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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.
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/