Easy Honey Sesame Chicken – Sweet & Savory Favorite

If you crave the sweet-savory magic of your favorite Chinese takeout, this Easy Honey Sesame Chicken recipe delivers all that flavor with a quick, family-friendly approach. Tender chicken bites are lightly fried until golden and tossed in a glossy honey-sesame sauce that clings to every crispy corner. It’s budget-friendly, easy to make at home, and perfect for weeknights when you want something fast, flavorful, and satisfying.

---

What Is Honey Sesame Chicken?

Honey Sesame Chicken is a Chinese-American dish that’s closely related to orange chicken and General Tso’s. It typically features lightly battered chicken pieces coated in a sticky sauce made from soy, honey, sesame oil, and aromatics. Popularized by restaurants like Panda Express, it’s known for its addictive sweet-and-savory balance, crunchy texture, and nutty sesame finish.

Homemade versions are often even better, with cleaner ingredients, crispier chicken, and a fresh-from-the-skillet flavor that rivals anything you’d order out.

---

Ingredients Overview

Each component of this dish has a specific purpose—together, they create a harmonious flavor and texture that’s hard to beat.

Chicken Thighs or Breasts

Boneless, skinless chicken thighs are ideal for their moisture and flavor. Chicken breasts can be used, but they tend to dry out faster. Cut the meat into bite-sized chunks to ensure even cooking and crisp edges.

Cornstarch & Flour

A blend of cornstarch and all-purpose flour gives the chicken a light, crunchy coating that stays crisp even after saucing. Cornstarch helps with the crisp texture, while flour gives body to the coating.

Eggs

Eggs are used to bind the flour mixture to the chicken and create a tender coating.

Neutral Oil

Canola or vegetable oil is best for frying due to their high smoke points and neutral flavor. You’ll need about ½ inch of oil in the pan—no deep fryer required.

Honey

Pure honey provides the sticky sweetness that defines the sauce. It caramelizes slightly as it cooks, creating that thick, glossy coating.

Soy Sauce

Low-sodium soy sauce balances the honey and brings umami depth. Regular soy sauce can be too salty, so taste and adjust if using that.

Rice Vinegar

A small amount of rice vinegar cuts through the sweetness and adds brightness to the sauce.

Sesame Oil

Toasted sesame oil provides that signature nutty aroma and depth of flavor. A little goes a long way—add it at the end to preserve its potency.

Garlic & Ginger

These aromatics are sautéed before the sauce is added to infuse deep flavor. Fresh is best, but jarred works in a pinch.

Sesame Seeds

Toasted white sesame seeds finish the dish with texture and nutty crunch. You can toast your own or buy pre-toasted.

Green Onions

Chopped scallions are sprinkled on top for freshness, color, and a mild oniony kick.

---

Step-by-Step Instructions

Here’s how to make Easy Honey Sesame Chicken in under 30 minutes from start to finish:

Step 1: Prepare the Chicken

Cut chicken into 1-inch chunks. In a bowl, mix the pieces with a pinch of salt and pepper. In another bowl, beat 2 eggs. In a third bowl, combine equal parts cornstarch and flour.

Dip chicken pieces into the egg, then coat in the flour-cornstarch mix. Shake off excess.

Step 2: Fry the Chicken

Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry the chicken in batches—don’t overcrowd the pan. Cook each piece for 3–4 minutes per side until golden and crisp.

Drain on a paper towel–lined plate. Keep warm in a low oven if needed.

Step 3: Make the Sauce

In a clean skillet, heat 1 tablespoon of oil. Add minced garlic and ginger and cook for 30 seconds. Stir in:

• 1/3 cup honey

• 1/4 cup soy sauce

• 1 tablespoon rice vinegar

• 2 tablespoons water

Simmer until slightly thickened, about 2–3 minutes.

Step 4: Combine Chicken and Sauce

Turn off heat. Stir in 1 teaspoon sesame oil. Add the crispy chicken and toss quickly to coat in the sauce.

Step 5: Garnish and Serve

Sprinkle generously with sesame seeds and chopped green onions. Serve immediately over steamed rice or with stir-fried veggies.

---

Tips, Variations, and Substitutions

Tips for Success

• Don’t overcrowd the pan when frying—this keeps the oil hot and the chicken crispy.

• Double-fry for ultra-crispy chicken: fry once, rest, then fry again for 1–2 minutes.

• Use a thermometer if possible: oil should be 350°F (175°C) for even frying.

Flavor Variations

• Spicy honey sesame: Add 1–2 teaspoons of sriracha or red pepper flakes to the sauce.

• Orange sesame: Stir in 2 tablespoons of orange juice and a bit of zest for a citrusy variation.

• Sticky tofu or shrimp: Sub the chicken for firm tofu or shrimp for a pescatarian option.

Substitutions

• Gluten-free: Use tamari instead of soy sauce, and a gluten-free flour blend for coating.

• Low-carb: Replace flour/cornstarch coating with crushed pork rinds or almond flour for a keto-friendly twist.

• No honey? Maple syrup or agave can be used, though honey gives the best texture.

---

Serving Ideas & Occasions

This dish is perfect for:

• Weeknight dinners when you want takeout-style food in less than 30 minutes.

• Meal prep: Reheats well and keeps crisp if stored properly.

• Game day snacks: Serve on skewers or toothpicks for a party platter.

• Lunch bowls: Pair with jasmine rice, steamed broccoli, or even a cucumber salad.

It goes great with:

• Fried rice or garlic noodles

• Stir-fried snow peas or bok choy

• Chili crisp on the side for extra heat

---

Nutritional & Health Notes

While this is an indulgent dish, you can make smart swaps for a more balanced version:

• Chicken thighs offer more flavor, but chicken breast is leaner if you’re watching fat.

• Honey provides natural sugars, but it’s still a high-carb ingredient—portion control is key.

• Air fryer method: Coat chicken lightly in oil and air fry at 375°F for 15 minutes, flipping halfway. Then toss in sauce.

Each serving delivers protein, some fiber (if served with vegetables), and plenty of energy. Serve with whole grains or brown rice for added nutrition.

---

Frequently Asked Questions

1. Can I bake or air fry the chicken instead of frying?

Yes. Bake the coated chicken at 400°F (200°C) for 20–25 minutes, flipping halfway. Or air fry at 375°F for 15 minutes. You’ll get a slightly different texture, but it’s still delicious and much lighter.

2. What’s the difference between sesame chicken and General Tso’s?

Sesame chicken is sweeter and less spicy. General Tso’s typically includes more garlic, ginger, and chili and has a thicker, darker sauce.

3. Can I make this ahead of time?

You can make the sauce and fry the chicken up to 1 day in advance. Reheat chicken in a hot oven or air fryer to regain crispiness, then toss in warmed sauce just before serving.

4. How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer to retain crisp texture. The microwave softens the coating but works for a quick meal.

5. Is this dish very sweet?

The sweetness can be adjusted. Use less honey or balance it with more vinegar or a dash of chili sauce if you prefer a savory tilt.

6. Can I add vegetables to this dish?

Yes! Quickly stir-fry bell peppers, snap peas, or broccoli in a separate pan and add them in when tossing the chicken with the sauce.

7. What type of honey is best?

Use mild-flavored honey for a smooth sauce. Avoid strong, floral honeys like buckwheat or chestnut which may overpower the dish.

Print