Honey Sesame Chicken. Crispy fried chicken smothered in a sweet thick honey sesame sauce. A popular dish at Chinese restaurants. This is one of those chicken recipes that is so easy to make in just 30 minutes!
An easy chicken recipe that comes together quickly serving the whole family as an easy weeknight meal, if you double up the portion! It pairs deliciously with white rice, brown rice or fried rice.
It even tastes great the next day! This homemade version of my honey garlic sesame chicken really hits the spot. It tastes almost like Chinese takeout and is a family favorite!
Sticky Honey Chicken (easy Takeout At Home)
You could almost say it tastes like Panda Express' honey sesame chicken. It's one of those Chinese food dishes that keeps you coming back for more thanks to its crispy texture and delicious sweet savory sauce and maybe it'll be your dinner tonight!
I love this delicious honey sesame chicken stir fry as there is no deep frying involved! We are not frying the chicken in inches of oil! That's one of the best things about this recipe. The corn starch does a great job at creating crispy chicken pieces without a large amount of oil. You can also use the air fryer to make this recipe too. I share instructions in my recipe card on how to do that.
This honey and sesame chicken stir fry is one of those easy recipes among Asian food! You’re simply mixing your Sauce ingredients in a small bowl for that sweet honey sauce. Next season the diced chicken in salt and evenly coat it with cornstarch.
How To Make Sticky Asian Glazed Chicken
Then shallow fry the chicken in some oil over medium high heat until it’s crispy and brown. Then you’ll remove the pieces of chicken to set aside. Discard any excess oil from the pan by using a paper towel and tongs. Then simmer your savory honey sesame sauce until it's thick and glossy. Finally, mix back in your juicy chicken pieces, garnish with sesame seeds and green onions (optional) and that’s it! It's that easy!
Below I share visuals on how to make this honey sesame chicken. ***Please scroll down to the recipe card below to find full instructions and details***
Chicken thigh is a dark meat, which is more forgiving and less dry due to a higher fat content unlike boneless skinless chicken breast. However, if you’re looking for a healthier option, opt for white chicken meat like breast.
Chinese Honey Chicken Sauce
By slicing them into equally sized bite size pieces this will result in an even cooking time ensuring all your chicken pieces are crispy.
That's one of the best things you can do to elevate this dish! It makes a significant difference when it comes to this honey chicken dish.
Combine your sauce ingredients and then simmer it. Do not add ingredients to the pan as you simmer it, or it’ll result in a very clumpy sauce.
Chinese Crispy Honey Chicken
If you overmix, this increases the chances of the cornstarch becoming moist which can cause the chicken to become less crispy when frying. The best way to coat is by turning your tongs a few times to mix the chicken into the starch. This will create perfectly coated chicken. See video for visuals.
By simmering the sauce until it's thick and glossy, we are evaporating the water content making the sauce stick better to the chicken and also preventing the crust around the chicken from reaching its soggy point faster.
Like many saucy crispy chicken recipes, this one won't stay crispy the next day, but it will still taste delicious. Because it's smothered in that sauce, the coating will begin to moisten and lose the crisp factor. This is the case for most recipes similar to this nature.
Instant Pot Honey Garlic Chicken
Sesame chicken isn't spicy like General Tso chicken and it also has a more nuttier taste due to the sesame seeds and oil. It's also not spicy.
No. Sesame chicken is usually battered and fried in oil, then coated in a thick sweet sesame sauce. On the other hand, teriyaki chicken is usually grilled or pan fried and then glazed with a sweet sauce.
My honey sesame sauce is made of honey, sugar, Chinese cooking wine, sesame oil, regular soy sauce, sesame seeds, garlic, rice vinegar, cornstarch and water.
Honey Sesame Chicken
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Transfer coated chicken into air fryer and give each piece enough space (You may need to air fry in two batches if needed). Spray enough oil over the chicken. Air fry at 400 degrees F for 12-14 minutes until golden and crispy.
Note: I am using a Philips Air Fryer and I air fried mine at 400 degrees at 14 minutes for crispy texture. If you’re using a different machine, check your chicken at 12 minutes and if it needs more crispiness, air fry for another couple minutes until you reach your desired texture.
Crispy Honey Chicken
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Calories: 545 kcal | Carbohydrates: 67 g | Protein: 32 g | Fat: 17 g | Saturated Fat: 3 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 6 g | Trans Fat: 0.03 g | Cholesterol: 144 mg | Sodium: 1703 mg | Potassium: 472 mg | Fiber: 1 g | Sugar: 53 g | Vitamin A: 57 IU | Vitamin C: 1 mg | Calcium: 55 mg | Iron: 2 mg
Chinese Honey Chicken Recipe
Keyword honey and sesame chicken stir fry, honey and sesame chicken thighs, honey garlic sesame chicken, honey sesame chicken and rice, honey sesame chicken easy, honey sesame chicken recipe, honey sesame chicken sauce, honey sesame chicken stir fry, honey sesame chicken thighs, honey sesame garlic chicken, honey sesame sauce, honey soy sesame chicken, how to make honey sesame chicken, how to make sesame chicken at home, sesame chicken restaurant, sesame honey chickenThis is a Honey Chicken with a crispy coating that’s built to last! This recipe brings together a plethora of Asian cooking secrets for a Honey Chicken that stays crispy for hours, even after tossing in the honey sauce. The Chinese frying batter yields a crispy, puffy coating that’s light and not greasy, and requires no special ingredients or equipment!
This was my brother’s response on first bite. What we thought to be an elusive “they-must-be-using-chemicals!” crispy puffy coating on Honey Chicken that stays crispy for hours and hours even coated in the sticky honey sauce … turns out anyone can make it at home without special ingredients or tools.
And when I say “this stays crispy for hours”, I mean that it’s crispy even 4 hours after coating in sauce. Not just little wisps of crispy edges. I’m talking MAJOR crunch factor.
Crispy Chinese Honey Chicken (without Deep Frying)
(Also, in case you are wondering, this recipe was a fluke, not scientifically approached. You won’t find any other Honey Chicken recipes online like this one – there’s a handful of unique things about it. It brings together learnings from my mother’s Karaage, and my Sweet and Sour Pork and Caramel Popcorn (yes, really – read on!))
Close up photo showing the crispy, puffy coating of Honey Chicken. Notice how the crust separates from the chicken (puffy crust), the juicy chicken flesh, and how the crust isn’t “bending in” where the chopsticks are holding it ie it’s CRISPY!
Here’s what you need to make a crispy Chinese fry batter that will stay crispy even overnight in the fridge (no exaggeration) and for hours once tossed in the Honey Chicken Sauce:
Honey Garlic Chicken Stir Fry (ready In 30 Minutes!)
This is a fry batter you can use for any recipe that calls crispy batter pieces of meat, such as General Tso’s Chicken, Orange Chicken, Lemon Chicken, even Sweet and Sour Pork if you want a thicker, crunchier crust. I’ve also since done that other favourite variation of Honey Chicken using this recipe: Honey Prawns! And you needn’t restrict yourself to Asian recipes!
There are some extra tricks to using it for seafood (prawns/shrimp, fish) because they leech more water as they cook. Using the recipe as written, they are super crispy when hot, but go soggy as they cool.
I will publish this fry batter as an “All Purpose Crispy Fry Batter” once I’ve figured out the best way to use it for seafood and vegetables.
Asian Honey Sesame Chicken Recipe: A Fabulous 30 Minute Chicken Dinner
Here’s what you need for the sauce. Thetwo key thingshere for stay-crispy chicken are: glucose or corn syrup which thickens the sauce to make it “candy-like” rather than soaking, and no water.
1. NO water – most Honey Chicken sauces include water and cornflour/cornstarch for thickening. Crispy Coating and water are not friends! Give the water a miss;
2. Glucose or corn syrup – this makes the honey coating almost “candy” like, something you might’ve observed at Chinese restaurants. This is key for a Honey Chicken that stays as crispy
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