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Honey Sesame Chicken

Sweet and Crispy Honey Sesame Chicken You Can Make at Home

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Enjoy the irresistible flavors of homemade Honey Sesame Chicken, a delightful twist on takeout.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken Breast or Thighs Thighs yield juicier pieces.
  • 1 tablespoon Chicken Bouillon Powder Can substitute with chicken stock.
  • 1 teaspoon White Pepper Black pepper works as a substitute.
  • 2 large Eggs Essential binder for the batter.
For the Batter
  • 1 cup All-Purpose Flour Gluten-free flour can be used.
  • 1 cup Cornstarch Crucial for crispiness.
  • 1 teaspoon Baking Powder Ensure freshness.
  • 1 teaspoon Salt Sea salt or kosher salt recommended.
  • 2 cups Vegetable Oil Canola oil is a substitute.
For the Sauce
  • 1/3 cup Light Soy Sauce Tamari is gluten-free alternative.
  • 1 tablespoon Oyster Sauce Can be omitted.
  • 1 tablespoon Rice Vinegar Substitute with apple cider vinegar.
  • 1 tablespoon Ketchup Hoisin sauce can be used for a twist.
  • 1/4 cup Honey The main sweetener.
  • 1 tablespoon Brown Sugar Coconut sugar is a wonderful substitute.
  • 3 cloves Garlic Fresh garlic is preferred.
  • 1 teaspoon Sesame Oil Essential for flavor.
For Thickening and Garnish
  • 1 tablespoon Cornstarch Slurry Mix cornstarch with water.
  • 2 tablespoons Green Onions Finely chopped for garnish.
  • 1 tablespoon Toasted Sesame Seeds For garnish.

Equipment

  • Wok
  • Mixing Bowl
  • Wire Rack
  • Deep skillet

Method
 

Step-by-Step Instructions
  1. Marinate chicken in a mixing bowl with chicken bouillon powder, white pepper, and enough water for at least 10 minutes.
  2. In a separate bowl, whisk together soy sauce, oyster sauce, rice vinegar, ketchup, honey, and brown sugar until smooth.
  3. In a large bowl, mix eggs, flour, cornstarch, baking powder, salt, water, and a splash of vegetable oil until smooth.
  4. Heat vegetable oil in a wok or deep skillet over medium-high heat until 365°F (185°C), then carefully fry chicken until golden brown.
  5. Increase oil temperature to 375°F (190°C) and double fry chicken for 2 minutes for additional crunch.
  6. Sauté minced garlic in the wok, add sauce mixture, and thicken with cornstarch slurry until desired consistency.
  7. Combine chicken with sauce in the wok, toss together, and garnish with sesame seeds and green onions before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for longer storage. Reheat in the oven for best results.

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