Saturday, December 21, 2013

Honey Sesame Chicken

One of the first things we did when we moved here was seek out recommendations for the best local Chinese place. We both love Chinese and I could seriously eat it weekly (or daily...). Some friends recommended a place right around the corner from our house that was owned by a sweet Chinese couple who's been serving up great food for 20+ years. Unfortunately, health issues recently forced them to close their restaurant and move back to China.

We've since tried a couple other places but none are as good :(

So what's one to do?

Make it at home instead!

This Honey Sesame Chicken is - no lie - restaurant quality. Actually, since you get to to choose your chicken, it's probably better than most restaurant versions. It's sticky, and sweet, and tender, and everything it should be.

I know this is a two-step recipe that requires browning the chicken on the stove first but I promise it's worth it. I'm all about baked chicken dishes but let's face it; baked does not give you that crispy exterior that we all know and love.

This sticky sweet chicken is awesome served with steamed rice! 

Honey Sesame Chicken
For the chicken:
4 boneless/skinless chicken breasts
1 cup cornstarch
3 eggs
salt and pepper
1/4 cup vegetable or canola oil

For the sauce:
3/4 cup honey
3/4 cup soy sauce
1/2 cup ketchup
1/2 cup brown sugar
1/2 cup rice wine vinegar
1 teaspoon sesame oil
1 teaspoon minced garlic
1 tablespoon cornstarch
sesame seeds for garnish

Preheat oven to 325. Lightly spray a 9x13 baking dish with cooking spray and set aside.

Cut the chicken into bite-sized pieces and season with salt and pepper.

Add 1 cup cornstarch to a shallow bowl. Slightly beat the eggs in a second shallow bowl. Individually dip the chicken pieces into the cornstarch and then into the eggs. 

Heat the oil in a large skillet over medium-high heat and cook the chicken until browned on all sides. As they finish browning, add them to the prepared baking dish.

In a medium bowl, whisk the honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, and 1 tablespoon cornstarch until well combined. Pour this sauce over the chicken and bake for 45 minutes, stirring every 15 minutes so the chicken is well coated in the sauce. 

Serve hot.


  1. This looks perfect, like it could be from a restaurant! I could eat Mexican daily, but I like to get Chinese pretty often too. I will try this the next time I have a hankering for takeout. Thanks for sharing it with us at Saturday Night Fever!

  2. Was the resteraunts name House Of Lee? Seriously best chinease food ever!

  3. The sauce was amazing. The chicken got pretty soggy in the oven though. Next time we will cook the sauce separately (so that it thickens) then toss it on the chicken in a wok so that it stays crispy.


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