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–+ servings

Honey Sesame Chicken

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A quick and delicious dish that captures the sweet and savory flavors of honey, soy sauce, and sesame oil, coated on crispy chicken pieces.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 345
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch For coating the chicken
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil For frying
Sauce Ingredients
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame seeds For garnish
  • Sliced green onions for garnish

Method
 

Preparation
  1. In a bowl, season the chicken pieces with salt and pepper. Coat them evenly with cornstarch, shaking off any excess.
  2. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes.
  3. Remove the chicken from the skillet and set aside.
Making the Sauce
  1. In the same skillet, combine honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger. Stir well to combine.
  2. Bring the sauce to a simmer and let it cook for a few minutes until it slightly thickens.
Combining and Serving
  1. Return cooked chicken to the skillet and toss it in the sauce until well coated.
  2. Sprinkle sesame seeds over the top and gently stir to combine.
  3. Transfer the Honey Sesame Chicken to a serving dish and garnish with sliced green onions.
  4. Serve hot with steamed rice or your favorite side dish.

Nutrition

Serving: 1gCalories: 345kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 2.5gSodium: 600mgFiber: 1gSugar: 15g

Notes

To store leftovers, keep in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain texture. This dish can be frozen for up to 2 months.
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