Honey Sesame Chicken Recipe

Today I’m making honey sesame chicken, an excellent quick weeknight dinner option, and to start I will be using two pounds of boneless skinless chicken breast. It’s too large chicken breast and I’m going to cut these into bite-sized pieces. Now that my chicken is cut into bite-sized pieces, I’m going to create a marinade.

Ingredients

two pounds of boneless skinless chicken breast

For the Marinade

a quarter teaspoon of salt
a quarter teaspoon of onion powder
a quarter teaspoon of white pepper
a tablespoon of light soy sauce
a tablespoon of cooking wine
the egg white of one large egg
three tablespoons of corn starch

For Dredging

two thirds of a cup of plain corn starch

For the Sauce

a tablespoon and a half of cooking oil
The whites of one scallion
between a half cup to three quarters of a cup of honey
two teaspoons of cooking wine
one teaspoon of soy sauce
one tablespoon of rice vinegar
a half cup of chicken broth
a quarter teaspoon of salt
a tablespoon and a half of cornstarch
a tablespoon and a half of water
one teaspoon of sesame oil

For Garnish

toasted sesame seeds
freshly chopped scallions

Instructions

Cut the chicken breast into bite-sized pieces.
Combine a quarter teaspoon of salt, a quarter teaspoon of onion powder, and a quarter teaspoon of white pepper, give it a mix, and add it to the chicken.
Add a tablespoon of light soy sauce, a tablespoon of cooking wine, the egg white of one large egg, and three tablespoons of corn starch to the chicken.
Use your clean hands and give it a mix.
Once this is combined and mixed, marinate this for at least 30 minutes.
Take two thirds of a cup of plain corn starch and dredge each piece.
Once you have coated and dredged each piece, place it on a baking sheet to set for about 10 to 15 minutes.
Heat your fry oil to around 360 degrees Fahrenheit for cooking, which is ideal for achieving crispiness, just like making air-fried garlic parmesan chicken wings.
Start frying the chicken.
Fry them in batches as to not crowd the pan.
For the first fry, let these go for about a minute to a minute and a half.
Remove them from the fry oil.
Let them hang out and let the fry oil temperature come right back up to around 360 degrees Fahrenheit.
Add it right into the oil for the double fry and let it continue cooking for another two minutes or so, or until your pieces are cooked through, similar to how we prepare delicious crispy air fryer fried chicken.
After those are cooked, put them on a baking sheet with a wire rack.
In a preheated pan over a medium heat, add a tablespoon and a half of cooking oil.
Add the whites of one scallion.
Add somewhere between a half cup to three quarters of a cup of honey.
Add two teaspoons of cooking wine, one teaspoon of soy sauce, one tablespoon of rice vinegar, give it a mix, and a half cup of chicken broth.
Let that mix and gently simmer and give it a taste.
Add a quarter teaspoon of salt.
Add a cornstarch slurry.
Add a tablespoon and a half of cornstarch to a tablespoon and a half of water.
Add one teaspoon of sesame oil, give it a mix.
Once it’s thickened, shut off the heat.
Add your chicken pieces and coat.

Cooking Tips

You can fry these until they are cooked.
It won’t take that long because chicken breast does cook quickly.
You can also add ginger and garlic to this as well, but I left it out today. This makes for a great meal that’s ready fast, just like our easy homemade hamburger helper recipe.
I did eyeball this, but you’ll want to start with around a half cup and adjust your sauce if you need to after tasting it.
If I need to adjust honey, soy sauce, salt, seasoning, I’ll do so.

Serving Suggestions

Garnish with toasted sesame seeds.
Garnish with freshly chopped scallions.
Serve.

I hope you give this recipe a try. If you enjoy this Asian-inspired dish, you might also like our quick and easy veggie noodle stir fry. I hope you like it.

Easy Honey Sesame Chicken Recipe with Crispy Double Fry Technique

This recipe delivers incredibly crispy honey sesame chicken using a special double-fry technique. Boneless, skinless chicken breast pieces are marinated, dredged, and then fried twice for maximum crunch, before being tossed in a sweet and savory honey sesame sauce, perfect for a satisfying main course.

For the Chicken Array
For the Marinade Array
For Dredging Array
For Frying Array
For the Sauce Array
For Garnish Array

Cut the chicken breast into uniform bite-sized pieces.
In a medium bowl, combine the cut chicken with 1/4 teaspoon salt, 1/4 teaspoon onion powder, and 1/4 teaspoon white pepper. Mix well to coat the chicken evenly.
Add 1 tablespoon light soy sauce, 1 tablespoon cooking wine, the egg white of one large egg, and 3 tablespoons corn starch to the seasoned chicken. Use your clean hands to mix thoroughly until all chicken pieces are well coated.
Allow the chicken to marinate for at least 30 minutes at room temperature or in the refrigerator.
While the chicken marinates, prepare for dredging. Place 2/3 cup of plain corn starch in a shallow dish.
After marinating, take each piece of chicken and dredge it thoroughly in the corn starch, ensuring it is completely coated. Place the dredged chicken pieces on a baking sheet or wire rack to set for about 10 to 15 minutes. This helps the coating adhere better.
Heat enough cooking oil for deep frying in a large wok or deep pot to approximately 360 degrees Fahrenheit (182°C).
**First Fry**: Carefully add the chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry each batch for about 1 to 1 1/2 minutes, until lightly cooked and a pale golden color.
Remove the chicken from the oil and place it on a wire rack to drain. Allow the oil temperature to return to 360 degrees Fahrenheit (182°C) before frying the next batch or proceeding to the second fry.
**Second Fry**: Once all chicken has had its first fry, return it to the hot oil for the second fry. Cook for another 2 minutes or so, or until the chicken pieces are golden brown and cooked through, achieving maximum crispiness.
Remove the double-fried chicken from the oil and place it on a wire rack to drain any excess oil.
**Prepare the Sauce**: In a separate preheated pan or skillet over medium heat, add 1 1/2 tablespoons cooking oil. Add the chopped whites of one scallion and sauté briefly until fragrant.
Pour in 1/2 cup of honey (you can adjust this to 3/4 cup later if you prefer it sweeter), 2 teaspoons cooking wine, 1 teaspoon soy sauce, 1 tablespoon rice vinegar, and 1/2 cup chicken broth. Mix well and bring the sauce to a gentle simmer.
Taste the sauce and adjust the honey, soy sauce, or other seasonings as needed. Add 1/4 teaspoon salt.
In a small bowl, whisk together 1 1/2 tablespoons cornstarch and 1 1/2 tablespoons water to create a cornstarch slurry. Slowly pour the slurry into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
Stir in 1 teaspoon of sesame oil and mix well. Once thickened, immediately shut off the heat.
Add the double-fried crispy chicken pieces to the pan with the sauce. Toss gently but quickly until all the chicken is evenly coated with the honey sesame sauce.
Garnish generously with toasted sesame seeds and freshly chopped scallions before serving.
Serve immediately with rice or your preferred side dish.

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