Honey sesame chicken coats chicken pieces in a light flour-and-cornstarch mixture, then finishes them in a honey, soy, garlic, and ginger sauce. A separate cornstarch slurry thickens the glaze. Keep the coating starch and sauce starch measured separately before cooking. Jump to the recipe card for quantities.
Ingredients for Honey Sesame Chicken
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour
- 2–3 tbsp vegetable oil (for frying)
- ¼ cup honey
- 3 tbsp soy sauce (low-sodium recommended)
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1–2 tsp chili flakes (optional for heat)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 tsp sesame seeds (toasted)
- 2 green onions (sliced)
Prepare even chicken pieces
Cut the chicken into similar bite-sized pieces so the centers cook at a comparable rate. Dry obvious surface moisture before coating; excess water can turn the flour mixture into uneven paste. Use separate raw-poultry utensils and keep them away from sesame seeds, green onions, and the finished serving dish.
Flour and cornstarch both belong to the chicken coating. The additional tablespoon of cornstarch mixed with water is reserved for the sauce. Label or separate these small bowls so you do not use the entire starch amount on the chicken and leave nothing measured for thickening.
Mix the sauce before frying
Honey supplies sweetness, soy sauce salt, rice vinegar acidity, and sesame oil a distinct finishing flavor. Measure each rather than adding several free pours while chicken cooks. Mince garlic and ginger finely so they distribute through the sauce. The optional pepper flakes should be adjusted to the heat of the actual product.
Check soy sauce and sesame ingredients when allergies or other requirements matter. The coating contains wheat flour in this version, so the finished dish is not automatically gluten-free. Keep the sauce bowl clean and separate from the bowl used to coat raw chicken.
How to Make Honey Sesame Chicken
- Prepare the Chicken: Season chicken pieces with salt and pepper. In a small bowl, combine cornstarch and flour, then coat the chicken evenly with this mixture.
- Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces until golden and cooked through, about 5–7 minutes per side depending on thickness. Remove the chicken from the skillet and drain on paper towels.
- Make the Honey Sesame Sauce: In a small saucepan, combine honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and chili flakes. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
- Coat the Chicken: Toss the fried chicken pieces in the warm sauce until evenly coated.
- Serve: Transfer the chicken to a serving plate. Sprinkle toasted sesame seeds and sliced green onions on top. Serve immediately with steamed rice or noodles.
Frying and Glazing Tips
Coat the chicken evenly and shake off loose excess before placing it in the hot oil. A crowded skillet can cool quickly and leave the coating damp instead of lightly crisp. Work with enough room to turn pieces safely, and keep hands away from oil splashes when lowering chicken into the pan.
The source method gives an approximate frying time, but piece size and heat make a substantial difference. Check the thickest pieces for 165°F according to safe poultry temperatures. Do not keep cooking solely to match a clock if the chicken is already fully cooked and becoming dry.
Stir the separate cornstarch-and-water slurry again just before adding it to the sauce because starch settles. Simmer and stir as directed so it thickens evenly. A pale lump of dry starch tipped directly into hot honey sauce is harder to incorporate than the properly mixed slurry.
Add cooked chicken to the finished sauce and turn gently to coat. The coating softens once glazed, so serve soon if you want the most contrast. Do not use leftover raw-chicken coating to thicken the sauce, and do not return cooked chicken to its unwashed preparation plate.
Serving and Other Chicken Meals
Finish with the measured sesame seeds and sliced green onions. Serve the chicken with a separately prepared base if desired, keeping that base’s quantity distinct from the measured recipe. Spoon extra pan sauce over individual portions rather than leaving the chicken submerged long before eating.
For a rice bowl with a cool sauce, try Greek chicken rice bowl. For an air-fried chicken-and-vegetable option, see air fryer chicken bites and broccoli. These use different surfaces and cooking methods, so their times are not direct replacements.
Leftovers and Reheating
Refrigerate leftovers promptly in shallow covered containers. Keep any separately cooked rice chilled too. The glazed coating becomes softer in storage; reheating is about warming the dish safely rather than restoring a freshly fried surface beneath a wet sauce.
Reheat the portion needed to 165°F throughout, stirring the sauce gently so it does not scorch at the bottom while the chicken center remains cold. Avoid repeatedly reheating the entire batch. Add fresh green onion only after reheating when practical.
Frequently Asked Questions
Why are there two cornstarch amounts?
One belongs to the dry chicken coating and the other to the sauce slurry. Keep them separate during preparation.
Why did the sauce form lumps?
The slurry may not have been stirred just before use, or starch may have been added dry. Mix it with the listed water first.
Will glazed chicken stay crisp for hours?
The wet sauce softens the coating. Finish and serve close together for the best texture.
Honey Sesame Chicken Recipe Card
Honey Sesame Chicken
Ingredients
Method
- Season chicken pieces with salt and pepper. In a small bowl, combine cornstarch and flour, then coat the chicken evenly with this mixture.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces until golden and cooked through, about 5–7 minutes per side depending on thickness. Remove the chicken from the skillet and drain on paper towels.
- In a small saucepan, combine honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and chili flakes. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
- Toss the fried chicken pieces in the warm sauce until evenly coated.
- Transfer the chicken to a serving plate. Sprinkle toasted sesame seeds and sliced green onions on top. Serve immediately with steamed rice or noodles.