Honey Sesame Chicken

This honey sesame chicken is sticky, savory, and just the right amount of sweet. It’s an easy Asian-inspired dinner that beats takeout every time.

Honey Sesame Chicken: Crispy, Saucy, and Way Better at Home

This honey sesame chicken came out of a craving for something saucy, a little sweet, and full of flavor—but without ordering out. I wanted the kind of dish that combines all those takeout-style flavors but feels a bit fresher. This version keeps it simple with crispy baked chicken tossed in a glossy, garlicky sauce that clings to every piece.

The ingredients are pantry-friendly, and the whole thing comes together quickly. The sauce is balanced—sweet from the honey, a little tangy from the vinegar, with a touch of heat and that rich, toasty flavor from the sesame oil. I like that it’s bold without being too heavy, and the chicken stays crisp even after it’s coated.

I usually serve this with steamed rice to soak up every bit of sauce. If you want to make it a complete meal, some quick stir-fried veggies on the side work great too.

Why I Love This Recipe

• It bakes in the oven, so there’s no oil splatter or deep frying to deal with.
• The sauce is made in one skillet and thickens fast—no slow simmering required.
• Leftovers reheat well and stay flavorful, which makes lunch the next day easy.

Ingredients

Here’s what you’ll need to make this sticky, saucy honey sesame chicken. Most of it’s pantry-friendly, and everything pulls its weight when it comes to flavor and texture.

• Chicken – Go with boneless, skinless pieces cut into cubes. It’s the main part of the dish and soaks up all that sauce.
• Cornstarch – This gets used twice: first to coat the chicken so it crisps up in the oven, and again to thicken the sauce until it’s glossy.
• Salt and black pepper – Just a little to season the chicken before it cooks.
• Avocado oil – Used to coat the chicken before baking. It helps with browning and keeps the chicken from drying out.
• Honey – Brings that signature sweetness and sticky finish to the sauce.
• Low-sodium soy sauce – Adds umami and salt without going overboard.
• Brown sugar – Gives extra depth to the sweetness and helps the sauce caramelize a bit.
• Ketchup – Adds body to the sauce and a tangy note that works surprisingly well.
• Rice vinegar – Cuts through the sweetness and balances everything out with a bit of acid.
• Sesame oil – A little goes a long way. It gives the sauce that classic toasty, nutty flavor.
• Red pepper flakes – Adds some background heat to keep it interesting.
• Ginger – Bright and zippy, it keeps the sauce from feeling too heavy.
• Garlic – Brings that familiar savory punch.
• Green onions – Sprinkled on top for color and a little freshness at the end.
• Sesame seeds – Finish it off with some crunch and that sesame flavor to tie it all together.

How to Make Honey Sesame Chicken

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (prep the oven and coat the chicken)
  Start by preheating your oven to 400°F. While that’s heating up, grab a bowl and toss in the chicken, 3 tablespoons of cornstarch, some salt, and a little pepper. Mix it all together so the chicken is well coated.
• Step Two (get it on the pan)
  Drizzle half the oil onto a baking sheet and spread it around. Lay the chicken pieces out on the sheet, then use a pastry brush to coat them with the rest of the oil. They don’t need to be swimming in it—just a light coat.
• Step Three (bake it up)
  Pop the chicken in the oven and bake for about 9 to 12 minutes. You’re looking for crispy, golden edges and clear juices. They should be slightly browned when they’re done.
• Step Four (make the sauce)
  While the chicken’s baking, get a skillet going over medium heat. Add the honey, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, red pepper flakes, ginger, garlic, and the rest of the cornstarch. Stir everything together for a minute or two until the sauce thickens up.
• Step Five (toss it all together)
  When the chicken’s ready, transfer it to the skillet and stir it around until it’s coated in that sticky, sweet sauce.
• Step Six (finish and serve)
  Sprinkle the top with green onions and sesame seeds, and you’re good to go.

Recipe Tips

Here are a few tips to make this honey sesame chicken turn out just perfect:

• Make sure the chicken pieces are in a single layer on the baking sheet so they crisp up evenly.
• If you like extra heat, you can bump up the red pepper flakes or add a little sriracha to the sauce.
• Don’t walk away from the sauce—it thickens quickly, and you don’t want it to burn on the bottom.
• Let the baked chicken rest for a couple of minutes before tossing it in the sauce to keep it from getting too soft.

Storage and Freezer

Here’s how I handle leftovers and storing this honey sesame chicken so it keeps its flavor and texture:

• Store any leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop or in the microwave—add a splash of water if the sauce has thickened too much.
• You can freeze it, but the texture of the sauce may change slightly. If you do, freeze in a sealed container for up to 2 months and thaw in the fridge before reheating.

Frequently Asked Questions

• Can I use chicken thighs instead of breasts? Yes, boneless skinless thighs work great and stay extra juicy. Just cut them into similar-sized pieces so they cook evenly.
• Is there a way to make this gluten-free? Swap the soy sauce for a gluten-free tamari or coconut aminos, and double-check your other condiments to make sure they’re labeled gluten-free.
• Can I make this ahead of time? It’s best served fresh, but you can bake the chicken and mix the sauce in advance. Reheat the sauce gently and toss the chicken in right before serving.
• What should I serve this with? Steamed rice is my go-to, but it’s also good with jasmine, brown rice, or even over noodles. Stir-fried or roasted veggies make a solid side too.

More Classic Takeout Recipes to Make at Home

Try more of my favorite takeout recipes at home.

• Chicken and Snow Pea Stir-Fry
• Sticky Cashew Chicken Stir-Fry
• Spicy Wontons
• Shrimp and Plum Stir-Fry
• Easy Teriyaki Beef Stir-Fry
• Sweet and Sour Pork
• Dan Dan Pork
• Vietnamese Style Beef
• Chili Garlic Noodles
• Air Fryer Bang Bang Shrimp
• Mongolian Beef Noodles
• Wonton Soup
• Kung Pao Chicken

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Print Recipe

4 from 1 vote

Honey Sesame Chicken

Honey Sesame Chicken is made with crispy baked chicken coated in a sticky, savory-sweet sauce featuring honey, soy sauce, garlic, and ginger. Serve it over rice for a full meal.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Asian, Chinese

Keyword: Honey Sesame Chicken

Servings: 4

Calories: 344kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons Keeps all your sauce ingredients in the right balance.
• mixing bowls Used to toss the chicken with cornstarch, salt, and pepper.
• baking sheet Where the chicken gets crisped up in the oven.
• Knife You’ll need this for cutting the chicken and mincing the garlic and ginger.
• grater Makes quick work of grating fresh ginger.
• pastry brush Helps evenly coat the chicken with oil before baking.
• skillet Used for making the sauce and tossing the chicken in it right before serving.

Ingredients

• 1.5 lbs. skinless, boneless chicken breasts
• 4 tbsps. cornstarch divided
• 1/4 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/4 cup avocado oil or peanut oil
• 1/3 cup honey
• 1/3 cup low-sodium soy sauce
• 3 tbsps. light brown sugar
• 2 tbsps. ketchup
• 2 tbsps. rice vinegar
• 1 tsp. sesame oil
• 1 tsp. red pepper flakes
• 2 tsps. minced ginger
• 2 cloves garlic minced
• 2 green onions (tops only) sliced
• 1 tbsp. sesame seeds

Instructions

• Preheat the oven to 400°F.
• In a bowl, combine the chicken, 3 tablespoons cornstarch, salt, and pepper. Mix until the chicken is evenly coated.
  1.5 lbs. skinless, boneless chicken breasts, 4 tbsps. cornstarch, 1/4 tsp. kosher salt, 1/4 tsp. black pepper
• Coat a baking sheet with half of the oil. Arrange the chicken on the sheet, then use a pastry brush to coat the chicken with the remaining oil.
  1/4 cup avocado oil
• Bake for 9–12 minutes, or until the chicken is crispy, slightly browned, and the juices run clear.
• Meanwhile, in a skillet over medium heat, combine the honey, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, red pepper flakes, ginger, garlic, and the remaining cornstarch. Cook, stirring, for 1–2 minutes, or until the sauce thickens.
  1/3 cup honey, 1/3 cup low-sodium soy sauce, 3 tbsps. light brown sugar, 2 tbsps. ketchup, 2 tbsps. rice vinegar, 1 tsp. sesame oil, 1 tsp. red pepper flakes, 2 tsps. minced ginger, 2 cloves garlic
• Add the chicken to the skillet and toss to coat.
• Sprinkle with green onions and sesame seeds before serving.
  2 green onions (tops only), 1 tbsp. sesame seeds

Notes

For optimal outcomes when preparing this honey sesame chicken, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

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Nutrition

Nutrition Facts

Honey Sesame Chicken

Amount Per Serving (344 g)

Calories 344 Calories from Fat 86

% Daily Value*

Fat 9.6g15%

Saturated Fat 1.9g12%

Polyunsaturated Fat 2.1g

Monounsaturated Fat 5.1g

Cholesterol 117mg39%

Sodium 612mg27%

Potassium 536mg15%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 23g26%

Protein 36g72%

Vitamin A 20IU0%

Vitamin C 1mg1%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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