Ingredients
- 1 1/2 lb chicken breast, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1 large egg, beaten
- 1/2 tsp kosher salt
- Neutral oil, for frying
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 tbsp ketchup
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water
- 3 tbsp toasted sesame seeds
- 2 green onions, sliced
- Cooked rice, for serving
Instructions
- Dredge the chicken. Season the chicken with salt, coat in beaten egg, then dredge in cornstarch. Rest 5 minutes so the coating sets.
- Fry it golden. Heat 1/2 inch oil to 350°F. Fry in batches 3-4 minutes until golden and crispy. Drain on a wire rack.
- Make the honey glaze. In a clean wok, simmer the honey, soy sauce, ketchup, rice vinegar, garlic, and ginger 2-3 minutes. Stir in the cornstarch slurry and simmer 1 minute until thick and glossy.
- Toss with sesame. Add the chicken and toss to coat, then shower with toasted sesame seeds and toss once more. Serve over rice with green onions.
🍯 Glaze game
Toast the sesame seeds in a dry skillet until golden and fragrant — it takes 2 minutes and doubles their flavor. The ketchup sounds odd but it's the takeout secret for color and tang. Like General Tso's? This is its sweeter, milder cousin.
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📌 Pin it for later❓ Common questions
Is sesame chicken very sweet?
It's sweet-savory — the honey leads, balanced by soy and vinegar. Reduce honey to 1/4 cup for a less sweet version.
Can I use chicken thighs?
Yes — thighs are juicier and more forgiving. Same dredge, same fry time.
How do I keep it crispy?
Fry in batches, drain on a rack, and toss with the glaze right before serving.