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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup cornstarch - 2 large eggs, beaten - 1/2 cup all-purpose flour - 1 teaspoon baking powder - Salt and freshly ground black pepper to taste - Oil for frying (vegetable or canola recommended) - 1/2 cup honey - 2 tablespoons low-sodium soy sauce - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 2 tablespoons sesame seeds - 3 green onions, sliced thinly (for garnish) Honey adds natural sweetness. It gives the dish a rich flavor. Low-sodium soy sauce keeps the salt level lower. Sesame oil adds a nutty taste that enhances the dish. Fresh ginger and garlic provide brightness and warmth in every bite. The sesame seeds give a nice crunch and look beautiful on top. - Chicken thighs can be swapped for chicken breasts for a leaner option. - Cornstarch can be replaced with potato starch. - All-purpose flour can be substituted with almond flour for a gluten-free choice. - Honey can be exchanged for maple syrup if you prefer a different flavor. - For a milder taste, use light soy sauce instead of low-sodium. {{ingredient_image_2}} Start by gathering all your ingredients. This makes cooking smooth and fun. First, mix 1 cup of cornstarch with a pinch of salt and pepper in a bowl. In another bowl, beat two large eggs until they are smooth. In a third bowl, combine 1/2 cup all-purpose flour with 1 teaspoon baking powder and a pinch of salt. Next, take your chicken thighs and cut them into bite-sized pieces. To coat the chicken, dip each piece into the cornstarch mix. Make sure it’s fully covered. Then, move it to the eggs, letting the extra drip off. Finally, coat it in the flour mix, pressing lightly so it sticks well. Heat oil in a deep frying pan or wok over medium-high heat. You want enough oil to cover the chicken pieces. When the oil is hot and shimmering, add the chicken in small batches. Fry each batch for about 4-5 minutes. You want them to turn golden brown and crispy. Use a slotted spoon to take the chicken out and place it on a plate with paper towels. This will soak up any extra oil. While your chicken fries, make the honey sauce. In a separate saucepan, mix 1/2 cup honey, 2 tablespoons low-sodium soy sauce, 1 tablespoon sesame oil, 2 minced garlic cloves, and 1 teaspoon fresh ginger. Heat this on medium until it begins to boil. Then lower the heat and let it simmer for 2-3 minutes until it thickens slightly. Once your chicken is ready, add it to the honey sauce. Gently fold the chicken into the sauce, making sure every piece is coated. Avoid overcrowding the pan with chicken. This can lower the oil temperature and make it greasy. Fry in small batches to keep your chicken crispy. Make sure the oil is hot before adding the chicken. If it’s not hot enough, the chicken will soak up oil and not fry well. Also, be careful with the sauce. Stir it often while it simmers to prevent burning. Lastly, remember to coat each chicken piece evenly for the best flavor. To make your chicken super crispy, follow these steps: - Use cornstarch: This ingredient gives a great crunch. Coat the chicken well. - Dip in eggs: The beaten eggs help the flour stick better. - Fry in hot oil: Make sure the oil is hot enough. This helps the chicken fry quickly and stay crispy. - Don't overcrowd the pan: Fry in small batches. This keeps the temperature steady and the chicken crispy. For a richer flavor, try these tips: - Add garlic and ginger: These fresh ingredients boost the sauce's taste. - Use low-sodium soy sauce: It gives a nice depth without being too salty. - Drizzle extra sesame oil: This adds a nutty flavor that enhances the dish. - Garnish with green onions: They add a fresh crunch and bright color. Make your dish look as good as it tastes with these ideas: - Use a large platter: Line it with parchment paper for a rustic look. - Serve with jasmine rice: This classic pairing balances the sweetness. - Drizzle leftover sauce: A little extra sauce on the rice adds flavor. - Top with sesame seeds: They add a nice finishing touch and visual appeal. Pro Tips Double Frying: For an extra crispy texture, you can fry the chicken pieces twice. Fry them first until golden, remove and let them rest for a few minutes, then fry them again until they’re perfectly crispy. Marinate for Flavor: For added depth of flavor, consider marinating the chicken in soy sauce and ginger for at least 30 minutes before coating it. This will enhance the taste of the chicken. Use a Thermometer: To ensure your oil is at the right temperature for frying (around 350°F or 175°C), use a kitchen thermometer. This will help prevent greasy chicken and ensure even cooking. Garnish for Appeal: Enhance the presentation by garnishing with not just green onions but also some additional sesame seeds or even a sprinkle of chili flakes for a pop of color and flavor. {{image_4}} You can make a baked version of crispy honey sesame chicken. This cuts down on oil and calories. - How to bake it: Instead of frying, preheat your oven to 400°F (200°C). Coat the chicken pieces with the cornstarch and egg mixture. Then place them on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, flipping halfway through. The chicken will still turn out crispy! Want a kick in your dish? Try spicy honey sesame chicken. - Adding heat: Mix in red pepper flakes or sriracha to the honey sauce. Start with a teaspoon and adjust to your spice level. This adds a nice balance to the sweet honey. If you need gluten-free options, you can easily adapt this recipe. - Gluten-free flour: Use a gluten-free all-purpose flour instead of regular flour. Look for one that includes xanthan gum for better texture. - Soy sauce: Choose a gluten-free soy sauce or tamari. This keeps the flavor strong while meeting dietary needs. These variations keep the dish fun and exciting. You can try them based on your taste and your needs! To store leftovers, let the chicken cool down first. Place it in an airtight container. You can keep it in the fridge for up to three days. If you want to keep it longer, consider freezing it. Make sure to separate portions for easy use later. To reheat the chicken, you can use an oven or a microwave. For the oven, preheat it to 350°F (175°C). Arrange the chicken on a baking sheet. Heat for about 10-15 minutes until warm. For the microwave, place the chicken on a microwave-safe plate. Heat in 30-second bursts until hot. This method is quicker but may make it less crispy. You can freeze the chicken before or after cooking. If freezing raw, coat the chicken and place it in a freezer bag. Squeeze out the air and seal it. For cooked chicken, let it cool, then store in a freezer-safe container. It can last up to three months. For the best taste, freeze it in small portions. This way, you can thaw only what you need. You can serve this dish with many sides. Here are some great options: - Steamed jasmine rice - Fried rice with vegetables - Stir-fried broccoli or green beans - A fresh salad with Asian dressing - Egg rolls or spring rolls These sides balance the sweet and savory flavors of the chicken. Yes, you can prepare parts of this recipe in advance. You can coat the chicken and store it in the fridge for a few hours. However, I recommend frying it fresh for the best texture. The sauce can also be made ahead. Store it in the fridge and warm it before serving. To add heat to the sauce, try these ideas: - Add red pepper flakes or chili paste. - Incorporate sriracha or another hot sauce to taste. - Stir in some minced jalapeño or fresh chili peppers. Adjust the spice level to your liking for a tasty kick! This blog post covered everything you need to make Crispy Honey Sesame Chicken. We explored the key ingredients, discussed cooking methods, and shared tips for a perfect dish. You learned about flavorful variations and how to store leftovers properly. Remember, the right techniques and swaps can boost your meal. Enjoy experimenting with this recipe and make it your own! Your cooking will shine with these steps and ideas.

Crispy Honey Sesame Chicken

A deliciously crispy chicken dish coated in a sweet and sticky honey sesame sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • to taste salt and freshly ground black pepper
  • as needed oil for frying (vegetable or canola recommended)
  • 1/2 cup honey
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons sesame seeds
  • 3 green onions, sliced thinly (for garnish)

Instructions
 

  • In a mixing bowl, combine the cornstarch with a pinch of salt and freshly ground black pepper. In a second bowl, beat the eggs until well blended. In a third bowl, mix the all-purpose flour with the baking powder, along with a pinch of salt and pepper for added flavor.
  • To coat the chicken, take each piece and first dip it into the cornstarch mixture, making sure it’s completely covered. Next, immerse it in the beaten eggs, allowing excess egg to drip off before transferring it to the flour mixture. Coat evenly, pressing lightly to ensure the flour sticks well.
  • Heat a generous amount of oil in a deep frying pan or wok over medium-high heat. Once the oil is shimmering and hot, carefully add the chicken pieces in small batches, taking care not to overcrowd the pan. Fry for about 4-5 minutes, or until each piece turns a beautiful golden brown and is crispy all over. Using a slotted spoon, transfer the fried chicken to a plate lined with paper towels to drain excess oil.
  • Meanwhile, prepare the honey sauce. In a separate saucepan, combine honey, low-sodium soy sauce, sesame oil, minced garlic, and freshly grated ginger. Bring the mixture to a gentle boil, then reduce the heat slightly and allow it to simmer for 2-3 minutes, stirring occasionally, until the sauce thickens just a bit.
  • Once the sauce is ready, remove the saucepan from the heat and add the crispy chicken pieces. Gently fold the chicken into the sauce, ensuring each piece is thoroughly coated in that sticky, sweet goodness.
  • Before serving, sprinkle sesame seeds generously over the coated chicken, giving it a final gentle toss to distribute the seeds evenly.
  • Transfer the honey sesame chicken to a serving dish. For an appealing presentation, garnish with thinly sliced green onions on top.

Notes

Serve it on a large platter lined with parchment paper for a rustic look, paired with steamed jasmine rice and drizzled with any leftover sauce for extra flavor.
Keyword chicken, crispy, honey, sesame