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Better Than Takeout Honey Sesame Chicken Recipe

Better Than Takeout Honey Sesame Chicken

Crisp chicken pieces are coated in a sweet, savory honey-sesame sauce flavored with garlic, ginger, soy sauce, and sesame oil. Serve this quick Asian-inspired dinner over white rice and finish it with sesame seeds and green onions.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/4 to 1 1/2 lb Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 1 cup Cornstarch
  • 2 Large eggs, beaten
  • 1/4 cup Neutral cooking oil, such as canola or vegetable oil, plus more if needed
Honey-Sesame Sauce
  • 1/2 cup Honey
  • 1/3 cup Low-sodium soy sauce
  • 1/4 cup Ketchup
  • 2 tbsp Light brown sugar
  • 2 tbsp Rice vinegar or apple cider vinegar
  • 1 tbsp Water
  • 2 cloves Garlic, finely minced
  • 1 tsp Freshly grated ginger
  • 1 tsp Toasted sesame oil
  • 2 tsp Cornstarch
  • 1 tbsp Cold water for the cornstarch slurry
To Finish
  • 1 to 2 tbsp Sesame seeds
  • 2 Green onions, sliced
  • As needed Cooked white rice

Method
 

Step-by-Step
  1. Pat the chicken dry and season it with the kosher salt and black pepper.
  2. Place the cornstarch in one shallow bowl and the beaten eggs in another. Dip each chicken piece in egg, coat it thoroughly with cornstarch, and shake off excess.
  3. Heat the oil in a large skillet over medium-high heat. Cook the chicken in batches for approximately 3 to 4 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer cooked chicken to a plate.
  4. Whisk the honey, soy sauce, ketchup, brown sugar, vinegar, water, garlic, ginger, and toasted sesame oil together.
  5. Pour the sauce into the skillet and bring it to a gentle simmer. Mix 2 teaspoons cornstarch with 1 tablespoon cold water, whisk the slurry into the sauce, and simmer for 1 to 2 minutes until glossy and slightly thickened.
  6. Return the chicken to the skillet and toss until evenly coated. Cook for another 1 to 2 minutes, then garnish with sesame seeds and green onions and serve over rice.

Notes

Fry the chicken in batches so the coating browns instead of turning soft. Add the chicken to the sauce just before serving because the cornstarch coating gradually softens as it sits. Refrigerate leftovers in a covered container and reheat gently, knowing the coating will not remain as crisp.