Crispy Honey Sesame Chicken
Crispy Honey Sesame Chicken is tangy and sweet with just enough heat. Chicken bites are coated in a sticky honey sauce that's better than takeout!
Servings: 6
Calories: 444kcal
Ingredients
Sesame Chicken
- 1.5 pounds chicken breasts boneless skinless, cut into 1-inch pieces
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs beaten
- ⅓ cup vegetable oil for frying
Honey Sesame Sauce
- ⅓ cup honey
- ¼ cup soy sauce
- 3 Tablespoons apple cider vinegar
- 2 cloves garlic minced
- 1 Tablespoon cornstarch
- ¼ cup water
- 1 Tablespoon sesame oil
- 2 Tablespoons sesame seeds
Optional Garnishes
- ¼ cup green onions thinly sliced
- ½ teaspoon red pepper flakes (optional heat)
Instructions
- In a shallow bowl, mix cornstarch and flour together with salt and pepper.
- Dip chicken pieces in a bowl of beaten eggs, then coat in the corn starch and flour mixture.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the coated pieces in small batches for 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Remove and drain on paper towels.
- In a clean skillet, whisk together honey, soy sauce, apple cider vinegar, and minced garlic.
- Mix cornstarch with water to create a slurry in a small bowl.
- Bring the honey mixture in the skillet to a simmer over medium heat. Stir in the cornstarch mixture and cook, stirring constantly, until the sauce thickens (about 2-3 minutes).
- Add sesame oil to the sauce, stirring to combine. Add the fried chicken pieces to the sauce and toss gently to coat evenly.
- Garnish with sliced green onions, sesame seeds and a few red pepper flakes if you like a little spice. Serve hot over steamed rice.
Notes
-
- Serve over steamed white rice if desired.
- Fry in small batches (8 pieces) for best results.
- Take care not to stir the chicken until it's done on each side or the crust won't get crispy.
- Make sure the skillet or wok is set to medium-high heat so the oil will get hot enough to cook to the proper temperature.
- If you prefer a thicker sauce, add more cornstarch slurry until the sauce reaches your desired consistency.
- Leftovers: This recipe can be stored in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Freeze the fried chicken pieces separately from the sauce for up to 3 months. Thaw overnight in the fridge and reheat as needed.
- To Reheat: Reheat in a skillet over medium heat until warmed through, or microwave on high heat in 30 second intervals until hot. (Recipe will not be crispy if you reheat in a microwave.)
Nutrition
Calories: 444kcal | Carbohydrates: 36g | Protein: 29g | Fat: 20g | Saturated Fat: 4g | Sodium: 893mg | Potassium: 525mg | Fiber: 1g | Sugar: 16g | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg