Print

Sticky Honey Sesame Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 55 reviews

Sweet & Sticky Honey Sesame Chicken is a deliciously crispy fried chicken dish coated in a luscious honey sesame sauce. Tender chicken pieces are marinated, double-coated in a light flour and cornstarch mixture, fried to golden perfection, and then tossed in a rich, sweet, and tangy sauce enhanced with soy, ginger, and garlic. Garnished with toasted sesame seeds and fresh green onions, this dish pairs perfectly with steamed rice and vegetables for a satisfying meal.

Ingredients

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 (for marinade)
  • 2 cloves garlic, minced (for marinade)
  • 1 tsp toasted sesame oil (for marinade)
  • 1 tsp chicken bouillon powder
  • ½ tsp white pepper

Dry Coating

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

Frying Oil

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

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 (for sauce)
  • 2 cloves garlic, minced (for sauce)
  • 1 tbsp toasted sesame oil (for sauce)
  • ½ tsp red pepper flakes (optional)
  • 2 tbsp cornstarch (for slurry)
  • ¼ cup cold water (for slurry)

Garnish and Serving

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

Instructions

  1. Prepare 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 to infuse flavor.
  2. Make 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 the mixture is well blended, creating a light and crispy coating.
  3. Coat Chicken: Working in batches, transfer the marinated chicken pieces to the dry coating mixture. Toss gently to ensure each piece is thoroughly coated. Shake off any excess flour and place coated chicken on a wire rack set over a baking sheet to prevent sogginess.
  4. Prepare Sauce Mixture: In a medium saucepan, combine 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 the brown sugar is fully dissolved for a harmonious flavor blend.
  5. Thicken 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 slurry while continuously whisking. Cook for 1-2 minutes until the sauce thickens to a glossy, sticky consistency. Remove from heat and set aside.
  6. Heat Oil & Fry Chicken: Pour 4-6 cups of 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). Carefully add coated chicken pieces in small batches without overcrowding. Fry each batch for 4-6 minutes or until golden brown, crispy, and cooked through (internal temperature of 165°F/74°C).
  7. Drain Fried Chicken: Using a slotted spoon or spider strainer, remove fried chicken from oil and transfer to a clean wire rack set over paper towels to drain excess oil. Allow oil to return to temperature between batches for consistent frying.
  8. Toss Chicken in Sauce: Transfer all fried chicken pieces into a large mixing bowl. Pour the prepared honey sesame sauce over them. Gently toss the chicken with a rubber spatula or tongs until every piece is thoroughly coated in the sticky, flavorful sauce.
  9. Garnish & Serve: Transfer coated chicken to a serving platter. Immediately sprinkle generously with toasted sesame seeds and scatter thinly sliced fresh green onions over the top. Serve hot with steamed white or brown rice and your choice of steamed vegetables like broccoli for a complete, satisfying meal.

Notes

  • Ensure chicken pieces are thoroughly dried before marinating to help the coating stick better and result in crispier fried chicken.
  • Do not overcrowd the frying pot, as this lowers the oil temperature and leads to soggy chicken.
  • The sauce thickens quickly once the cornstarch slurry is added; whisk continuously to avoid lumps.
  • Adjust red pepper flakes amount or omit for desired spice level.
  • Leftover chicken and sauce can be refrigerated for up to 2 days; reheat gently to avoid sogginess.
  • Be cautious of oil temperature to maintain safe frying conditions and optimal texture.

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