Chinese
Honey Sesame Chicken
Chicken is seared, then coated in a honey-soy glaze and finished with toasted sesame seeds. It tastes sweet, salty, and nutty, with a sticky shine on the outside.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Searing before the honey goes in keeps the sugar from burning too early.
- A cornstarch slurry thickens the glaze in about a minute.
- Sesame seeds are toasted first so they taste nutty, not raw.
- Scallions at the end cut the sweetness.
Ingredients
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Instructions
- 1
Pat the chicken dry and season it with the salt and pepper.
- 2
Toast the sesame seeds in a dry skillet over medium heat until golden, about 2 minutes. Set them aside.
- 3
Heat the vegetable oil in the skillet over medium-high heat. If the oil smokes, turn the heat off and let the pan cool slightly before continuing. Cook the chicken until it reaches 165°F, about 6 minutes.
- 4
Add the garlic and stir 30 seconds.
- 5
Whisk the honey, soy sauce, rice vinegar, cornstarch, and water. Pour it into the skillet and simmer 1 to 2 minutes, until the glaze coats the chicken.
- 6
Turn off the heat, sprinkle with the sesame seeds and scallions, and serve.
Pro tips
- Keep the honey glaze at a simmer, not a hard boil, so it does not scorch.
- If the glaze gets too thick, loosen it with a teaspoon of water.
- Toast the seeds in a dry pan; oil makes them fry instead of toast.
Easy substitutions
- honey
- maple syrup
- chicken thighs
- chicken breasts, still cooked to 165°F
- rice vinegar
- apple cider vinegar
Storage and reheating
Storage
Refrigerate leftovers in a sealed container for up to 3 days.
Reheating
Reheat in a skillet over medium-low heat until the chicken is hot, adding a splash of water to loosen the glaze.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 374
- Protein
- 34 g
- Carbs
- 28 g
- Fat
- 14 g
- Fiber
- 1 g
Budget friendly · Stovetop · Dairy-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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