Sesame Chicken Recipe | Crispy Sweet Savory Takeout Style

I just made this Honey Sesame Chicken and I can’t stop thinking about it—the crisp chicken, the sticky sauce, and that sweet-nutty aroma made every bite feel like a treat. When I mixed together the batter, fried the chicken, and whisked up the glaze, I felt like I was in a restaurant kitchen.

It’s one of those dishes that turns a regular dinner into something special. If you enjoy Asian-style takeout flavors, you might also love trying this creamy garlic chicken recipe for another comforting dinner.

Ingredients Section

Here are all the ingredients I used, with measures and tips for why they matter and how to pick the best ones.

Chicken & Marinade

1½ lb chicken breast or thighs, cut into 1-inch pieces — thighs are juicier; breast stays lean.
1 teaspoon chicken bouillon powder — gives extra savory depth to the chicken.
½ teaspoon white pepper — subtle heat and more nuanced than black pepper here.
1 tablespoon water — to help distribute marinade ingredients evenly.

Batter

2 large eggs — help bind the batter and coat the chicken.
½ cup all-purpose flour — gives structure.
½ cup cornstarch — helps with crispness.
2 teaspoons of baking powder — adds lightness and air pockets in the crispy crust.
½ teaspoon salt — basic seasoning.
¼ cup water — to get batter to the right consistency.
2 teaspoons vegetable oil — small amount in batter smooths texture.

Honey Sesame Sauce

3 tablespoons light soy sauce — base umami with lower sodium.
1 tablespoon oyster sauce — deeper savoury flavour.
2 tablespoons rice vinegar — adds brightness & balances sweetness.
2 tablespoons ketchup — contributes tang and a bit of tomato-based umami.
¼ cup honey — the main sweet, sticky, glossy component.
3 tablespoons brown sugar — adds molasses note & more depth.
3 tablespoons of water — helps adjust sauce consistency.
4 cloves garlic, minced — for aromatic flavour.
1 tablespoon sesame oil — added at the end for a nutty finish.

Cornstarch Slurry

2 teaspoons cornstarch — to thicken sauce.
3 tablespoons of water — to make the slurry.

Garnish

Green onion, sliced — for colour & freshness.
Toasted sesame seeds — for crunch & sesame aroma.

Note: serves 6 servings

Variations

Here are some ways to change or adapt this recipe depending on flavour preference, dietary needs, or what you have in the kitchen.

For a less sweet version, reduce the honey and brown sugar by half, or replace part with a low-glycemic sweetener.
To add spice, include grated ginger, chili flakes, or a dash of sriracha into the sauce.
For gluten-free, use gluten-free flour blend + cornstarch, and tamari instead of soy sauce.
For a lighter version, skip deep frying — bake the battered chicken or air fry it until crispy. Then toss in the sauce.
For extra depth of flavour, a teaspoon of dark soy sauce can be added (for colour and a richer brown finish).

Cooking Time

Here’s how long things will take overall:

Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes

Equipment You Need

Here are the tools I used, and what I used them for:

Mixing bowls — for marinating chicken, mixing sauce, and mixing batter.
Heavy-bottomed pot or wok — to fry chicken at the correct depth and heat.
Spider strainer — to safely remove chicken from hot oil.
Wire rack — to let fried chicken drain and stay crisp, not soggy.
Wooden spoon or spatula — to stir sauce without scratching cookware.

How to Make Honey Sesame Chicken Recipe?

Below are the steps I follow. Each step builds on the last.

Marinate the Chicken

I start by placing the cut chicken pieces in a bowl with chicken bouillon powder, white pepper, and a bit of water. I stir well and let it marinate for at least 10 minutes. This step gives the inside of the chicken more flavour and ensures seasoning throughout.

Batter and Fry in Two Rounds

Next, I whisk together the batter ingredients (eggs, flour, cornstarch, baking powder, salt, water, oil) until smooth. I coat every piece of chicken thoroughly. Then I heat oil to about 365°F (medium-high) and fry in batches for around 3 minutes.

After that I increase oil temp to ~375°F and fry again for 2 minutes to get maximum crispiness. I let the chicken pieces drain on a wire rack.

Make the Sauce & Toss Everything

While the chicken rests briefly, I sauté garlic in a teaspoon of oil until fragrant. Then I add the sauce ingredients (soy sauce, oyster sauce, vinegar, ketchup, honey, brown sugar, water) and bring to a simmer.

I make a cornstarch slurry and stir that into thicken sauce, then turn off heat and add sesame oil for aroma. Finally I toss in all the fried chicken so it’s evenly coated, then sprinkle green onions and sesame seeds before serving.

Additional Tips for Making this Recipe Better

These are things I discovered after cooking this a few times:

I always measure temperatures when frying — using a thermometer helps me avoid under- or over-cooking, and prevents oil from degrading.
I don’t overcrowd the frying pot — frying in small batches keeps the oil temperature steady and keeps pieces crispy.
I double-fry (first at lower temp, then at higher) — that makes the chicken extra crunchy even after tossing with sauce.
I toast sesame seeds just before garnish — that little step adds flavour and better aroma.
I add sesame oil at the end only — if you cook it too long, it loses fragrance or burns.

How to Serve Honey Sesame Chicken Recipe?

Serve it hot over steamed rice with bright veggies, or branch out and explore other favorites like this easy bourbon chicken recipe if you’re craving a slightly smoky sweetness.

Nutritional Information

Here’s roughly what each serving gives you (based on this recipe):

Calories: about 355 kcal per serving
Protein: around 28 grams
Carbohydrates: ≈ 40 grams
Fat: approximately 8 grams

Make Ahead and Storage

Storing

After cooking, I let the chicken and the sauce cool, then store them together in an airtight container in the fridge. It stays good for about 4 days. Make sure it’s cool before sealing to avoid sogginess.

Freezing

You can freeze this dish, but I separate the chicken (fried) and the sauce first. Once both are cooled, I place them in freezer-safe containers. They’ll keep for up to 3 months. Thaw overnight in the refrigerator when you plan to use them.

Reheating

When I reheat, I prefer an oven or air fryer at around 350°F — that helps crisp up the chicken again. If using a microwave, it works, but crispness is partially lost. Heat the sauce separately, then combine before serving for the best texture.

Why You’ll Love This Recipe?

Here are a few reasons I think this Honey Sesame Chicken is a keeper:

It brings the taste of Chinese takeout into your own kitchen—sweet, savoury, sticky tones that everybody enjoys.
It’s crispy and satisfying—the double-fry method makes the chicken texture excellent even under sauce.
It’s flexible—you can tweak it for less sugar, more spice, or different proteins.
It’s relatively quick for a fried dish—45 minutes total is manageable even on busy evenings.
It looks and smells like something special—the glossy sauce, toasted seeds, bright onions make it dinner-table worthy.

It’s also fun to pair this dish with other classics, like making a spread with this easy General Tso’s chicken recipe for a true restaurant-style night at home.

Ash Tyrrell