Crispy Honey-Sesame Chicken

This irresistible honey-sesame chicken delivers the perfect balance of crispy coating and sticky-sweet sauce that rivals your favorite takeout spot. Golden pieces of tender chicken are double-coated for maximum crunch, then tossed in a glossy honey-soy glaze that's pure comfort food magic.

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Course: Main Course

Cuisine: Chinese

Keyword: Chicken

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Chicken:

1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
2 eggs beaten
1/2 cup all-purpose flour
1/2 cup cornstarch
Oil for frying

For the Sauce:

1/4 cup honey
1/4 cup soy sauce
2 tablespoons ketchup
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon garlic minced

For Garnish:

2 tablespoons sesame seeds
Sliced green onions

Instructions

Heat oil in a large pot or deep fryer to 350°F.
In a shallow bowl, whisk together flour and cornstarch. Beat eggs in a separate bowl.
Dip each piece of chicken first in the beaten eggs, then coat thoroughly in the flour mixture.
Fry chicken pieces in batches for 5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
In a small saucepan, combine honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, and minced garlic.
Cook sauce over medium heat, stirring constantly, until thickened and glossy, about 3-4 minutes.
Toss fried chicken in the warm sauce until evenly coated.
Sprinkle with sesame seeds and sliced green onions before serving immediately.

Notes

For extra crispy chicken, let the coated pieces rest for 10 minutes before frying to help the coating adhere better.

Maintain oil temperature at 350°F for ideal crispiness - use a thermometer for best results.

Don't overcrowd the fryer; cook chicken in batches to prevent temperature drops.

The sauce can be made ahead and reheated when ready to serve.

For a lighter version, try baking the coated chicken at 425°F for 20-25 minutes instead of frying.

Substitute maple syrup for honey if preferred, or use tamari instead of soy sauce for gluten-free option.

Leftover chicken can be reheated in a 350°F oven for 5-7 minutes to restore crispiness.

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