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.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 cup plain flour
- ½ cup cornstarch
- 2 large eggs, beaten
- ½ teaspoon cooking 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 pieces of garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 tablespoons toasted sesame seeds
- 2–3 green onions, thinly sliced
Instructions
-
Pat chicken dry, season with salt and pepper. Dredge in flour, dip in eggs, and coat with cornstarch-flour mixture and baking powder.
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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.
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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