Honey Sesame Chicken

For an even different take on this already updated classic, substitute maple syrup for the honey. Slideshow:  More Chicken Recipes 

Honey Sesame Chicken
Photo: © Ian Knauer
Active Time:
15 mins
Total Time:
30 mins



  • 1 tablespoon vegetable oil

  • 1 tablespoon minced ginger

  • 2 garlic cloves, minced

  • 1 cup chicken stock

  • 3 tablespoons honey

  • 2 tablespoons soy sauce

  • 2 tablespoons cornstarch

  • 1 tablespoon sherry vinegar

  • 1 tablespoon sambal oelek 


  • 2 pounds boneless chicken thighs, skinless

  • 1/4 cup soy sauce

  • 1/4 cup cornstarch

  • Kosher salt

  • Freshly ground black pepper

  • 1 1/2 cups vegetable oil

  • 2 teaspoons toasted sesame seeds

  • 2 scallions, sliced


Make the sauce:

  1. In a medium saucepan, heat the oil over medium high heat until hot, then stir in the ginger, garlic and cook, stirring, until golden, about 3 minutes. In a bowl, stir together the stock, honey, soy sauce, corn starch, vinegar, and samba oelek. Whisk the stock mixture into the saucepan and bring to a boil, whisking, until thickened. Reserve the sauce.

Make the chicken:

  1. Cut the chicken into bite-sized pieces. In a bowl, whisk together the soy sauce, cornstarch, and 1/4 teaspoon each salt and pepper. Toss the chicken with the marinade. In a medium pot, heat the oil to 375°F. Cook the chicken in batches, stirring occasionally, until browned and cooked through, about 4 to 6 minutes per batch. Transfer the chicken as cooked to paper towels to drain, then toss with the sauce. Transfer the chicken to a serving platter and sprinkle with the sesame seeds and scallions. Serve.

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