This Honey Sesame Chicken is one of those dishes I come back to whenever I crave the sweet, sticky glaze of takeout but want better control over ingredients and texture. I remember the first time I made it: a rainy Saturday afternoon, the kitchen filled with the scent of garlic and caramelizing honey, and the kids lined up like little food critics. The battered chicken turned golden and stayed tender inside thanks to a double-fry technique I learned from a street vendor years ago. That contrast — crackly exterior and juicy center — is what makes this version special and reliably satisfying.

I first adapted this recipe after experimenting with pantry staples and the balance of sweet and savory sauces. The result was a thick, shiny sauce that clung to each piece of chicken, flecked with sesame seeds and brightened by sliced green onion. It’s straightforward enough for a busy weeknight, yet impressive enough for a casual dinner with friends. Over the years I’ve tweaked the batter, the frying temperatures, and the honey-to-soy ratio so the sauce never becomes cloying and the chicken never goes soggy. This is the version I serve when I want the comfort of takeout without compromising on freshness or texture.

Ingredients

• Chicken (Main Protein): 1 1/2 pounds boneless chicken breast or thighs, cut into 1-inch pieces. Use thighs for extra juiciness; breasts make the dish leaner. Trim excess fat and pat pieces dry so the batter adheres well.
• Marinade: 1 teaspoon chicken bouillon powder, 1/2 teaspoon white pepper, and 1 tablespoon water. The bouillon adds an umami backbone; if you prefer less sodium, reduce to 1/2 teaspoon and adjust the sauce seasoning.
• Batter: 2 large eggs, 1/2 cup all-purpose flour, 1/2 cup cornstarch, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 cup water, and 2 teaspoons vegetable oil. The cornstarch gives a light, crisp crust while baking powder helps puff the coating during frying.
• Sauce: 3 tablespoons light soy sauce, 1 tablespoon oyster sauce (adds savory depth), 2 tablespoons rice vinegar, 2 tablespoons ketchup, 1/4 cup honey, 3 tablespoons brown sugar, 3 tablespoons water, 4 cloves garlic (minced), and 1 tablespoon sesame oil. The ketchup and brown sugar boost body and color; substitute tamari for gluten-free needs if you use a GF thickener and batter.
• Cornstarch Slurry: 2 teaspoons cornstarch mixed with 3 tablespoons water to thicken the sauce to a glossy coating.
• Garnish: Sliced green onion and toasted sesame seeds to finish — they add freshness and a nutty crunch.

Instructions

Marinate the Chicken: In a medium bowl combine the 1 1/2 pounds of 1-inch chicken pieces with 1 teaspoon chicken bouillon powder, 1/2 teaspoon white pepper, and 1 tablespoon water. Toss until evenly coated and let rest for at least 10 minutes while you prepare the batter and sauce. The brief marinade seasons the interior without breaking down the meat. Mix the Sauce: Whisk together 3 tablespoons light soy sauce, 1 tablespoon oyster sauce, 2 tablespoons rice vinegar, 2 tablespoons ketchup, 1/4 cup honey, 3 tablespoons brown sugar, and 3 tablespoons water in a small bowl. Mince 4 cloves garlic and keep ready. Taste for balance — it should be noticeably sweet with a clear salty backbone; adjust vinegar for brightness. Make the Batter: In a separate bowl beat 2 large eggs then stir in 1/2 cup all-purpose flour, 1/2 cup cornstarch, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 cup water, and 2 teaspoons vegetable oil. The batter should be thick enough to coat but still slightly fluid; add a teaspoon of water if it seems too stiff. Pour over marinated chicken and toss until each piece is evenly coated. Fry the Chicken (First Fry): Heat 2–3 inches of vegetable oil in a wok or heavy pot over medium-high heat until it reaches 365°F. Fry chicken pieces in batches to avoid overcrowding, about 3 minutes per batch, until pale golden and cooked through. Remove with a spider strainer and rest on a wire rack so excess oil drains and steam escapes — this prevents sogginess. Double Fry (Crisp Finish): Increase oil temperature to 375°F and return the drained chicken in batches for 2 minutes or until deep golden and crisp. This second fry crisps the exterior without overcooking the interior. Drain on a wire rack and let cool briefly before saucing. Cook the Honey Sesame Sauce: Wipe the wok clean and add 1 teaspoon oil over medium heat. Sauté minced garlic for about 30 seconds until fragrant but not browned. Pour in the prepared sauce and bring to a gentle simmer, stirring for about 2 minutes. Mix 2 teaspoons cornstarch with 3 tablespoons water to form a slurry; whisk it into the simmering sauce and cook until the sauce thickens and becomes glossy, about 1 minute. Turn off the heat and stir in 1 tablespoon sesame oil for aroma. Combine and Serve: Toss the double-fried chicken pieces into the warm sauce until each piece is evenly coated. Transfer to a serving platter and finish with toasted sesame seeds and sliced green onion. Serve immediately over steamed rice for the best texture contrast.

Storage Tips

Store leftover pieces in an airtight container in the refrigerator for up to 3 days. For best texture, separate the chicken from the sauce if you plan to reheat: place chicken on a sheet pan and warm in a 375°F oven for 5–8 minutes until crisp, then reheat sauce separately in a small saucepan and toss together right before serving. For freezing, lay chicken in a single layer on a tray until firm, then transfer to a freezer-safe bag. Thaw overnight in the fridge and re-crisp in an oven or air fryer.

Ingredient Substitutions

If you need gluten-free options, swap all-purpose flour for a 1-to-1 gluten-free flour blend and use tamari or gluten-free soy sauce; replace oyster sauce with a vegan mushroom-based oyster sauce alternative. To reduce sugar, halve the brown sugar and use 2 tablespoons of honey instead of 1/4 cup, or use a sugar-free syrup. For a lower-sodium version, choose low-sodium soy and reduce added bouillon. If you prefer a lighter crust, substitute 1/4 cup of flour with extra cornstarch for a crisp, thinner coating.

Serving Suggestions

Serve over steamed jasmine or short-grain rice to soak up the glossy sauce. For a lighter plate, pair with steamed broccoli, bok choy, or a quick cucumber salad dressed with rice vinegar and a pinch of sugar. Garnish with thinly sliced green onions and toasted sesame seeds for brightness. For a party platter, arrange alongside fried spring rolls and a simple scallion pancake for contrast.

Cultural Background

Honey-and-sesame flavored fried chicken is a Westernized take on East Asian sweet-savory glazes often used in Cantonese and American Chinese cooking. It borrows elements like the use of cornstarch for a glossy finish and toasted sesame for aromatic finish. Variations exist across regions, with some cooks favoring more vinegar for tang and others leaning into spicy chili oil. This version balances those influences into an approachable family-style dish.

Seasonal Adaptations

In summer, lighten the dish by serving the sauced chicken over a crisp Asian slaw with shredded cabbage, carrots, and a lime dressing. In colder months, bulk it up with roasted root vegetables or braised bok choy. Around holidays, swap half the chicken for large mushroom pieces to stretch servings for vegetarian guests and incorporate seasonal nuts like toasted walnuts for a richer finish.

Meal Prep Tips

If you’re prepping for the week, fry the chicken ahead and store separately from sauce to preserve crispness. Keep sauce refrigerated in a sealed jar and reheat gently. Portion into microwavable containers and pack rice and a steamed vegetable separately. Reheat in an oven or air fryer for 5–8 minutes, then briefly toss with warm sauce to finish.

There’s something joyful about serving a homemade version of a takeout favorite. With a few pantry staples and a reliable double-fry method, you can have crunchy, saucy chicken that tastes like a treat — and better yet, you made it yourself. Invite friends, set out bowls of rice, and let everyone help themselves; it’s an easy crowd-pleaser that comes together quickly and tastes like a celebration.