Make your favorite takeout at home with this easy, delicious honey sesame chicken. Sticky, juicy chicken coated in a sweet homemade sauce made from just five ingredients. Healthier swaps and a total time of about 30 minutes make this a weeknight winner.
When you’re craving takeout, you can recreate this classic Asian-inspired chicken right in your own kitchen. The chicken is crisp on the outside, tender inside, and finished with a sticky-sweet sesame sauce that tastes just like the restaurant version—only fresher and made with simple pantry ingredients.
This recipe uses minimal ingredients and straightforward steps, delivering big flavor without fuss. It’s the perfect weeknight meal that feels indulgent but comes together quickly.
Ingredients You’ll Need & Substitutions
The sauce is pared down to five ingredients, and the chicken coating needs only a few more. Here’s what to have on hand:
- Soy sauce: swap for gluten-free soy sauce or liquid aminos to make the recipe gluten-free.
- Garlic clove: fresh is best, but 1 teaspoon garlic powder works in a pinch.
- Honey: raw, local honey is recommended for flavor.
- Cornstarch: helps thicken both the sauce and the chicken coating.
- Flour: oat flour keeps this version lighter; all-purpose flour is a fine substitute.
- Sesame oil: adds authentic toasted sesame flavor to the sauce.
- Chicken: boneless, skinless chicken breasts or thighs both work.
- Oil: use a neutral oil such as avocado or olive oil for frying.
- Eggs: for the coating; pasture-raised if you prefer.
How to Make Honey Sesame Chicken
- Set up an assembly line: whisked eggs in one shallow bowl, a mixture of flour and cornstarch in another, and a plate for the breaded chicken.
- Dip each chicken piece first in the egg, then press into the flour mixture to coat thoroughly. Repeat until all pieces are coated.
- In a skillet, warm 2–3 tablespoons oil over medium-high heat. Brown the chicken 2–3 minutes per side until crispy and cooked through. Work in batches as needed.
- In a separate pan, combine the sauce ingredients and heat for about 1 minute until the sauce begins to thicken. Add the browned chicken and simmer on low for 1–2 minutes to coat in the sauce. Serve immediately over rice.
Serving Suggestions
This saucy chicken is wonderful served over white or brown rice, or quinoa. Add steamed vegetables like broccoli, cauliflower, or a mix of stir-fried veggies for color and balance. Sprinkle toasted sesame seeds and sliced green onions on top for extra texture and flavor.
Extra Recipe Tips
- Make it gluten free: use gluten-free oat flour or a gluten-free flour blend and replace soy sauce with gluten-free soy sauce or liquid aminos.
- Add heat: stir in red pepper flakes, gochujang, or a splash of chili paste to taste for a spicy version.
- Freezer friendly: cook the chicken, cool, and freeze separately from the sauce in a freezer-safe container. Thaw and reheat in the sauce on the stovetop until warmed through.
- Leftovers: store in an airtight container in the refrigerator for 3–4 days; reheat gently in a skillet to keep the coating crisp.
We hope you love this easy honey sesame chicken. It’s juicy, flavorful, and simple enough for busy nights when you want takeout-style comfort without the takeaway. Enjoy!
More Asian Recipes to Try
- 10-Minute Teriyaki Chicken & Broccoli
- 30-Minute Stir Fry Vegetables
- Easy Zucchini Stir Fry
30-Minute Honey Sesame Chicken
Ingredients
Chicken
- 3 Tablespoons oil
- 2–3 chicken breasts, cut into cubes
- 2 eggs
- 1/2 cup oat flour (or all-purpose flour)
- 1/4 cup cornstarch
Sauce
- 1/2 cup low-sodium soy sauce (see notes for gluten-free)
- 1/4 cup honey
- 1 garlic clove, minced
- 2 teaspoons cornstarch
- 1 Tablespoon sesame oil
Serve with
- Cooked rice
- Steamed broccoli
- Sesame seeds
Instructions
- Whisk the eggs in a small bowl. In a separate bowl, combine the flour and cornstarch.
- Dip each chicken piece in the egg, then press into the flour mixture, coating well.
- Heat oil in a pan and brown the chicken pieces 2–3 minutes per side until cooked through. Repeat until all chicken is cooked.
- In another pan, heat the sauce ingredients until the sauce starts to thicken, about 1 minute. Add the browned chicken and cook on low for 1–2 minutes to coat. Serve over rice.
Notes
- Make gluten free: use gluten-free oat flour or a gluten-free flour blend and replace soy sauce with gluten-free soy sauce or liquid aminos.
- Make it spicy: add red pepper flakes or chili paste to taste.
- Keep leftovers: store in a sealed container in the refrigerator for 3–4 days.