Honey Sesame Chicken is an easy recipe to make. It is not exactly a family recipe. It is a western version of Chinese food probably invented in the west. My daughter loves to have this especially in the services.
Services in the UK means a rest area along the highway or motor way. There are many food outlets there and sometimes there are Chinese food outlets.
It is somewhat like the sweet and sour chicken that I make at home. This is sweeter and has sesame seeds and oil to give it a nutty and fragrant taste.
I made the sauce with less sugar. Please feel free to add sugar substitute if you wish.
I hope you like this dish which is super tasty. You can adjust the taste to totally suit you all all palates are different.
If you find my recipes useful, please subscribe and share this recipe.
Thanks and enjoy!
Affiliate links- help you get the things you need.
As an amazon associate, I get a small commission for eligible purchase. There is no increase in the price you pay. This goes to support the video production.
Not an Amazon Prime member yet? Enjoy exclusive services and more…
Amazon Prime Free 30day Trial, click here:
Easy Honey Sesame Chicken
- 2 Trays, baking sheet,
- 2 Metal strainers/ sieves ( or plastic for non-cooking)
- Spray for water (optional)
- Long chop sticks a pair
- Spatula for deep frying
- Small mixing bowls, etc
- 600 g Chicken breast or boneless and skinless chicken thigh
- 2 cloves Garlic 15g, chopped or grated
- 2 cm Fresh ginger chopped or grated
- Black pepper powder or crushed black pepper
- 1 tsp Light soy sauce
- 1/2 tsp Salt
- ½ tsp Bicarbonate of soda
- 1 Egg white
- 1 tbsp Tapioca flour/ starch
- 5 tbsp Honey
- 3 tbsp Brown sugar
- 4 tbsp Light soy sauce
- 6 tbsp Water
- 4 tbsp Ketchup
- 1 ½ tbsp Vinegar
- 1 tbsp Tapioca flour
- 1 ½ cup Tapioca flour / starch or corn flour (see note)
- 0.7 to 1 L Oil for deep frying
- 1 tbsp Sesame oil
- 2 tbsp Toasted sesame seeds
- 1 Spring onion – sliced thinly
- Cut the chicken into bite-sized pieces
- Mix with all the marinade ingredients and set aside for at least 1 hour, or preferably overnight.
To prepare the tapioca flour for coating.
- Place the flour in a tray or container and spread it out.
- Spritz the four with the water spray all over the surface of the flour.
- Let it rest for about 15 seconds. You can see the small clumps of the flour.
- Whisk the flour and then repeat the process for another 4 to 5 times.
- The end result is the tapioca flour I now clumpy.
- Remove the chicken from the fridge and coat the chicken pieces with the flour.
- Press the flour onto the chicken so that it will be a thick layer.
- Shake off the excess flour.
- You can use a sieve to assist that, but make sure that the flour is not rubbed off the chicken pieces too much.
- Set aside for about 15 minutes.
- In a wok or frying pan, heat enough oil for deep frying.
- (However, I am not using a lot of oil. So just make sure the oil at least covers up to ¾ depth of the chicken pieces).
- Heat the oil to 180C and add in the chicken pieces in one layer.
- Fry the chicken until lightly coloured turning once or twice.
- Remove and set it aside. (or 15 minutes).
- Remove the flour bits in the pan with a little sieve.
- (I am frying in 2 batches, so I repeat the process.)
- Heat the oil to 200C.
- Add in the chicken pieces a and fry for another 2 to 3 minutes until nicely colour and crispy.
- Remove, drain and set aside on kitchen towels. The chicken is now very crunchy.
Make the sauce:
- Combine all the sauce ingredients in a bowl.
- Pour the sauce in a wok/ pan over medium heat.
- Stir until the sauce becomes thick and comes to a gentle boil.
- Add in the chicken and toss so that chicken pieces are coated with the sauce.
- Add in the sesame oil and stir.
- Sprinkle with half the sesame seeds. Continue to toss until everything is evenly distributed.
- Dish our and garnish with the chopped spring onions.
- Best served with rice.
If you are using tapioca flour for the sauce, the sauce will be thicker compared to other types of flour. You can reduce the amount.