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Honey Sesame Chicken

Delicious Honey Sesame Chicken Ready in 30 Minutes

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This Honey Sesame Chicken is a quick, homemade alternative to takeout, combining crispy chicken with a sweet-savory sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Can substitute with chicken thighs for more flavor.
  • 1 tablespoon Chicken Bouillon Powder Adds umami flavor.
  • 1 teaspoon White Pepper May substitute with black pepper.
  • 2 large Eggs Can replace with a flax egg for a vegan option.
  • 1/2 cup All-Purpose Flour Consider gluten-free flour for a GF option.
  • 1/2 cup Cornstarch Essential for the perfect batter.
  • 1 teaspoon Baking Powder Omit for a denser batter.
For the Sauce
  • 1/4 cup Light Soy Sauce Reduce for a low-sodium version.
  • 2 tablespoons Oyster Sauce Adds depth.
  • 1 tablespoon Rice Vinegar Can substitute with apple cider vinegar.
  • 2 tablespoons Ketchup Can replace with tomato paste mixed with a bit of sugar.
  • 1/4 cup Honey Use maple syrup for vegan alternatives.
  • 2 tablespoons Brown Sugar Can be replaced with coconut sugar.
  • 2 cloves Garlic Can use garlic powder in a pinch.
  • 1 tablespoon Sesame Oil Skip if you have a sesame allergy.
For Garnishing
  • 2 scallions Green Onion Can substitute with chives or omit.
  • 2 tablespoons Toasted Sesame Seeds Essential for that authentic touch.

Equipment

  • Large heavy pot
  • whisk
  • Thermometer
  • slotted spoon
  • Mixing bowls

Method
 

Cooking Steps
  1. Cut the chicken breast into bite-sized pieces and marinate with chicken bouillon powder, white pepper, and enough water for at least 10 minutes.
  2. Combine soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and water in a bowl and whisk until blended.
  3. In another bowl, whisk eggs and mix with flour, cornstarch, baking powder, salt, and a bit of water and oil to make a smooth batter.
  4. Heat oil in a pot to 365°F (185°C) and coat the marinated chicken pieces with batter.
  5. Fry the battered chicken in batches for about 3 minutes until golden brown, then drain on a wire rack.
  6. Increase oil temperature to 375°F (190°C) and double fry the chicken for an additional 2 minutes.
  7. Sauté minced garlic in the same pot, add the reserved sauce, and bring to a simmer. Thicken the sauce with a cornstarch slurry.
  8. Toss the crispy chicken pieces in the thickened sauce until well-coated.
  9. Garnish with sesame seeds and sliced green onions. Serve over rice or noodles.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 34gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 140mgSodium: 800mgPotassium: 450mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 4 days. Reheat in an oven or air fryer for restored crunchiness.

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