This easy honey sesame chicken recipe delivers tender, bite-size chicken coated in cornstarch, pan-fried until browned, and finished in a glossy honey-soy sesame sauce. It makes 4 servings in about 35–40 minutes, including 15–20 minutes of preparation and 15–20 minutes of cooking.
The flavor is sweet, savory, tangy, garlicky, and richly nutty from toasted sesame oil and sesame seeds. Serve it with steamed rice, fried rice, or broccoli for a fast Asian-inspired dinner that tastes like your favorite takeout meal.
Jump to RecipeWhy You’ll Love This Recipe
Honey sesame chicken is the kind of dinner that feels special without requiring a long ingredient list or complicated technique. The cornstarch coating gives the chicken a delicate browned exterior, while the sauce clings to every piece with a beautiful glossy finish.
The sauce balances several flavors in one skillet. Honey provides sweetness, soy sauce adds savory depth, ketchup contributes color and gentle tang, rice vinegar keeps the mixture bright, and toasted sesame oil brings a wonderfully fragrant finish.
It is also flexible enough for busy weeknights. Choose chicken thighs when you want extra tenderness, or use chicken breasts for a leaner meal. If you enjoy sweet-and-savory chicken dinners, you may also like this Hawaiian chicken recipe for another family-friendly idea.
Ingredients You’ll Need
Start with 1 1/2 pounds of boneless, skinless chicken breasts or thighs. Cut the meat into evenly sized 1-inch pieces so every portion cooks at the same rate and is easy to pick up with chopsticks or a fork.
- Chicken coating: 1/2 cup cornstarch, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- For frying: 2–3 tablespoons of a neutral oil such as canola or vegetable oil.
- Sauce: 1/3 cup honey, 1/4 cup low-sodium soy sauce, 2 tablespoons ketchup, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 3 minced garlic cloves, and 1 teaspoon freshly grated ginger.
- Thickener: 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
- Finishing: 1 tablespoon sesame seeds and 2 thinly sliced green onions.
For heat, add either 1/4 teaspoon crushed red pepper flakes or 1 teaspoon sriracha. Have the sauce ingredients measured before cooking because the skillet moves quickly once the chicken is browned.
For a fresh side dish with a tropical touch, pair the meal with our ham and pineapple salad. Its bright, juicy flavors make a pleasant contrast to the warm, savory chicken.
How to Make It Step-by-Step
Step 1: Cut the chicken into evenly sized 1-inch pieces and pat each piece dry with paper towels. Removing surface moisture helps the cornstarch cling properly and encourages browning instead of steaming.
Step 2: Toss the chicken with the kosher salt and black pepper, then place it in a bowl or resealable bag with the 1/2 cup cornstarch. Shake or stir until every piece has a light, even coating, and remove any excess so the skillet does not collect loose powder.
Step 3: Whisk the honey, low-sodium soy sauce, ketchup, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and optional chili in a bowl. In a second small bowl, stir the 1 tablespoon cornstarch with the 2 tablespoons cold water until completely smooth.
Step 4: Heat 2–3 tablespoons neutral oil in a large skillet over medium-high heat. Arrange the chicken in a single layer and cook for about 3–4 minutes per side, working in batches if necessary, until browned and cooked through to 165°F internally.
Step 5: Transfer the cooked chicken to a plate and reduce the heat to medium. Pour the honey-soy mixture into the same skillet, using the flavorful browned bits from the chicken as part of the sauce.
Step 6: Bring the sauce to a gentle simmer, then stir in the cornstarch slurry. Cook for 1–2 minutes, stirring frequently, until the sauce is glossy and thick enough to coat the back of a spoon.
Step 7: Return the chicken to the skillet and toss for 1–2 minutes. Turn each piece through the sauce until it is thoroughly coated, then sprinkle with sesame seeds and sliced green onions before serving.
Chef’s Tips for the Best Texture
Dry chicken is the first small step toward a better coating. Moisture on the surface can dilute the cornstarch and make the chicken less crisp, so pat the pieces well before seasoning.
Do not crowd the skillet. If the chicken pieces touch too closely, they release moisture and steam rather than developing a golden-brown exterior. Cook in batches and add a little more oil only if the pan needs it.
Toasted sesame oil is a finishing flavor, not the best main frying oil. Adding it to the sauce preserves its fragrant sesame character without allowing its delicate flavor to become muted by high heat.
The slurry should be added only after the sauce is hot. Simmer it briefly for 1–2 minutes; overcooking can make the sauce too thick or sticky. If you like a little more fire, choose red pepper flakes for a subtle bite or sriracha for a more pronounced chili flavor.
For another comforting chicken dinner with a crisp coating, compare the method with this chicken Parmesan recipe. Both recipes benefit from evenly sized pieces and careful browning.
What to Serve with Honey Sesame Chicken
Steamed white rice is the classic choice because it absorbs the extra sauce and keeps the meal simple. Brown rice, cauliflower rice, or fried rice can also work well depending on the texture and flavor you want.
Broccoli is especially good alongside this dish because its mild bitterness balances the sweet honey sauce. Steamed snap peas, sautéed cabbage, or a crisp cucumber salad would also bring freshness and color to the plate.
For a complete dinner spread, add a small bowl of rice, a generous portion of vegetables, and a sprinkle of green onions right before serving. The chicken is best while the sauce is warm and glossy.
If you are planning a brunch-style Asian-inspired table on another day, our cheesy omelet recipe offers a quick, satisfying option for the morning.
Storage, Reheating, and Variations
Cool leftovers promptly and place them in an airtight container in the refrigerator. Reheat gently in a skillet over medium-low heat or in the microwave in short intervals, stirring between intervals to distribute the sauce.
The coating will be softer after refrigeration, but the chicken will remain flavorful. Avoid reheating too aggressively because the honey sauce can become overly thick or sticky.
Chicken thighs are a particularly tender variation, while chicken breast is a leaner substitute. Some versions replace the ketchup with an additional 1–2 tablespoons of honey or a small amount of brown sugar, but the listed ketchup adds color and balanced tang.
For a crispier restaurant-style result, use a deeper layer of oil or briefly fry the cornstarch-coated chicken instead of pan-frying. Whichever approach you choose, sauce the chicken at the end so the coating does not sit in liquid longer than necessary.
How to Plan the 35–40 Minute Dinner
Begin by cutting and seasoning the chicken, then prepare the sauce and slurry while the skillet heats. This organization keeps the prep time within 15–20 minutes and means the cooking stage can move continuously.
The chicken needs about 3–4 minutes per side, depending on the size of the pieces and the number of batches. Once the sauce is simmering, thickening and coating the chicken takes only a few additional minutes.
While the chicken cooks, prepare steamed rice or broccoli. Keeping the side dish simple lets the honey sesame sauce remain the star and makes this recipe practical for a weeknight meal.
Easy Honey Sesame Chicken Recipe
Ingredients
Method
- Cut the chicken into evenly sized 1-inch pieces and pat dry. Toss with the kosher salt and black pepper.
- Place the seasoned chicken in a bowl or bag with the 1/2 cup cornstarch. Toss until every piece is lightly coated, then shake off excess cornstarch.
- Whisk together the honey, low-sodium soy sauce, ketchup, rice vinegar, toasted sesame oil, garlic, ginger, and optional chili. In a separate small bowl, stir the 1 tablespoon cornstarch with the cold water until smooth.
- Heat the neutral oil in a large skillet over medium-high heat. Cook the chicken in a single layer, working in batches if needed, for about 3–4 minutes per side until browned and cooked through; the internal temperature should reach 165°F.
- Transfer the cooked chicken to a plate and reduce the skillet heat to medium. Add the honey-soy sauce mixture and bring it to a gentle simmer.
- Stir in the cornstarch slurry and cook for 1–2 minutes. The sauce should become glossy and thick enough to coat a spoon.
- Return the chicken to the skillet and toss for 1–2 minutes, coating each piece thoroughly in the sauce. Finish with sesame seeds and sliced green onions.
Notes
Final Thoughts
This easy honey sesame chicken recipe brings together golden chicken, a sweet-savory sauce, and fresh sesame-green onion garnish in one satisfying skillet dinner. With careful browning, a smooth slurry, and a short final simmer, you get tender pieces coated in sauce without a complicated cooking process.
Serve it with rice and broccoli for a classic plate, or customize it with chicken thighs, extra chili, or a crispier coating. When you want a bright dessert to follow the meal, try our mandarin orange dessert for a refreshing finish.
Gather your ingredients, keep the chicken pieces evenly sized, and enjoy a homemade Asian-inspired dinner that is ready in about 35–40 minutes.