Description
Skip the takeout menu! This Honey Sesame Chicken delivers that perfect balance of crispy chicken and sticky-sweet sauce that’ll have everyone thinking you ordered from their favorite restaurant.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
- ¼ cup vegetable oil for frying
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 tablespoons toasted sesame seeds
- 2 green onions, thinly sliced for garnish
Instructions
- Pat chicken pieces dry with paper towels. In a shallow bowl, mix cornstarch, flour, salt, and pepper. In another bowl, beat eggs. Dredge chicken in cornstarch mixture, dip in egg, then coat again in cornstarch mixture.
- Heat vegetable oil in a large skillet over medium-high heat to 350°F. Fry chicken in small batches for 3-4 minutes per side until golden and crispy (internal temperature 165°F). Transfer to paper towel-lined plate.
- In a medium saucepan, combine honey, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, and ginger. Bring to a simmer over medium heat.
- Whisk cornstarch and water in a small bowl to create a slurry. Pour into simmering sauce while whisking. Cook 2-3 minutes until thickened. Stir in 2 tablespoons sesame seeds.
- Return fried chicken to a clean skillet over medium heat. Pour sauce over chicken and toss to coat. Cook 1-2 minutes until sauce adheres to chicken.
- Transfer to serving platter, sprinkle with remaining sesame seeds and green onions. Serve immediately over steamed rice.