Q: Can I use chicken breast instead of thighs?

A: Yes, you can use chicken breast, but thighs tend to stay juicier and more tender during the frying process. If using breast, be careful not to overcook.

Q: How do I store leftovers?

A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness, or in the oven at 350°F for 10-15 minutes.

Q: Can I make this ahead of time?

A: You can prepare the sauce ahead of time and store it in the refrigerator. For best results, fry the chicken fresh and toss it in the sauce just before serving to maintain texture.

Honey Sesame Chicken: Best American Chinese Recipe

Name: Honey Sesame Chicken: Best American Chinese Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American Chinese
Ingredients: — The Chicken & Batter —; 1 lb (450g) boneless, skinless chicken breast or thighs, cut into 1-inch cubes; 1 large egg white (helps the coating stick); ½ cup cornstarch (for that light, crispy crust); ¼ cup all-purpose flour; ½ teaspoon salt; ¼ teaspoon black pepper; Vegetable oil, for frying; — The Honey Sesame Sauce —; ⅓ cup honey; 3 tablespoons soy sauce (low sodium recommended); 2 tablespoons ketchup (adds tangy depth and color); 1 tablespoon rice vinegar (or apple cider vinegar); 1 tablespoon brown sugar; 1 teaspoon sesame oil; 2 cloves garlic, minced; 1 tablespoon cornstarch dissolved in 1 tablespoon water (slurry); — Garnish —; 1 tablespoon toasted sesame seeds; 2 green onions, sliced

Ingredients

— The Chicken & Batter —

1 lb (450g) boneless, skinless chicken breast or thighs, cut into 1-inch cubes

1 large egg white (helps the coating stick)

½ cup cornstarch (for that light, crispy crust)

¼ cup all-purpose flour

½ teaspoon salt

¼ teaspoon black pepper

Vegetable oil, for frying

— The Honey Sesame Sauce —

⅓ cup honey

3 tablespoons soy sauce (low sodium recommended)

2 tablespoons ketchup (adds tangy depth and color)

1 tablespoon rice vinegar (or apple cider vinegar)

1 tablespoon brown sugar

1 teaspoon sesame oil

2 cloves garlic, minced

1 tablespoon cornstarch dissolved in 1 tablespoon water (slurry)

— Garnish —

1 tablespoon toasted sesame seeds

2 green onions, sliced

Instructions

1. **Prep the Chicken:** In a medium bowl, whisk the egg white, salt, and pepper until frothy. In a separate shallow bowl, whisk together the cornstarch and flour.

2. Dip the chicken pieces into the egg white, shaking off the excess, then toss them in the flour/cornstarch mixture. Press the coating on to ensure it sticks. Place coated chicken on a plate.

3. **Fry the Chicken:** Heat about 1 inch of oil in a large wok or deep skillet to 350°F (175°C).

4. Add the chicken in batches (do not crowd the pan). Fry for 3–4 minutes, turning occasionally, until golden brown and crispy. Transfer to a paper towel-lined plate or wire rack.

5. **Make the Sauce:** Carefully discard the frying oil (or use a clean pan). Add the minced garlic and a splash of oil to the pan over medium heat. Cook for 30 seconds until fragrant.

6. Add the honey, soy sauce, ketchup, rice vinegar, brown sugar, and sesame oil. Stir to combine and bring to a gentle simmer.

7. Stir in the cornstarch slurry (water + cornstarch). Simmer for 1–2 minutes until the sauce thickens into a glossy glaze.

8. **Combine:** Toss the fried chicken into the pan with the sauce. Stir quickly to coat every piece evenly.

9. **Serve:** Remove from heat immediately. Sprinkle generously with toasted sesame seeds and sliced green onions. Serve hot over steamed white rice.

Notes

Extra Crispy Tip: For the ultimate crunch, you can double-fry the chicken. Fry once for 3 minutes, let it cool for 5 minutes, then fry again for 1 minute at a higher heat before tossing in the sauce.

Vegetable Add-ins: This dish pairs perfectly with crisp veggies. You can stir-fry green beans (like Panda Express style) or broccoli and toss them in the sauce along with the chicken.

Ketchup? Yes! It provides the acidity and slight red hue characteristic of American-Chinese honey chicken without overpowering the flavor.

Storage: This dish is best eaten fresh while crispy. Leftovers can be reheated in an air fryer or oven to crisp the coating back up.

Author: Anna Lovae
Prep Time: 20
Cook Time: 15
Category: Dinner
Method: Stovetop / Fry
Cuisine: American Chinese