Description
Crispy, golden chicken coated in a sweet and savory honey sesame sauce. A quick and easy weeknight dinner that’s better than takeout!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 1/2 cup water
- Vegetable oil, for frying
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 tablespoons sesame seeds, for garnish
- 1 green onion, thinly sliced, for garnish
- Cooked white rice or brown rice
- Steamed broccoli or other vegetables
Instructions
- Prepare the Chicken Cubes: Cut chicken breasts into uniform 1-inch cubes. Pat dry with paper towels.
- Combine Dry Ingredients: In a large bowl, whisk together cornstarch, flour, baking powder, salt, and pepper.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the egg and water.
- Coat the Chicken: Dip each chicken cube into the egg mixture, then transfer to the bowl with the dry ingredients. Toss until completely coated.
- Heat the Oil: Pour vegetable oil into a large, deep skillet or pot to a depth of about 2 inches. Heat over medium-high heat until it reaches 350°F (175°C).
- Fry the Chicken in Batches: Carefully add the coated chicken to the hot oil in batches, being careful not to overcrowd the skillet. Fry for about 5-7 minutes, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Remove and Drain: Use a slotted spoon to remove the fried chicken and transfer it to a wire rack lined with paper towels.
- Combine Sauce Ingredients: In a medium saucepan, whisk together honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
- Thicken the Sauce: In a small bowl, whisk together cornstarch and water to create a slurry. Pour the cornstarch slurry into the saucepan with the other sauce ingredients.
- Cook the Sauce: Bring the sauce to a simmer over medium heat, stirring constantly. Continue to simmer for about 2-3 minutes, or until the sauce has thickened to your desired consistency.
- Combine Chicken and Sauce: Add the fried chicken to the saucepan with the honey sesame sauce. Toss to coat evenly.
- Garnish and Serve: Transfer the honey sesame chicken to a serving platter or individual bowls. Sprinkle with sesame seeds and sliced green onions for garnish.
- Serve Immediately: Serve the honey sesame chicken immediately over cooked white rice or brown rice. Serve with steamed broccoli or other vegetables.
Notes
- Use fresh ingredients for the best flavor.
- Don’t overcrowd the skillet when frying the chicken.
- Adjust the sauce to your taste by adding more honey for a sweeter sauce or more soy sauce for a more savory sauce.
- For a healthier option, air fry the chicken instead of deep-frying. Preheat your air fryer to 400°F (200°C). Place the coated chicken in the air fryer basket in a single layer, being careful not to overcrowd. Cook for 12-15 minutes, or until the chicken is golden brown and cooked through, flipping halfway through.
- To make this recipe gluten-free, use gluten-free soy sauce and gluten-free all-purpose flour.
- Storage Instructions: Store leftover honey sesame chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it in a microwave, but it may not be as crispy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes