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A plate of crispy honey sesame chicken over white rice with sesame seeds and green onions

Honey Sesame Chicken

Honey sesame chicken: 1-inch chicken breast pieces dipped in egg and a flour and cornstarch coating, fried at 350°F until crispy and 165°F inside, then tossed in a honey, soy, ketchup, brown sugar, rice vinegar and toasted sesame oil sauce. Serves 6.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 6 servings
Calories 368 kcal

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch pieces
  • 2 eggs beaten, for the coating
  • salt and pepper to taste, stirred into the eggs
  • 1/2 cup all-purpose flour for the coating
  • 1/2 cup cornstarch for the coating
  • oil for frying, about 3 inches deep in a deep pan
  • 1 teaspoon vegetable oil for the sauce pan
  • 1 teaspoon fresh garlic minced
  • 1/4 cup honey
  • 1/4 cup soy sauce reduced sodium if possible
  • 2 tablespoons ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons cornstarch for the sauce
  • 2 tablespoons sesame seeds to finish
  • 2 tablespoons green onions sliced, to finish

Instructions
 

  • Stir the eggs, salt and pepper together in a bowl.
  • Stir the flour and 1/2 cup of cornstarch together in a shallow bowl or on a plate.
  • Dip each piece of chicken into the egg mixture, then into the flour mix. Repeat with all of the chicken.
  • Heat 3 inches of oil in a deep pan to 350°F.
  • Add 7 to 8 pieces of chicken to the pan and cook for 5 minutes, until crispy and golden brown. Repeat with the remaining chicken. Check that a piece reaches 165°F on a food thermometer.
  • Drain the fried chicken on paper towels.
  • While the chicken cooks, stir the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch together in a bowl.
  • Heat the teaspoon of vegetable oil in a large pan over medium heat. Add the garlic and cook for 30 seconds. Add the sauce mixture and bring to a simmer. Cook for 3 to 4 minutes, until just thickened.
  • Add the crispy chicken to the pan and toss to coat with the sauce. Sprinkle with the sesame seeds and green onions and serve right away.

Notes

Refrigerate leftovers within 2 hours in shallow covered containers, chicken and sauce apart, and eat within 3 to 4 days. Reheat the chicken to 165°F and bring the sauce to a rolling boil.

Nutrition

Serving: 1servingCalories: 368kcalCarbohydrates: 40.1gProtein: 30.4gFat: 9.2gSodium: 515mgFiber: 0.9gSugar: 19.6g
Keyword crispy honey sesame chicken, honey sesame chicken, honey sesame chicken recipe, honey sesame chicken sauce, sesame chicken