Crispy, golden fried chicken tossed in a thick, glossy honey sesame sauce — sweet, savory, and perfectly sticky. This homemade version delivers restaurant-quality flavor that rivals (and honestly beats) your favorite takeout spot.
Serve it over steamed rice or noodles for an easy lunch or dinner everyone will love.
What Is Honey Sesame Chicken?
Honey sesame chicken is a popular Chinese-American dish made with bite-sized battered chicken that’s deep-fried until crispy, then coated in a sweet and savory sauce made with soy sauce, honey, and sesame oil. It’s typically finished with toasted sesame seeds and green onions.
You’ll often see it at places like Panda Express and P.F. Chang’s — but making it at home gives you fresher flavor and better texture.
Ingredients Overview
Chicken
- Boneless skinless chicken breast or thighs
- Chicken bouillon powder
- White pepper
- Eggs (for the batter)
- All-purpose flour + cornstarch (for crispiness)
- Baking powder (extra crunch)
- Neutral frying oil
Honey Sesame Sauce
- Light soy sauce
- Oyster sauce
- Rice vinegar
- Ketchup (adds subtle umami depth)
- Honey
- Brown sugar
- Garlic
- Sesame oil
- Cornstarch slurry (to thicken)
How to Make Honey Sesame Chicken
1. Marinate the Chicken
Cut chicken into evenly sized 1-inch pieces.
Toss with chicken bouillon powder, white pepper, and water.
Let marinate for at least 10 minutes.
2. Make the Sauce
In a bowl, combine soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and water.
Mix well and set aside.
3. Prepare the Batter
In a mixing bowl, whisk together:
- Eggs
- Flour
- Cornstarch
- Baking powder
- Salt
- Water
- Oil
Pour the batter over the marinated chicken and coat evenly.
4. First Fry
Heat 2–3 inches of oil to 365°F (185°C).
Fry chicken in batches for about 3 minutes.
Remove and drain on a wire rack.
5. Double Fry for Extra Crispiness
Increase oil temperature to 375°F (190°C).
Fry chicken again for 2 minutes until golden and crispy.
Drain on a rack.
(Double frying keeps the chicken crunchy even after adding sauce.)
6. Cook the Sauce
In a wok or pan, heat 1 teaspoon oil.
Sauté garlic until fragrant (about 30 seconds).
Pour in sauce mixture and bring to a simmer.
Stir in cornstarch slurry and cook until thick and glossy (about 1 minute).
Turn off heat and stir in sesame oil.
7. Toss and Garnish
Add crispy chicken to the sauce and toss until evenly coated.
Finish with:
- Toasted sesame seeds
- Sliced green onions
Serve immediately.
Expert Tips
- Cut chicken evenly for consistent cooking.
- Double fry for maximum crunch.
- Use a thermometer to maintain oil temperature.
- Simmer sauce until thick enough to coat the back of a spoon.
- Add 1 teaspoon dark soy sauce for a deeper color if desired.
Storage & Reheating
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Best reheated in the oven or air fryer at 350°F until warm and crisp.
Freeze: Freeze fried chicken separately from the sauce for up to 3 months.
Serving Suggestions
Pair with:
- Steamed white rice
- Egg fried rice
- Garlic noodles
- Chicken lo mein
- Sautéed bok choy or green beans
FAQs
Is it spicy?
No, this version is sweet and savory. Add chili oil or sriracha if you prefer heat.
Does it contain dairy?
No dairy in this recipe.
Can I make it healthier?
Yes — skip frying and pan-sear or air fry the chicken before tossing in sauce.
Final Thoughts
This Honey Sesame Chicken is:
- Crispy
- Sweet and savory
- Perfectly sticky
- Restaurant-quality at home
Once you try this version, takeout just won’t taste the same.
Honey Sesame Chicken
Servings: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
Chicken Marinade
- 1½ lb chicken breast or thighs, cut into 1-inch pieces
- 1 teaspoon chicken bouillon powder
- ½ teaspoon white pepper
- 1 tablespoon water
Batter
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup water
- 2 teaspoons vegetable oil
Sauce
- 3 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- ¼ cup honey
- 3 tablespoons brown sugar
- 3 tablespoons water
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
Cornstarch Slurry
- 2 teaspoons cornstarch
- 3 tablespoons water
Garnish
- Sliced green onion
- Toasted sesame seeds
Instructions
- Marinate the Chicken
Mix chicken pieces with bouillon powder, white pepper, and water. Marinate for at least 10 minutes. - Prepare the Sauce
In a bowl, combine soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and water. Mix well and set aside. - Make the Batter
In a bowl, whisk eggs, flour, cornstarch, baking powder, salt, water, and oil until smooth.
Pour batter over chicken and coat evenly. - First Fry
Heat 2–3 inches of oil to about 365°F (185°C).
Fry chicken pieces in batches for about 3 minutes.
Remove and drain on a wire rack. - Second Fry (Extra Crispy)
Increase oil temperature to 375°F (190°C).
Fry chicken again for 2 minutes until golden and crispy. Drain. - Cook the Sauce
Heat 1 teaspoon oil in a pan over medium heat.
Add garlic and sauté until fragrant (about 30 seconds).
Pour in sauce mixture and simmer. - Thicken the Sauce
Stir in cornstarch slurry and cook until thick and glossy (about 1 minute).
Turn off heat and add sesame oil. - Combine & Serve
Toss fried chicken in sauce until well coated.
Garnish with sesame seeds and green onions. Serve immediately.