Honey Sesame Chicken (Better Than Takeout!)
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.
Servings: 2 people
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
Serving: 2people | Calories: 416kcal | Carbohydrates: 91g | Protein: 53g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 145mg | Sodium: 1517mg | Fiber: 1g | Sugar: 47g