Sesame Chicken Honey Soy (Printable Version)
Crispy chicken coated in a sweet and savory honey soy sauce. Quick, bold flavors for a tasty weeknight dinner.
# Ingredients:
→ Sesame Chicken Sauce
01 -
⅓ cup honey
02 -
¼ cup low sodium soy sauce
03 -
3 tablespoons light brown sugar
04 -
2 tablespoons rice vinegar
05 -
1 tablespoon tomato paste or ketchup
06 -
1 tablespoon toasted sesame oil
07 -
2 cloves garlic, minced
08 -
¼ teaspoon ground ginger
→ Slurry
09 -
1 tablespoon cornstarch
10 -
2 tablespoons water
→ Chicken
11 -
2 large eggs, beaten
12 -
½ cup cornstarch
13 -
¼ cup all-purpose flour
14 -
½ teaspoon fine sea salt
15 -
¼ teaspoon black pepper
16 -
1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces (or use chicken thighs)
17 -
2 tablespoons vegetable oil
→ Optional Garnish
18 -
Sesame seeds
19 -
Thinly sliced green onions
# Steps:
01 -
In a medium bowl, whisk together the sauce ingredients: honey, soy sauce, brown sugar, rice vinegar, tomato paste, sesame oil, garlic, and ground ginger. Set aside.
02 -
In a small bowl, mix the cornstarch and water to make a slurry. Set aside.
03 -
In a shallow bowl, beat the eggs. In another bowl, combine the cornstarch, flour, salt, and pepper. Dip chicken pieces in the beaten egg, then coat in the cornstarch mixture. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, add the coated chicken to the skillet and cook for 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
04 -
Pour the sauce into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1 to 2 minutes.
05 -
Return the cooked chicken to the skillet and toss to coat in the sauce. Sprinkle with sesame seeds and green onions, if desired, and serve immediately.
# Notes:
01 -
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet or microwave until warmed through.
02 -
Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight and reheat as needed.
03 -
Make Ahead: The sauce can be prepared up to 2 days in advance and stored in the refrigerator in an airtight container.