Name: Honey Sesame Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 pounds boneless skinless chicken thighs, cut into 1 inch pieces; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 tablespoon soy sauce; 1 large egg white; 1/2 cup cornstarch; 1/3 cup honey; 1/4 cup low sodium soy sauce; 2 tablespoons rice vinegar; 2 tablespoons ketchup; 1 tablespoon brown sugar, packed; 2 teaspoons toasted sesame oil; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1/2 cup water or low sodium chicken broth; 1 tablespoon cornstarch; 3 tablespoons neutral oil, divided; 2 tablespoons sesame seeds, lightly toasted; 2 to 3 green onions, thinly sliced

Honey Sesame Chicken Recipe tastes like takeout-level crispy chicken in a sticky, sweet, garlicky sauce with a toasty sesame finish, all made in your own kitchen. It works perfectly for busy weeknights, meal prep, or casual dinners with friends, and you can finish everything in about 35 minutes. I first cooked this on a Tuesday when my energy level matched my phone battery at 3 percent, and it still turned out restaurant good.

Why Honey Sesame Chicken Recipe Is Worth It

This Honey Sesame Chicken Recipe hits that sweet spot between salty, sweet, and savory with just enough crunch to feel special. You control the sweetness, the oil, and the quality of ingredients, so it tastes fresher than most takeout versions.

You also cook it in one skillet, so cleanup stays easy and fast. Leftovers taste great over rice or veggies, so you get a second meal without extra work.

My whole family said this Honey Sesame Chicken Recipe tasted better than our favorite takeout spot and asked for it again the next night. ★★★★★

Ingredients You Need

Chicken

1.5 pounds boneless skinless chicken thighs, cut into 1 inch pieces
- Use thighs for juicier chicken; swap with chicken breast if you prefer leaner meat.
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon soy sauce
1 large egg white
1/2 cup cornstarch
- Potato starch also works and gives a very crisp crust.

Honey Sesame Sauce

1/3 cup honey
- Any mild honey works; clover or wildflower honey keeps the flavor balanced.
1/4 cup low sodium soy sauce
- Use tamari for gluten free.
2 tablespoons rice vinegar
- Plain white vinegar works in a pinch, but rice vinegar tastes smoother.
2 tablespoons ketchup
- This adds color and a little tang; any basic American brand works.
1 tablespoon brown sugar, packed
- Skip this if you like a less sweet sauce.
2 teaspoons toasted sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
- Use 1/4 teaspoon ground ginger if you do not have fresh.
1/2 cup water or low sodium chicken broth
1 tablespoon cornstarch, for slurry

For Cooking

3 tablespoons neutral oil, divided
- Use canola, vegetable, avocado, or peanut oil.
2 tablespoons sesame seeds, lightly toasted
2 to 3 green onions, thinly sliced

Pantry Shortcuts

Use jarred minced garlic and ginger paste to save time on chopping.
Use pre cut chicken strips from the store and cut them smaller with kitchen scissors.
Use microwave rice or frozen rice to build a quick Honey Sesame Chicken bowl.

Equipment List

Large nonstick skillet or wok
Medium mixing bowl for chicken
Small bowl for cornstarch slurry
Whisk or fork
Tongs or a spatula
Cutting board and sharp knife
Measuring cups and spoons

Quick Tips & substitutions

Pat the chicken dry before you coat it so the cornstarch sticks well.
Use chicken breast instead of thighs if you want a leaner Honey Sesame Chicken Recipe; just watch the cook time so it does not dry out.
Swap soy sauce with tamari or coconut aminos if you need gluten free.
Use maple syrup instead of honey if you cook for someone who avoids honey.
Toast sesame seeds in a dry skillet for 2 to 3 minutes to boost flavor.
Use a nonstick pan if you worry about sticking, especially with less oil.
Double the sauce if you like extra to spoon over rice or veggies.
Add a pinch of red pepper flakes or a drizzle of chili oil if you like heat.

How to Make Honey Sesame Chicken Recipe

Step 1: Prep the Chicken

Cut the chicken into bite size pieces and place them in a medium bowl. Add soy sauce, salt, pepper, and egg white, then stir until the chicken looks evenly coated. Sprinkle in the cornstarch and toss until every piece looks covered and no dry patches of starch remain.

Step 2: Mix the Sauce

In another bowl, whisk together honey, soy sauce, rice vinegar, ketchup, brown sugar, sesame oil, garlic, ginger, and water or broth. Taste a small spoonful and adjust the sweetness or salt to your liking. If it tastes too strong, add a splash more water.

Step 3: Toast the Sesame Seeds

Place a dry skillet over medium heat and add the sesame seeds. Shake the pan often and cook until the seeds turn lightly golden and smell nutty, about 2 to 3 minutes. Pour them into a small bowl so they do not keep cooking.

Step 4: Brown the Chicken

Heat 2 tablespoons of oil in a large skillet over medium high heat. Add half the chicken in a single layer so the pieces have space and cook for 3 to 4 minutes per side until they look golden and cooked through. Transfer the cooked chicken to a plate, add the remaining oil, and repeat with the rest of the chicken.

Step 5: Thicken the Sauce

Lower the heat to medium. Give the sauce a quick stir and pour it into the same skillet, scraping up any browned bits from the bottom with a spatula. Stir the cornstarch with 2 tablespoons of water in a small bowl, then pour that slurry into the sauce while you stir.

Step 6: Coat the Chicken

Let the sauce bubble for 1 to 2 minutes until it thickens and turns glossy. Add the cooked chicken back into the skillet and toss until every piece looks coated in the Honey Sesame sauce. Sprinkle in most of the toasted sesame seeds and sliced green onions, then toss again.

Step 7: Finish and Serve

Turn off the heat and let the chicken sit for 1 minute so the coating sets slightly. Taste and adjust seasoning with a little more soy sauce, vinegar, or honey if needed. Top with the remaining sesame seeds and green onions, then serve hot over rice, noodles, or veggies.

Recipe Variations

Gluten free: Use tamari or certified gluten free soy sauce and double check your ketchup label.
Lower carb: Cut the honey to 3 tablespoons, skip the brown sugar, and serve over cauliflower rice or steamed broccoli.
Extra veggie: Add bell peppers, snap peas, or broccoli florets to the pan after you brown the chicken and stir fry for a few minutes before you add the sauce.
Spicy version: Add 1 to 2 teaspoons sriracha or chili garlic sauce to the Honey Sesame sauce.
Air fryer twist: Coat the chicken lightly in oil and cornstarch, air fry at 390°F for 10 to 12 minutes, shaking once, then toss with the hot sauce on the stove.
Kid friendly: Reduce the vinegar slightly and keep the sauce a bit sweeter, then serve with cucumber slices or carrot sticks.

Ways to Serve

Spoon Honey Sesame Chicken over steamed jasmine or brown rice with extra green onions.
Serve it in lettuce cups with shredded carrots and cucumber for a lighter option.
Pile it over stir fried veggies and noodles for a full one bowl dinner.
Pack it into meal prep containers with rice and roasted broccoli for easy lunches.
Serve it with simple sides like steamed green beans, edamame, or a crunchy cabbage salad.

Storage Success

Let the Honey Sesame Chicken cool until it reaches room temperature, then store it in an airtight container in the fridge for up to 4 days. Reheat it in a skillet over medium heat with a splash of water until it warms through and the sauce loosens again. You can also freeze portions for up to 2 months and thaw them overnight in the fridge before reheating. If the sauce thickens too much after chilling, stir in a spoonful of water or broth while you heat it.