Name: Honey Sesame Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 ½ lb chicken breast or thighs, cut into 1-inch pieces; 1 teaspoon chicken bouillon powder; ½ teaspoon white pepper; 1 tablespoon water; 2 large eggs; ½ cup all-purpose flour; ½ cup cornstarch; 2 teaspoon baking powder; ½ teaspoon salt; ¼ cup water; 2 teaspoon vegetable oil; 3 tablespoon light soy sauce; 1 tablespoon oyster sauce; 2 tablespoon rice vinegar; 2 tablespoon ketchup; ¼ cup honey; 3 tablespoon brown sugar; 3 tablespoon water; 4 cloves garlic, minced; 1 tablespoon sesame oil; 2 teaspoon cornstarch; 3 tablespoon water; Green onion, sliced; Toasted sesame seeds

If you’re craving something sweet, savory, and just a little crunchy, this Honey Sesame Chicken Recipe is exactly what you need. I remember the first time I made it—it was an instant hit with friends and family, and honestly, it’s one of those dishes that feels fancy but comes together so quickly. The balance of honey’s sweetness with that nutty sesame flavor always hits the spot, making it a fantastic option for weeknights or casual gatherings.

What makes this Honey Sesame Chicken Recipe so special is that crispy coating that locks in juicy chicken pieces, paired with a glossy, flavorful sauce that clings perfectly. Whether you’re cooking for one or a crowd, this recipe is forgiving, adaptable, and gives you that homemade Chinese restaurant feel without all the hassle.

Ingredients You’ll Need

The magic of this Honey Sesame Chicken Recipe really happens when these ingredients come together—each one playing a critical role in creating texture and taste that shine. I always recommend using fresh garlic and good-quality honey to boost flavor, and if you can find light soy sauce, it’s the best for that perfect balance.

Chicken breast or thighs: I prefer thighs for juicier bites, but breast works well if you want leaner meat.
Chicken bouillon powder: Adds a subtle depth—feel free to adjust or omit if you prefer less salt.
White pepper: It gives a gentle heat that complements the sauce without overpowering it.
Eggs: Key for the batter to coat the chicken and keep it crispy after frying.
All-purpose flour & Cornstarch: The combination creates that irresistible crispy exterior.
Baking powder: Helps lighten the batter so it’s not too dense.
Vegetable oil: For frying and a little in the batter for extra moisture.
Light soy sauce: Offers savory saltiness without darkening the sauce too much.
Oyster sauce: Brings umami richness that elevates the whole dish.
Rice vinegar: Balances the sweetness with a pleasant tang.
Ketchup: A little secret ingredient for subtle tomato depth and color.
Honey: The star of the show, giving that luscious sweetness and sticky glaze.
Brown sugar: Adds a mild molasses flavor to complement the honey.
Water: Ensures the sauce isn’t too thick or overpowering.
Garlic: Fresh cloves are essential for a fragrant punch in the sauce.
Sesame oil: Ingredients like this are worth splurging on; just a tablespoon makes a huge difference.
Cornstarch slurry: To thicken the sauce and give it that glossy finish.
Green onion and toasted sesame seeds: My go-to garnishes that add freshness and a nutty crunch.

Variations

I love how easy it is to tweak this Honey Sesame Chicken Recipe to suit whatever mood or pantry you’re working with. Feel free to get creative—this recipe welcomes all kinds of personal touches and inspired swaps.

Variation with vegetables: I sometimes add steamed broccoli or snap peas to make it a one-pan meal with some green crunch.
Baking instead of frying: To lighten things up, bake the coated chicken pieces on a wire rack; you’ll still get great texture without the oil.
Spicy twist: Adding a teaspoon of chili garlic sauce or some red pepper flakes gives it a fantastic kick if you like heat.
Gluten-free option: Swap out regular flour with rice flour and check sauces for gluten-free labels, and your Honey Sesame Chicken Recipe stays safe for gluten-sensitive friends.

How to Make Honey Sesame Chicken Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by cutting your chicken into bite-sized pieces—about an inch works best for even cooking. Toss the pieces with chicken bouillon powder, white pepper, and a bit of water, then let it marinate for at least 20 minutes. This step is where your chicken soaks up those savory notes, so don’t skip it!

Step 2: Prepare the Light, Crispy Batter

Mix the eggs with flour, cornstarch, baking powder, salt, water, and vegetable oil to a smooth batter. It’s thinner than pancake batter but thick enough to stick to your chicken pieces. This combo is my personal secret for that restaurant-quality crunch without the heaviness.

Step 3: Fry the Chicken Until Golden

Heat a generous layer of vegetable oil in a wok or deep pan to about 350°F (175°C). Dredge each piece of chicken in the batter and fry in batches—don’t overcrowd the pan or the pieces won’t get crispy. Fry until golden brown and cooked through, usually 5-7 minutes per batch. Drain on paper towels to keep crispness.

Step 4: Whip Up the Sweet and Savory Sauce

While your chicken cooks, mix soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, water, minced garlic, and sesame oil in a pan. Bring it to a gentle simmer. Add the cornstarch slurry to thicken it up—stir until glossy and slightly thickened, about 2-3 minutes.

Step 5: Combine and Coat Effortlessly

Toss the crispy fried chicken in the warm sauce until every piece is nicely coated. Don’t wait too long or the chicken will lose crispness, so serve it aside with your favorite sides right after.

How to Serve Honey Sesame Chicken Recipe

A close-up image shows a piece of golden-brown fried chicken coated in a shiny, sticky orange sauce, held by dark wooden chopsticks. The chicken piece is sprinkled with white sesame seeds and small green onion slices, adding texture and color contrast. In the background, there is a white bowl filled with more saucy chicken pieces and a white bowl of steamed white rice, all set on a white marbled surface. The focus is sharp on the chicken in chopsticks, with the background softly blurred, creating a clean and appetizing presentation. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle sliced green onions and toasted sesame seeds over the top for that fresh pop and a bit of nutty texture. Sometimes, if I have them around, a pinch of thinly sliced red chili adds color and just enough heat to wake up the dish without overpowering it.

Side Dishes

My go-to sides are fluffy steamed jasmine rice and a simple stir-fry of bok choy or snap peas. Often, I’ll make some quick fried rice with leftover rice to keep all those flavors coming together. Crunchy cucumber salad on the side helps cut through the sauce’s richness too.

Creative Ways to Present

For special dinners, I serve this Honey Sesame Chicken Recipe in a decorative bowl with edible flowers or microgreens on top. You can even make fun lettuce wraps with the chicken and sauce for a hands-on party appetizer that’s sure to impress guests!

Make Ahead and Storage

Storing Leftovers

After the meal, I let the chicken cool completely before sealing it in an airtight container in the fridge. It stays delicious up to 3 days, but I always recommend eating it sooner for best texture. The sauce helps keep the chicken moist even after refrigeration.

Freezing

I’ve frozen leftover Honey Sesame Chicken pieces before, but I like to freeze the chicken separately from the sauce to keep the coating crispy after reheating. Freeze in a single layer on a baking sheet first, then transfer to a freezer bag for up to 2 months.

Reheating

To reheat, I pop the chicken in a preheated oven at 350°F (175°C) on a wire rack to restore crispness—about 10 minutes should do. Then, I warm the sauce gently on the stove and toss them together just before serving so the chicken doesn’t get soggy.

FAQs

Can I use chicken thighs instead of breast for this Honey Sesame Chicken Recipe?

Absolutely! Chicken thighs are actually my favorite for this recipe because they stay juicy and tender even after frying. They also add a bit more flavor. If you’re using breast meat, just be careful not to overcook it, as it can dry out faster.
Is there a way to make this Honey Sesame Chicken Recipe gluten-free?

Yes! You can swap the all-purpose flour with rice flour, and use gluten-free soy sauce or tamari instead of regular soy sauce. Just check all your sauce ingredients to make sure they don’t contain gluten. This way, you can enjoy the same great flavor without worry.
How do I get the chicken extra crispy for this Honey Sesame Chicken Recipe?

My top tip is to make sure you don’t overcrowd the frying pan. Fry chicken pieces in small batches so the oil stays hot. Also, mixing flour and cornstarch in the batter helps create that super-crispy coating. Let the oil reach the right temperature (about 350°F) before frying.
Can I prepare the sauce ahead of time?

Definitely! The sauce can be made a day ahead and refrigerated. When you’re ready, just gently warm it before tossing with freshly fried chicken to maintain that perfect glaze and texture.
What can I substitute for oyster sauce if I don’t have any?

If you don’t have oyster sauce, you can substitute with hoisin sauce for a sweeter taste or a bit of soy sauce combined with a touch of mushroom sauce. It won’t be exactly the same but still delicious and rich.

Final Thoughts

This Honey Sesame Chicken Recipe has become such a comforting favorite in my kitchen whenever I want something both easy and impressive. It’s the kind of dish you’ll want to keep in your repertoire, especially on busy nights when you need that satisfying flavor without a ton of fuss. Give it a try—you’ll love how simple ingredients come together in a way that feels truly special.