Honey Sesame Chicken – even better than Chinese take out! this is one of our favorite dinner recipes It’s easy, flavorful, and ready in under 30 minutes.
If you are Chinese food takeout lover just like me then this easy sesame chicken is going to be on your favorite list. This recipe is very easy to make and under 30 mins you can fix the dinner.
I remember the local Chinese take-out place in college had this comic strip taped to the front door. I can’t remember the exact contents but it was something along the lines of an important US official begging to trade classified secrets in exchange for the recipe for Moo Goo Gai Pan. I am probably butchering it, but being a college student who ate there 2-3 times a week, I could see how important Chinese take-out was to the economy of our country.
How To Make Sesame Chicken
Today, I am delighted to post my Honey Sesame Chicken Recipe. This is like the secret weapon recipe. Yes, it’s THAT GOOD!
This sauce is delightfully sweet and mild. It’s a mixture of common ingredients found in the Asian section of the grocery store like mirin, hoisin sauce, sweet chili sauce, and soy sauce. Add in fresh ginger, garlic, honey and sugar. A fresh squeezed lemon gives the whole thing a good acidity against the sweetness.
It works great as a lunch to take to work and as leftovers. You can either refrigerate the sauce and chicken separately or together if you prefer.
Frequently asked questions:
-Steamed Broccoli is probably the most common. Steamed Snap Peas, red peppers, and carrots are also good
-If you want an authentic stickier rice, I have used this sticky rice recipe which uses Short Grain Japanese Rice. However, if time is short, regular white rice is passable.
-Vegetable lo mein.
This isn’t a deep frying method, and deep frying isn’t necessary for this recipe.
Do not overcrowd the pan when frying the chicken. Make sure to separate them as you place them in the oil, because they may stick together and not cook properly.
Cold Chicken straight out of the fridge makes for crispier pan fried chicken.
If you like a bit of spicy, you can add sriracha or red pepper flakes to the sauce.
You can make the sauce the day before and refrigerate it.
The breading on this recipe is not as thick as deep fried chicken. If you want a thicker breading, you can double bread. After the first dredging, put the chicken pieces in an egg/milk wash, and then dredge again. I would probably add another 2 tbsp oil to the pan frying step.
If you’re looking to make a little healthier version of honey sesame chicken, the air fryer is the way to go. Corn starch really helps get a crispy coating when using an air fryer, so this recipe works well. Set your air fryer to 390 degrees and allow to preheat for a few minutes. Place chicken in the basket in a single layer and cook for 20-25 minutes, depending how large your chicken pieces are. Flip the chicken over halfway through frying, and sauce as directed when finished.
Tag it, bookmark it, rolodex it. No more needing to travel to your local take-out dive to get your fix. Next time your craving Sesame Chicken, you will remember that you now have the recipe ready in 30 minutes!
After a long day of trying to finish up all of our DIY renovation project, it’s always nice to sit down with the family for dinner….oh yeah, life is good.
The Best Sesame Chicken
Honey Sesame Chicken
- 1 lb Chicken breast or boneless thighs
- 2 Tbsp Toasted Sesame Oil
- 6-8 tbsp Vegetable Oil for frying
- ¾ cup Cornstarch
- ½ cup All Purpose Flour
- 2 Tbsp Garlic
- 1 tsp Grated Ginger
- ¼ cup Mirin or Rice Wine Not rice wine vinegar, you can substitute a sweet white wine in a pinch.
- 4 ½ Tbsp Hoisin Sauce
- 1 Lemon
- 3 Tbsp Honey
- 1 tsp Sweet Chili Sauce
- 8 Tbsp Soy Sauce
- 3 Tbsp Granulated Sugar
- 1 Tbsp sesame seeds
- Pat the chicken dry and cut into 1-inch pieces.
- In a medium bowl, combine sesame oil, sugar, 2 Tbsp soy sauce, and pepper. Coat the chicken and put in the refrigerator while preparing the next steps. Cold chicken makes crispier fried chicken.
- Heat vegetable oil to 375 degrees in a skillet. This is not a deep fry, so the oil does not have to cover the chicken pieces.
- In a dish or large bag, mix the cornstarch and flour together. Dredge the chicken pieces in the cornstarch, shaking off any excess and place in oil.
- Working in 2-3 batches, cook 3-5 minutes while stirring occasionally to brown evenly. The chicken should be golden brown and cooked through. Remove from pan and place on a paper towel lined plate.
- Pour the excess oil out of the pan, reserving about 1 Tbsp. Adjust to medium heat. Add the garlic and ginger and cook until fragrant, about 30 seconds.
- Add the rice (white) wine, hoisin, soy sauce, honey and chili sauce; bring to a simmer.
- In a measuring cup, mix the remaining 2 tablespoons cornstarch with 2 Tbsp water and whisk. Add to the sauce and simmer for 1-2 minutes, until the sauce thickens.
- Add in the chicken to the sauce and toss to coat. Squeeze lemon over dish. Garnish with sesame seeds and scallions.
- Serve with rice and steamed vegetables of your choice.
What's For Dinner?
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