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Sticky Honey Sesame Chicken Recipe

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4.8 from 80 reviews

Sweet & Sticky Honey Sesame Chicken is a delightful Asian-inspired dish featuring crispy fried chicken pieces coated in a luscious homemade honey sesame sauce. This recipe combines tender marinated chicken, a crispy coating, and a perfectly balanced sauce with honey, soy, ginger, and garlic, finished with toasted sesame seeds and fresh green onions. Perfect for serving with steamed rice and vegetables for a comforting, flavorful meal.

Ingredients

For the 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
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 2 tsp baking powder
  • ½ tsp salt
  • 4-6 cups neutral oil, for frying

For the 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)
  • 2 tbsp toasted sesame seeds, for garnish
  • Fresh green onions, thinly sliced, for garnish

For Serving

  • Steamed white or brown rice
  • Steamed broccoli or your favorite vegetable

Instructions

  1. Marinate the Chicken: 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.
  2. Prepare the 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 well combined.
  3. Coat the Chicken: Working in batches, transfer marinated chicken pieces to the dry coating, tossing gently to ensure each piece is thoroughly coated. Shake off any excess flour and place the coated chicken on a wire rack set over a baking sheet.
  4. Make the Honey Sesame Sauce: In a medium saucepan, whisk together 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 brown sugar is dissolved.
  5. Thicken the 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 cornstarch slurry while continuously whisking until the sauce thickens to a glossy consistency, about 1-2 minutes. Remove from heat.
  6. Heat the Oil and Fry Chicken: Pour 4-6 cups 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 (do not overcrowd). Fry for about 4-6 minutes per batch, or until golden brown, gloriously crispy, and cooked through (internal temperature of 165°F/74°C).
  7. Drain the Fried Chicken: As each batch finishes frying, use a slotted spoon or spider strainer to remove the chicken from the oil. Transfer to a clean wire rack set over paper towels to drain excess oil. Allow oil to return to temperature between batches.
  8. Toss Chicken in Sauce: Transfer all the fried chicken back into a large mixing bowl. Pour the prepared honey sesame sauce over the chicken. Using a rubber spatula or tongs, gently toss the chicken until every piece is gloriously coated in the sticky, flavorful sauce.
  9. Garnish and Serve: Transfer the coated chicken to a serving platter. Immediately sprinkle generously with toasted sesame seeds and scatter thinly sliced fresh green onions over the top. Serve your homemade Honey Sesame Chicken immediately with freshly steamed white or brown rice and a side of steamed vegetables for a complete meal. Enjoy!

Notes

  • Ensure chicken pieces are thoroughly dried before marinating to help the coating adhere better.
  • Do not overcrowd the frying pot; this keeps oil temperature consistent and chicken crispy.
  • Adjust red pepper flakes in the sauce to control heat level or omit for mild flavor.
  • Use a candy or deep-fry thermometer to maintain the oil temperature between 350-375°F.
  • Leftover sauce can be stored in the refrigerator for up to 3 days but is best freshly made.
  • For a healthier alternative, oven-baking the chicken is possible but will sacrifice some crispiness.

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