Description
This honey sesame chicken is what takeout dreams are made of, but better because you control the ingredients and it’s baked, not fried! Crispy on the outside, tender inside, and that sauce is absolutely addictive.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 large eggs, lightly beaten
- 1 cup (125g) all-purpose flour
- 1 cup (100g) panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons sesame seeds, plus more for garnish
- Cooking spray or 2 tablespoons olive oil
- ½ cup (120ml) honey
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon red pepper flakes (optional, for heat)
- 2 green onions, thinly sliced
- Steamed rice or noodles for serving
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Pat chicken pieces completely dry with paper towels.
- Set up three shallow dishes: flour seasoned with salt and pepper in the first, beaten eggs in the second, and panko mixed with sesame seeds in the third.
- Dredge chicken pieces in flour, then dip in egg, and finally coat in the panko mixture. Place on baking sheet with space between pieces.
- Lightly spray or brush chicken with oil and bake for 15 minutes. Flip pieces and bake another 10-12 minutes until golden and internal temperature reaches 165°F (74°C).
- While chicken bakes, make the sauce by combining honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a saucepan over medium heat.
- Mix cornstarch and water in a small bowl, then whisk into simmering sauce. Cook 1-2 minutes until thickened.
- Transfer baked chicken to a large bowl, pour two-thirds of the sauce over it, and gently toss to coat.
- Serve immediately over rice or noodles, garnished with green onions and additional sesame seeds. Drizzle with remaining sauce.