Description
Honey Sesame Chicken brings together golden, crispy chicken pieces glazed with a sticky-sweet sauce that’ll make your taste buds dance. Packed with rich flavors and ready in less than 30 minutes, this classic Chinese-American dish becomes your new weeknight dinner superhero.
Ingredients
Scale
Proteins:
- 1.5 pounds boneless, skinless chicken breast
Primary Coating:
- 0.5 cup cornstarch
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
Sauce and Seasonings:
- 1 cup water
- 2 tablespoons vegetable oil
- Oil for frying
- 0.5 cup honey
- 0.25 cup soy sauce
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons sesame seeds
- 2 green onions, sliced (for garnish)
Instructions
- Slice 1 ½ lbs boneless chicken breast into uniform 1-inch pieces to ensure consistent cooking and sauce coverage.
- Create a dredging mixture using ½ cup cornstarch, 1 cup all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika in one bowl.
- Beat 2 eggs in a separate bowl for coating the chicken pieces thoroughly.
- Dunk each chicken piece into beaten eggs, then coat completely with the seasoned flour mixture, pressing gently to help breading adhere.
- Heat vegetable oil to 350°F (175°C) in a large skillet, ensuring about 2 inches of oil depth for proper frying.
- Carefully place breaded chicken pieces into hot oil, cooking 4-5 minutes per batch until golden brown and internal temperature reaches 165°F (74°C).
- Remove fried chicken with a slotted spoon, draining excess oil on paper towels to maintain crispiness.
- Combine ½ cup honey, ¼ cup soy sauce, 2 tablespoons ketchup, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil in a saucepan.
- Add 2 minced garlic cloves and 1 teaspoon grated ginger to the sauce, simmering over medium heat for 2 minutes.
- Whisk 1 teaspoon cornstarch with 2 tablespoons water, then stir into sauce to thicken for approximately 1-2 minutes.
- Toss crispy chicken pieces in warm sauce until completely coated and glistening.
- Sprinkle 2 tablespoons sesame seeds and sliced green onions over the chicken for final garnish.
- Serve immediately over steamed rice, ensuring each portion receives an equal amount of sauce and toppings.
Notes
- Test the chicken’s internal temperature with a meat thermometer to ensure it reaches 165°F for safe cooking.
- Cornstarch creates a crispy coating, so pat the chicken pieces completely dry before dredging for maximum crunchiness.
- Use toasted sesame seeds for deeper, nuttier flavor that complements the honey glaze.
- For a gluten-free version, swap regular soy sauce with tamari and use gluten-free flour when coating the chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 465 kcal
- Sugar: 23 g
- Sodium: 820 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1.5 g
- Protein: 36 g
- Cholesterol: 120 mg