This crispy honey sesame chicken is a game-changer for busy weeknights! Golden, crunchy chicken is tossed in a mouthwatering sweet and savory sauce made with honey, ketchup, and sesame oil, then sprinkled with toasty sesame seeds for an irresistible nutty crunch.
Ready in under 30 minutes, this dish is quick, easy, and packed with flavor—perfect for a family-friendly meal that everyone will love!
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
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1 lb. (500g) boneless chicken breast, cut into 1-inch (2.5cm) cubes or long strips
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oil, for deep-frying
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2 cloves garlic, minced
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toasted sesame seeds, to garnish
Frying Batter:
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1 egg white
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1/2 cup all-purpose flour, sifted
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1/4 cup cornstarch
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1/2 teaspoon baking powder
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1/2 cup water, ice cold
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1 tablespoon oil
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1 pinch salt
Honey Sesame Sauce:
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1/3 cup pure honey
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1 teaspoon apple cider vinegar
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1/2 tablespoon ketchup
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1 teaspoon sesame oil
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1 tablespoon cornstarch
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1/2 cup water
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1 teaspoon salt
Instructions
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Notes
- I slice the chicken into uniform, bite-sized pieces to ensure even cooking and a perfect batter-to-chicken ratio.
- I never skip the cornstarch, baking powder, egg white, and ice-cold water when making the batter. These ingredients are key to getting that crispy, light coating on the chicken.
- I make sure the oil is at the right temperature—around 350-375°F (175-190°C)—before frying. This is crucial for avoiding soggy chicken. If the oil is too low, the chicken soaks up too much oil and gets greasy. If it’s too high, the chicken can burn on the outside while still being raw inside.
- I also avoid overcrowding the pan when frying. Too many pieces at once will lower the oil temperature, and the chicken won’t cook evenly.
- For extra crispiness, I double-fry the chicken. After the first fry, I let it rest for 5 minutes before frying again at a higher temperature.
- To really bring out that nutty sesame flavor, I toast the sesame seeds in a dry pan for a few minutes until they’re golden brown. It’s a simple trick that boosts the flavor without needing extra sesame oil.
- I often make the sauce for this sweet sesame chicken ahead of time—up to two days in advance—so I’m always ready for a quick and delicious meal!
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