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; 1 tablespoon sesame oil; 2 teaspoon corn starch; 3 tablespoon water; Green onion, sliced; Toasted sesame seeds

Jump to Recipe

Introduction

Honey Sesame Chicken is a delightful dish combining crispy battered chicken with a sweet and savory honey sesame sauce. This recipe offers a perfect balance of flavors and textures that will satisfy your cravings for something delicious and comforting.

A large white bowl filled with multiple pieces of golden brown fried chicken, coated in a shiny, thick orange-brown sauce, and sprinkled with white sesame seeds and small green onion rings scattered on top. The chicken pieces are layered closely, creating a mound in the bowl. Around the bowl are small white dishes, one with white rice and another with sesame seeds, all placed on a white marbled surface. Dark brown chopsticks rest nearby, completing the setting. photo taken with an iphone --ar 4:5 --v 7

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 (for marinade)
2 large eggs
½ cup all-purpose flour
½ cup cornstarch
2 teaspoons baking powder
½ teaspoon salt
¼ cup water (for batter)
2 teaspoons vegetable oil (for batter)
3 tablespoons light soy sauce
1 tablespoon oyster sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
¼ cup honey
3 tablespoons brown sugar
3 tablespoons water (for sauce)
4 cloves garlic
1 tablespoon sesame oil
2 teaspoons cornstarch (for slurry)
3 tablespoons water (for slurry)
Green onion, sliced (for garnish)
Toasted sesame seeds (for garnish)

Instructions

Step 1: Marinate the chicken. Place the chicken pieces into a bowl with chicken bouillon powder, white pepper, and 1 tablespoon water. Mix well and let it marinate for at least 10 minutes.
Step 2: Mix the sauce. In a small bowl, combine light soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and 3 tablespoons water. Stir until well combined and set aside.
Step 3: Make the batter. In a medium bowl, whisk together the eggs, all-purpose flour, cornstarch, baking powder, salt, ¼ cup water, and 2 teaspoons vegetable oil until smooth. Pour the batter over the marinated chicken and toss until each piece is evenly coated.
Step 4: Fry the chicken. Heat 2-3 inches of vegetable oil in a wok or heavy-bottomed pot over medium-high heat until it reaches 365°F. Carefully add the battered chicken pieces individually, working in batches to avoid overcrowding. Fry for about 3 minutes. Remove with a spider strainer and place on a wire rack to drain excess oil.
Step 5: Double fry the chicken. Increase the oil temperature to 375°F. Fry the chicken again in batches for 2 minutes or until golden brown and crispy. Remove and drain on a wire rack.
Step 6: Cook the sauce. Heat 1 teaspoon oil in the wok over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in the prepared sauce and bring to a simmer, stirring for 2 minutes. Mix the cornstarch slurry (2 teaspoons cornstarch with 3 tablespoons water) and add to the sauce. Stir until it thickens, about 1 minute. Turn off heat and stir in sesame oil.
Step 7: Combine and serve. Toss the crispy chicken in the honey sesame sauce until well coated. Garnish with toasted sesame seeds and sliced green onion. Serve immediately and enjoy!

Tips & Variations

For extra crispiness, make sure the oil temperature is stable before frying each batch of chicken.
Substitute chicken thighs for breast for juicier meat.
Add a pinch of chili flakes to the sauce for a spicy kick.
Use a thermometer to monitor oil temperature for best frying results.

Storage

Store leftover honey sesame chicken in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F for about 10 minutes to maintain crispiness. Avoid microwaving, as it can make the batter soggy.

How to Serve

A beige bowl is filled with crispy fried chicken pieces coated with a shiny reddish-brown sauce, stacked in a mound about three layers high. The chicken pieces are sprinkled with small white sesame seeds and green chopped spring onions evenly over the top. Surrounding the bowl are small white dishes with sesame seeds and green chopped herbs, and a white bowl with plain white rice sits partly in the bottom left corner. The background surface has a white marbled texture, and a pair of dark brown chopsticks are placed beside the rice bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for even cooking and the best texture. Frozen chicken may release moisture that affects the batter and frying process.

What can I substitute for oyster sauce?

If you don’t have oyster sauce, you can use hoisin sauce or a mix of soy sauce and a little sugar as a substitute, though the flavor will be slightly different.