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Easy Honey Sesame Chicken Recipe

Easy Honey Sesame Chicken Recipe

Bite-size chicken is lightly coated in cornstarch, pan-fried until golden, and tossed in a glossy honey-soy sesame sauce. This sweet and savory dinner is ready in about 35–40 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/2 pounds Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/2 cup Cornstarch
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 2-3 tablespoons Neutral cooking oil, such as canola or vegetable oil
Honey-Sesame 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 cloves Garlic, minced
  • 1 teaspoon Freshly grated ginger
Sauce Thickener
  • 1 tablespoon Cornstarch
  • 2 tablespoons Cold water
Finishing
  • 1 tablespoon Sesame seeds
  • 2 green onions Green onions, thinly sliced
  • 1/4 teaspoon or 1 optional Crushed red pepper flakes or sriracha

Method
 

Step-by-Step
  1. Cut the chicken into evenly sized 1-inch pieces and pat dry. Toss with the kosher salt and black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the cornstarch slurry and cook for 1–2 minutes. The sauce should become glossy and thick enough to coat a spoon.
  7. 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

Use chicken thighs for especially tender results or chicken breasts for a leaner option. Avoid overcrowding the skillet, and add the slurry only after the sauce is hot. Store leftovers in the refrigerator and reheat gently so the sauce does not become overly thick.