Easy Honey Sesame Chicken Recipe (Better Than Takeout)
Why This Honey Sesame Chicken Slaps
Fast, weeknight-friendly, and wildly delicious. You get juicy chicken, light crunch, and a sauce that nails the sweet-salty-tangy trifecta. The stovetop method keeps cleanup easy. And FYI, we use pantry staples, so you probably own half this recipe already.
Also, you control the sweetness, the heat, and the crisp level. Want it stickier? Add a minute. Want it spicier? Sambal time. You’re the boss here.
The Shopping List (Minimal, I Promise)
- Chicken: 1.5 lb boneless skinless chicken thighs (or breasts), cut into 1-inch pieces
- Coating: 1/2 cup cornstarch, 1/2 tsp salt, 1/2 tsp pepper
- Sauce base: 1/3 cup honey, 3 tbsp soy sauce (low-sodium), 2 tbsp rice vinegar
- Aromatics: 3 cloves garlic (minced), 1 tsp fresh ginger (grated)
- Heat (optional but do it): 1–2 tsp sriracha or chili-garlic sauce
- Thickener: 1 tsp cornstarch + 2 tbsp water (slurry)
- Oil: 2–3 tbsp neutral oil (avocado, canola, or grapeseed)
- Finish: 1–2 tbsp toasted sesame seeds, 2–3 green onions (sliced)
Prep Like You Mean It
Cut your chicken into even chunks. This gives you the same cook time across the pan and avoids “one piece is raw, one piece is dust.” Toss chicken with cornstarch, salt, and pepper until coated and slightly powdery. Let it sit while you mix the sauce.
In a bowl, whisk honey, soy sauce, rice vinegar, ginger, garlic, and sriracha. In a separate little cup, mix the cornstarch slurry. Keep both nearby—you’ll need them fast once the chicken turns golden.
Crispy Chicken, No Deep Fryer
- Heat a large skillet over medium-high heat. Add oil and swirl to coat.
- Shake off extra cornstarch from the chicken. Add pieces in a single layer. Don’t crowd the pan—work in two batches if needed.
- Cook 3–4 minutes per side until golden and cooked through. The pieces should feel firm and look lightly crisp.
- Remove cooked chicken to a plate. Keep a bit of oil in the pan if it looks dry.
Pro Tips for Golden-Brown Glory
- Don’t fuss with it. Let the chicken sear. Flip once.
- Use medium-high heat. High burns. Medium won’t crisp. Find that sweet spot.
- Thighs win. They stay juicy and forgive overcooking. Breasts work too—just keep an eye on them.
That Glossy Honey Sesame Sauce
With the pan still hot, pour in the sauce base and bring it to a simmer. It’ll bubble. That’s your cue to stir in the cornstarch slurry. Cook 30–60 seconds until the sauce turns glossy and thick enough to coat a spoon. If it gets too thick, splash in a tablespoon of water. No drama.
Add the chicken back in and toss until every piece wears a shiny coat. Sprinkle on toasted sesame seeds and a handful of green onions. Step back and admire your work. Yes, you did that.
Want Extra Stickiness?
Let the sauce simmer another minute after the slurry. It reduces and grips the chicken like velvet. IMO, this is where the magic happens.
Serve It Right (And Make It Pretty)
- Classic: Hot jasmine rice or short-grain rice. Spoon extra sauce on top. Obvious, but crucial.
- Crunch factor: Steamed broccoli, snap peas, or baby bok choy on the side. That sweet-savory sauce loves greens.
- Low-key fancy: Sesame noodles or garlicky fried rice. You’re hosting Tuesday night like a pro.
- Garnishes: Extra sesame seeds, scallions, and a few chili flakes if you like heat.
Flavor Tweaks You’ll Actually Use
- More savory: Add 1 tsp oyster sauce or a splash of fish sauce.
- More tang: Add 1 tsp lemon juice or extra rice vinegar at the end.
- More heat: A pinch of red pepper flakes or a teaspoon of sambal.
- More sesame: 1/2–1 tsp toasted sesame oil stirred in off heat. A little goes far.
- Gluten-free: Use tamari instead of soy sauce and check your vinegar brand.
- Air fryer alternative: Toss cornstarch-coated chicken with 1 tbsp oil and air fry at 390°F/200°C for 8–12 minutes, shaking halfway, then sauce on the stovetop.
Add-Ins That Make It a Meal
- Veggies in the pan: Bell peppers, onions, or broccoli. Stir-fry 3–4 minutes before the sauce step.
- Nuts: Toss in roasted cashews or peanuts with the sesame seeds for a crunch party.
Make-Ahead, Reheat, and Store
Meal prep? Yep. Cook the chicken and sauce, cool completely, and store in an airtight container up to 4 days. Reheat gently on the stovetop with a splash of water until the sauce loosens. The coating softens, but the flavor sticks around.
Freeze up to 2 months. Thaw overnight in the fridge and reheat in a skillet. For peak crispiness on leftovers, air fry or pan-sear the chicken without sauce, then add warmed sauce right before serving. FYI, day-two sauce hits harder.
FAQ About the Honey Sesame Chicken
Q1. Can I bake the chicken instead of pan-frying?
Yes. Toss the cornstarch-coated chicken with 1–2 tablespoons of oil, spread it on a parchment-lined sheet, and bake at 425°F/220°C for 15–18 minutes, flipping once. Broil 1–2 minutes to finish. Sauce on the stovetop and toss the baked chicken in right before serving.
Q2. How do I keep the chicken crispy after saucing?
Two tricks: reduce the sauce until thick and glossy before tossing, and add the chicken right before serving. If you cook the chicken in the sauce for too long, the coating softens. You want a quick, high-heat toss—like 30–60 seconds—then plate it.
Q3. Is this too sweet? How do I balance it?
Not if you balance it. Use low-sodium soy, keep the rice vinegar, and add chili heat. You can also cut the honey to 1/4 cup and add 1–2 tsp brown sugar for deeper caramel notes. A squeeze of lemon at the end brightens everything. IMO, that final acid makes it restaurant-level.
Q4. What can I substitute for rice vinegar?
Use apple cider vinegar or white wine vinegar. Start with slightly less and taste, since they hit a bit sharper. Avoid distilled white vinegar—it’s intense and one-note for this sauce.
Q5. Can I make this with tofu or shrimp?
Absolutely. For tofu, use extra-firm, press it well, then cornstarch-coat and pan-fry until crisp on all sides before saucing. For shrimp, pat very dry, toss lightly in cornstarch, and cook 1–2 minutes per side—don’t overdo it—then toss in sauce off heat. Both versions slap.
Q6. Do I need sesame oil if I already use sesame seeds?
No, but the oil adds a toasty aroma that tastes like you know what you’re doing. Use just 1/2–1 tsp at the end. It’s strong, and we want “wow,” not “who spilled a bottle?”
Final Thoughts (AKA, Grab a Bowl)
Make this once and you’ll side-eye your usual takeout order. The chicken turns golden, the sauce glosses like a dream, and the sesame crunch ties it all together. Keep it simple or riff with add-ins and heat. Either way, dinner wins—and so do you.
