Honey Sesame Chicken
Capture the incredible sweet, savory, and perfectly crispy magic of takeout Honey Sesame Chicken right in your own home with this easy and quick recipe. It's a family-friendly weeknight wonder that tastes even better than your local spot.
Equipment
- Medium bowl
- Small bowl
- Wok or deep pot
- Slotted spoon or spider
- Wire rack
- Baking sheet
- Kitchen thermometer
Ingredients
For the Chicken Marinade
- 1.5 lb chicken breast or thighs cut into 1-inch pieces
- 1 tsp chicken bouillon powder
- 0.5 tsp white pepper
- 1 tbsp water for marinade
For the Batter
- 2 large eggs
- 0.5 cup all-purpose flour
- 0.5 cup cornstarch
- 2 tsp baking powder
- 0.5 tsp salt
- 0.25 cup water for batter
For the Honey Sesame Sauce
- 3 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp rice vinegar
- 2 tbsp ketchup
- 0.25 cup honey
- 3 tbsp brown sugar
- 3 tbsp water for sauce
- 4 cloves garlic minced
- 1 tbsp sesame oil
- 2 tsp cornstarch for slurry
- 3 tbsp water for slurry
For Frying & Garnish
- vegetable oil 2 tsp for batter, 1 tsp for sauce, and 2-3 inches for deep frying
- Green onion sliced, for garnish
- Toasted sesame seeds for garnish
Instructions
- Step 1: Marinate the Chicken: Grab a medium bowl and toss your chicken pieces in there. Sprinkle in the chicken bouillon powder and white pepper, then add that tablespoon of water. Give it a good mix, ensuring every piece is coated. Now, let it sit for at least 10 minutes. While it's marinating, you can move on to the next step and save yourself some time!
- Step 2: Prepare the Sauce: In a separate small bowl, whisk together the light soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and the 3 tablespoons of water for the sauce. Stir it until everything is nicely combined and smooth. Set this aside for a moment.
- Step 3: Make the Batter: In a medium bowl, crack in your two large eggs. Add the all-purpose flour, ½ cup of cornstarch, baking powder, salt, the ¼ cup of water for the batter, and the 2 teaspoons of vegetable oil. Whisk everything together until you have a smooth, lump-free batter. Now, pour this beautiful batter over your marinated chicken and toss it gently until each and every piece is lovingly coated.
- Step 4: First Fry: In a sturdy wok or a deep pot, heat about 2-3 inches of vegetable oil. You're aiming for 365°F (185°C). Carefully add your battered chicken pieces in batches. Fry each batch for about 3 minutes, or until the chicken is cooked through and lightly golden. Use a slotted spoon or spider to remove the chicken and place it on a wire rack set over a baking sheet to drain any excess oil. This first fry cooks the chicken through and sets the batter.
- Step 5: Second Fry: Increase your oil temperature to 375°F (190°C). Once it's hot enough, fry the chicken again in batches for just 2 minutes, or until they're beautifully golden brown and super crispy. Transfer them back to the wire rack to drain. This double-fry step makes all the difference for that amazing texture!
- Step 6: Cook the Sauce: If your wok is looking a little messy, give it a quick wipe out (or use a clean one). Heat 1 teaspoon of fresh oil over medium heat. Add your minced garlic and sauté it for about 30 seconds until it's fragrant. Pour in your prepared sauce mixture and stir everything to combine. Bring it to a gentle simmer and let it cook for about 2 minutes. Whisk together the 2 teaspoons of cornstarch and 3 tablespoons of water in a small separate bowl to create your cornstarch slurry. Slowly pour the slurry into the simmering sauce, stirring constantly. It will thicken up in about 1 minute. Once it's thick and glossy, turn off the heat and stir in the tablespoon of sesame oil.
- Step 7: Combine and Serve: Add all your crispy fried chicken pieces to the wok with the warm honey sesame sauce. Toss gently but thoroughly until every piece of chicken is glistening and evenly coated in that glorious sticky sauce. Transfer to a serving platter and finish with a sprinkle of toasted sesame seeds and sliced green onions. Serve it up immediately, perhaps with some steamed rice or lo mein noodles.
Notes
Tips for Success: Don't overcrowd the fryer and always double-fry for ultimate crispiness. Use a kitchen thermometer for precise oil temperatures. Marinate chicken for at least 10 minutes, or longer if time permits. Prep ingredients ahead to make dinner assembly a breeze. Toss the hot chicken with the sauce immediately after frying to prevent sogginess.
Storage & Reheating: Store any leftover Honey Sesame Chicken in an airtight container in the refrigerator for up to 3-4 days. You can freeze the cooked chicken (without the sauce, if possible, for best texture) or the fully sauced chicken in an airtight freezer-safe container for up to 2-3 months, though crispiness might be lost. For best results, reheat in a skillet over medium heat until warmed through, or pop it in an air fryer or oven at 350°F (175°C) for 10-15 minutes to help crisp it up again. The microwave works in a pinch but won't bring back the crispiness.
Alternatives: You can bake or air fry the chicken instead of deep frying. For baking, coat the chicken in batter, arrange on a wire rack over a baking sheet, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway. For air frying, preheat your air fryer to 375°F (190°C), spray the basket, and cook in batches for 10-15 minutes, shaking halfway.