Quick & Easy Honey Sesame Chicken Recipe
If you’re looking for a comforting yet quick dinner, this Quick & Easy Honey Sesame Chicken Recipe is a total winner. It’s one of those dishes I turn to when I want a flavorful meal on the table without spending hours cooking. The combination of honey’s sweetness and the nuttiness from sesame seeds makes each bite irresistibly tasty — trust me, it’s a crowd-pleaser every time I make it.
What I love most about this recipe is how adaptable it is for busy weeknights or a casual get-together. You’ll only need a handful of everyday ingredients, and it comes together faster than most takeout options. Plus, the sauce is incredibly flavorful without being complicated, which makes this Quick & Easy Honey Sesame Chicken Recipe a must-try in your dinner rotation.
Ingredients You’ll Need
The ingredients in this recipe work beautifully together to build layers of flavor — sweet, savory, and a touch tangy from the vinegar. The chicken thighs stay juicy thanks to the cornstarch coating that crisps up perfectly. When shopping, look for fresh garlic and good-quality soy sauce; they really elevate the dish.
- Skinless boneless chicken thighs: I like using thighs for their juiciness, but breasts work if you prefer leaner meat.
- Salt: Just enough to season the chicken without overpowering flavors.
- Cornstarch or potato starch: This creates that super crispy coating that’s key to the dish’s texture.
- Vegetable oil or any neutral oil: You need a high smoke point oil for frying the chicken beautifully.
- Green onion: Adds a fresh, subtle bite on top – don’t skip it, I promise it’s worth it.
- Honey (plain liquid kind): This is the star of the sauce, lending sweetness and gloss.
- Soy sauce: A regular soy sauce works best for that deep umami punch.
- Sesame oil: Adds that classic toasted sesame aroma and flavor; use sparingly as it’s potent.
- White granulated sugar or cane sugar: A touch balances the acidity and soy sauce saltiness.
- Sesame seeds: For crunch and nuttiness, plus they look pretty sprinkled on top.
- Garlic cloves: Fresh minced garlic is a must — it wakes up the whole sauce.
- Shaoxing cooking wine or alternatives: I often swap with dry sherry or chicken broth for an alcohol-free version.
- Rice vinegar or apple cider/white vinegar: Just a splash to brighten up the sweet sauce.
- Water (room temperature): To help dissolve the cornstarch in the sauce and keep it silky.
Variations
I love tweaking this Quick & Easy Honey Sesame Chicken Recipe to suit the mood or dietary needs—it’s so forgiving! Feel free to experiment with different proteins or flavor boosts to make it truly yours.
- Chicken breast instead of thighs: I tried this when I was cutting back on fat, and it still turned out great—just watch the cooking time so it doesn’t dry out.
- Adding chili flakes: If you like a little heat, I sprinkle red pepper flakes right into the sauce—my family loves the kick!
- Using coconut aminos: For a soy-free version, coconut aminos work well; the flavor is slightly sweeter but still delicious.
- Mixing in vegetables: Throw in bell peppers or snap peas during the last couple of minutes for some extra color and crunch.
- Honey substitute: Maple syrup or agave work fine if you want a different kind of sweetness.
How to Make Quick & Easy Honey Sesame Chicken Recipe
Step 1: Prep and Coat the Chicken
Start by patting your chicken thighs dry to get that crisp crust. Then sprinkle with salt and toss in cornstarch until each piece has a light, even coating. This step is essential—it’s what transforms the chicken into those crispy, golden bites you’re craving. I like to set the coated chicken on a wire rack for a few minutes; it helps the coating stick better and fry up nicely.
Step 2: Fry the Chicken
Heat your oil over medium-high heat until shimmering but not smoking. Fry the chicken pieces in batches, so they don’t crowd the pan — this helps them crisp up evenly. Each side should take about 3-4 minutes depending on thickness. I always use a splatter guard here because the oil can get lively! Once golden, transfer the chicken to a paper towel-lined plate to drain excess oil.
Step 3: Whip Up the Sauce
While the chicken rests, mix all your sauce ingredients in a bowl: honey, soy sauce, sesame oil, sugar, minced garlic, Shaoxing wine (or your substitute), vinegar, sesame seeds, cornstarch, and water. Stir well until the cornstarch dissolves—no lumps here! Then, pour the sauce mixture into a clean pan over medium heat, stirring constantly. Once it thickens and bubbles, it’s ready to coat your chicken.
Step 4: Combine and Serve
Toss the fried chicken into the sauce and stir gently so every piece is coated with that shiny, flavorful glaze. I find using tongs helps avoid breaking the coating off. Finally, sprinkle freshly chopped green onions and a few extra sesame seeds on top for that finishing touch. Dinner’s ready!
How to Serve Quick & Easy Honey Sesame Chicken Recipe
Garnishes
I always finish with chopped green onions and a sprinkle of toasted sesame seeds—their bright crunch adds a fresh contrast to the sticky, sweet sauce. Sometimes I’ll add a few thinly sliced red chilies if I want an extra pop of color and heat. Fresh cilantro is an optional touch that I enjoy for a herbaceous note.
Side Dishes
My go-to side is steamed jasmine rice or even fried rice if I’m feeling fancy. Simple sautéed broccoli or snap peas are great for a bit of green without stealing the spotlight. Lately, I’ve been pairing this dish with garlic lime quinoa—a nice twist that pairs well with the honey sesame flavors.
Creative Ways to Present
For special occasions, I like to serve this chicken over a bed of fluffy rice noodles garnished with extra sesame seeds and a wedge of lime on the side. It brightens the dish and makes it look like you spent way more time preparing than you actually did. You can even serve portions in small lettuce cups for a fun finger-food vibe at parties.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge, separating the chicken and sauce if I can to keep the coating crispier. They’ll last nicely for about 3-4 days—perfect for easy lunches or a quick dinner next day.
Freezing
Freezing is totally doable! I freeze cooked chicken and sauce separately in freezer-safe bags. When ready to use, just thaw overnight in the fridge. The texture changes a bit after freezing, so I recommend reheating on the stovetop rather than the microwave to help revive the sauce’s shine.
Reheating
When reheating, I gently warm the chicken and sauce together in a skillet over medium-low heat. This helps maintain the sauce’s luscious texture without drying the chicken out. A quick stir until heated through is usually all you need before serving.
FAQs
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Can I use chicken breast instead of thighs in this recipe?
Absolutely! Chicken breasts can be used if you prefer leaner meat, but keep an eye on cooking time to avoid dryness. Thighs stay juicier and a bit more forgiving with frying, but breasts will still taste great with the honey sesame sauce.
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What can I substitute for Shaoxing wine?
If you don’t have Shaoxing cooking wine, dry sherry or dry white wine works well as a substitute. For an alcohol-free version, chicken broth or even a splash of extra vinegar works fine and keeps the flavor balanced.
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Is there a gluten-free version of this recipe?
Yes! Swap out the regular soy sauce for tamari or coconut aminos, and use potato starch instead of cornstarch for coating and sauce thickening to make this recipe gluten-free without sacrificing flavor.
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How do I avoid the sauce becoming too thick or lumpy?
Make sure to dissolve the cornstarch fully in room temperature water before adding it to the sauce mixture. Stir constantly over medium heat and remove from heat as soon as the sauce thickens and bubbles to prevent it from overcooking or getting lumpy.
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Can I make this recipe vegetarian or vegan?
Definitely! Swap the chicken for tofu or tempeh and use vegetable broth instead of wine. Adjust cooking times since tofu needs less frying, but you’ll still get that sticky honey sesame goodness.
Final Thoughts
This Quick & Easy Honey Sesame Chicken Recipe is one of those dishes that feels like a hug in food form. I genuinely love how quickly it comes together and the way it fills the kitchen with irresistible aromas. If you try it once, I’m confident it’ll become a go-to favorite in your home, just like it has in mine. So grab those ingredients, and let’s make some magic happen!
Print
Quick & Easy Honey Sesame Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3–4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This Quick & Easy Honey Sesame Chicken recipe features tender chicken thighs coated in a crispy starch, then cooked in a sweet and savory honey sesame sauce. Ready in under 30 minutes, it’s a perfect weeknight dinner that combines bold Asian-inspired flavors with a simple cooking process.
Ingredients
Chicken
- 1 lb skinless boneless chicken thighs
- ½ teaspoon salt
- ¼ cup cornstarch or potato starch (for coating chicken)
- ⅓ cup vegetable oil or any neutral oil
- ½ green onion, finely chopped
Sauce
- ½ cup honey (plain liquid kind)
- 2.5 tablespoon regular soy sauce
- 2 tablespoon sesame oil
- ½ tablespoon white granulated sugar or cane sugar
- 1 tablespoon sesame seeds
- 1 tablespoon cornstarch or potato starch
- 3 garlic cloves, minced
- 2 teaspoon Shaoxing Cooking Wine or dry sherry wine (or dry white wine/chicken broth for non-alcoholic version)
- 2 teaspoon rice vinegar or apple cider/white vinegar
- ¾ cup water (room temperature)
Instructions
- Prepare the chicken: Pat the chicken thighs dry and cut into bite-sized pieces. Season with ½ teaspoon salt and lightly coat them evenly with ¼ cup cornstarch or potato starch, ensuring all pieces have a thin layer of starch.
- Heat the oil: Warm ⅓ cup vegetable oil in a large skillet or wok over medium-high heat until shimmering and hot enough for frying.
- Fry the chicken: Add the coated chicken pieces into the hot oil in a single layer without overcrowding. Cook for about 4-5 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate lined with paper towels to drain excess oil.
- Make the sauce: In a bowl, combine ½ cup honey, 2.5 tablespoons soy sauce, 2 tablespoons sesame oil, ½ tablespoon sugar, 1 tablespoon sesame seeds, 1 tablespoon cornstarch or potato starch, 3 minced garlic cloves, 2 teaspoons Shaoxing cooking wine (or substitute), 2 teaspoons rice vinegar, and ¾ cup room temperature water. Whisk until smooth and well blended.
- Cook the sauce: Using the same skillet, remove excess oil leaving about 1 tablespoon. Pour in the prepared sauce and cook over medium heat, stirring constantly until it thickens into a glossy glaze, about 3-4 minutes.
- Toss chicken in sauce: Return the fried chicken pieces to the skillet and gently toss them in the thickened honey sesame sauce, coating each piece evenly.
- Garnish and serve: Sprinkle the finely chopped green onions over the glazed chicken as a fresh garnish. Serve immediately with steamed rice or your preferred side.
Notes
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce and ensure cornstarch is gluten-free.
- Adjust honey quantity for more or less sweetness to taste.
- Using potato starch instead of cornstarch results in a slightly crispier coating.
- You can substitute chicken thighs with boneless breast pieces but watch cooking time to avoid drying out.
- The sauce thickens quickly; keep stirring to prevent lumps.
Keywords: Honey Sesame Chicken, Quick Chicken Recipe, Easy Asian Chicken, Fried Chicken, Sweet and Savory Sauce
