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Ready in under 30 minutes, this crispy honey sesame chicken is coated in a delicious sweet and savory sauce that makes it so irresistible! It is made with honey, ketchup, and sesame oil, garnished with sesame seeds for extra crunch and a burst of nutty flavor.
My family and I love ordering from Chinese restaurants for their delicious, deep-fried chicken drenched in a rich and savory sauce. But here’s my homemade version that’s just as good, if not better, than takeout!
This easy honey sesame chicken recipe is perfect for busy weeknights when I don’t have a lot of time or energy to cook. But it’s still something satisfying and delicious that my family and I can enjoy together at home!
If you’re into sweet and spicy flavors, try my Thai Sweet Chili Chicken recipe next time!
Why You’ll Love This Recipe
- Delicious sauce. Any dish with honey and sesame oil is a winner, and this recipe is a perfect example. The sweet and savory flavors of the sauce coating the fried chicken pieces are simply divine!
- Interesting textures. Each bite of this honey sesame chicken is a combination of crispy, sticky, and tender goodness that makes it so satisfying to eat.
- A healthy alternative to takeout. I love it when I can make my favorite takeout at home with healthier ingredients. This recipe has less oil and added sugars compared to the one you get from Panda Express.
What Is Honey Sesame Chicken
Honey chicken is one of the most popular Chinese recipes here on Rasa Malaysia. I created that recipe two years ago and many readers have requested variations of that recipe.
So I made the best honey chicken sauce recipe that’s perfect for crispy, deep-fried chicken pieces.
Honey sesame chicken is essentially the same as honey chicken but with the addition of sesame oil for a nutty, aromatic flavor. It’s the perfect combination of sweet and savory, with the honey providing natural sweetness and the sesame oil adding an authentic Chinese touch.
Ingredients
- Chicken – I use chicken breasts in this recipe, but you can use chicken thighs too. If using frozen, make sure to thaw in the fridge overnight to avoid losing too much moisture.
- Egg white – binds all the ingredients of the frying batter. I only use egg white as it helps to fully coat the chicken when drenched in the batter. Plus it helps create that light, crispy texture we all want.
- All-purpose flour – the base of the frying batter.
- Cornstarch – gives the chicken that perfect crisp without being too heavy.
- Baking powder – makes the batter light and fluffy while also making the chicken extra crispy when fried.
- Apple cider vinegar – adds a hint of acidity to the chicken. You can use rice vinegar as a substitute.
- Honey – provides natural sweetness and glazes the chicken with a sticky and glossy texture. Use pure honey for the best flavor!
- Sesame oil – gives the chicken a rich and nutty flavor that’s very common in Asian chicken sauce.
See the recipe card for full information on ingredients.
Variations
- Spicy. Put some heat to the honey chicken sauce by adding crushed chili flakes or diced jalapenos.
- Orange flavored. Make orange chicken by adding orange zest and juice to the sauce. It brings a refreshing twist to classic chicken recipes!
- Teriyaki style. Give your chicken a rich and umami taste by using teriyaki sauce for a different sweet and savory flavor.
- Veggies. Add some yellow bell peppers and green beans to the mix for a healthier meal.
How To Shallow Fry Chicken
The sweetest thing about this recipe is that I don’t even need to deep fry the chicken to get that crispy texture.
Deep-frying uses a lot of oil, three to six inches deep, which only lasts for a few batches before it turns rancid. In this recipe, shallow frying works perfectly. It requires less oil, heats up way quicker, and is much less messy!
All I need is a small sauté pan (preferably non-stick for easy frying and cleaning), about two inches deep of cooking oil, and a pair of long chopsticks. I heat the oil and fry the chicken—simple as that! Less oil means less sputtering, and it’s much easier to turn the chicken pieces than when they’re submerged in a whole pot of oil.
How To Make Honey Sesame Chicken
Making this awesome honey sesame sauce for chicken is one of the easiest things you can do for a quick and tasty meal. You only need a handful of everyday ingredients that you can easily grab from your pantry or grocery store.
This honey sesame chicken breast recipe combines the sweet and savory flavors of Sesame Chicken and Honey Chicken into one dish! The sweet, tangy, and savory honey sesame sauce delivers the best color, aroma, flavor, and texture.
I almost always eat it with rice, but sometimes, when I’m feeling fancy, I serve it on a platter with dishes like Chow Mein and Kung Pao Shrimp.
Here’s how to make honey sesame chicken in under 30 minutes:
Grab a bowl and mix up the frying batter ingredients until it’s smooth—just give it a good whisk. Cut the chicken into cubes, then drop them into the batter and give them a good coat. Set it aside while you get everything else ready.
In a bowl, mix together all the honey sesame sauce ingredients and set it aside. This way, everything’s ready to go when you need it!
Heat up a saute pan and add about 2 inches of oil over medium to high heat. Once the oil is hot, gently drop in the battered chicken cubes one by one—make sure they’re spaced out so they don’t stick together. Fry until they’re golden brown, then use a slotted spoon to remove them and let them drain on paper towels to get rid of any extra oil.
Take 2 tablespoons of that frying oil and transfer it to a wok or skillet. Heat it up, then toss in the garlic and stir-fry until it’s nice and aromatic. Next, add the honey sesame sauce from earlier and bring it to a simmer. Let it cook until the sauce thickens.
Once your sauce is nice and thick, toss the fried chicken breast cubes in it. Give everything a good stir to make sure the chicken is nicely coated with the sauce. Sprinkle on those toasted sesame seeds, then serve it up hot with steamed white rice or some Chinese fried rice—yum!
Cooking Tips
- I slice my chicken pieces into uniform, bite-sized chunks for even cooking and a good batter-to-chicken ratio.
- I never skip the cornstarch, baking powder, egg white, and ice-cold water when preparing the batter. These ingredients give the chicken a nice, crispy, and light coating.
- I make sure to heat the oil to the right temperature before frying—around 350-375°F (175-190°C). This helps avoid soggy chicken pieces. If the oil is too low, the chicken will turn greasy and heavy. If it’s too high, it can burn while still being raw inside.
- I avoid overcrowding the pan when frying because it lowers the oil temperature and results in unevenly cooked chicken pieces.
- I like to double-fry the chicken for extra crispiness. After the first fry, I let it rest for 5 minutes before frying again at a higher temperature.
- To bring out the nutty flavor of the sesame seeds, I toast them in a dry pan for a few minutes until they’re golden brown. It’s a simple way to intensify the sesame flavors without adding extra sesame oil.
- I make the sauce for this sweet sesame chicken up to two days in advance for those last-minute meals.
Frequently Asked Questions
Coated in a sticky honey sesame sauce, this chicken recipe has the perfect balance of flavors that pairs with the mild taste of chicken. It’s sweet, slightly tangy, nutty, and savory all at the same time.
No, honey sesame chicken is different from orange chicken. Both are crispy and glazed with a sticky and sweet sauce, but have completely different flavor profiles. Honey sesame chicken has a distinct nutty flavor from sesame oil, while orange chicken has a tangy and citrusy taste from orange.
I like to add cornstarch and baking powder to the batter to achieve the perfect crispy texture. I also use egg whites only instead of whole eggs to create a nice, light coating on the chicken. Frying the chicken in hot enough oil (around 350-375°F) also contributes to the crispiness.
If your honey sauce is too thin, you can easily thicken it by adding a cornstarch slurry. Mix equal parts cornstarch and water until smooth, then add it to the sauce while stirring constantly until it’s thick enough to coat the chicken pieces properly.
This honey sesame chicken recipe has only 416 calories per serving.
What To Serve With This Recipe
Preparing for a family meal? For an easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Honey Sesame Chicken (Better Than Takeout!)
Ingredients
- 1 lb. (500g) boneless chicken breast, cut into 1-inch (2.5cm) cubes or long strips
- oil, for deep-frying
- 2 cloves garlic, minced
- toasted sesame seeds, to garnish
Frying Batter:
- 1 egg white
- 1/2 cup all-purpose flour, sifted
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup water, ice cold
- 1 tablespoon oil
- 1 pinch salt
Honey Sesame Sauce:
- 1/3 cup pure honey
- 1 teaspoon apple cider vinegar
- 1/2 tablespoon ketchup
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 teaspoon salt
Instructions
- Combine the frying batter ingredients in a bowl. Whisk thoroughly until smooth. Cut the chicken into cubes then drop into the mixture. Coat evenly and set aside.
- Mix the honey sesame sauce ingredients in a bowl and set aside.
- Heat up a saute pan and add about 2 inches of oil on medium to high heat. When the oil is ready, gently drop the battered chicken cubes one by one. Spread evenly into the pan to prevent the chicken from sticking to each other. Fry until golden brown. Drain excess oil on paper towels.
- Transfer 2 tablespoons of frying oil to a wok or skillet. Stir-fry the garlic until it becomes aromatic. Add the honey sesame sauce from earlier and bring to a simmer or until the sauce thickens.
- Toss the fried chicken breast cubes in the sauce. Stir a few times to ensure the sauce coats the chicken cubes evenly. Add the toasted sesame seeds and serve immediately with steamed white rice or Chinese fried rice.
Video
Notes
- I slice my chicken pieces into uniform, bite-sized chunks for even cooking and a good batter-to-chicken ratio.
- I never skip the cornstarch, baking powder, egg white, and ice-cold water when preparing the batter. These ingredients give the chicken a nice, crispy, and light coating.
- I make sure to heat the oil to the right temperature before frying—around 350-375°F (175-190°C). This helps avoid soggy chicken pieces. If the oil is too low, the chicken will turn greasy and heavy. If it’s too high, it can burn while still being raw inside.
- I avoid overcrowding the pan when frying because it lowers the oil temperature and results in unevenly cooked chicken pieces.
- I like to double-fry the chicken for extra crispiness. After the first fry, I let it rest for 5 minutes before frying again at a higher temperature.
- To bring out the nutty flavor of the sesame seeds, I toast them in a dry pan for a few minutes until they’re golden brown. It’s a simple way to intensify the sesame flavors without adding extra sesame oil.
- I make the sauce for this sweet sesame chicken up to two days in advance for those last-minute meals.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you! :) I have VERY picky eaters in my house and everyone loves this recipe. You can top with all sorts of different sauces with this amazing batter, my daughter just eats the battered chicken on its own, she’s a plain eater and requests this often. I personally love the honey sauce and so does my husband. This is a winner in my book, I don’t have to cook multiple different dinners for each family member when I make this!! Thank you :)
That’s wonderful, Kim. Thank you for your comment. I’m very glad that your family loves this recipe. Happy cooking!
Too much water listed for the batter. Even half amount listed makes batter quite runny.
Hi Joy. The batter should not be very runny. It’s a half cup of all-purpose flour, 1/4 cup cornstarch, 1 egg white and 1/2 cup of ice water, plus the remaining ingredients. Please refer to my video on the page.
We loved this dish! Easy to make and quick to come together. Even my 8yr old son loved it!
Thank you for your comment, Hayley. I am glad that the recipe works well for you and your family.
This is THE BEST recipe I’ve tried so far. Followed exactly, except cut salt in half, did not notice.
Thank you for your feedback, Lisa. Glad you liked the recipe.
Amazing dipping batter and sauce! I use it on shrimp, too.
❤️ Danke für Deine Rezepte
Ich liebe Deine Rezepte, denn sie sind sehr lecker und besonders.
Danke! :)
Everytime i make this I end up eating a poind and a half of chicken bec3 I just cant stop! Thats from a little guy with a small appetite.
:)
When making this dish, my partner and I followed the recipe to the letter. It turned out AMAZING. Absolutely yummy, and will be made again soon! Thank you ☺️??
:)
I made this for dinner and it was delicious and I will definitely be making this dish again. I love this so much.
Awesome!
Hi!
I made this twice. Absolutely yummy!! Thank you. I wondered if instead of frying in oil, could I put the chicken in the air fryer if ever you tried that?
You can try!
Easy, Thank you for free recipe!