Easy 30-min. Honey Sesame Chicken (Shallow Fried)

Name: Easy 30-min. Honey Sesame Chicken (Shallow Fried)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb skinless boneless chicken thighs; 1/2 tsp salt; 1/4 cup cornstarch; 1/3 cup vegetable oil (or any neutral oil); 1/2 green onion (finely chopped); ½ cup honey; 2.5 tbsp regular soy sauce (or light soy sauce); 2 tbsp sesame oil (toasted kind); 1/2 tbsp white granulated sugar; 1 tbsp sesame seeds (toasted kind); 1 tbsp cornstarch (); 3 garlic cloves (minced); 2 tsp Shaoxing Cooking Wine (or dry sherry); 2 tsp rice vinegar; ¾ cup water (cold)

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Crispy fried chicken meets a sweet, glossy honey sesame sauce in 30 minutes! This easy honey sesame chicken recipe uses simple pantry staples to beat the clock on busy weeknights. Skip the expensive Chinese takeout for a fast dinner your whole family will love.

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Why My Recipe Works
Ingredients & Substitutes
Instructions
Expert Tips
Variations
Pairing Suggestions
Storage & Reheating
FAQ
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This recipe for honey sesame chicken recipe builds on my reliable saucy fried chicken method with a major adjustment to the sweetener ratio. I always find restaurant versions far too sugary, so I tested this version to fix that balance. By dialing back the white sugar and relying on honey, I created a thick coating that clings to the protein without tasting heavy.

Why My Recipe Works

Dry Starch Coating: Toss the meat directly in cornstarch to form a thin, brittle crust without using a messy wet batter.
Juicy Chicken: My kitchen trials prove that boneless thighs hold internal moisture better than breast meat during high-heat frying.
Batch Frying Method: Cooking small portions at a time prevents the oil temperature from plunging, which avoids greasy, steamed meat.

Ingredients & Substitutes

The exact ingredient measurements are listed in the recipe card at the bottom of this page.

Chicken Thighs: Boneless, skinless thighs for best juiciness. Sub: Skinless chicken breasts. Cook to 160°F and let carryover cooking bring the internal temperature to 165°F.
Neutral Oil: Use avocado, peanut, vegetable, canola, or sunflower oil. Avoid olive oil or any low-smoke-point oils.
Salt: Enhances flavor in the chicken.
Cornstarch (for coating): Coats chicken for a crisp texture. Sub: Potato starch. Avoid tapioca or arrowroot starch.
Green Onions: Used as a garnish to add aroma, flavor, and color to the finished dish.

Sauce

Plain Liquid Honey: Sweetens and thickens the glaze. Any good-quality brand works.
Regular Soy Sauce: Adds umami and salt to balance the sweetness. I prefer Lee Kum Kee or Kikkoman, but other brands work too. Subs: Low-sodium or light soy sauce.
Toasted Sesame Oil: Adds that signature nutty flavor. I prefer Kadoya or Maruhon, but other brands work too. Avoid untoasted sesame oil.
White Granulated Sugar: Creates a sticky, thick, sweet glaze for the sauce. Sub: Granulated cane sugar.
Toasted Sesame Seeds: Adds more nutty aroma to the sauce. Look for "roasted" or "toasted" labels. If unavailable, toast raw seeds in a dry pan until fragrant.
Cornstarch (for sauce): Thickens the sauce. Subs: Potato starch or tapioca starch.
Shaoxing Wine: Chinese rice wine that adds umami and removes any gamey meat taste. I prefer Pagoda or Twin Chicks. Subs: Dry sherry, dry white wine, or chicken broth.
Garlic: Adds aromatic flavor. Sub: Jarred minced garlic.
Rice Vinegar: Mild vinegar that adds a gentle acidity to balance the sweet honey and sugar. I prefer Marukan or Mizkan. Sub: Apple cider vinegar. Avoid white vinegar.
Cold Water: Acts as a neutral liquid base to balance the sauce.

Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.

Instructions

Below are step-by-step instructions on how to make honey sesame chicken:

Whisking honey sesame sauce ingredients together in a small clear glass bowl.

Whisk Sauce Base: In a small bowl, whisk the sauce ingredients until combined and the sugar fully dissolves. Set aside.

Diced raw chicken thighs cut into even one and a half inch cubes inside a large mixing bowl.

Prep and Season: Dice the chicken thighs into even 1.5-inch pieces and transfer to a large bowl. Season evenly with salt.

Cubed chicken thighs being tossed and coated evenly in white cornstarch powder inside a mixing bowl.

Dredge the Chicken: Add cornstarch to the chicken and toss until evenly coated. Add an extra tablespoon of cornstarch if any wet spots show through.

Small batches of cornstarch crusted chicken frying until golden brown and crispy in a hot skillet with vegetable oil.

Fry in Batches: Heat vegetable oil in a large pan over medium-high heat. Fry chicken in small batches until crispy and golden, about 6 to 8 minutes, flipping halfway through. Move the fried chicken to a wire cooling rack to drain excess oil.

Thickening honey sesame sauce simmering and bubbling gently in a large skillet over medium heat.

Simmer the Sauce: Carefully remove the excess frying oil from the pan and pour in the prepared sauce. Simmer over medium heat until thickened, about 30 seconds.

Crispy fried chicken pieces tossed and coated in glossy honey sesame sauce, garnished with sliced green onions and sesame seeds in a pan.

Toss and Garnish: Add the fried chicken to the pan and toss until evenly coated. Remove from heat immediately. Garnish with green onions and sesame seeds.

Expert Tips

Leave Meat Moist: Do not pat the chicken dry. Surface moisture acts as a natural binder that helps the cornstarch adhere tightly to the meat.
Avoid Pan Crowding: Fry the meat in small batches. Overloading the pan lowers the oil temperature, which causes a soggy crust instead of a crisp sear.
Maintain High Thermal Mass: Heat your frying oil to 350°F in a heavy-bottomed skillet. Thick metal retains heat efficiently, preventing temperature drops that cause greasy food.
Let the Crust Set: Avoid moving the chicken immediately after dropping it into the hot pan. Leaving it undisturbed allows the starch barrier to cook completely without sticking.
Elevate on Wire Rack: Always drain fried chicken on a metal cooling rack. Open airflow prevents trapped steam from softening the crust, whereas paper towels absorb oil and cause sogginess.

Variations

Gluten-Free: Swap soy sauce for tamari and replace Shaoxing wine with dry sherry.
Spicy: Whisk one teaspoon of red pepper flakes into the sauce base.
Vegan: Swap the honey for maple syrup or agave nectar. Substitute chicken thighs with pressed, cubed extra-firm tofu before dredging.

Pairing Suggestions

Crispy honey sesame chicken pairs well with:

Starter (Crab Rangoon): Creamy cream cheese fillings contrast the sweet honey glaze while matching the crispy chicken.
Noodle (Lo Mein): Savory noodles absorb excess glaze and offer a tender texture switch from the crunchy protein.
Veggie (Spicy Garlic Bok Choy): Sharp garlic and chili heat cut through the heavy sugar profile with a fresh, flavorful bite.

Storage & Reheating

Fridge: Keep in an airtight container up to 3 days.
Freezer: Keep in a freezer bag up to 2 months. Thaw overnight.
Best Practice: Store chicken and sauce separately to prevent sogginess.
If Stored Together: Air fry at 350°F for 8 minutes, or bake at 400°F for 12 minutes.
If Stored Separately: Air fry chicken at 350°F for 5 minutes or bake at 400°F for 8 minutes. Warm sauce in a skillet over low heat with a splash of water, then toss.

FAQ

Why did my cornstarch crust get soggy after adding the sauce?

The starch layer absorbs moisture quickly once it hits liquid. Toss the fried chicken in the simmered glaze immediately before serving, or serve the sauce on the side to preserve the crunchy exterior.

Why is the cornstarch coating falling off the chicken?

The meat was likely too dry before dredging, or the frying oil was not hot enough. Ensure the chicken pieces retain their natural surface moisture before coating, and verify your oil hits 350°F before frying.

Can I air fry the chicken?

Yes. Coat the air fryer basket with cooking spray and arrange the dredged chicken in a single layer without overlapping. Spritz the top of the meat with oil to activate the cornstarch. Air fry at 400°F for 10 to 14 minutes until crisp, no flipping required, working in batches if necessary.

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