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This crispy honey sesame chicken comes together in under 30 minutes and is coated in a mouthwatering sweet and savory sauce that’s totally irresistible! The sauce blends honey, ketchup, and sesame oil, and it’s finished off with a sprinkle of sesame seeds for that extra crunch and nutty kick.
Table of Contents
- Quick And Easy Honey Sesame Chicken Recipe
- Why I Love This Recipe
- What Is Honey Sesame Chicken
- Ingredients You’ll Need
- Recipe Variations
- How To Shallow Fry Chicken
- How To Make Honey Sesame Chicken
- Secrets To Perfectly Crispy Honey Sesame Chicken
- Frequently Asked Questions
- What To Serve With This Recipe
- Other Recipes You Might Like
- Honey Sesame Chicken (Better Than Takeout!) Recipe
Quick And Easy Honey Sesame Chicken Recipe
My family and I love the crispy, deep-fried chicken drenched in savory sauce from our favorite Chinese restaurants. But guess what? This homemade version is just as delicious—if not better—than takeout!
This easy honey sesame chicken recipe is a perfect choice for busy weeknights when I want something quick but still full of flavor. It’s a satisfying dish that my whole family can enjoy together at home! Be sure to check out my step-by-step video and tips and tricks below to make this honey sesame chicken super crispy and delicious every time!
If you’re a fan of sweet and spicy, don’t miss my Sweet Chili Chicken recipe next time!
Why I Love This Recipe
- Delicious sauce. Anything with honey and sesame oil is bound to be amazing, and this recipe is no exception! The sweet and savory sauce perfectly coats the crispy chicken, creating a mouthwatering flavor that’s hard to beat.
- Interesting textures. Every bite of this dish delivers a satisfying combo of crispy, sticky, and tender – it’s so enjoyable to eat!
- A healthier take on takeout. I love recreating my favorite takeout dishes at home with better-for-you ingredients. This recipe uses less oil and sugar than the version from Panda Express, making it a win for both taste and nutrition!
What Is Honey Sesame Chicken
Honey Chicken has always been a favorite here, and I’ve had so many requests for variations over the years. That’s why I created the ultimate honey chicken sauce recipe that’s perfect for crispy, deep-fried chicken pieces.
Honey sesame chicken is pretty much the same thing but with the added richness of sesame oil, giving it a nutty, aromatic flavor that really elevates the dish. It’s the perfect balance of sweet and savory, with honey bringing the natural sweetness and sesame oil adding that authentic Chinese touch.
Ingredients You’ll Need
- 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 – 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
- 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 – You can use rice vinegar as a substitute.
- Honey – 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.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Recipe Variations
- Spicy: If you like a bit of heat, toss in some crushed chili flakes or diced jalapeños to the sauce for an extra kick.
- Orange-flavored: For a fun twist on the classic, add some orange zest and juice to the sauce to create Orange Chicken. It’s a great way to bring a bright, refreshing citrus kick to the dish!
- Teriyaki-style: Swap the honey sesame sauce for Teriyaki Sauce to give the chicken a rich, umami-packed flavor that’s both sweet and savory.
- Veggies: For a healthier meal, add in some yellow bell peppers and green beans. It’s a great way to get more veggies in while keeping the dish delicious.
How To Shallow Fry Chicken
The best part about this recipe is that I don’t even need to deep fry the chicken to get that perfect crispy texture.
Deep-frying takes a ton of oil—three to six inches deep—and it only stays fresh for a few batches before it turns rancid. Instead, I use shallow frying, which works just as well. It uses less oil, heats up faster, and is way less messy!
All I need is a small sauté pan (non-stick is best for easy frying and cleaning), just a couple of inches of cooking oil, and a pair of long chopsticks. I heat up the oil, fry the chicken, and that’s it! Using less oil means less splattering, and it’s so much easier to flip the chicken compared to when it’s floating in a deep 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 this recipe 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!
Secrets To Perfectly Crispy Honey Sesame Chicken
- I slice the chicken into uniform, bite-sized pieces to ensure even cooking and a perfect batter-to-chicken ratio.
- I never skip the cornstarch, baking powder, egg white, and ice-cold water when making the batter. These ingredients are key to getting that crispy, light coating on the chicken.
- I make sure the oil is at the right temperature—around 350-375°F (175-190°C)—before frying. This is crucial for avoiding soggy chicken. If the oil is too low, the chicken soaks up too much oil and gets greasy. If it’s too high, the chicken can burn on the outside while still being raw inside.
- I also avoid overcrowding the pan when frying. Too many pieces at once will lower the oil temperature, and the chicken won’t cook evenly.
- For extra crispiness, I double-fry the chicken. After the first fry, I let it rest for 5 minutes before frying again at a higher temperature.
- To really bring out that nutty sesame flavor, I toast the sesame seeds in a dry pan for a few minutes until they’re golden brown. It’s a simple trick that boosts the flavor without needing extra sesame oil.
- I often make the sauce for this sweet sesame chicken ahead of time—up to two days in advance—so I’m always ready for a quick and delicious meal!
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 recommend using neutral oils like vegetable oil, canola oil, or peanut oil. These oils heat up quickly and don’t overwhelm the flavor of the dish.
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.
Yes. Preheat your air fryer to 375°F (190°C), then cook the battered chicken in a single layer for about 12-15 minutes. Don’t forget to flip it halfway through for even 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.
To keep the chicken crispy, I recommend tossing it in the sauce just before serving. If you add the sauce too early, the crispy coating can get soggy. For extra crunch, double-frying the chicken works wonders, or you can air fry it for that perfect crispiness!
Let the leftovers cool completely before storing it in an airtight container. It’ll stay fresh in the fridge for up to 3 days. For the best texture, store the chicken and sauce separately, then toss them together when you’re ready to reheat!
To keep the chicken crispy when reheating, I recommend using an air fryer or stovetop. For the air fryer, preheat to 350°F (175°C) and air fry the chicken for 5-7 minutes, flipping halfway through. If you’re using a stovetop, heat a little oil in a pan and sauté the chicken for a few minutes until it crisps up again. This way, you’ll get that perfect crunch and won’t end up with soggy chicken!
This 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.
Other Recipes You Might Like
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 the chicken into uniform, bite-sized pieces to ensure even cooking and a perfect batter-to-chicken ratio.
- I never skip the cornstarch, baking powder, egg white, and ice-cold water when making the batter. These ingredients are key to getting that crispy, light coating on the chicken.
- I make sure the oil is at the right temperature—around 350-375°F (175-190°C)—before frying. This is crucial for avoiding soggy chicken. If the oil is too low, the chicken soaks up too much oil and gets greasy. If it’s too high, the chicken can burn on the outside while still being raw inside.
- I also avoid overcrowding the pan when frying. Too many pieces at once will lower the oil temperature, and the chicken won’t cook evenly.
- For extra crispiness, I double-fry the chicken. After the first fry, I let it rest for 5 minutes before frying again at a higher temperature.
- To really bring out that nutty sesame flavor, I toast the sesame seeds in a dry pan for a few minutes until they’re golden brown. It’s a simple trick that boosts the flavor without needing extra sesame oil.
- I often make the sauce for this sweet sesame chicken ahead of time—up to two days in advance—so I’m always ready for a quick and delicious meal!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just like Chinese takeaway but better, brilliant and easy.
Hi Frank thanks for trying my honey sesame chicken. :)
It takes just like Chinese chicken even before the sauce I have made it twice now and love it
Hi Lydia, thanks for trying my honey sesame chicken recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
This recipe was amazing, thank you. I have a big family and made the recipe x5 and there was leftovers. I paired it with rice and baked potatoes for a comfort meal :) and will definitely add this as a family dish. So easy to make.
Hi Holly, thanks for your sweet comment. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Doubled the recipe and my family loved it a lot – and so do I. Thanks for the recipe!
Dear Bee,
I recently discovered this great site with superb Asian recipes. I already made the delicious General Tso’s chicken and I will surely prepare many more of your mouth-watering recipes.
I have a simple question. I noticed that you sometimes use 1/2 cup ice cold water in your famous frying batter (like in this recipe) and sometimes 1/3 cup ice cold water (e.g. in the orange chicken and sesame chicken recipes). Is there a recipe specific reason for this or did you adjust the amount of ice cold water over the years based on your experience? And if you adjusted the amount of water, is it nowadays the 1/3 cup you prefer in your batter?
Hope you can help me out.
Best regards from The Netherlands,
Fred
Hi Fred, I change my recipes all the time, for the batter, you can use 1/3 if you want a slightly thicker coating or 1/2 if you want a thinner coating. It’s all up to you.
Thanks, Bee.
This is the best sesame chicken recipe that I have found! I have tried several others and this one will my go-to from now on. Thank you for posting this recipe. This was amazing and I will definitely be adding this recipe to the rotation. This is better than take out. The chicken is so crispy and the sauce is perfect! This is excellent!
Hi Mat, yes, please try more recipes from my site, they are all good: https://rasamalaysia.com/recipe-index-gallery/
One of my favorite dish, Amazing look & taste .thanks for sharing with us.
Loved this recipe. Made it two days in a row. Halved the ingredients on the first time. Second time I halved batter ingredients but kept sauce ingredients complete for extra sauce. Either way was great.
With the garlic I just roughly chopped it so people can pick it out if needed. Flavour was still there.
Try and get the chicken as crispy as possible in the oil so that it stays crispy under the coating. So good thank you.
I found making the sauce and batter first was easier.
Serviced with white boiled rice and Chinese broccoli with oyster sauce. Super easy.
Hi there, so happy you tried my recipe. Please do try more recipes on my site, they are all super delicious: https://rasamalaysia.com/recipe-index-gallery/
Great recipe my family loved it
will do it again my kids and my mum all said they can’t wait for me to do it I cooked a double batch this time and all my kids had extra and had no left overs
Hi David, awesome, thanks for trying. Do try out more of my recipes, they are all good: https://rasamalaysia.com/recipe-index-gallery/
Can I air fry this instead?
You can try!
I made this last night and it didn’t disappoint. Easy to prepare and make. I deep fried the chicken to ensure it was golden brown. Tasted amazing. Brilliant recipe and will be going into my favourites. Thanks.
Hi Brian, awesome, please try more recipes on my site, they are all delicious and very easy: https://rasamalaysia.com/recipe-index-gallery/