Description
Crispy, pan-fried chicken tossed with a sticky, glossy sauce makes this 30-minute honey sesame chicken recipe a sure-fire favorite the whole family will love. Serve with steamed rice, air fryer fried rice, or veggies for a better-than-takeout night in to rival your favorite restaurant.
Ingredients
For the chicken -
- 1 lb (500g) free-range skinless, boneless chicken thighs
- 1/2 teaspoon salt
- 1/4 cup cornstarch (cornflour)
- 2 tablespoons neutral vegetable oil (or peanut oil, avocado oil, canola oil, rapeseed oil - just not olive oil)
For the honey sesame sauce -
- 1/4 cup honey
- 2 tablespoons light soy sauce
- 2 tablespoons sesame oil
- 3 garlic cloves, crushed
- 1 tablespoon sesame seeds
- 1 tablespoon cornstarch (cornflour)
- 1 tablespoon rice vinegar (or use white wine vinegar or apple cider vinegar)
- 1/2 cup water
To serve -
- 2 scallions, finely sliced
- A handful of cilantro (coriander) leaves, chopped
- 1 tablespoon sesame seeds
- 1 cup long-grain rice
- 1 1/2 cups water
- 1 teaspoon salt
Instructions
- Make the rice (optional). Add 1 cup of rice, 1 teaspoon of salt and 1 ½ cups of water to a small saucepan and set it over high heat. Once you see the water starting to look foamy on top, pop a lid on the pan (or use a wooden board or plate), turn the heat to low, and let it cook for 10 minutes. After 10 minutes, remove the pan from the heat (still with the lid on) and let it sit until you’re ready to serve.
- Prepare the chicken. Chop the chicken thighs into bite-sized pieces, then add them to a large bowl. Add ½ teaspoon of salt and ¼ cup of cornstarch, then toss to coat the chicken well. Set aside.
- Mix the sauce. Add ¼ cup of honey, 2 tablespoons of light soy sauce, 2 tablespoons of sesame oil, 3 crushed garlic cloves, 1 tablespoon of sesame seeds, 1 tablespoon of rice vinegar, 1 tablespoon of cornstarch, and ½ cup of water to a small bowl. Use a fork to whisk together and combine, then set aside.
- Cook the chicken. Set a large, high-sided frying pan or skillet over high heat, then add 2 tablespoons of vegetable oil. Once it’s hot, add the chicken and cook for about 5 minutes on each side, until it’s starting to look golden. You may need to do this in batches, depending on the size of your pan. Remove the chicken with a slotted spoon and set it aside on a wire rack above a tray, or just on a plate.
- Mix the chicken with the sauce. Discard the excess oil from the pan, give the sauce a mix, then add it to the pan and set the heat to medium. Bring the sauce to a simmer and stir for a couple of minutes as it thickens up. Return the cooked chicken to the pan, then toss it through the sauce so every piece is well coated.
- Garnish and serve. If you’re serving the chicken with rice, divide your cooked rice between plates. Top with the sticky chicken, then finish with the sliced scallions, cilantro leaves, and the remaining tablespoon of sesame seeds. Enjoy right away.
Notes
INGREDIENT NOTES: I like using chicken thighs because they stay nice and juicy, but you can also use chicken breasts or tenderloin if you prefer.
SUBSTITUTIONS: You could use maple syrup in place of honey, and if you can’t find rice vinegar, use apple cider vinegar or regular white wine vinegar. If you don’t have cornstarch (cornflour), just use regular all-purpose flour.
STORAGE INSTRUCTIONS: The chicken will keep well for 3 days, stored in the fridge in a covered container. You won’t retain any crispiness on your chicken after storing it in the sauce, so just keep that in mind. You can also freeze it, then defrost it in the microwave (or overnight in the fridge).
OPTIONAL ADDITIONS: Try stirring steamed or broiled broccoli through the chicken and sauce at the end, to get some veggies in, or serve with steamed bok choi or pak choi on the side.
- Prep Time: 10
- Cook Time: 20
- Category: fakeaways
- Method: stove top
- Cuisine: chinese
Nutrition
- Serving Size: 250g
- Calories: 640
- Sugar: 23.8g
- Sodium: 1144.9mg
- Fat: 25.6g
- Saturated Fat: 3.7g
- Unsaturated Fat: 19.9g
- Trans Fat: 0g
- Carbohydrates: 74.9g
- Fiber: 1.4g
- Protein: 27.5g
- Cholesterol: 73mg