Honey Sesame Chicken

Ingredients

• 1.36 kg (3 lb)chicken breast
• 16 g (2 tablespoons)plain flour
• 16 g (2 tablespoons)cornflour
• 2.5 ml (½ teaspoon)baking powder
• 30 ml (2 tablespoons)soy sauce
• 30 ml (2 tablespoons)water
• 5 ml (1 teaspoon)sesame oil
• 30 ml (2 tablespoons)vegetable oil, or another oil for frying
• 240 ml (1 cup)chicken stock
• 160 ml (⅔ cup)honey
• 30 ml (2 tablespoons)rice wine vinegar
• 30 ml (2 tablespoons)soy sauce
• 15 ml (1 tablespoon)sesame oil
• 5 ml (1 teaspoon)chilli paste
• 3 clovesgarlic, minced
• 16 g (2 tablespoons)cornflour
• 30 ml (2 tablespoons)water
• 18 g (2 tablespoons)toasted sesame seeds
• 2 tablespoonssliced spring onion

Instructions

1. 1

   Mix the coating

   Whisk the flour, first measure of cornflour, baking powder, first measure of soy sauce, first measure of water and first measure of sesame oil until smooth.

2. 2

   Coat the chicken

   Cut the chicken into bite-sized pieces and put them in a resealable bag or container. Add the flour mixture and toss until every piece is coated, then refrigerate until you are ready to cook.

3. 3

   Start the sauce

   In a small saucepan, whisk together the chicken stock, honey, vinegar, second measure of soy sauce, second measure of sesame oil, chilli paste and garlic. Heat over medium-high, stirring regularly, until the mixture reaches a simmer.

4. 4

   Thicken the sauce

   Stir the second measure of cornflour and water together until smooth, then gradually stir this into the simmering sauce. Simmer for about 30–60 seconds more, then turn off the heat. The sauce should coat the back of a spoon; it thickens further the longer it simmers.

5. 5

   Fry the chicken

   Heat the frying oil in a large frying pan over medium heat. Once hot, arrange a single layer of chicken in the pan; cook in 2–3 batches to avoid overcrowding. Fry for 3–4 minutes on the first side, then turn and cook for 2–3 minutes on the second side, until golden and the centre reaches 74°C (165°F).

6. 6

   Drain the batches

   Lift the cooked chicken from the oil and place it on a plate lined with kitchen paper. Repeat until all the chicken is cooked.

7. 7

   Toss and garnish

   When all the chicken is cooked, toss it with the sauce until coated. Finish with the toasted sesame seeds and spring onion, and serve immediately.

What is honey sesame chicken?

Honey sesame chicken is a chicken dish with a glossy, sweet-and-savoury sauce, often served with rice. This Asian-inspired version uses a quick stovetop method rather than a long braise.

The coating helps the chicken brown, while honey, soy, garlic and sesame give the sauce its distinctive flavour. A cornflour slurry thickens it so it clings to the pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 498 calories, 51g protein, 40g carbs, 15g fat.

Chicken breast provides most of the protein, while honey and the coating supply much of the carbohydrate. The frying oil and sesame oil contribute fat. Serve with vegetables alongside rice, or choose a modest portion of rice, to balance the plate.

The coating and chicken

Coating: whisk the flour, cornflour and other coating ingredients until smooth before adding them to the chicken. Toss thoroughly so the pieces are covered all over.

Chicken pieces: cut them to a similar bite-sized shape so they cook at roughly the same rate. Keep the coated chicken chilled until you are ready to fry it.

Getting the sauce right

Cornflour slurry: mix the cornflour and water until smooth before adding it to the simmering sauce. Pour it in gradually while stirring to help prevent lumps.

Consistency: stop simmering when the sauce coats the back of a spoon. It will thicken further as it cooks, so avoid reducing it for longer than needed.

Frying in batches

Hot oil: let the oil heat over medium heat before adding the chicken. The recipe does not give a specific oil temperature, so use the stated visual cue: fry until the pieces are golden.

Room to brown: cook the chicken in 2–3 batches, keeping each batch in a single layer. Crowding the pan can make it harder for the pieces to brown evenly.

Checking for doneness

Colour: the chicken should be golden on both sides after 3–4 minutes on the first side and 2–3 minutes on the second. Cooking time can vary with the size of the pieces and the pan.

Temperature: check the centre of a piece with a food thermometer; it should reach 74°C (165°F).

Serving the dish

Finish: toss the chicken with the sauce once all the batches are cooked, then add the sesame seeds and spring onion. Serve straight away so the coating and sauce are at their best.

Pairing: steamed rice is a straightforward match for the sticky sauce. Vegetables on the side add a fresh contrast and make the meal more varied.

Recipe notes & tips

• Cut the chicken into similarly sized pieces for more even cooking.
• Have the sauce ingredients measured and ready before you start frying.
• Whisk the cornflour slurry again just before adding it if it has been standing.
• Keep each batch of chicken in a single layer in the pan.
• Use a thermometer to check that the thickest chicken pieces reach 74°C (165°F).

Variations

• Add ginger: include finely grated ginger in the sauce for extra aromatic warmth.
• Adjust the heat: use more or less chilli paste to suit your preference.
• Use chicken thighs: cut boneless thighs into bite-sized pieces and check each piece for doneness.
• Add vegetables: serve with cooked broccoli or greens alongside the chicken.
• Serve with noodles: swap rice for noodles to catch the sticky sauce.

Common mistakes to avoid

• Lumpy coating: whisk the flour mixture until smooth before tossing it with the chicken.
• Uneven pieces: cut the chicken to a similar size so the pieces cook at a more even pace.
• Crowded pan: fry in 2–3 batches, with the chicken in a single layer, to give it room to brown.
• Lumpy sauce: stir the cornflour and water until smooth, then add the slurry gradually while stirring.
• Over-thickened sauce: stop simmering once it coats the back of a spoon, as it thickens further with more cooking.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions