There’s something truly special about a dish that can transform a standard weeknight into a memorable meal, and this Honey Sesame Chicken recipe does exactly that. Forget reaching for the takeaway menu; we’re creating something far more vibrant and satisfying right here in our own kitchens. The magic lies in the sauce – a glossy, sticky concoction of sweet honey, savoury soy, and nutty sesame that clings beautifully to every piece of tender chicken. I used to struggle with getting the sauce to the right consistency until I discovered the simple trick of using a cornflour slurry at the end. It’s a game-changer.

This is the kind of Asian dinner that feels both comforting and a little bit special. The aroma of garlic and ginger fills the air as it cooks, promising a meal that’s packed with flavour. It’s a dish that works beautifully for a family meal, a casual dinner with friends, or even a solo treat when you fancy something delicious that comes together in about 30 minutes. The contrast of the succulent chicken with the slightly crunchy sesame seed topping is just delightful.

Recipe Overview

This Honey Sesame Chicken recipe delivers tender pieces of chicken coated in a rich, flavourful sauce that balances sweet and savoury notes perfectly. The chicken is first lightly coated and pan-fried to achieve a subtle crust, which helps the sauce adhere. The sauce itself is a simple mix of store-cupboard staples that simmers into a wonderfully thick and glossy glaze. After testing this recipe five times, I finally got it just right—the balance of sweet honey and savoury soy is spot on, ensuring neither flavour overwhelms the other.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Honey Sesame Chicken Recipe

• Genuine Flavour: We’re not just talking sweet and sticky here. The sauce has real depth, thanks to the floral notes of good honey, the umami-rich soy sauce, the nutty warmth from toasted sesame oil, and the aromatic kick of fresh ginger and garlic.
• Ready in 30 Minutes: From dicing the chicken to serving it up, this entire meal is on the table in about half an hour, making it ideal for those busy evenings when time is short but you still want a proper home-cooked dinner.
• Flexible Recipe: This recipe is wonderfully adaptable. You can add vegetables like broccoli florets or sliced red peppers into the pan for the last few minutes of cooking. Chicken thighs work just as well as breasts if you prefer their richer flavour.
• Great for a Midweek Treat: It’s the kind of dish that elevates a simple Tuesday night. It feels more indulgent than your average stir-fry but is just as straightforward to prepare.
• Family Tested: This recipe always gets compliments in my house. My partner, who isn’t usually a fan of sweeter sauces, absolutely loves the savoury balance in this one.

Honey Sesame Chicken Recipe

⏱️ 15 min prep  •  🍳 20 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this honey sesame chicken recipe, we’re using ingredients that are likely already in your pantry or are easy to find at any supermarket. I find that using a good quality runny honey makes all the difference to the sauce’s final flavour and consistency; avoid the set, creamy varieties for this one.

• For the Chicken:
• 600g skinless, boneless chicken breasts, cut into 2.5cm (1-inch) pieces
• 50g cornflour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable or rapeseed oil
•  
• For the Sauce:
• 120ml runny honey
• 80ml light soy sauce
• 60ml water
• 2 tablespoons rice vinegar
• 2 cloves garlic, finely minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon toasted sesame oil
• 1 tablespoon cornflour mixed with 2 tablespoons cold water (cornflour slurry)
•  
• For Garnish:
• 1 tablespoon toasted sesame seeds
• 2 spring onions, thinly sliced

Sophia’s Tip: Toast your own sesame seeds for a much more intense, nutty flavour. Simply heat them in a dry frying pan over medium heat for 2-3 minutes, shaking the pan often, until they are fragrant and lightly golden. Sesame seeds have a rich history in Asian cuisine for a reason!

How to Make Honey Sesame Chicken

The process for this recipe is very straightforward. We’ll start by preparing and cooking the chicken, then set it aside while we whip up that gorgeous sauce. Combining them at the end is the final, satisfying step.

1. Prepare the Chicken: In a medium bowl, combine the 50g of cornflour, salt, and black pepper. Add the diced chicken pieces and toss them until each piece is evenly and lightly coated. This coating helps create a lovely texture and thickens the sauce later.
2. Cook the Chicken: Heat the vegetable oil in a large frying pan or wok over medium-high heat. Once the oil is shimmering, carefully add the coated chicken in a single layer. Be sure not to overcrowd the pan; cook in two batches if necessary.
3. Fry Until Golden: Cook the chicken for about 5-7 minutes, turning the pieces occasionally, until they are golden brown and cooked all the way through. Once cooked, use a slotted spoon to remove the chicken from the pan and set it aside on a plate.
4. Start the Sauce: Reduce the heat to medium. In the same pan (no need to wipe it out), add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to let them burn.
5. Combine Sauce Ingredients: Pour in the honey, soy sauce, water, and rice vinegar. Stir everything together and bring the mixture to a gentle simmer. Let it bubble away for 2-3 minutes.
6. Thicken the Sauce: Give your cornflour slurry (1 tbsp cornflour mixed with 2 tbsp cold water) a quick stir to recombine it, then slowly pour it into the simmering sauce while whisking continuously. The sauce will begin to thicken and become glossy almost immediately. Let it simmer for another minute. What works best for me is watching until it can coat the back of a spoon.
7. Combine and Finish: Turn off the heat. Add the cooked chicken back into the pan along with the toasted sesame oil. Gently stir everything together until the chicken is completely coated in the glorious, sticky sauce.
8. Serve Immediately: Transfer the Honey Sesame Chicken to a serving dish. Garnish generously with the toasted sesame seeds and sliced spring onions before serving hot.

Tips From My Kitchen

• Temperature Control: When frying the chicken, maintain a steady medium-high heat. If the pan is too hot, the cornflour coating can burn before the chicken inside is fully cooked. Too low, and the chicken may absorb too much oil and become greasy.
• The Secret Step: I learned that adding the toasted sesame oil right at the very end, with the heat turned off, is crucial. Its delicate, nutty flavour can be diminished by high heat, so this step ensures its aroma and taste are front and centre in the finished dish.
• Make-Ahead: You can get a head start on this dish. The chicken can be diced and stored in the fridge for up to a day. You can also mix all the sauce ingredients (except the cornflour slurry) in a jar and keep it in the fridge for 2-3 days. Just give it a good shake before using.
• Storage: Leftovers are fantastic! Store any extra honey sesame chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or in the microwave. The sauce may thicken further upon cooling.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just some basic kitchen tools.

• Large frying pan or wok
• Sharp knife and cutting board
• A few mixing bowls (one for coating chicken, one for the sauce)
• Whisk
• Wooden spoon or heatproof spatula

Delicious Variations to Try

One of the best things about this recipe is how easily you can tweak it to suit your tastes or what you have on hand.

• Spicy Version: For those who like a bit of heat, add 1-2 teaspoons of sriracha or a pinch of red chilli flakes to the sauce when you add the honey and soy sauce.
• Vegetarian/Vegan Option: This sauce works beautifully with plant-based alternatives. Use a block of firm, pressed tofu cut into cubes and coated in cornflour, or try it with cauliflower florets. Ensure your honey is a vegan-friendly brand or substitute with maple syrup for a slightly different, but still delicious, flavour.
• Different Protein: Try this recipe with prawns; they’ll cook much faster, only needing a minute or two per side. Thinly sliced pork tenderloin is also a fantastic alternative to chicken. If you enjoy other chicken recipes, my Bang Bang Chicken Thighs offer a similar satisfying experience with a creamy, spicy sauce.

What to Serve With Honey Sesame Chicken

This dish is a star, but the right accompaniments make it a truly complete meal. Here are some of my favourite pairings:

• Steamed Jasmine Rice: Its fluffy texture and subtle fragrance are perfect for soaking up every last bit of that delicious honey sesame sauce.
• Stir-Fried Greens: A side of tenderstem broccoli, pak choi, or green beans, lightly stir-fried with a touch of garlic, adds a fresh, crunchy contrast.
• Drink Pairing: A crisp, off-dry Riesling complements the sweetness of the honey without being cloying. For a non-alcoholic option, a cold glass of sparkling jasmine iced tea is wonderfully refreshing.

Frequently Asked Questions

Honey Sesame Chicken Recipe

Crispy pieces of chicken breast are stir-fried and then coated in a sweet, savory, and sticky sauce made with honey, soy sauce, and sesame oil. A perfect weeknight meal that's better than takeout.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Chinese-American

Calories: 565

Ingredients Method Notes

Ingredients

  

For the Chicken

• 600 g skinless boneless chicken breasts, cut into 2.5cm (1-inch) pieces
• 50 g cornflour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable or rapeseed oil
•  

For the Sauce

• 120 ml runny honey
• 80 ml light soy sauce
• 60 ml water
• 2 tablespoons rice vinegar
• 2 cloves garlic finely minced
• 1 tablespoon fresh ginger grated
• 1 tablespoon toasted sesame oil
• 1 tablespoon cornflour mixed with 2 tablespoons cold water cornflour slurry

For Garnish

• 1 tablespoon toasted sesame seeds
• 2 spring onions thinly sliced

Method

 

1. Prepare the Chicken: In a medium bowl, combine the 50g of cornflour, salt, and black pepper. Add the diced chicken pieces and toss them until each piece is evenly and lightly coated. This coating helps create a lovely texture and thickens the sauce later.
2. Cook the Chicken: Heat the vegetable oil in a large frying pan or wok over medium-high heat. Once the oil is shimmering, carefully add the coated chicken in a single layer. Be sure not to overcrowd the pan; cook in two batches if necessary.
3. Fry Until Golden: Cook the chicken for about 5-7 minutes, turning the pieces occasionally, until they are golden brown and cooked all the way through. Once cooked, use a slotted spoon to remove the chicken from the pan and set it aside on a plate.
4. Start the Sauce: Reduce the heat to medium. In the same pan (no need to wipe it out), add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to let them burn.
5. Combine Sauce Ingredients: Pour in the honey, soy sauce, water, and rice vinegar. Stir everything together and bring the mixture to a gentle simmer. Let it bubble away for 2-3 minutes.
6. Thicken the Sauce: Give your cornflour slurry (1 tbsp cornflour mixed with 2 tbsp cold water) a quick stir to recombine it, then slowly pour it into the simmering sauce while whisking continuously. The sauce will begin to thicken and become glossy almost immediately. Let it simmer for another minute. What works best for me is watching until it can coat the back of a spoon.
7. Combine and Finish: Turn off the heat. Add the cooked chicken back into the pan along with the toasted sesame oil. Gently stir everything together until the chicken is completely coated in the glorious, sticky sauce.
8. Serve Immediately: Transfer the Honey Sesame Chicken to a serving dish. Garnish generously with the toasted sesame seeds and sliced spring onions before serving hot.

Notes

Serve immediately over a bed of fluffy white rice or with steamed vegetables for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you enjoy making this Honey Sesame Chicken recipe. It’s become such a reliable and loved meal in my kitchen, and it’s a wonderful way to create a flavourful Asian dinner at home. For another easy and satisfying chicken dish, you might also like these Bacon Brown Sugar Chicken Tenders. And if you have room for dessert, a slice of my Peach Crumb Cheesecake would be a perfect finish. Let me know how you get on in the comments below – I’d love to hear about it! Happy cooking!

– Sophia Martinez