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Sticky Honey Sesame Chicken Recipe

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4.8 from 94 reviews

Sweet & Sticky Honey Sesame Chicken is a delicious, crispy-fried chicken dish coated in a glossy honey sesame sauce, garnished with toasted sesame seeds and fresh green onions. Perfectly paired with steamed rice and vegetables, this recipe combines savory, sweet, and tangy flavors with a satisfying crunch.

Ingredients

For the Chicken and Marinade

  • 1 ½ lb chicken breast or thighs, cut into 1-inch pieces
  • 1 large egg
  • 1 tbsp water
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 tsp chicken bouillon powder
  • ½ tsp white pepper

For the Dry Coating

  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 2 tsp baking powder
  • ½ tsp salt

For Frying

  • 4-6 cups neutral oil (such as vegetable or canola), for frying

For Honey Sesame Sauce

  • 3 tbsp light soy sauce
  • ½ cup honey
  • 2 tbsp rice vinegar (unseasoned)
  • 1 tbsp oyster sauce
  • 2 tbsp ketchup
  • 2 tbsp brown sugar, packed
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp toasted sesame oil
  • ½ tsp red pepper flakes (optional)
  • 2 tbsp cornstarch (for slurry)
  • ¼ cup cold water (for slurry)

For Garnish and Serving

  • 2 tbsp toasted sesame seeds
  • Fresh green onions, thinly sliced
  • Steamed white or brown rice
  • Steamed broccoli or your favorite vegetable

Instructions

  1. Prepare the Marinade: Pat chicken pieces thoroughly dry. In a bowl, combine chicken with 1 large egg, 1 tbsp water, 1 tsp grated fresh ginger, 2 minced garlic cloves, 1 tsp toasted sesame oil, 1 tsp chicken bouillon powder, and ½ tsp white pepper. Mix well and marinate at room temperature for 15-20 minutes.
  2. Make the Dry Coating: In a separate large bowl, whisk together ½ cup all-purpose flour, ½ cup cornstarch, 2 tsp baking powder, and ½ tsp salt until well combined.
  3. Coat the Chicken: Working in batches, transfer marinated chicken pieces to the dry coating bowl, tossing gently to ensure each piece is thoroughly coated. Shake off any excess flour and place the coated chicken on a wire rack set over a baking sheet.
  4. Prepare the Honey Sesame Sauce: In a medium saucepan, whisk together 3 tbsp light soy sauce, ½ cup honey, 2 tbsp rice vinegar, 1 tbsp oyster sauce, 2 tbsp ketchup, 2 tbsp packed brown sugar, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tbsp toasted sesame oil, and optional ½ tsp red pepper flakes. Whisk until brown sugar is dissolved.
  5. Thicken the Sauce: In a small bowl, whisk 2 tbsp cornstarch with ¼ cup cold water to form a smooth slurry. Place the saucepan with the sauce mixture over medium heat and bring to a gentle simmer. Slowly pour in the cornstarch slurry while continuously whisking until the sauce thickens to a glossy consistency, about 1-2 minutes. Remove from heat.
  6. Heat the Oil for Frying: Pour 4-6 cups neutral oil into a large heavy-bottomed pot or Dutch oven, enough to mostly submerge the chicken. Heat oil to 350-375°F (175-190°C).
  7. Fry the Chicken: Carefully add coated chicken pieces in small batches to the hot oil, avoiding overcrowding. Fry for about 4-6 minutes per batch, or until golden brown, gloriously crispy, and cooked through (internal temperature of 165°F/74°C).
  8. Drain the Fried Chicken: Use a slotted spoon or spider strainer to remove the chicken from the oil and transfer to a clean wire rack set over paper towels to drain excess oil. Allow oil to return to temperature between batches.
  9. Coat with Sauce: Transfer all the fried chicken back into a large mixing bowl. Pour the prepared honey sesame sauce over the chicken. Using a rubber spatula or tongs, gently toss the chicken until every piece is evenly coated in the sticky, flavorful sauce.
  10. Garnish and Serve: Transfer the coated chicken to a serving platter. Immediately sprinkle generously with toasted sesame seeds and scatter thinly sliced fresh green onions over the top. Serve your homemade Honey Sesame Chicken immediately with freshly steamed white or brown rice and a side of steamed vegetables for a complete meal. Enjoy!

Notes

  • Patting the chicken dry before marinating helps the coating stick better and ensures crispiness.
  • Do not overcrowd the frying pot to maintain the oil temperature and achieve crispy chicken.
  • The sauce thickens quickly once the cornstarch slurry is added; stir constantly to prevent lumps.
  • Adjust red pepper flakes according to your preferred spice level or omit for a mild sauce.
  • Use a thermometer to monitor oil temperature for consistent frying results.
  • Leftover chicken can be reheated in an oven to maintain crispiness, but sauce is best added fresh.

Find it online: https://mealoria.com/sticky-honey-sesame-chicken-recipe/