Honey Sesame Chicken

Ingredients

• 680 gchicken breast or thighs, cut into 2.5 cm pieces
• 1 teaspoonchicken bouillon powder
• ½ teaspoonwhite pepper
• 1 tablespoon (15 ml)water
• 2 largeeggs
• 60 gplain flour
• 64 gcornflour
• 2 teaspoonsbaking powder
• ½ teaspoonsalt
• 60 mlwater
• 2 teaspoonsvegetable oil
• 3 tablespoons (45 ml)light soy sauce
• 1 tablespoon (15 ml)oyster sauce
• 2 tablespoons (30 ml)rice vinegar
• 2 tablespoons (30 ml)ketchup
• 85 ghoney
• 3 tablespoons (about 38 g)brown sugar
• 3 tablespoons (45 ml)water
• 4 clovesgarlic
• 1 tablespoon (15 ml)sesame oil
• 2 teaspoonscornflour
• 3 tablespoons (45 ml)water
• To tastespring onion, sliced
• To tastetoasted sesame seeds

Instructions

1. 1

   Marinate chicken

   Put the chicken pieces in a bowl with the bouillon powder, white pepper and 1 tablespoon of water. Mix well and leave to marinate for at least 10 minutes.

2. 2

   Mix the sauce

   In a small bowl, combine the light soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar and 3 tablespoons of water. Set aside.

3. 3

   Make the batter

   In a medium bowl, mix the eggs, plain flour, 64 g cornflour, baking powder, salt, 60 ml water and vegetable oil until combined. Pour the batter over the chicken and mix so every piece is coated.

4. 4

   Fry the chicken

   Pour enough vegetable oil into a wok or heavy-based pot to reach a depth of about 5–7.5 cm. Heat over medium-high heat to 185°C. Carefully lower in the chicken pieces one at a time, frying in batches to avoid crowding, for about 3 minutes. Lift them out with a spider strainer and drain on a wire rack.

5. 5

   Fry it again

   Raise the oil temperature to 190°C. Fry the chicken in batches for 2 minutes, or until golden and crisp, making sure the oil returns to temperature before cooking the next batch. Drain the chicken on a wire rack.

6. 6

   Cook the sauce

   Heat 1 teaspoon of oil in the wok over medium heat. Add the garlic and sauté for 30 seconds, until fragrant. Pour in the sauce and stir to combine; bring it to a simmer and cook, stirring, for 2 minutes. Mix the 2 teaspoons of cornflour with the remaining 3 tablespoons of water, stir the slurry into the sauce and cook for about 1 minute, until thickened. Turn off the heat, add the sesame oil and mix.

7. 7

   Toss and serve

   Add the chicken to the sauce and toss until evenly coated. Finish with sesame seeds and sliced spring onion, then serve.

What is honey sesame chicken?

Honey sesame chicken is a Chinese-American takeout-style dish: bite-sized chicken is fried until crisp, then coated in a glossy, sweet-and-savoury sauce. This version uses soy, oyster sauce, vinegar and honey for a balance of savoury depth, sweetness and acidity.

The method’s two-stage fry gives the coating time to crisp before it meets the sauce. Serve it straight after tossing so the chicken keeps as much crunch as possible.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 28g protein, 40g carbs, 8g fat.

The chicken provides most of the protein, while the flour, cornflour, honey and sugar contribute carbohydrates. The frying oil and sesame oil supply most of the fat; serve a portion with vegetables and rice to make a balanced plate.

The chicken and marinade

Cut evenly: Pieces about 2.5 cm across cook at a similar pace. Chicken breast gives leaner, firm bites, while thighs tend to stay more succulent.

Season briefly: Bouillon powder, white pepper and a little water add flavour before frying. The 10-minute minimum is enough time to prepare the sauce and batter.

Getting the coating right

Batter consistency: Eggs, flour, cornflour and baking powder form a coating that clings to the chicken. Mix until combined, then coat the pieces evenly rather than leaving thick patches.

Work in batches: Crowding the pan cools the oil and makes the coating less crisp. Lower pieces carefully into the hot oil so they do not stick together.

Why fry twice?

First fry: Cooking at 185°C for about 3 minutes sets the batter and cooks the small chicken pieces. Drain them on a wire rack so excess oil can drip away.

Second fry: Bring the oil up to 190°C and fry for 2 minutes, until the coating looks golden and crisp. Check the oil temperature again before each batch.

Thickening the honey sauce

Simmer first: Give the combined sauce 2 minutes at a gentle simmer, stirring so it heats evenly. Add the cornflour slurry once it begins simmering.

Watch the texture: The sauce should thicken after about 1 minute of cooking with the slurry. Stir in the sesame oil after turning off the heat to finish the glaze.

Serving and timing

Serve promptly: Toss the chicken with the sauce just before bringing it to the table. The coating will gradually soften as it sits in the glaze.

Build a plate: Steamed rice is a natural partner for the sauce, and steamed or stir-fried vegetables add a fresh contrast. Keep the garnish of spring onion and sesame seeds for a finishing touch.

Recipe notes & tips

• Cut the chicken into similar-sized pieces so they fry at roughly the same rate.
• Use a thermometer to keep the oil near 185°C for the first fry and 190°C for the second.
• Fry in batches and let the oil return to temperature between them.
• Drain the chicken on a wire rack rather than piling it on a plate.
• Mix the cornflour and water thoroughly just before adding the slurry to the sauce.
• Toss the chicken in the sauce immediately before serving for the best crispness.

Variations

• Use chicken thighs: Swap the breast for thighs for more succulent pieces.
• Add chilli: Stir chilli flakes into the sauce for a hotter finish.
• Add ginger: Fry finely grated ginger with the garlic for extra warmth.
• Serve with rice: Spoon the chicken and sauce over steamed rice.
• Add vegetables: Serve with steamed broccoli or stir-fried greens.

Common mistakes to avoid

• Crowding the wok: Too many pieces lower the oil temperature; fry in batches.
• Skipping the second fry: The coating will be less crisp; fry again at 190°C for 2 minutes.
• Adding chicken before the oil is hot: The batter may absorb more oil; wait until it reaches 185°C.
• Pouring in undiluted cornflour: It can form lumps; mix it with the measured water first.
• Leaving the chicken in sauce too long: The coating softens; toss just before serving.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer until piping hot; the coating may be softer after storage, especially if already sauced.

Frequently asked questions