Sticky Honey Sesame Chicken

Juicy, lightly battered chicken pieces tossed in a sticky, sweet-and-savory honey sesame glaze—this Sticky Honey Sesame Chicken is my favorite takeout-style dish to make at home. It’s crispy, rich with flavor, and incredibly satisfying without the need for delivery.

Ingredients

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

For the Chicken:

1 ½ lb boneless skinless chicken breast or thighs, cut into 1-inch pieces

1 tsp chicken bouillon powder

½ tsp white pepper

1 Tbsp water (for marinade)

For the Batter:

2 large eggs

½ cup all-purpose flour

½ cup cornstarch

2 tsp baking powder

½ tsp salt

¼ cup water

2 tsp vegetable oil

For the Sauce:

3 Tbsp light soy sauce

1 Tbsp oyster sauce

2 Tbsp rice vinegar

2 Tbsp ketchup

¼ cup honey

3 Tbsp brown sugar

3 Tbsp water

4 cloves garlic, minced

1 Tbsp sesame oil (added at end)

For the Cornstarch Slurry:

2 tsp cornstarch

3 Tbsp water

Garnish:

Sliced green onion

Toasted sesame seeds

Directions

I start by marinating the chicken with bouillon powder, white pepper, and water. I let it sit for at least 10 minutes to absorb the flavors.

While the chicken marinates, I prepare the sauce by whisking together soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and water in a small bowl.

In another bowl, I mix the batter ingredients until smooth. I then pour it over the marinated chicken and coat each piece evenly.

Next I heat 2–3 inches of oil in a heavy pot or wok to 365°F (185°C), then fry the chicken in batches for 3 minutes until light golden. I drain the pieces on a rack or paper towel.

To get the ultimate crunch, I increase the oil temperature to 375°F (190°C) and fry the chicken a second time for another 2 minutes.

In a clean wok, I sauté garlic in a bit of oil until fragrant, then add the sauce and bring it to a simmer.

I stir in the cornstarch slurry to thicken the sauce until it’s glossy, then remove from heat and stir in sesame oil.

I toss the fried chicken in the sauce until fully coated, garnish with green onion and sesame seeds, and serve it hot.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Servings: 6

Calories: Approximately 355 kcal per serving

Variations

I sometimes add steamed broccoli or snap peas to the mix for a bit of freshness and color.

For extra heat, I stir in a teaspoon of chili garlic sauce or a pinch of red pepper flakes into the sauce.

If I want to make this gluten-free, I use tamari instead of soy sauce and a gluten-free flour blend for the batter.

I’ve also swapped out chicken for tofu or shrimp on occasion—both work beautifully with this glaze.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat and keep the crispiness, I use the oven or air fryer at 375°F (190°C) for about 8–10 minutes. The microwave works too, but it does soften the crispy texture a bit.

FAQs

How do I keep the chicken crispy after frying?

I double-fry the chicken and drain it on a wire rack to maintain its crispiness. I also avoid covering it immediately with sauce if I’m not serving right away.

Can I make this recipe ahead of time?

I can prepare the sauce and marinate the chicken ahead of time. I fry the chicken and toss it in the sauce just before serving to keep everything fresh and crisp.

Is it okay to use chicken thighs instead of breasts?

Absolutely. I actually prefer thighs for a juicier bite, but breasts work great too if I want a leaner option.

Can I bake the chicken instead of frying it?

Yes, but I find it won’t be quite as crispy. I bake the battered chicken at 425°F (220°C) on a greased baking sheet for 25–30 minutes, flipping halfway through.

What can I serve with honey sesame chicken?

I usually pair it with steamed jasmine rice, stir-fried vegetables, or even noodles. It also goes well with a light cucumber salad or some spring rolls on the side.

Conclusion

This honey sesame chicken hits all the right notes—crispy, sticky, sweet, and savory. It’s a homemade dish that rivals any takeout and fits perfectly into my weeknight dinner rotation. Once I tried it, it instantly became one of my go-to comfort meals.

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