve the sauce on the side for maximum crispiness.
The chicken may be too dry or the frying oil may not be hot enough. Don't pat the chicken dry before coating, and make sure the oil reaches 350°F before frying.
Yes. Spray the air fryer basket with oil and arrange the coated chicken in a single layer without overlapping. Lightly spray the chicken with oil and air fry at 400°F for 10 to 14 minutes until crispy and cooked to 165°F, working in batches as needed. Flipping is not required.
More Like This
Check out these other chicken recipes:
📖 Recipe
Easy Honey Sesame Chicken Recipe (30 Minutes)
Ingredients
- 1 lb skinless boneless chicken thighs
- ½ teaspoon salt
- ¼ cup cornstarch
- ⅓ cup vegetable oil or any neutral oil
- ½ green onion finely chopped
Honey Sesame Sauce:
- ½ cup honey
- 2.5 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon sesame oil toasted kind
- ½ tablespoon white granulated sugar
- 1 tablespoon sesame seeds toasted kind
- 1 tablespoon cornstarch
- 3 garlic cloves minced
- 2 teaspoon Shaoxing Cooking Wine or dry sherry
- 2 teaspoon rice vinegar
- ¾ cup water cold
Instructions
- In a small bowl, whisk the listed sauce ingredients until combined and the sugar fully dissolves. Set aside.
- Dice the chicken thighs into even 1.5-inch pieces and transfer to a large bowl. Season evenly with salt.
- Right before frying, add the cornstarch and toss until evenly coated. Add another tablespoon of cornstarch if any wet spots show through.
- Heat the vegetable oil in a large pan over medium-high heat to 350°F. Fry the chicken in small batches for 6 to 8 minutes until golden and crispy, leaving it undisturbed at first to let the coating set, then flipping halfway through. Transfer to a wire cooling rack to drain.
- Carefully remove the excess frying oil from the pan and pour in the prepared sauce. Simmer over medium heat for about 30 seconds, or until thick and glossy enough to coat the back of a spoon.
- Add the fried chicken and toss just until evenly coated. Remove from the heat immediately and garnish with green onions and sesame seeds.
Chris Kendall
Flavors there! It was really good but my chicken did not get crispy and I followed the directions to a tee.
Christie Lai
Hi Chris, thanks for leaving a positive review and glad it was flavorful! To get crispy chicken, here's a few tips: evenly coating the diced chicken ensuring no bald spots, making sure the oil is hot enough before frying, once the chicken hits the pan fry in a single layer or in small batches and don't move it around or it can't develop a golden crust. I would also suggest increasing your heat setting as each stovetop can vary. The chicken won't be as crispy as deep fried chicken as we're lightly dusting it in starch and shallow frying but there should be some crispiness on the edges. Hope this helps and have a great day!
Vonna
This recipe is the best! Family loves it!
Christie Lai
Fantastic to hear! Thanks so much for making it, Vonna!
Lisa
What can I use instead of honey? I have a family member that cannot eat honey.
Christie Lai
You could try substituting with light corn syrup, golden syrup or maple syrup as a very last resort.
Maria
Made ur honey sesame chicken with white rice and now my family wants it once a week thank you !!!
Christie Lai
I'm so glad it worked out well! Thank you so much for making my recipe and for sharing your positive experience here!
Jd
I'll try to cook ur'e honey sesame chicken, it looks so delicious,& so mouth watering