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Sticky Honey Sesame Chicken Recipe

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4.6 from 144 reviews

Sweet & Sticky Honey Sesame Chicken is a deliciously crispy fried chicken dish coated in a luscious honey sesame sauce. Marinated chicken pieces are coated in a light flour and cornstarch mixture, deep-fried to golden perfection, then tossed in a sticky, flavorful blend of honey, soy sauce, garlic, ginger, and sesame. Garnished with toasted sesame seeds and fresh green onions, it’s perfect served over steamed rice with vegetables for a delightful homemade Asian-inspired meal.

Ingredients

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

Dry Coating

  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 2 tsp baking powder
  • ½ tsp salt

Frying Oil

  • 4-6 cups neutral oil, for frying

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)

Garnish and Serving

  • 2 tbsp toasted sesame seeds, for garnish
  • Fresh green onions, thinly sliced, for garnish
  • Steamed white or brown rice, for serving
  • Steamed broccoli or your favorite vegetable, for serving

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 let marinate at room temperature for 15-20 minutes to enhance flavor.
  2. Prepare 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 to create a light, crispy batter base.
  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 coated chicken on a wire rack over a baking sheet to keep them crisp.
  4. Make 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 until brown sugar dissolves for a well-blended sauce base.
  5. Thicken the Sauce: Whisk 2 tbsp cornstarch with ¼ cup cold water in a small bowl to form a smooth slurry. Bring the sauce mixture to a gentle simmer over medium heat, then slowly pour in the cornstarch slurry while whisking continuously. Cook until the sauce thickens to a glossy, sticky consistency, about 1-2 minutes. Remove from heat.
  6. Heat Oil for Frying: Pour 4-6 cups neutral oil into a large heavy-bottomed pot or Dutch oven, enough to mostly submerge chicken. Heat oil to 350-375°F (175-190°C) to ensure crispy, golden frying.
  7. Fry the Chicken: Carefully add coated chicken pieces in small batches, avoiding overcrowding. Fry for about 4-6 minutes per batch until golden brown, crispy, and cooked through (internal temperature 165°F/74°C).
  8. Drain the Fried Chicken: Use a slotted spoon or spider strainer to remove chicken from oil and transfer to a wire rack set over paper towels to drain excess oil. Allow oil to return to temperature before frying remaining batches.
  9. Toss Chicken in Sauce: Place all fried chicken in a large mixing bowl and pour the honey sesame sauce over it. Gently toss with a rubber spatula or tongs until every piece is coated in the sticky sauce.
  10. Garnish and Serve: Transfer the coated chicken to a serving platter. Sprinkle generously with toasted sesame seeds and fresh green onions. Serve immediately alongside steamed white or brown rice and steamed vegetables for a complete meal. Enjoy!

Notes

  • Ensure chicken pieces are dry before marinating and coating for maximum crispiness.
  • Do not overcrowd the pot while frying to maintain oil temperature and even cooking.
  • Adjust red pepper flakes in the sauce based on your spice preference.
  • Use a heavy-bottomed pot or Dutch oven for stable frying temperature.
  • Leftover chicken can be reheated in an oven for best texture retention.
  • The sauce can be made ahead and reheated gently before tossing with fried chicken.

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