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. They complement each other perfectly, especially with chicken. This Chinese honey sesame chicken uses my go-to saucy fried chicken method, but I use less sugar because I find restaurant versions way too sweet.
After testing different amounts of white sugar and honey, I found that using less white sugar and more honey creates a thick, glossy sauce without making it overly sweet. I also found that evenly coating the chicken in cornstarch and letting the crust set before flipping keeps it crispy without using a ton of oil.
Why It Works
- Cornstarch Crust: A dry cornstarch coating creates a light, crisp crust without a wet batter.
- Hot Oil: A heavy-bottomed pan and small batches keep the oil at 325-350°F, preventing a soggy coating.
- Quick Glazing: Adding the honey sesame sauce at the end coats the chicken without giving it time to soften.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Boneless, skinless thighs stay juicy during frying. Chicken breast also works but will be leaner.
- Vegetable Oil: Choose a high-smoke-point oil for frying. Canola and avocado oil work too.
- Salt
- Cornstarch: Creates the crispy coating. Potato starch works too, but avoid tapioca or arrowroot starch because the chicken pieces can stick together.
- Green Onions
Honey Sesame Sauce
- Plain Liquid Honey
- Regular Soy Sauce: Light soy sauce works too.
- Toasted Sesame Oil: Use the toasted kind for its stronger nutty flavor, not the untoasted kind.
- White Granulated Sugar: Granulated cane sugar works too.
- 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 clings to the chicken. Potato or tapioca starch also works.
- Shaoxing Wine: Dry sherry or dry white wine works too.
- Garlic: Fresh garlic works best here; jarred minced garlic can taste milder.
- Rice Vinegar: Avoid white vinegar because it can taste too sharp. Apple cider vinegar works for a milder tang.
- Cold Water
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Expert Tips
- Press on the coating: Gently press the chicken into the cornstarch to form rough edges that crisp up well.
- Remove excess starch: Shake off any loose cornstarch so it doesn't fall into the oil and burn.
- Fry right after coating: Don't let the chicken sit, or the cornstarch can turn damp and soggy.
Instructions
Below are step-by-step instructions on how to make honey sesame chicken:
- Whisk the Sauce: In a small bowl, whisk the listed sauce ingredients until combined and the sugar fully dissolves. Set aside.
- Prepare the Chicken: Dice the chicken thighs into even 1.5-inch pieces. Don't pat them dry; the natural surface moisture helps the cornstarch stick. Transfer to a large bowl and season evenly with salt.
- Coat the Chicken: Add cornstarch to the chicken and toss until evenly coated. If wet spots remain, add 1-2 tablespoons more cornstarch as needed.
- Fry Chicken: Heat the oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in small batches for 5-7 minutes total, keeping the oil at 325-350°F. Don't move the chicken until the bottom is golden and the crust has set; then flip and fry until the other side is golden and the chicken reaches 165°F. Between batches, return the oil to 350°F and remove browned bits. Transfer to a wire rack to keep the crust crisp.
- Simmer the Sauce: Remove any remaining oil from the pan. Whisk the sauce again and pour it into the pan. Simmer over medium heat for about 30 seconds, or until thick 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 kick.
Pairing Suggestions
Serve crispy honey sesame chicken with:
- Crab Rangoon: Creamy and crispy against the sweet, savory chicken.
- Lo Mein: Savory noodles make it a filling meal.
- Spicy Garlic Bok Choy: Garlicky bok choy and chili balance the sweet sauce.
Storage & Reheating
- Refrigerator: Store the chicken and sauce separately in airtight containers for up to 3 days to keep the chicken crisp.
- Freezer: Freeze the chicken and sauce separately in airtight, freezer-safe containers for up to 2 months, then thaw overnight in the refrigerator.
- Reheating: If stored together, air fry at 350°F for about 8 minutes or bake at 400°F for about 12 minutes, until hot throughout; if stored separately, air fry the chicken at 350°F for about 5 minutes or bake at 400°F for about 8 minutes, then warm the sauce over low heat with a splash of water and toss together.
FAQ
The oil was likely too cool, the pan was overcrowded, or the coated chicken sat too long before frying. Keep the oil at 325-350°F and fry the chicken right after coating.
The sauce was likely cooked too long. Stir in a small splash of water over low heat until thick and glossy again.
Yes. Lightly spray the air fryer basket with oil and arrange the coated chicken in a single layer. Spray the chicken with oil and air fry at 400°F for about 10-14 minutes, flipping halfway, until golden and crispy and the internal temperature reaches 165°F. Simmer the sauce separately until thickened, then toss with the chicken just before serving.
More Like This
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📖 Recipe
Easy Honey Sesame Chicken Recipe (30 Minutes)
Ingredients
- 1 lb skinless boneless chicken thighs
- ½ teaspoon salt
- ¼ cup cornstarch
- â…“ 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. Don't pat them dry; the natural surface moisture helps the cornstarch stick. Transfer to a large bowl and season evenly with salt.
- Add cornstarch to the chicken and toss until evenly coated. If wet spots remain, add 1-2 tablespoons more cornstarch as needed.
- Heat the oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in small batches for 5-7 minutes total, keeping the oil at 325-350°F. Don't move the chicken until the bottom is golden and the crust has set; then flip and fry until the other side is golden and the chicken reaches 165°F. Between batches, return the oil to 350°F and remove browned bits. Transfer to a wire rack to keep the crust crisp.
- Remove any remaining oil from the pan. Whisk the sauce again and pour it into the pan. Simmer over medium heat for about 30 seconds, or until thick 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