Crispy, juicy chicken coated in a sticky, sweet and savory honey sesame sauce. This easy honey sesame chicken recipe is ready in just 30 minutes. I shallow-fry the cornstarch-coated chicken and let the crust set before flipping so it stays crispy.
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Honey sesame chicken is a popular Chinese-American takeout dish featuring crispy fried chicken tossed in a sweet and savory honey sesame sauce.
Ever since I was a little girl, I've loved the combination of honey and sesame flavors, especially with chicken. I developed this homemade version because I find restaurant versions too sweet.
After testing different amounts of honey and white sugar, I found that using more honey and less sugar creates a thick, glossy sauce without making it overly sweet.
When I make this for dinner, I fry the chicken in small batches to maintain the oil temperature and keep the coating crispy. Finally, I toss the chicken in the thickened sauce just before serving so the crust doesn't become soggy.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Use boneless, skinless chicken thighs because their higher fat content keeps them juicy during frying. Chicken breast also works but requires a shorter cooking time since it's leaner and more prone to drying out.
- Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
- Salt
- Cornstarch: Creates a light, crispy crust without a wet batter. Potato starch also works. Avoid tapioca or arrowroot starch, which can make the chicken pieces stick together.
- Green Onions
Honey Sesame Sauce
- Honey: Use plain liquid honey for its signature flavor and sticky, glossy finish.
- Regular Soy Sauce: Adds a savory, salty balance to the sweet sauce. Light or low-sodium soy sauce also works.
- Toasted Sesame Oil: Gives the sauce its distinct nutty sesame flavor.
- White Granulated Sugar: Granulated cane sugar also works.
- Toasted Sesame Seeds: Use toasted or roasted sesame seeds for a nutty flavor. If unavailable, toast raw sesame seeds in a dry pan over medium heat until fragrant.
- Cornstarch: Thickens the sauce so it clings evenly to the crispy chicken. Potato or tapioca starch also works.
- Shaoxing Wine: Adds a subtle savory depth to the sauce. Dry sherry also works.
- Garlic: Use fresh garlic for a stronger garlic flavor than jarred minced garlic.
- Rice Vinegar: Adds acidity to balance the sweetness of the honey. Apple cider vinegar also works.
- Cold Water
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Use a cooking thermometer to keep the oil at 325-350°F for a crispy, evenly fried coating.
- Let the crust set before flipping so the cornstarch coating doesn't tear or fall off the chicken.
- For extra crispiness, press the cornstarch onto the chicken to create rough edges that crisp up during frying.
- Shake off loose cornstarch to prevent excess starch from falling into the oil and burning.
- Coat the chicken just before frying to prevent surface moisture from dampening the cornstarch coating.
- Remove browned bits between batches to prevent burnt starch from giving the chicken a bitter taste.
Instructions
Below are step-by-step instructions on how to make honey sesame chicken:
- Prepare the Sauce: In a small bowl, whisk together all the honey sesame sauce ingredients until combined and the sugar dissolves. Set aside.
- Prepare the Chicken: Dice the chicken thighs into even 1.5-inch pieces. Don't pat them dry, as the natural surface moisture helps the cornstarch stick. Transfer to a large bowl and season evenly with salt.
- Coat the Chicken: Add the cornstarch to the chicken and toss until evenly coated. If wet spots remain, add 1-2 tablespoons more cornstarch as needed.
- Fry the Chicken: Heat vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in batches if needed, for about 5-7 minutes per batch. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Continue frying until the internal temperature reaches 165°F. Transfer to a wire rack to keep it crispy. Let the oil return to 350°F between batches.
- Thicken the Sauce: Carefully remove the frying oil from the pan and reduce the heat to medium. Whisk the sauce again to redistribute the cornstarch, then pour it into the pan. Simmer for about 30-45 seconds, stirring until thickened and glossy.
- Coat and Garnish: Add the fried chicken and toss just until evenly coated in the sauce. Remove from the heat immediately and garnish with green onions and sesame seeds. Serve immediately.
Storage & Reheating
- Refrigerator: Store leftover honey sesame chicken in an airtight container for up to 3 days. For crispier leftovers, store the fried chicken and sauce separately.
- Freezer: Freeze cooled leftovers in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The coating will soften after thawing.
- Reheating: Microwave in 1-minute intervals, stirring between intervals, or reheat in a nonstick pan over medium-low heat, stirring occasionally, until heated through to 165°F. If stored separately, warm the sauce before tossing with the reheated chicken. The coating won't be as crispy after reheating.
Variations
- Gluten-Free: Replace regular soy sauce with tamari and Shaoxing wine with dry sherry.
- Spicy: Add red pepper flakes to the honey sesame sauce for a little heat.
Pairing Suggestions
Serve crispy honey sesame chicken with:
- Crab Rangoon: Crispy, creamy wontons make a delicious appetizer.
- Lo Mein: Savory noodles complement the sweet and sticky chicken.
- Spicy Garlic Bok Choy: Adds a fresh, spicy contrast to the sweet sauce.
FAQ
The sauce may have simmered too long, causing the cornstarch to thicken it excessively. Stir in a splash of water over low heat until the sauce reaches your desired consistency.
Yes! Lightly spray the air fryer basket with oil. Arrange the cornstarch-coated chicken in a single layer, working in batches if needed, and spray the chicken with oil. Air fry each batch at 400°F for about 10-14 minutes, without flipping, until golden and crispy, with an internal temperature of 165°F. Prepare the sauce as directed in the recipe card, then toss with the air-fried chicken. Serve immediately.
More Like This
Check out these other chicken recipes:
📖 Recipe
Easy Honey Sesame Chicken (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
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 together all the sauce ingredients until combined and the sugar dissolves. Set aside.
- Dice the chicken thighs into even 1.5-inch pieces. Don't pat them dry, as the natural surface moisture helps the cornstarch stick. Transfer to a large bowl and season evenly with salt.
- Add the cornstarch to the chicken and toss until evenly coated. If wet spots remain, add 1-2 tablespoons more cornstarch as needed.
- Heat vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in batches if needed, for about 5-7 minutes per batch. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Continue frying until the internal temperature reaches 165°F. Transfer to a wire rack to keep it crispy. Let the oil return to 350°F between batches.
- Carefully remove the frying oil from the pan and reduce the heat to medium. Whisk the sauce again to redistribute the cornstarch, then pour it into the pan. Simmer for about 30-45 seconds, stirring until thickened and glossy.
- Add the fried chicken and toss just until evenly coated in the sauce. Remove from the heat immediately and garnish with green onions and sesame seeds. Serve immediately.
Christie
This was SOOO delicious and came together quickly. Family really enjoyed it, will definitely be making again!
Christie Lai
Thank you so much for the kind and positive review, Christie! Glad your whole family enjoyed it 🙂
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