Honey Sesame Chicken: A Sweet and Savory Takeout Favorite You Can Make at Home

Some dinners pull you in with their smell before you even reach the kitchen. The sizzle of chicken meeting a hot pan, the nutty aroma of toasted sesame, and a whiff of honey caramelizing on the stove—that’s the magic of honey sesame chicken. If you’ve ever ordered it from your favourite takeout spot and thought, “I wish I could make this myself,” you’re in the right place. This version gives you the same sticky-sweet glaze and crunchy bites you love, but with the comfort of cooking it in your own kitchen.

What Is Honey Sesame Chicken?

At its core, honey sesame chicken is a Chinese-American classic. Imagine tender pieces of chicken fried until golden, then tossed in a glossy sauce that’s equal parts sweet, savoury, and lightly tangy. The honey adds warmth and sweetness, soy sauce brings depth, sesame oil provides nuttiness, and garlic rounds everything out. While it shares some similarities with General Tso’s or Orange Chicken, this dish stands out with its delicate balance of flavors and the signature sprinkle of sesame seeds. It’s the kind of recipe that makes your kitchen smell like your favourite restaurant but feels even more personal.

Ingredients You’ll Need & Why They Matter

Chicken and Coating

• 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 cup all-purpose flour
• ½ cup cornstarch
• 2 large eggs, beaten
• ½ teaspoon baking powder (for extra crispiness)
• Salt and black pepper, to taste
• Vegetable or canola oil, for frying

Sauce Components

• ½ cup honey
• ⅓ cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon ketchup
• 2 teaspoons toasted sesame oil
• 2 cloves garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)

Garnish

• 2 tablespoons toasted sesame seeds
• 2–3 green onions, thinly sliced

Each ingredient plays a role: honey for sweetness, soy sauce for umami, and sesame oil for that nutty finish. The cornstarch-flour mix keeps the coating crisp while still soaking up the sauce beautifully.

Step-by-Step Preparation Instructions

Prepare and Fry the Chicken

Pat your chicken pieces dry and season them with salt and pepper. Dredge them first in flour, then dip in beaten eggs, and finally coat with the cornstarch-flour mixture combined with baking powder. Heat oil in a deep skillet or Dutch oven to 350°F. Fry the chicken in batches, turning occasionally, until golden and cooked through—about 4 to 5 minutes per batch. Drain on paper towels to keep them crispy.

Make the Honey Sesame Sauce

In a saucepan over medium heat, whisk together honey, soy sauce, rice vinegar, ketchup, sesame oil, and garlic. Let it simmer for 2–3 minutes. Stir the cornstarch slurry, then add it to the sauce. Cook until the sauce thickens and becomes glossy, stirring often.

Combine and Serve

Toss the fried chicken in the sauce until evenly coated. Sprinkle with toasted sesame seeds and green onions. Serve immediately over steamed jasmine rice or noodles for the full takeout experience.

Dietary Variations & Substitutions

You can easily adapt this dish for different diets without sacrificing flavor.
Gluten-Free: Use cornstarch or a gluten-free flour blend for coating, and swap regular soy sauce with tamari.
Vegan: Replace chicken with crispy tofu or seitan. Substitute agave or maple syrup for honey, and ensure ketchup and soy sauce are vegan-friendly.
Low-Calorie: Skip deep frying and bake or air-fry the chicken pieces. Use a lighter honey-to-soy ratio or reduce the sauce’s sugar content.
Halal: Simply ensure your chicken is halal-certified and that your soy sauce contains no alcohol-based additives.

Serving & Pairing Suggestions

This dish shines with simple sides that soak up the sauce. Fluffy jasmine or brown rice keeps things classic, while garlic stir-fried broccoli or snow peas bring a fresh crunch. For a weekend dinner, you might pair honey sesame chicken with chilled cucumber salad or even spicy kimchi to cut through the sweetness. A light sprinkle of chili flakes or a squeeze of fresh lime can wake up the flavors if you prefer a little extra zip.

Storage, Reheating, & Make-Ahead Tips

Store leftovers in an airtight container in the fridge for up to three days. To keep the chicken from losing its crunch, reheat it in a 375°F oven for 10 minutes instead of microwaving. You can also make the sauce ahead of time—refrigerate it in a jar for up to a week—so all you have to do on a busy night is fry or bake the chicken and toss it in the warmed glaze. Freezing is possible, but for the best texture, freeze the cooked chicken separately from the sauce and combine them after reheating.

When you serve a plate of honey sesame chicken, you’re bringing a restaurant-quality favorite straight to your table. The golden, crispy chicken coated in sticky, fragrant sauce will win over even the pickiest eaters. With a little planning and a few pantry staples, you’ll find yourself skipping takeout and making this at home again and again.

FAQ

How do I keep my honey sesame chicken crispy instead of soggy?

If you want crisp chicken, fry or bake it until very golden before you add the sauce. Drain off excess oil on paper towels. Also, coat the chicken well (flour + cornstarch) so the crust holds up when tossed in the honey sesame sauce. Toss quickly, just once, rather than letting it sit in sauce too long.

Can I bake or air-fry instead of deep-frying?

Yes — baking or air-frying works well and gives a lighter version of honey sesame chicken. You’ll usually need to spray or brush the chicken lightly with oil and bake at a high temperature (400-425°F) to get crisp edges. If air-frying, cook in batches so the pieces don’t overlap.

What can I substitute for honey if I’m out or want a vegan version?

You can use maple syrup, agave nectar, or a blend of brown sugar + water as a honey alternative. For vegan options, make sure whatever you choose has no animal-based additives. Adjust sweetness gradually, since some substitutes are sweeter than honey.

How long will leftovers keep, and how should I reheat?

Store leftover chicken in a sealed container in the fridge for 3-4 days. To reheat, use an oven or air fryer to preserve crispiness (around 350-375°F for ~10 minutes). Microwaving works if you add a splash of water to the sauce to prevent burning, but it may soften the coating.

Is this recipe high in sugar and calories?

It can be, depending on how much honey and sugar you use in the sauce and how the chicken is cooked. To lighten it up, you can reduce the sweeteners, use low-sodium soy sauce, bake or air-fry instead of frying, or serve smaller portions with more vegetables.

Honey Sesame Chicken

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• Author: Rasha Annan
• Total Time: 45 minutes
• Yield: 4–6 servings 1x

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Description

Crispy, golden chicken coated in a glossy honey-sesame glaze, sprinkled with sesame seeds and green onions. A sweet-and-savory Chinese-American favorite perfect for busy weeknights or special dinners.

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Ingredients

Scale 1x2x3x

• 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

• 1 cup all-purpose flour

• ½ cup cornstarch

• 2 large eggs, beaten

• ½ teaspoon baking powder

• Salt and black pepper, to taste

• Vegetable or canola oil, for frying

• ½ cup honey

• ⅓ cup low-sodium soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon ketchup

• 2 teaspoons toasted sesame oil

• 2 cloves garlic, minced

• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

• 2 tablespoons toasted sesame seeds

• 2–3 green onions, thinly sliced

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Instructions

• Pat chicken dry, season with salt and pepper. Dredge in flour, dip in eggs, and coat with cornstarch-flour mixture and baking powder.

• Heat oil in a deep skillet to 350°F. Fry chicken in batches for 4–5 minutes until golden and cooked through. Drain on paper towels.

• In a saucepan, whisk honey, soy sauce, rice vinegar, ketchup, sesame oil, and garlic. Simmer for 2–3 minutes. Add cornstarch slurry; cook until the sauce thickens.

• Toss fried chicken in the sauce until coated. Sprinkle with sesame seeds and green onions. Serve hot over rice or noodles.

Notes

Bake or air-fry for a lighter version.

Use tamari for gluten-free and maple syrup or agave for a vegan-friendly swap.

Make the sauce ahead and store it refrigerated for up to 1 week.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Frying (or baking/air-frying for variation)
• Cuisine: American

Nutrition

• Serving Size: 1 serving (approx. 1/6 of recipe)
• Calories: ~420 kcal
• Sugar: 22 g
• Sodium: 680 mg
• Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 24 g
• Cholesterol: 95 mg