Name: Honey Sesame Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces; ½ cup cornstarch; 2 large eggs, beaten; ¼ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons vegetable oil; ⅓ cup honey; 3 tablespoons soy sauce; 2 tablespoons rice vinegar (or apple cider vinegar); 2 cloves garlic, minced; 1 teaspoon sesame oil; 2 teaspoons cornstarch + 2 tablespoons water (for slurry); 1 tablespoon toasted sesame seeds; Cooked white rice or noodles, for serving; Sliced green onions and extra sesame seeds for garnish

Crispy, golden chicken pieces coated in a glossy honey sesame sauce — this Honey Sesame Chicken is everything I love about classic takeout but made right at home in just 30 minutes. With a balance of sweet, savory, and a touch of tang, this dish is perfect for a quick weeknight dinner served over warm rice or noodles.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

½ cup cornstarch

2 large eggs, beaten

¼ teaspoon salt

¼ teaspoon black pepper

2 tablespoons vegetable oil

For the Sauce:

⅓ cup honey

3 tablespoons soy sauce

2 tablespoons rice vinegar (or apple cider vinegar)

2 cloves garlic, minced

1 teaspoon sesame oil

2 teaspoons cornstarch + 2 tablespoons water (for slurry)

1 tablespoon toasted sesame seeds

For Serving:

Cooked white rice or noodles

Sliced green onions and extra sesame seeds for garnish

Directions

Prepare the chicken:

I season the chicken with salt and pepper, then dredge each piece in cornstarch followed by a dip in beaten eggs for a crispy coating.

Cook the chicken:

In a large skillet, I heat the oil over medium-high and cook the chicken in batches for about 4–5 minutes per side, until golden and crisp. Then I set it aside on a plate.

Make the sauce:

Using the same pan, I add honey, soy sauce, vinegar, garlic, and sesame oil. I stir it all together and let it come to a gentle simmer.

Thicken the sauce:

I whisk the cornstarch with water to make a slurry and pour it into the sauce, stirring until it thickens — it only takes about 1–2 minutes.

Combine chicken and sauce:

I return the cooked chicken to the pan, tossing everything together until each piece is well coated. I finish it off with a sprinkle of sesame seeds.

Serve:

I like to serve this hot over steamed rice or noodles, topped with fresh green onions and an extra shake of sesame seeds.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Variations

I often use chicken thighs instead of breasts for more tender, flavorful bites.

For a spicy version, I add a pinch of red pepper flakes or a dash of sriracha to the sauce.

I like to brighten the sauce with a splash of lemon or orange juice when I want something zesty.

Sometimes I swap the rice for stir-fried vegetables or cauliflower rice to keep it lighter.

I’ve even made it vegetarian by using crispy tofu instead of chicken — just as delicious.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water to loosen the sauce, or microwave it in 30-second bursts until heated through. I avoid reheating too long to keep the chicken from drying out.

FAQs

How do I keep the chicken crispy after cooking?

I keep the cooked chicken pieces on a wire rack or paper towel to prevent them from steaming while I prepare the sauce. That helps them stay crisp before tossing them in the sauce.

Can I bake or air-fry the chicken instead?

Yes, I’ve baked the chicken at 400°F (200°C) for about 20–25 minutes or used the air fryer at 375°F (190°C) for 15 minutes, flipping halfway. It’s a bit lighter and still gets nicely crisp.

Can I make the sauce ahead of time?

Absolutely. I mix the sauce ingredients (except the slurry) ahead of time and keep it in the fridge. When I’m ready to cook, I heat it up, add the slurry, and thicken as usual.

Is this dish gluten-free?

It can be! I use gluten-free soy sauce or tamari, and double-check all ingredient labels, especially the vinegar and cornstarch, to ensure they’re gluten-free.

What can I serve with honey sesame chicken?

Besides rice or noodles, I love it with steamed broccoli, snap peas, or a crisp Asian slaw on the side for some extra crunch and freshness.

Conclusion

This Honey Sesame Chicken is one of my go-to recipes when I want something quick, comforting, and full of flavor. It brings together crispy chicken and a sweet-savory sauce that I can never get enough of. Whether I’m cooking for my family or just myself, it’s a dish I always look forward to — and I bet it’ll be the same for anyone who tries it.

Recipe: