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Honey Sesame Chicken Recipe with Crispy Double-Fried Chicken

Honey Sesame Chicken
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Honey sesame chicken is a crispy Chinese-American takeout classic featuring bite-sized chicken pieces that are double-fried and coated in a sticky, sweet-savory sauce made with honey, soy sauce, and sesame oil. This version delivers extra crunch, bold flavor, and a restaurant-quality glaze perfect for serving with rice or noodles.

Ingredients

  • 1½ lbs chicken breast or thighs, cut into 1-inch pieces
  • 1 tsp chicken bouillon powder
  • ½ tsp white pepper
  • 1 tbsp water
  • 2 large eggs
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ cup water
  • 2 tsp vegetable oil
  • 3 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp rice vinegar
  • 2 tbsp ketchup
  • ¼ cup honey
  • 3 tbsp brown sugar
  • 3 tbsp water (for sauce)
  • 4 cloves garlic, minced
  • 1 tbsp sesame oil
  • 2 tsp cornstarch (for slurry)
  • 3 tbsp water (for slurry)
  • Toasted sesame seeds, for garnish
  • Sliced green onions, for garnish
  • Vegetable oil, for frying (2–3 inches in pot)

Instructions

  1. In a mixing bowl, combine chicken, bouillon powder, white pepper, and 1 tbsp water. Mix well and marinate for at least 10 minutes.
  2. In a small bowl, whisk together light soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and 3 tbsp water. Set aside.
  3. In another bowl, whisk eggs, flour, cornstarch, baking powder, salt, ¼ cup water, and 2 tsp vegetable oil to form a batter.
  4. Pour the batter over the marinated chicken and mix until each piece is evenly coated.
  5. Heat 2–3 inches of vegetable oil in a heavy-bottomed pot to 365°F. Fry chicken in batches for 3 minutes. Remove and place on a wire rack to drain.
  6. Increase oil temperature to 375°F. Fry the chicken again in batches for 2 minutes or until golden and extra crispy. Drain on a wire rack.
  7. In a wok, heat 1 tsp oil over medium heat. Sauté minced garlic for 30 seconds until fragrant.
  8. Pour in the prepared sauce and bring to a simmer, stirring for 2 minutes.
  9. Mix cornstarch slurry (2 tsp cornstarch + 3 tbsp water), add to the sauce, and stir until thickened, about 1 minute. Turn off heat and stir in sesame oil.
  10. Toss the crispy chicken in the sauce until evenly coated. Garnish with sesame seeds and sliced green onions.

Notes

  • Use tamari and gluten-free flour to make this dish gluten-free.
  • Double frying ensures the chicken stays crispy after saucing.
  • Add chili oil or flakes to the sauce for a spicier version.
  • Dark soy sauce (1 tsp) can be added to the sauce for deeper color and flavor.

Find it online: https://www.cookwithbenchi.com/honey-sesame-chicken/