Easy Honey Sesame Chicken Recipe (+ Video)
Easy Honey Sesame Chicken Recipe (+ Video)
A sweet and savory sesame chicken recipe that’s a delight to eat with rice or noodles. It’s perfect for dinner and is the most tender and flavorful chicken.
This Asian chicken recipe is a little sweet and a little salty – similar to our Orange Chicken and Sweet and Sour Pork. This is everyone’s favorite dinner recipe!
Sweet and delicious! Very good!
I am sharing more Chinese recipes for you! ! !
One of my favorite dishes is Honey Sesame Chicken. It’s been my favorite for as long as I can remember! I have to say today’s recipe and teriyaki chicken are my all time favorites. With a touch of sweetness and a whole lot of deliciousness that can’t be beat!
Well, today’s recipe was adapted from here by my mom. The whole family loves this recipe and has requested it again. I don’t blame them because it tastes great and is easy to make. Like many Asian American dishes, the sauce is sweet and salty and delicious.
How to Make Sesame Chicken
Chick. Cut your chicken breasts into bite-sized pieces. Put the chicken, soy sauce, rice vinegar, sesame oil and sugar in a bag, marinate for 1-2 hours, then drain the chicken.
Add vegetable oil to a shallow pan over medium heat. Combine cornstarch, flour, salt and pepper in a large Ziploc bag.
In 3 batches, add the chicken to the flour mixture, shake gently, then add to the frying pan and fry until golden brown. Blot dry with paper towels.
Sesame Chicken Sauce: In a medium saucepan combine honey, oyster sauce, chili sauce, ketchup, soy sauce and water. Bring to a boil, then simmer until the sauce starts to thicken.
Pour the sauce over the chicken pieces and toss. Sprinkle with sesame seeds and serve.
Are you still drooling? I know I am!
Hints and substitutions:
- Rice Vinegar: You can easily substitute apple cider vinegar or lemon juice.
- sugar: Either white or brown sugar works well for this recipe.
- Make the sauce ahead of time (Store up to 2 days in the refrigerator)
- Use the correct oil temperature: Keep the oil around 350 degrees Fahrenheit. If the oil is too cold, the chicken will become too greasy. If the oil is too hot and the chicken is undercooked, it will burn on the outside.
- A slightly healthier version: You can skip the coating and sauté the chicken breasts in a little oil and continue seasoning as directed.
How to make it crispy?
Fried chicken will be crispy. If you want a crispier coating, try doubling the coating. Remove the chicken from the marinade and toss the pieces into the cornstarch.
Add a second coating by dipping into the marinade again, or mix the eggs in a separate bowl to dip, then add the cornstarch again. Cook until golden brown.
Freeze + Reheat
How to make sesame chicken into a freezer meal? Cook chicken and sauce as directed. Let cool and place in separate airtight freezer containers. Freeze both for up to 4 months.
When you’re ready to thaw the chicken and sauce in the refrigerator. Reheat chicken in frying pan with a little oil. Heat the sauce in a saucepan on the stove. Once they are all warm, pour the sauce over the chicken.Sprinkle with sesame seeds and serve
How to reheat sesame chicken? If you’re in a hurry, you can reheat the Honey Sesame Chicken in the microwave in 30-second increments, stirring in between. For better remaining flavor, reheat the pan with a little oil.
What to Serve with Sesame Chicken:
Here are some of our favorite foods to pair with sesame chicken:
You can’t go wrong with this dish with these sides. They are all so good!
For more Asian chicken recipes, check out:
main course
Chinese food
Prep time 15 minutes
Cook Time 3 minutes
marinate for 1 hour
Total time 1 hour 18 minutes
Serving Size 6
Calories 298 kcal
by Lil’ Luna
- 4 chicken breasts
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 3 tablespoons cornstarch
- 6 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- vegetable oil for cooking
Sauce
- 2 tablespoons honey
- 2 tablespoons oyster sauce
- 2 tablespoons sweet chili paste
- 4 tablespoons tomato paste
- 4 tablespoons low-sodium soy sauce
- 1/2 cup water
- Sesame Roast
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Cut your chicken breasts into bite-sized pieces.
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Put the chicken, soy sauce, rice vinegar, sesame oil and sugar in a bag, marinate for 1-2 hours, then drain the chicken.
-
Add vegetable oil to a shallow pan over medium heat.
-
Combine cornstarch, flour, salt and pepper in a large ziplock bag.
-
In 3 batches, add the chicken to the flour mixture, shake gently, then add to the frying pan and fry until golden brown. Blot dry with paper towels.
Sauce
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In a medium saucepan combine honey, oyster sauce, chili sauce, ketchup, soy sauce and water.
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Bring to a boil, then simmer until the sauce starts to thicken.
-
Pour the sauce over the chicken pieces and toss.
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Sprinkle with sesame seeds and serve.