Honey Sesame Chicken – Easy Asian Sticky Chicken where batter-fried chicken pieces are tossed in a sweet and savory sauce. 100% better than takeout.
Honey Sesame Chicken is one of the easiest recipes you can try at home. Made with everyday ingredients in your pantry, this is one of those go-to dishes I make whenever husband and I crave for Chinese food.
The first time I cooked this recipe was on a lazy Sunday afternoon a few years ago. The husband had gone all gaga over it and couldn’t stop licking his fingers, I distinctly remember.
Of course, the sticky sauce is a big reason enough. However, it is an enjoyable dish to prepare and eat, to say the least.
Honey Sesame Chicken is one of the most popular and sort after dishes in Asian cuisine. There are many versions of it in your Panda Express or P.F. Changs and yes, I confess, we simply cannot get enough of it.
That said, with bare minimum ingredients you can whip up this dish at home and you are never going to opt for that naughty takeaways anymore.
This dish has to be served hot with steamed rice or noodles. As it cools down, the honey solidifies.
As you can see, I love it with my steamed rice – plain and simple. And the husband prefers his noodles with honey sesame chicken.
How to Make Honey Sesame Chicken at Home
Prepare the Batter: To make Honey Sesame Chicken, we’ll need to batter-fry the chicken pieces first. So, for the batter, mix together the cornflour, egg whiles, salt, and white pepper powder. Substitute white pepper with black pepper powder if you do not have the former. You may also add red chilies or oregano for added flavoring.
Fry: Cube some boneless chicken, dip in the batter and deep fry in hot oil. Remove and keep aside.
Making the Sauce: To make the sauce, heat oil in a wok, and add dry chilies and spring onion whites. Once the onions are slightly cooked, add tomato ketchup, chili oil or chili sauce. Mix well and season with some salt. Add cornflour slurry, mix well and bring it to a boil.
Toss: Add chicken and honey and combine well.
Serve: Garnish with spring onion green and white sesame seeds. Serve warm with steamed rice or noodles.
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