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Honey Sesame Chicken

Crispy Honey Sesame Chicken: A Sweet Homemade Delight

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This homemade Honey Sesame Chicken recipe captures the delightful flavors of takeout in a quick, satisfying dish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese-American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lb Chicken Cut into 1-inch pieces
  • 1 tsp Chicken Bouillon Powder Substitute with salt if needed
  • 0.5 tsp White Pepper Black pepper works as an alternative
  • 1 tbsp Water Used in marinating the chicken
  • 2 large Eggs Binds the batter
  • 0.5 cup All-Purpose Flour Gluten-free flour can substitute
  • 0.5 cup Cornstarch Key for achieving a crispy texture
  • 2 tsp Baking Powder
  • 0.5 tsp Salt
  • 2 tsp Vegetable Oil For moisture; any neutral oil is acceptable
For the Sauce
  • 3 tbsp Light Soy Sauce
  • 1 tbsp Oyster Sauce Can be omitted for a vegetarian option
  • 2 tbsp Rice Vinegar Apple cider vinegar is an alternative
  • 2 tbsp Ketchup
  • 0.25 cup Honey Essential for Honey Sesame Chicken
  • 3 tbsp Brown Sugar All honey can be used for sweetness
  • 4 cloves Garlic Fresh is best for flavor
  • 1 tbsp Sesame Oil Use cautiously for a lighter touch
  • 2 tsp Cornstarch Slurry 2 tsp cornstarch + 3 tbsp water
For the Garnish
  • Green Onions
  • Toasted Sesame Seeds

Equipment

  • Heavy pot or deep skillet
  • Mixing bowls
  • whisk
  • kitchen thermometer
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Marinate chicken by combining it with chicken bouillon powder, white pepper, and water. Allow to sit for a minimum of 10 minutes.
  2. Prepare sauce by whisking together light soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and 3 tablespoons of water in a separate bowl. Set aside.
  3. Make batter by whisking together eggs, all-purpose flour, cornstarch, baking powder, salt, water, and vegetable oil until smooth.
  4. Heat vegetable oil in a heavy pot until 365°F (185°C). Fry marinated chicken pieces in small batches for about 3 minutes until light golden.
  5. Increase oil temperature to 375°F (190°C) and fry chicken again for an additional 2 minutes for extra crunch.
  6. In a wok, heat a teaspoon of vegetable oil and sauté minced garlic until fragrant. Add prepared sauce mix and simmer for 2 minutes.
  7. Add cornstarch slurry to the sauce and mix. Incorporate fried chicken pieces until fully coated in the sauce. Serve garnished with green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1.5mg

Notes

Fry chicken in batches to avoid overcrowding. Use a kitchen thermometer for optimal frying temperature. Ensure all chicken pieces are coated in sauce for maximum flavor.

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