Honey Sesame Chicken – Quick Weeknight Dinner Recipe

This Easy Honey Sesame Chicken is the perfect homemade answer to your takeout cravings. With crispy, golden bites of chicken tossed in a sticky, sweet-and-savory honey sesame sauce, it’s a fast, family-friendly dinner you’ll want on repeat. Ready in just 30 minutes, this dish is pan-fried (not deep-fried) and coated in a glossy glaze that’s bursting with flavor—no MSG or mystery ingredients needed.

Serve it over rice, cauliflower rice, or noodles for a complete meal that rivals your favorite Chinese restaurant, minus the delivery fee.

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Why You’ll Love This Recipe

• Quick & easy – Ready in 30 minutes

• Better than takeout – Fresh, flavorful, and no preservatives

• Family-friendly – Mild, sweet, and crunchy

• Versatile – Serve with veggies, rice, or noodles

This is the ideal weeknight dinner for when you want something comforting, satisfying, and a little indulgent—but still made from real ingredients at home.

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Ingredient Overview: What You’ll Need

Chicken Breast or Thighs

Cut into bite-sized pieces. Chicken thighs are juicier and more forgiving, while chicken breast is leaner. Both work well.

Cornstarch or Arrowroot

Used to coat the chicken and create a light, crispy crust when pan-fried. Also helps thicken the sauce.

Eggs

Used in the coating to bind cornstarch to the chicken, creating that signature light crispiness.

Soy Sauce (or Tamari/Coconut Aminos)

Adds saltiness and umami. Use low-sodium if preferred.

Honey

The key ingredient for the glaze! Balances the saltiness of soy sauce and adds natural sweetness.

Rice Vinegar

Adds a touch of tang to balance the sweetness.

Garlic & Ginger

Freshly minced or grated—these aromatics deepen the flavor of the sauce.

Sesame Oil

Nutty, aromatic, and essential to the flavor profile.

Sesame Seeds

Toasted sesame seeds are sprinkled on top for crunch and flavor.

Optional Garnishes

• Sliced green onions

• Crushed red pepper flakes

• Steamed broccoli or snap peas for serving

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How to Make Honey Sesame Chicken (Step-by-Step)

1. Prepare the Chicken

• Cut 1½ lbs chicken breast or thighs into 1-inch pieces.

• In a bowl, whisk 2 eggs, then toss chicken in the egg mixture.

• In another bowl, mix ½ cup cornstarch with salt & pepper.

• Dredge egg-coated chicken in cornstarch mixture until fully coated.

2. Pan-Fry the Chicken

• Heat 2–3 tbsp oil in a large skillet over medium-high heat.

• Fry chicken pieces in batches (don’t overcrowd) for 3–4 minutes per side until golden and cooked through.

• Transfer to a paper towel-lined plate to drain excess oil.

3. Make the Honey Sesame Sauce

In a small saucepan or skillet, combine:

• ⅓ cup honey

• ¼ cup soy sauce or tamari

• 1 tbsp rice vinegar

• 2 cloves garlic, minced

• 1 tsp grated fresh ginger

• 1 tsp sesame oil

Bring to a simmer.
Mix 1 tbsp cornstarch + 2 tbsp water in a small bowl to make a slurry. Stir into sauce and simmer 1–2 minutes until thickened.

4. Toss the Chicken

• Add the cooked chicken back to the skillet or a large bowl.

• Pour sauce over top and toss to coat evenly.

• Simmer 1–2 minutes if you want to heat it all together.

5. Garnish and Serve

• Sprinkle with toasted sesame seeds and sliced green onions.

• Serve hot over rice, noodles, or steamed vegetables.

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Tips, Variations & Substitutions

Tips for Crispy Chicken

• Don’t skip the egg + cornstarch coating—it’s what gives the chicken its light crust.

• Cook in batches to avoid steaming the chicken.

• Drain on a paper towel to keep it crisp before saucing.

Variations

• Spicy Honey Sesame Chicken: Add sriracha or chili flakes to the sauce.

• Baked Version: Bake chicken pieces at 425°F for 20–25 minutes, flipping halfway, then toss in sauce.

• Air Fryer Option: Air fry coated chicken at 390°F for 10–12 minutes until crispy.

Substitutions

• Gluten-free? Use tamari or coconut aminos instead of soy sauce.

• No honey? Try monk fruit honey substitute or sugar-free maple syrup for a lower-carb version.

• Vegan version? Swap chicken for crispy tofu or cauliflower florets.

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Serving Ideas & Occasions

Serve this dish with:

• Steamed jasmine or basmati rice

• Cauliflower rice for low-carb/keto

• Stir-fried veggies like broccoli, peppers, or bok choy

• Rice noodles or soba for a takeout-style bowl

Great for:

• Weeknight family dinners

• Meal prep lunches

• Potluck or casual dinner parties

Leftovers reheat well and can even be eaten cold in wraps or salad bowls.

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Nutritional & Health Notes

Estimated Nutrition (Per Serving, 4 total):

• Calories: 420–470

• Protein: 30–35g

• Fat: 15–18g

• Carbs: 25–30g (depending on honey)

• Fiber: 1g

Health Highlights:

• High in protein for muscle maintenance and satiety

• Balanced flavor from honey and soy

• Healthy fats from sesame oil

• Easy to make lower carb with keto-friendly honey substitutes and cauliflower rice

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Frequently Asked Questions (FAQ)

1. Can I make this dish keto or low-carb?

Yes! Swap honey with a keto honey substitute, use coconut aminos, and serve with cauliflower rice. Use almond flour or pork rinds instead of cornstarch for coating.

2. Can I bake the chicken instead of frying?

Absolutely. Coat the chicken and place on a lined baking sheet. Bake at 425°F for 20–25 minutes, flipping halfway, then toss in the sauce.

3. Is this recipe freezer-friendly?

The cooked chicken freezes well, but wait to add the sauce until reheating for best texture.

4. Can I make it ahead of time?

Yes. Cook the chicken and store separately from the sauce. Combine and reheat in a skillet when ready to serve.

5. Can I double the sauce?

Definitely! If you like it extra saucy, just double the sauce ingredients and simmer until thickened.

6. What’s the best way to reheat this?

Reheat in a skillet over medium heat to keep the chicken from getting soggy. Add a splash of water if needed to loosen the sauce.

7. What kind of oil should I use for frying?

Use neutral oils with high smoke points like avocado oil, canola oil, or peanut oil for best results.

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