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honey sesame chicken

Easy Chinese Honey Sesame Chicken (Better Than Takeaway)

This Easy Chinese Honey Sesame Chicken features crispy golden chicken coated in a sweet, sticky honey sesame sauce that's packed with takeaway-style flavour. Ready in just 30 minutes and made with simple pantry ingredients, it's a family-friendly fakeaway recipe that's cheaper than ordering takeout and perfect for busy weeknights. Rich, crunchy, sweet and savoury, this homemade honey sesame chicken is guaranteed to become a regular dinner favourite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 600 g Chicken breast or thigh
  • 1 Cup Cornflour
  • 2 Eggs
  • 250-375 mls oil (for frying)
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/3 Cup Honey
  • 1/4 Cup Soy sauce
  • 2 Tbsp Tomato Sauce
  • 2 Tbsp Brown Sugar
  • 2 Cloves Garlic
  • 1 Tbsp Ginger
  • 1 Tbsp Vinegar
  • Cornflour slurry (1Tbsp Cornflour + 2Tbsp Water)
  • 1 handful Sesame seeds
  • 2 stalks Spring Onions

Method
 

  1. Cut chicken into bite-sized pieces and pat dry with paper towel to remove excess moisture.
  2. Place cornflour in a bowl. In a separate bowl, lightly beat the eggs. Set up a third bowl with additional cornflour for double coating.
  3. Coat chicken pieces first in cornflour, then dip into egg, then coat again in cornflour until evenly covered.
  4. Heat oil in a deep frying pan or wok over medium-high heat (around 175°C–180°C).
  5. Fry chicken in small batches for 4–6 minutes, or until golden brown and cooked through. Remove and drain on paper towel.
  6. In a separate pan, combine honey, soy sauce, tomato sauce, brown sugar, garlic, ginger, and vinegar over medium heat.
  7. Stir well and bring to a gentle simmer.
  8. Mix cornflour slurry (cornflour + water) in a small bowl, then add to the sauce while stirring continuously.
  9. Cook for 1–2 minutes until sauce thickens and becomes glossy.
  10. Add fried chicken to the sauce and toss quickly until evenly coated.
  11. Remove from heat and immediately sprinkle with sesame seeds and sliced spring onions.
  12. Serve hot with steamed rice or your favourite sides.

Notes

  • Chicken thighs can be used instead of breast for a juicier result and slightly richer flavour.
  • For best crispiness, serve immediately after tossing the chicken in the sauce. The coating will soften over time.
  • Don’t overcrowd the pan when frying — cook in batches to maintain oil temperature and achieve a golden, crispy coating.
  • Oil temperature is key. If the oil is too cool, the chicken will absorb oil and turn soggy. If too hot, the coating may burn before the chicken cooks through.
  • The sauce can be adjusted to taste — reduce honey for a less sweet version or add chilli flakes for heat.
  • Toasting sesame seeds before garnishing enhances flavour and adds extra nuttiness.
  • Leftover sauce can be stored in the fridge for up to 3 days and used for stir-fries or noodles.
  • Best served with steamed rice, fried rice, or simple stir-fried vegetables for a complete meal.