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Honey Sesame Chicken Recipe

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This Honey Sesame Chicken recipe features crispy, battered chicken pieces coated in a deliciously sticky and sweet sauce made from honey, soy sauce, and sesame oil, garnished with green onions and toasted sesame seeds for a perfect balance of flavor and texture. Easy to prepare and perfect as a family dinner or takeout favorite at home.

Ingredients

Scale

Chicken Marinade

  • 1 ½ lb chicken breast or thighs, cut into 1 inch pieces
  • 1 teaspoon chicken bouillon powder
  • ½ teaspoon white pepper
  • 1 tablespoon water

Batter

  • 2 large eggs
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup water
  • 2 teaspoon vegetable oil

Sauce

  • 3 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoon rice vinegar
  • 2 tablespoon ketchup
  • ¼ cup honey
  • 3 tablespoon brown sugar
  • 3 tablespoon water
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil

Cornstarch Slurry

  • 2 teaspoon corn starch
  • 3 tablespoon water

Garnish

  • Green onion, sliced
  • Toasted sesame seeds

Instructions

  1. Marinate the Chicken: In a bowl, combine the chicken pieces with chicken bouillon powder, white pepper, and 1 tablespoon water. Mix well and let it marinate for at least 15 minutes to infuse flavor.
  2. Prepare the Batter: In another bowl, whisk together eggs, all-purpose flour, cornstarch, baking powder, salt, water, and vegetable oil until smooth. This batter will create a crispy coating for the chicken.
  3. Coat and Fry the Chicken: Dip the marinated chicken pieces into the batter to thoroughly coat each piece. Heat vegetable oil in a deep frying pan or wok over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels.
  4. Make the Sauce: In a separate pan, heat sesame oil and sauté minced garlic until fragrant. Add light soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and water. Stir and bring the mixture to a simmer.
  5. Thicken the Sauce: Mix cornstarch with water to form a slurry and slowly stir it into the simmering sauce. Continue stirring until the sauce thickens to a glaze consistency.
  6. Toss Chicken with Sauce: Add the fried chicken pieces into the sauce pan and toss well to evenly coat the chicken with the honey sesame glaze.
  7. Serve and Garnish: Transfer the sauced chicken to a serving dish and garnish with sliced green onions and toasted sesame seeds for added flavor and texture. Serve immediately with steamed rice or your choice of side.

Notes

  • You can use either chicken breast or thighs; thighs tend to stay juicier.
  • For extra crispiness, double fry the chicken pieces by frying once until just cooked, letting them rest, and then frying again until golden.
  • Adjust sweetness by varying the amount of honey and brown sugar according to taste.
  • Use fresh garlic for the best flavor in the sauce.
  • Serve with steamed white rice or stir-fried vegetables for a complete meal.
  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 2 days, and reheated in a skillet for crispiness.

Find it online: https://amandafood.com/honey-sesame-chicken-recipe/