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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. And 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 you don’t have a lot of time and energy to cook. But it’s still something satisfying and delicious you and your family 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. Don’t you just love it when you can make your 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 you don’t even really need to deep fry the chicken to have that crispy texture.
Deep-frying uses a lot of oil, three to six inches deep, which is only good for a few batches before it turns rancid. In this recipe, shallow frying works extremely well. It requires less oil, it’s way quicker to heat up, and it’s a lot less messy!
A small saute pan (preferably non-stick for easy frying and cleaning), two inches deep of cooking oil, and a pair of long chopsticks are all you need. Heat the oil and fry the chicken, as simple as that! Less oil means less sputtering, and it’s a lot easier to turn the chicken pieces than when they’re submerged in an entire pot of oil.
How To Make This Recipe
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:
Step 1: 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.
Step 2: Mix honey sesame sauce ingredients in a bowl and set aside.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Cooking Tips
- Slice your chicken pieces into uniform, bite-sized chunks for even cooking and a good batter-to-chicken ratio.
- Don’t skip the cornstarch, baking powder, egg white, and ice cold water in preparing the batter for a nice, crispy and light chicken coating.
- Heat the oil to the right temperature before frying. Keep it at around 350-375°F (175-190°C) to avoid soggy chicken pieces. Anything lower than that and it will be greasy and heavy. Too high and it will easily burn while still raw inside.
- Don’t overcrowd the pan when frying. Doing this tends to lower the oil temperature which results in unevenly cooked chicken pieces.
- Double-fry the chicken for extra crispiness. After the first fry, let it rest for 5 minutes before frying again at a higher temperature.
- Toast the sesame seeds in a dry pan for a few minutes until golden brown to bring out their nutty flavor. It’s a simple way to intensify the sesame flavors without adding extra sesame oil.
- Make the sauce for this sweet sesame chicken up to two days in advance for 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
- Slice your chicken pieces into uniform, bite-sized chunks for even cooking and a good batter-to-chicken ratio.
- Don’t skip the cornstarch, baking powder, egg white, and ice cold water in preparing the batter for a nice, crispy and light chicken coating.
- Heat the oil to the right temperature before frying. Keep it at around 350-375°F (175-190°C) to avoid soggy chicken pieces. Anything lower than that and it will be greasy and heavy. Too high and it will easily burn while still raw inside.
- Don’t overcrowd the pan when frying. Doing this tends to lower the oil temperature which results in unevenly cooked chicken pieces.
- Double-fry the chicken for extra crispiness. After the first fry, let it rest for 5 minutes before frying again at a higher temperature.
- Toast the sesame seeds in a dry pan for a few minutes until golden brown to bring out their nutty flavor. It’s a simple way to intensify the sesame flavors without adding extra sesame oil.
- Make the sauce for this sweet sesame chicken up to two days in advance for last-minute meals.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can we use white vinegar instead?
Yes.
Made this today for my family and they all loved it, said it tasted just like a restaurant’s! It was very easy and quick, my mom was surprised by how simple and delicious it is. Thanks a lot!
Hi Dania, thanks so much for trying my recipe. I am so happy that you guys enjoyed. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Hi,
Thanks for the recipe. Is delicious. However, the chicken turned soft after adding into the sauce. How can I keep the chicken crispy? Thanks ??
You can double fry the chicken.
Shall do that next time ?? thanks !
Hi Bao,
My experience is that double frying (second fry shorter with much higher temperature) will certainly lead to crispier chicken, but when you add the sauce to the wok the chicken will become soft again. That’s just the way it is. The only thing you can do, is dish out the double fried chicken and sauce seperately and spoon some sauce on the chicken while eating.
I don’t think that there is an edible batter that keeps the chicken crispy after combining with sauce. But if there is, we all want to know!
I like to stress that I find this honey sesame recipe of Rasa Malaysia wonderful and I like it even on the second day after reheating in the microwave.
Regards,
Fred
Fred, double fry and add 1 tablespoon rice powder to the batter will make it crispier.
Thanks Bee,
I’ll follow your suggestion the next time I make this dish or a similar one with the same batter. I will let you know the outcome. The aim is to have crispy chicken even after adding the sauce, or if we lower our expectations somewhat: to have crispy chicken for a longer time after adding the sauce. It’s worth a try!
Hi Fred, good please let me know how it goes! :)
Hi Bee,
I made this delicious dish again this night. As you suggested I added 1 Tbsp of rice flour to the batter. I also double-fried the battered chicken, but I did that the previous time as well.
Although I didn’t perform two tests at the same time (one with and one without rice flour), I do think that the added rice flour makes the batter crispier. Even after adding the sauce I experienced crispy bits in several pieces of chicken, which I didn’t notice the previous time I made this dish. Not in all pieces though, and it only were bits of the pieces, not the whole chicken pieces. Of course, the chicken pieces became softer after a while. Still, I think that the addition of 1 Tbsp rice flour increases the crispness of the batter. Next to 1) an intense double fry (don’t stop when the chicken is just light golden brown, fry it a bit darker) and 2) make sure the sauce is really thick. Runny sauce will make your chicken pieces soft almost immediately. Furthermore, I assume that the cornstarch, baking powder, ice cold water and oil in the batter all contribute to crispier chicken pieces. Undoubtedly you will have experimented a lot with batters.
At least two questions remain: 1) what happens if we add more rice flour, or even replace all the flour in the batter by rice flour? 2) is there an edible batter recipe which stays crispy after adding (thick) sauce for a longer time than the current batter incl. rice flour? I’m not aware of any. I think your batter is pretty much the best I’ve seen until now.
Last but not least I would like to emphasize that making this dish again just for the purpose of this experiment was not a punishment. It was very, very tasty and it is one of our favorite dishes. We ate all of it in 10 minutes!
That’s awesome, you may increase the rice flour to 2 tablespoons but add a wee bit more water to the batter so it’s not too thick and then yes, double fry. Would love to hear how it goes. :)
This was delicious! Will definitely make again. Thanks for sharing this recipe!
Awesome, thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I’ve made this chicken several times now, and it has become a family favorite. I LOVE the sauce and frying batter. I never leave comments, but you have to try this recipe…It’s AWESOME!!
Nancy, thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
How many hungry people does this recipe yield for? Looks yummy :))
Hi Brianna, it serves 2 people. The serving size is at the top of the recipe card, in very small print. :)
Is it possible to replace sesame oil and corn starch with something else?
You can skip sesame oil and use all purpose flour.
Made it. Followed the recipe to the tea and let me tell ya. It tastes exactly or even better than the restaurant’s! This will be a regular in our kitchen now. Thank you :-)
That’s awesome. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Wow, that was quick, easy and delicious! Didn’t change a thing. I like this batter better than mine for making chicken balls too. Just have to change the sauce.
Hi Brenda, awesome please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
omg I just made it and it turned out amaazing!
That’s awesome! Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Hi Bee,
My son is allergic to eggs, what can I use as a substitute for egg white in your Honey Sesame Chicken recipe?
Andrea
You can skip it.
Another winner! Followed your recipe almost exactly. It came out delicious and easy to make. I only had 1/2 pound of chicken breast so I dipped and fried up 1/2 pound of firm tofu. 2 different textures made it even better.
Last week I made your Shu mai, once with pork & shrimp-delicious. I made a second batch with same seasonings but with hamburger, bok choy, and bacon bits.
both were delicious and pre-made wraps made it fast and easy.
Hi Ross, thanks for trying my recipes. They are all easy and fail proof, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/