Name: Honey Sesame Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 large egg; 1/2 cup cornstarch; 1/4 cup all-purpose flour; 2–3 tablespoons neutral oil for pan frying (such as avocado, canola, or grapeseed oil); 1/3 cup honey; 1/4 cup low sodium soy sauce; 2 tablespoons rice vinegar; 2 tablespoons ketchup; 1 tablespoon brown sugar; 2 teaspoons toasted sesame oil; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated or very finely minced; 1/2 cup water or low sodium chicken broth; 1 tablespoon cornstarch (for slurry); 2 tablespoons water (for slurry); 2–3 tablespoons sesame seeds, lightly toasted; 2–3 whole green onions, thinly sliced; red pepper flakes or a drizzle of chili oil, optional for heat

Honey Sesame Chicken Recipe tastes like takeout-level crispy chicken coated in a sticky, sweet, and slightly garlicky sauce that clings to every bite. It works perfectly for busy weeknights because it takes about 30–35 minutes from start to finish, and it still feels special enough for a Friday night “fakeout” dinner. I tested versions of this in my tiny first apartment kitchen, and my smoke alarm and I both learned a lot along the way.

Why Honey Sesame Chicken Recipe Is Worth It

You get that classic restaurant-style honey sesame chicken flavor without mystery ingredients or soggy breading. The sauce hits all the notes: sweet from honey, salty from soy, a little tangy, and nutty from toasted sesame oil and seeds.

You control the sweetness and the level of crispiness, so the recipe works for both kids and spice lovers. Cleanup stays pretty manageable, especially if you line your pan or use a nonstick skillet.

“This Honey Sesame Chicken Recipe tastes better than my usual takeout spot and still feels light enough for a weeknight dinner. ★★★★★”

Ingredients You Need

Chicken

1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- Use thighs for juicier chicken. Use chicken breast if you prefer leaner meat, but reduce cook time slightly.
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 large egg
1/2 cup cornstarch
1/4 cup all-purpose flour
- Use all cornstarch for extra crispiness or all gluten-free flour for a gluten-free version.
2–3 tablespoons neutral oil for pan frying
- Avocado, canola, or grapeseed oil all work well.

Honey sesame sauce

1/3 cup honey
- Any mild liquid honey works; clover or wildflower keep the flavor balanced.
1/4 cup low sodium soy sauce
- Use tamari or coconut aminos for gluten-free.
2 tablespoons rice vinegar
- Use apple cider vinegar if you do not have rice vinegar.
2 tablespoons ketchup
- This adds color and mild tang; use your favorite brand.
1 tablespoon brown sugar
- Light or dark both work; dark gives a deeper caramel note.
2 teaspoons toasted sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated or very finely minced
- Use 1/4 teaspoon ground ginger if you do not have fresh.
1/2 cup water or low sodium chicken broth
1 tablespoon cornstarch (for slurry)
- Mix with 2 tablespoons water.

Finishing touches

2–3 tablespoons sesame seeds, lightly toasted
2–3 green onions, thinly sliced
Red pepper flakes or a drizzle of chili oil, optional for heat

Pantry shortcuts

Use pre-minced garlic and ginger from a jar if you need to save time.
Use bottled stir fry sauce and boost it with extra honey and sesame oil if your pantry looks a little empty.
Use frozen rice or microwave rice packets to get dinner on the table faster.

Equipment list

Large mixing bowl
Small bowl for sauce and slurry
Whisk
Large nonstick skillet or wok
Tongs or a spatula
Measuring cups and spoons
Cutting board and sharp knife

Quick Tips & substitutions

Pat the chicken dry before coating so the breading sticks and crisps.
Toss chicken in egg first, then in the cornstarch and flour mix for a light, crunchy coating.
Use all cornstarch if you want a thinner, shatter-y crust similar to some takeout spots.
Swap soy sauce with tamari or coconut aminos for a gluten-free version.
Use maple syrup instead of honey if you cook for someone who avoids honey.
Add a pinch of red pepper flakes or a squirt of sriracha if you like a little heat.
Toast sesame seeds in a dry skillet over medium heat for 2–3 minutes to deepen the nutty flavor.
Do not crowd the pan when you brown the chicken or the pieces will steam instead of crisp.
Double the sauce if you like extra to spoon over rice or veggies.
Use an air fryer for the chicken pieces if you want less oil and easier cleanup.

How to Make Honey Sesame Chicken Recipe

Step 1: Prep the chicken

Cut the chicken into bite-size pieces and place them in a large bowl. Add salt and pepper, then crack in the egg and stir until every piece looks coated. In a separate bowl, mix the cornstarch and flour, then sprinkle it over the chicken and toss until the pieces look evenly covered and no wet spots remain.

Step 2: Brown the chicken

Heat 2 tablespoons of oil in a large nonstick skillet over medium high heat. Add the chicken in a single layer, leaving a little space between pieces, and cook 3–4 minutes per side until the coating turns golden and the chicken cooks through. Work in batches if needed and add a little more oil between batches so the coating stays crisp and does not burn.

Step 3: Mix the honey sesame sauce

While the chicken cooks, whisk honey, soy sauce, rice vinegar, ketchup, brown sugar, sesame oil, garlic, ginger, and water or broth in a small bowl. Taste and adjust: add more honey for sweetness, more vinegar for tang, or a pinch of red pepper flakes for heat. Stir the cornstarch with 2 tablespoons water in another small bowl to make a smooth slurry.

Step 4: Simmer and thicken the sauce

Transfer the browned chicken to a plate and keep it nearby. Pour the honey sesame sauce into the same skillet and bring it to a gentle simmer over medium heat, stirring so the garlic does not stick. Give the cornstarch slurry a quick stir, then pour it into the simmering sauce and stir constantly until the sauce thickens and looks glossy, about 1–2 minutes.

Step 5: Coat the chicken

Add the chicken back into the skillet and toss it in the thickened sauce until every piece looks coated. Sprinkle in the toasted sesame seeds and most of the green onions, then toss again. Turn the heat to low and let the chicken bubble in the sauce for another 1–2 minutes so the flavors settle in.

Step 6: Finish and serve

Taste a piece and adjust seasoning with a tiny splash of soy sauce or a drizzle of honey if needed. Turn off the heat and top with the remaining sesame seeds and green onions. Serve the honey sesame chicken hot over rice, noodles, or veggies.

Recipe Variations

Gluten-free: Use tamari or coconut aminos instead of soy sauce and swap the flour with gluten-free all-purpose flour or extra cornstarch.
Dairy-free: The base recipe already stays dairy-free, so you do not need changes.
Lower sugar: Reduce the honey to 1/4 cup and skip the brown sugar, then sweeten to taste at the end.
Low carb: Use a low carb sweetener that works in cooking, such as allulose or monk fruit blend, and serve over cauliflower rice or steamed veggies.
Extra veggie: Add bell peppers, snap peas, or broccoli florets to the skillet after you brown the chicken and cook them until crisp tender before you add the sauce.
Spicy version: Add 1–2 teaspoons sriracha or chili garlic sauce to the honey sesame sauce and sprinkle extra red pepper flakes on top.
Baked version: Coat chicken pieces, spread them on a parchment lined baking sheet, spray lightly with oil, and bake at 425°F until crisp, then toss with the cooked sauce.

Ways to Serve Honey Sesame Chicken Recipe

Spoon over hot jasmine rice or brown rice with extra sauce on top.
Serve with steamed broccoli, green beans, or snap peas for a takeout-style plate.
Pile into lettuce cups with shredded carrots and cucumber for a lighter option.
Serve over noodles with stir fried veggies for a full one-bowl meal.
Pack leftovers into meal prep containers with rice and veggies for easy lunches.

Storage Success

Let the honey sesame chicken cool to room temperature, then store it in an airtight container in the fridge for up to 3–4 days. Reheat it gently on the stovetop with a splash of water or broth so the sauce loosens up again. You can freeze portions for up to 2 months, though the coating softens a bit after thawing. I like to freeze the chicken and sauce separately from rice, then reheat everything and top with fresh green onions and sesame seeds for a quick weeknight win.