Easy Honey Sesame Chicken: Sweet, Savory, and Crispy Perfection

Why You’ll Love This Recipe

Easy honey sesame chicken is the perfect combination of crispy, tender chicken coated in a glossy, flavorful sauce that’s both sweet and savory. It’s everything you love about takeout — but better, fresher, and made right at home in under 30 minutes. The honey brings natural sweetness, while soy sauce, garlic, and sesame oil give it that irresistible Asian-inspired depth. I once tossed in some steamed broccoli for extra color and crunch, and it turned out to be a complete meal in one bowl. Whether served over fluffy white rice or noodles, this dish is comforting, quick, and full of flavor. Perfect for weeknight dinners when you want something satisfying but easy to make.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken breasts or thighs — Cut into bite-sized pieces for quick cooking and tender results.

Cornstarch — Used for coating the chicken to create that light, crispy texture.

Eggs — Help the cornstarch adhere and add a subtle crispness when fried.

Vegetable oil — For frying the chicken to golden perfection.

Garlic — Adds savory depth to balance the sweetness of the sauce.

Soy sauce — Brings umami and saltiness, key to the dish’s bold flavor.

Honey — The main sweetener that caramelizes beautifully with the soy sauce.

Rice vinegar — Adds tang and balances the rich honey sweetness.

Sesame oil — Provides toasty, nutty aroma and authentic sesame flavor.

Sesame seeds — Lightly toasted and sprinkled on top for crunch and garnish.

Green onions — Fresh and mild, they add a bright pop of color and freshness.

Directions

In a bowl, whisk together eggs and a pinch of salt. Add chicken pieces and toss to coat. Dredge each piece lightly in cornstarch, shaking off the excess. Heat vegetable oil in a large skillet or wok over medium-high heat and fry chicken in batches until golden and crisp, about 4–5 minutes per batch. Remove and drain on paper towels.

In the same skillet, remove excess oil, leaving about 1 tablespoon. Add minced garlic and sauté briefly until fragrant. Stir in soy sauce, honey, rice vinegar, and sesame oil. Bring the sauce to a gentle simmer, stirring until slightly thickened. Return the fried chicken to the pan and toss to coat evenly in the sauce.

Sprinkle sesame seeds and sliced green onions over the top before serving. Serve hot over steamed rice, noodles, or with a side of stir-fried vegetables.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe serves 4. Preparation takes about 10 minutes, cooking 20 minutes. Total time: 30 minutes.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to retain crispiness, or microwave in short bursts. To freeze, store the cooked chicken and sauce separately for up to 2 months; thaw before reheating and combining.

Variations and Customizations

Spicy Honey Sesame Chicken — Add chili flakes or sriracha for heat.

Healthier Version — Skip frying and sauté the chicken in a little oil until cooked through.

Vegetarian Option — Replace chicken with crispy tofu or cauliflower florets.

Gluten-Free — Use tamari or coconut aminos instead of soy sauce.

Citrus Twist — Add a splash of orange juice or zest for a honey-orange glaze.

Sticky Garlic Chicken — Increase garlic and honey for a richer, stickier sauce.

Crunchy Coating — Mix panko breadcrumbs with cornstarch for extra crisp texture.

Teriyaki Style — Add a tablespoon of brown sugar and a bit more soy sauce for a deeper flavor.

Sesame Noodle Bowl — Serve over soba or ramen noodles for a takeout-inspired meal.

Extra Veggies — Add bell peppers, broccoli, or snow peas for color and balance.

FAQs

Can I bake the chicken instead of frying?

Yes, bake at 400°F (200°C) for 18–20 minutes until golden and crisp, then toss in sauce.

Can I air fry the chicken?

Absolutely — air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.

What’s the best cut of chicken to use?

Boneless, skinless thighs are juicier, but breasts work well for a leaner option.

How do I thicken the sauce?

Simmer longer or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).

Can I make this ahead?

Yes, fry the chicken and make the sauce separately, then combine when ready to serve.

Is sesame oil necessary?

It adds authentic flavor, but you can omit it if unavailable.

Can I reduce the sweetness?

Yes, use less honey or balance it with extra rice vinegar.

How do I keep the chicken crispy?

Toss it in the sauce right before serving to maintain crunch.

What can I serve this with?

Steamed jasmine rice, fried rice, or noodles make great sides.

Is this similar to restaurant-style sesame chicken?

Yes, but fresher, lighter, and made with simple ingredients.

Conclusion

Easy honey sesame chicken is a quick, flavorful dish that brings takeout-style satisfaction straight to your kitchen. With its perfectly crispy chicken, glossy honey glaze, and nutty sesame finish, it’s a meal that’s both comforting and impressive. Whether you serve it over rice, toss it with noodles, or enjoy it as-is, this recipe guarantees a deliciously sticky-sweet experience that you’ll come back to time and again.

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