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–+ servings
Sarah

Honey Sesame Chicken

Crispy seared chicken tossed in a glossy honey-soy sesame glaze with garlic and ginger. Quick, flavorful, and ready in about 20 minutes—perfect over rice or noodles for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese-American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 1½ lb boneless skinless chicken thighs or breasts, cubed
  • 1/4 cup cornstarch
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 pinch white pepper
  • 2 Tbsp neutral oil
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 Tbsp grated fresh ginger
  • 1/4–1/2 tsp red pepper flakes or chili paste
  • 1/3 cup water
  • 1 Tbsp cornstarch (for slurry)
  • 1 Tbsp water (for slurry)
  • 2–3 tsp toasted sesame seeds
  • 2 green onions, sliced
  • cooked rice or noodles, for serving

Equipment

  • large skillet or wok
  • mixing bowls
  • whisk
  • tongs or spatula
  • measuring cups and spoons
  • serving dish

Method

  • Toss chicken pieces with cornstarch, baking soda, salt, and white pepper until evenly coated.
  • Whisk together honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, red pepper flakes, and water to make the sauce. In a small bowl, mix the cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water).
  • Heat neutral oil in a large skillet over medium-high heat. Sear chicken in two batches, 3–4 minutes per side, until golden brown and cooked through (165°F). Remove and set aside.
  • Pour prepared sauce into skillet and simmer 30–60 seconds. Whisk in slurry and cook until the sauce thickens and becomes glossy.
  • Return chicken to skillet, tossing to coat in sauce. Garnish with sesame seeds and green onions. Serve over rice or noodles.

Nutrition

Calories: 420kcalCarbohydrates: 35gProtein: 32gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 780mgPotassium: 420mgSugar: 18gVitamin A: 80IUVitamin C: 3mgCalcium: 35mgIron: 1.1mg

Notes

Air Fryer: Toss coated chicken pieces with 1 Tbsp oil; cook at 400°F for 9–12 minutes, shaking once at 6 minutes, until 165°F. Warm sauce on the stovetop and toss to coat.
Oven: Spread coated chicken on a rack over a baking sheet; bake at 425°F for 12–15 minutes or until 165°F, then toss with warm sauce.
Gluten-Free: Substitute tamari or coconut aminos for soy sauce and ensure cornstarch is gluten-free.
Pair With: Easy Creamy White Chicken Enchiladas, Slow Cooker Lemon Herb Chicken, or Burrata Chicken Milanese for a weeknight-to-date-night meal.
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