Honey sesame chicken is one of the most requested at my house! The crispy chicken is coated in a perfectly balanced sweet and savory sauce, made with honey, soy sauce, and a touch toasty sesame oil.
It’s a favorite Chinese takeout dish, and this homemade version is delicious! The chicken comes out crispy, light, and airy, and the honey sesame sauce is perfectly balanced.
I love making homemade versions of menu items I’d find at my favorite Chinese restaurants. Dishes like Black Pepper Chicken, Sweet and Sour Pork, and Beef Chow Fun are always on rotation.
Lately, we’ve been making this honey sesame chicken pretty often. The chicken has this light, airy, and crispy coating that creates the perfect texture for the sesame sauce. It doesn’t get soggy!
This recipe is easy to follow and results in an incredibly delicious meal in under an hour. While I love a good takeout meal from my local restaurant, this homemade version is just too good to pass up!
I like to keep it simple and serve with steamed rice (or try my Coconut Jasmine Rice!) and a side of steamed veggies. If you need an additional main dish, try my Char Siu Pork or Chinese BBQ Ribs!
Why I love making this honey sesame chicken:
- It’s SO crispy! This chicken has the BEST crispy coating that is light and airy. It holds the honey sesame sauce pretty well without making it soggy.
- Homemade is always better! You can control the ingredients to make it exactly how you want it. Everything is delicious and balanced.
- Made in under an hour. From start to finish, dinner is on the table in 45 minutes!
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Fry Batter for Crispy Chicken
The secret to making the CRISPIEST chicken is in the batter! This way, your honey sesame chicken won’t get soggy even after you toss with the sauce.
The batter is made with a combination of cornstarch, flour, baking soda as well as soda water. The cornstarch and flour create that crispy coating. The baking soda and fizzy soda water creates that light and airy texture.
Note that you need both cornstarch and all-purpose flour. Without flour, the coating will be too hard. And without cornstarch, it won’t get crispy enough.
Additionally, soda water and baking powder add airiness. Make sure you use COLD soda water. The colder it is, the crispier the chicken will be.
As for deep frying tips, use vegetable, canola, or peanut oil, which have a high smoke point. Use a candy thermometer to check that the oil is hot enough for deep frying, 350-375 degrees F.
Ingredient Notes
This isn’t the shortest list of ingredients, but you may already have most of what you need. Many of these ingredients can be found at grocery stores and Asian markets! Ingredient quantities are listed in the recipe card down below, as always.
For the marinade and dredging:
- Chicken: Boneless chicken breasts cut into 1-inch cubes.
- Light soy sauce: Adds that savory umami flavor.
- Chinese cooking wine: Also known as Shaoxing wine, it adds a subtle sweetness and depth of flavor.
- Cornstarch: Helps to tenderize the chicken and gives the seasoning something to adhere to. Also for dredging.
- Vegetable oil: You want to use a neutral-tasting oil that has a high smoke point. I use vegetable oil, but canola or peanut oil are great too.
For the batter:
- Cornstarch, all purpose flour, and baking powder: The flour provides structure, and cornstarch creates a crunchier finish, while the baking soda keeps it light.
- Salt: To enhance the flavor of the batter.
- Cold soda water: For that light and airy coating. Avoid opening it until ready to use in order to maintain all the carbonation in there.
For the sauce:
- Chicken broth: Dilutes the saltiness of the soy sauce and makes a great base.
- Honey: Gives it sweetness, and a bit of stickiness and gloss.
- Soy sauce: For that signature flavor and darker color.
- Rice wine vinegar: Adds a nice touch of acidity to balance flavors.
- Cornstarch and water: To make a cornstarch slurry, used to thicken the sauce.
- Sesame seeds and scallions for garnish.
Step-by-Step Tutorial
Prepping for this honey sesame chicken is just a matter of making sure you’ve got all your ingredients on hand ready to go. From there is a streamlined process of dredging, frying, and coating. Let me show you how I make it!
Step 1 | Marinate chicken
To the cubed chicken, add all of the marinade ingredients which includes the light soy sauce, shaoxing cooking wine, oil, and 1 tablespoon of cornstarch (the rest is for dredging). Set aside and marinate for 20 minutes at room temperature.
Step 2 | Prepare the batter
At this point, you need to start heating the oil. In a large wok or heavy duty pan, heat oil over medium-high heat about 3-inches deep. It needs to reach between 360 and 375 degrees F. A candy thermometer is a great tool to measure how hot the oil is.
In a large bowl, whisk the cornstarch, flour, baking powder and salt until combined. Next, slowly add the cold soda water to the flour mixture, whisking to combine until a batter forms. It will be the consistency of a thin pancake batter.
Step 3 | Dredge and cook chicken
Set up your dredging station. Being prepared will streamline this process.
Add cornstarch to a shallow bowl. Place the bowl of batter next to that, which should be right next to the pot of hot oil.
First, dredge each piece of chicken into the cornstarch, shaking off any excess. Then, dip it directly into the batter. Let any excess fall back into the bowl, then deep fry for about 6-8 minutes or until cooked through, golden brown, and crispy. Use a slotted spoon to move it around for even cooking.
Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain any excess oil. Repeat these steps with any remaining chicken. Work in batches to not overcrowd the pan.
Step 4 | Make the sauce
In a medium bowl, mix the chicken broth, honey, soy sauce, and rice vinegar. Pour it into a large skillet and bring it to a simmer for about 1-2 minutes. Meanwhile, whisk together the cornstarch and water to make a slurry. Add it to the sauce, and continue simmering for a few seconds until thickened. Next, add the sesame oil.
Finally, add the cooked chicken and toss until coated in all that delicious sauce. Garnish your honey sesame chicken with sesame seeds and sliced scallions for garnish. And there you have it! So good.
Prep Ahead Tips
Since this honey sesame chicken is best when it’s fresh and crispy, the dredging and deep frying is something you want to do just before serving.
However, you can cut the chicken and marinate it overnight to save some time. You can also make the sauce ahead and warm it through just before you toss in the chicken.
If making ahead for meal prep or storing leftovers, the chicken won’t stay crispy but that’s okay, it will still taste amazing! Reheat in the microwave oven until warm.
Pairing and Serving Ideas
I like to keep it simple and serve this honey sesame chicken with steamed rice that I love to make in my Zojirushi rice cooker. It’s my favorite small kitchen appliance! The tender rice soaks up all of the flavorful sauce.
Here are more sides you can make:
- Coconut Jasmine Rice! The delicate coconut flavor is so subtle yet really nice.
- Golden Fried Rice
- Chinese Sausage Fried Rice
- Curry Fried Rice
- Shrimp Lo Mein
- Ramen Stir Fry
Recipe FAQs
No. I don’t recommend using wet batter in the air fryer or the oven. It’ll just create a mess.
Dry cooking sherry is a good substitute.
Yes, that is perfectly fine! Just be sure to trim off any excess fat and cut them as evenly as possible.
This post was originally published in 2022 and updated in January 2025 to include new photos and information.
Tips for Success
- The colder the soda water, the better. Keep it in the fridge, sealed, until ready to use for maximum lightness and airiness.
- Make sure the chicken is cut into about the same size for even cooking.
- For the batter, you need both cornstarch and all-purpose flour. Without flour, the coating will be too hard. And without cornstarch, it won’t get crispy enough.
- Use a neutral oil with a high smoke point. Vegetable, canola, or peanut oil are great options.
- The oil needs to be 360 and 375 degrees F for deep frying. If hot enough, the chicken won’t get crispy or golden brown. If too hot, it will burn before it’s cooked through. Use a candy thermometer to measure the temperature.
- Do not overcrowd the pan when frying, as this may lower the temperature of the oil. Cook in batches.
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Honey Sesame Chicken
Equipment
- Candy thermometer to check oil temperature
- Large wok or a heavy duty pan
Ingredients
Chicken marinade and dredging:
- 1 pound chicken breast, cut into 1 inch cubes - boneless and skin removed
- 1 tablespoon light soy sauce
- 1 teaspoon Chinese shaoxing cooking wine - or dry sherry
- 1 tablespoon cornstarch - for the marinade
- ¾ cup cornstarch - for dredging later
- Vegetable oil - enough for deep frying
For the batter:
- ⅓ cup cornstarch
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ to ¾ cup COLD soda water, plus more as needed - keep sealed and refrigerated until ready to use
Honey sesame sauce:
- ⅔ cup chicken broth - plus more as needed
- ⅓ cup honey
- 2 tablespoons light soy sauce
- 1 teaspoon rice wine vinegar
- 1 tablespoon cornstarch - dissolved in 1 tablespoon water
- 1 teaspoon sesame oil - plus more to taste
- Sesame seeds and scallions - for garnish
Instructions
- Marinate chicken: In a bowl, evenly combine the chicken with 1 tablespoon light soy sauce, 1 teaspoon cooking wine, and 1 tablespoon cornstarch. Set aside and let it marinate for 20 minutes.
- Heat vegetable oil in a large wok over medium-high heat, enough to cover 3 inches deep. You can use a candy thermometer to make sure it reaches deep-frying temperature (350 to 375 degrees F). This will take a few minutes.
- Make the batter: In a bowl, whisk the ⅓ cup cornstarch, ¼ cup all-purpose flour, ¼ teaspoon baking powder, and ½ teaspoon salt. Next, slowly add the COLD soda water, whisking to combine until a relatively thin batter forms (kinda like a thin pancake batter). Set aside.
- Then, dredge each piece of the marinated chicken in the ¾ cup of cornstarch (use a shallow bowl), and then dip each piece in the wet batter, shaking off any excess. Drop into the hot oil to deep fry, one by one. Do it in batches to not overcrowd the pan. Deep fry for about 6-8 minutes, giving it a quick stir occasionally, until golden brown and cooked through in the center.
- Transfer to a plate lined with paper towel to drain any excess oil.
- Make the honey sesame sauce: In a bowl, mix the ⅔ cup chicken broth, ⅓ cup honey, 2 tablespoons soy sauce, and 1 teaspoon rice vinegar. Add the sauce into a large skillet and bring to a low simmer, about 1 minute. Next, slowly add the cornstarch slurry and simmer for a few seconds until thickened. Finally, add the sesame oil to taste.
- Add the crispy chicken back and toss with sauce to coat evenly. Garnish with sesame seeds and sliced scallions. Enjoy!
Notes
- For the batter, you need both cornstarch and all-purpose flour. Without cornstarch, it won’t get crispy. And without flour, the coating will be too hard.
- Use COLD soda water to maximize crispiness (keep it refrigerated until ready to use). Adding soda water and baking powder to the batter will also incorporate lightness and airiness to the chicken.
- Use vegetable, canola, or peanut oil for deep frying. Don’t use olive oil – it will burn.
- Use a candy thermometer to make sure the oil is 350 to 375 degrees F for deep frying.
- Try not to heavily drench the chicken in sauce. You want to generously coat the chicken, but not swimming in a pool of sauce – it will just get soggy. You can always dip in extra sauce on the side!
- Prep ahead: The sauce can be made 1-2 days in advance and refrigerated. Reheat over the stovetop. The chicken can be marinated overnight.
- Chicken: Chicken thighs can be used instead (boneless, skin removed).
- Chinese Shaoxing wine: Dry cooking sherry.
- Vegetable oil: Canola or peanut oil.
Emily Hoover says
This website has now become my go to place for all cooking dinners. This recipe is is great!!! the kids and husband loved it!!
Tania says
Thank you so much Emily! I am so happy your family loved our honey sesame chicken recipe!
Kezza says
I made this for dinner the other night. It was my first attempt and it was a hit with everyone.