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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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:
- Whisk Sauce Base: 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.
- 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.
- 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.
- 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.
- 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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📖 Recipe
Easy 30-min. Honey Sesame Chicken (Shallow Fried)
Crispy fried chicken meets a sweet, glossy honey sesame sauce. This 30-minute 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.
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
For the 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.
- Add cornstarch to the chicken and toss until evenly coated. Add an extra tablespoon of cornstarch if any wet spots show through.
- 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.
- Carefully remove the excess frying oil from the pan and pour in the prepared sauce. Simmer over medium heat until thickened, about 30 seconds.
- Add the fried chicken to the pan and toss until evenly coated. Remove from heat immediately. Garnish with green onions and sesame seeds.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 530kcal | Carbohydrates: 64g | Protein: 32g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 1368mg | Potassium: 463mg | Fiber: 1g | Sugar: 49g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg
Rosa
Our whole family loved this - great flavour and easy to make. Served with steamed greens. Can see this being a regular in our house!
Christie Lai
Thanks so much for making my recipe and for sharing your positive experience with it, Rosa! Glad you and the whole family enjoyed it!
Vince
It was very good. Super easy even for a beginner like me. Wife loved it.
Christie Lai
This makes me so happy to hear, thank you so much for making my recipe Vince! Glad your wife enjoyed it 🙂
Anastasia
Loved it, super easy recipe to follow & family loved it. Will be adding this to the recipe book
Christie Lai
Thank you so much for making my recipe and for leaving this kind review, Anastasia! So glad you and your family enjoyed it!
Sal
Great recipe, easy to make
christieathome
So happy to read this, thanks for making my recipe!
Joelle
My husband and I enjoyed this. It was on the sweeter side even with leaving out the sugar because I didn’t have the wine and substituted mirin. But all around, you should be expecting a sweeter dish (as advertised) and therefore this did not disappoint!
christieathome
Great to hear and glad you enjoyed my recipe, Joelle! Thanks for making it!
Michelle
This was delicious! I made it for dinner and I'm already sharing it! It was as sweet as I thought it would be (so much honey!) but the wine and vinegar make a huge difference. Absolutely saving this recipe and trying your others!
christieathome
Thanks so much Michelle for making and sharing my recipe! Glad you enjoyed my Honey Sesame Chicken. Yes that wine and vinegar really help create balance 🙂 I hope you enjoy my other recipes too! Have a lovely day.
Christiana L
I tried so many of your recipes and all of them were amazing and so flavored and delicious, my kids love them too! Your recipes made family dinners happier and more fulfilling for us! Thank you 🙂
christieathome
This is by far the sweetest comment I've ever received here on my blog! Thank you SO MUCH for making my recipes and for sharing this kind message with me. One of my goals is to make family meals more fulfilling in taste and in joy 🙂 Have a lovely day Christiana!
Tim
Very tasty but far to sweet. I'd leave the sugar out next time for sure
christieathome
Sorry to hear it's too sweet for your liking. Thank you for making my recipe!
Rosemary Gainey
This is a wonderful recipe! Will def make it many times for family dinners with grands! I added the Chinese udon noodles and in a separate pan stir fried chopped red pepper, onion, shredded carrots with a cup of green peas to make a complete meal. SOOOOO good!! Thank you for sharing this!
christieathome
Thanks so much for making my Honey Sesame Chicken, Rosemary! I'm so happy to hear you enjoyed it with udon noodles in a delicious stir fry! I am drooling as I read your comment!
Melissa
I wish I could give this more than 5 stars!! The sauce is delicious and yummy, so easy to make. So many are tomato based and even just a little changes the sauce. This was SPOT on for an Asian sauce that we enjoyed. Now that I've made it, I'll do it again and add some heat, mushrooms and some water chestnuts, even though that changes the main recipe. I fried half in a pan with oil and the other half I did in the air fryer. Going air fryer all the way next time. Thank you for this!
christieathome
Thank you so much for these kind words and for making my recipe, Melissa!! I'm so glad you enjoyed the dish and happy you liked the sauce so much 🙂 Have a lovely day!
Jacquie
Fab recipe. Easy and delicious. Helps us avoid ordering takeaways
christieathome
Thank you for making my recipe! So glad to hear this Jacquie!
Rosemary
I have everything for this honey sesame chicken except for the Chinese wine! What could I use instead?
Heidi | The Frugal Girls
Mmmm, your honey sesame sauce is so perfect... and pairing this chicken with some steamed bok choy is so perfect!
Tasia ~ two sugar bugs
This one looks so darn good Christie! The honey sesame sauce has my name written all over it!
Josiah - DIY Thrill
This Honey Sesame Chicken looks irresistible such a great weeknight meal idea!
Michelle | Sift & Simmer
This looks like the perfect weeknight meal! Way better than take-out! Yum! 🙂