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Clean recipe · littlespicejar.com

Honey Sesame Chicken

Sweet and Sticky Honey Sesame Chicken! A classic sesame chicken recipe made easy and no frying required! It's one of our favorite ways to eat chicken on weeknights and such an easy recipe!

Original recipe: littlespicejar.com

Archived copy captured 2026-05-21

Yield:
4 servings
Prep:
15 min
Cook:
20 min
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Honey Sesame Chicken

Ingredients

  1. 1¼ pounds boneless skinless chicken tenders (breasts, or thighs)
  2. 1 tablespoon water
  3. 1 tablespoon low sodium soy sauce
  4. ½ teaspoon kosher salt
  5. ¼ teaspoon baking soda
  6. 2 tablespoons egg whites
  7. ¼ teaspoon white pepper
  8. 2 tablespoons rice flour or corn starch
  9. Oil (for cooking)
  10. 2 tablespoons honey
  11. 2 tablespoons low sodium soy sauce
  12. 2 tablespoon ketchup
  13. 2 teaspoons toasted sesame oil
  14. 2 tablespoons brown sugar
  15. 1 tablespoon rice vinegar
  16. 2 cloves garlic (grated)
  17. ¼ teaspoon red pepper flakes (or more to taste)
  18. Sesame seeds (for serving)
  19. Prepared rice (for serving)
  20. Steamed broccoli (for serving)

Instructions

  1. VELVET THE CHICKEN: Cut the chicken into small, bite-sized pieces (roughly ¾ inch). To a large bowl, add the chicken, water, soy sauce, kosher salt, baking soda, egg white, white pepper, and egg whites. Stir to combine.
  2. COAT: Then add the rice flour or corn starch to the same bowl and stir to coat all of the chicken evenly.
  3. SAUCE: in a small bowl or measuring cup, combine all the ingredients for the sauce. Add 1 tablespoon of water and stir together until most of the brown sugar dissolves.
  4. FRY: add 2 tablespoons of oil to a deep large skillet over medium-high heat. Add ½ of the chicken ones the oil is hot and cook on one side undisturbed for 2-3 minutes before flipping and cooking the other side for another 2-5 minutes. When the chicken is golden and cooked, remove to a plate. Add more oil as need and cook the remaining chicken in batches. Remove all the chicken from the pan.
  5. TOSS: Drop the skillet temperature to medium low. Stir and pour the prepared sauce into the pan and when it starts to sizzle, add the crispy chicken pieces back to the skillet. Stir to combine so that all the chicken is coated in the sauce. Remove from heat. Top with tons of sesame seeds.
  6. SERVE: over a bed of fluffy rice with steamed broccoli on the side. Leftovers store well in an airtight container in the fridge for 3-4 days.