Name: Honey Sesame Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 pounds boneless skinless chicken thighs, cut in 1 inch pieces; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 teaspoons soy sauce; 1 large egg white, lightly beaten; 1/2 cup cornstarch; 2 tablespoons all purpose flour; neutral oil for pan frying, such as canola or avocado oil; 1/3 cup honey; 1/4 cup low sodium soy sauce; 2 tablespoons ketchup; 2 tablespoons rice vinegar; 2 teaspoons toasted sesame oil; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1/4 to 1/2 teaspoon red pepper flakes, to taste; 1/2 cup water or low sodium chicken broth; 2 teaspoons cornstarch, mixed with 2 tablespoons cold water; 2 to 3 tablespoons toasted sesame seeds; 2 green onions, thinly sliced; cooked white or brown rice, for serving; steamed broccoli or snap peas, optional but highly recommended

Honey Sesame Chicken Recipe tastes like takeout in the best way: crispy little bites of chicken in a sticky, sweet, garlicky sesame sauce that clings to every nook. It works for busy weeknights or casual entertaining, and you can get it on the table in about 30 minutes if you move with purpose. I have cooked some version of this Honey Sesame Chicken Recipe since my early twenties, usually in sweatpants with rice steaming in the background.

Why Honey Sesame Chicken Recipe Is Worth It

You get that classic Chinese restaurant flavor with ingredients you probably already keep in your pantry. The honey and soy balance salty and sweet, while rice vinegar and garlic keep it from tasting flat or cloying.

You control the oil, the salt, and the sweetness, so it feels lighter than takeout but still tastes indulgent. Leftovers also reheat surprisingly well, which makes this Honey Sesame Chicken Recipe a smart meal prep option.

“This Honey Sesame Chicken Recipe tastes better than my local takeout and comes together faster than delivery. ★★★★★”

Ingredients You Need

Chicken

1 ½ pounds boneless skinless chicken thighs, cut in 1 inch pieces
- Use thighs for juicier chicken; use breasts if you prefer leaner meat.
1 teaspoon kosher salt
½ teaspoon black pepper
2 teaspoons soy sauce
1 large egg white, lightly beaten
½ cup cornstarch, plus 2 teaspoons separate for the sauce
2 tablespoons all purpose flour
Neutral oil for pan frying, such as canola or avocado oil

Honey sesame sauce

⅓ cup honey
- Use a mild honey; strong buckwheat honey can overpower the sauce.
¼ cup low sodium soy sauce
- Regular soy sauce works; just taste before adding extra salt.
2 tablespoons ketchup
- This adds color and a subtle tang; any basic American brand works.
2 tablespoons rice vinegar
- Substitute apple cider vinegar in a pinch.
2 teaspoons toasted sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
- Use ¼ teaspoon ground ginger if you do not have fresh.
¼ to ½ teaspoon red pepper flakes, to taste
½ cup water or low sodium chicken broth
2 teaspoons cornstarch, mixed with 2 tablespoons cold water

Finishing touches

2 to 3 tablespoons toasted sesame seeds
2 green onions, thinly sliced
Cooked white or brown rice, for serving
Steamed broccoli or snap peas, optional but highly recommended

Equipment list

Large mixing bowl
Small bowl for cornstarch slurry
Whisk
Large nonstick skillet or wok
Tongs or a spatula
Paper towel lined plate
Measuring cups and spoons

Quick Tips & substitutions

Cut the chicken pieces the same size so they cook evenly and stay juicy.
Pat the chicken dry before coating so the cornstarch sticks well.
Use thighs if you want maximum tenderness; use breasts if you want lower fat.
Swap rice vinegar with apple cider vinegar if needed, but avoid plain white vinegar because it tastes too sharp.
Use tamari or coconut aminos for a gluten friendly version; adjust salt since both taste slightly different from soy sauce.
Bake the chicken on a greased sheet pan at 425°F instead of pan frying if you want less oil.
Double the sauce if you like extra to soak into rice or vegetables.
Toast raw sesame seeds in a dry skillet over medium heat for 2 to 3 minutes until fragrant.

How to Make Honey Sesame Chicken Recipe

Step 1: Season and coat the chicken

Add the chicken pieces to a large bowl. Sprinkle with salt, pepper, and 2 teaspoons soy sauce, then toss to coat. Stir in the egg white until the chicken looks lightly coated and glossy.

Sprinkle the ½ cup cornstarch and flour over the chicken. Toss until every piece looks evenly coated and no dry pockets of starch remain. Set the bowl aside while you mix the sauce so the coating hydrates a bit.

Step 2: Mix the honey sesame sauce

In a separate bowl, whisk together honey, soy sauce, ketchup, rice vinegar, toasted sesame oil, garlic, ginger, red pepper flakes, and water or broth. Taste a small spoonful and adjust the sweetness or salt to your liking. In a small cup, stir the 2 teaspoons cornstarch with 2 tablespoons cold water until smooth and no lumps remain.

Keep the sauce and the slurry near the stove. This helps you move quickly once the chicken finishes cooking. A little prep here keeps the sauce glossy and thick instead of gummy.

Step 3: Cook the chicken

Heat a generous layer of oil in a large skillet over medium high heat. When a pinch of cornstarch sizzles on contact, the oil sits at the right temperature. Add the chicken in a single layer without crowding the pan; cook in batches if needed.

Cook each side 3 to 4 minutes until the coating turns deep golden and the chicken feels firm when pressed. Turn the pieces with tongs so they brown on all sides. Transfer cooked chicken to a paper towel lined plate while you finish the rest.

Step 4: Build and thicken the sauce

Pour off most of the oil from the skillet, leaving about 1 tablespoon and any tasty browned bits. Give the honey sesame sauce a quick stir and pour it into the skillet over medium heat. Bring it to a gentle simmer while you scrape the bottom of the pan to loosen any stuck bits.

Stir the cornstarch slurry again, then drizzle it into the simmering sauce while you whisk. Keep stirring for 1 to 2 minutes until the sauce turns glossy and thick enough to coat the back of a spoon. If it thickens too much, splash in a tablespoon of water at a time until it reaches your preferred consistency.

Step 5: Coat the chicken and finish

Add the cooked chicken back into the skillet. Toss until every piece gets coated in the honey sesame sauce and heats through, about 2 minutes. Sprinkle in most of the sesame seeds and green onions, then toss again.

Taste a piece and adjust with a pinch of salt, extra red pepper flakes, or a drizzle of honey if you want it sweeter. Turn off the heat. Top with the remaining sesame seeds and green onions right before serving.

Recipe Variations

Gluten friendly: Use tamari or certified gluten free soy sauce and check that your ketchup and vinegar meet your needs.
Dairy free: This Honey Sesame Chicken Recipe already avoids dairy, so you do not need changes.
Lower carb: Use a low sugar ketchup and a sugar free honey style sweetener, and serve over cauliflower rice or steamed vegetables instead of regular rice.
Baked version: Toss coated chicken with 2 tablespoons oil and bake at 425°F on a parchment lined sheet pan for 15 to 18 minutes, flipping halfway.
Air fryer: Spray coated chicken with oil and cook at 390°F for 10 to 12 minutes, shaking the basket halfway through.
Extra veggie: Stir fry bell peppers, broccoli, or snap peas in the skillet before you add the sauce, then toss everything together.
Nutty twist: Add a small handful of roasted cashews or peanuts at the end for crunch.

Ways to Serve Honey Sesame Chicken Recipe

Spoon over fluffy white rice with steamed broccoli on the side.
Serve on brown rice or quinoa for a heartier bowl.
Pile into lettuce cups with shredded carrots and cucumber for a lighter option.
Use as a filling in rice bowls with cabbage slaw and avocado.
Pack leftovers into meal prep containers with rice and green beans for easy lunches.

Storage Success

Cool leftover Honey Sesame Chicken Recipe to room temperature, then store it in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium low heat with a splash of water so the sauce loosens and turns glossy again. You can freeze portions for up to 2 months, then thaw overnight in the fridge before reheating. Keep rice and vegetables in separate containers so they keep a better texture when you warm everything up.