Sesame Chicken with Honey-Soy Glaze
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Bite-size chicken in a crisp cornstarch coat, tossed in a sticky honey-soy glaze at the very end. Scatter toasted sesame seeds on top, and expect fingers reaching for the skillet before it reaches the table.
The short version
Coat bite-size chicken in egg and cornstarch, pan-fry in a shallow layer of oil until golden, then toss with a honey-soy glaze and a spoon of toasted sesame seeds. One skillet, 15 minutes of cooking, and the glaze goes on last.
What makes ours better
the tricks Nonna pretends she never taught me
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Coat the chicken in cornstarch, not flour. Cornstarch gives a thin, shatter-crisp crust that stays crisp under a glaze. Flour turns thick and soft.
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Shallow-fry instead of deep-fry. A half inch of oil browns the chicken just as well, uses a fraction of the oil and needs no thermometer or big pot.
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Add the sesame oil at the end. Toasted sesame oil loses its nutty aroma when it's cooked hard. Stirred into the glaze off the heat, it tastes like sesame chicken should.
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Toast the seeds. Two minutes in a dry skillet turns pale seeds nutty and deeper in color. Raw seeds barely taste like anything.
What you need
the cast, in order of appearance
- Soy sauce¼ cup
- Honey¼ cup
- Packed brown sugar1 tablespoon
- Garlic3 cloves
- Fresh ginger1 teaspoon
- Boneless skinless chicken breasts or thighs1½ pounds
- Eggs2 large
- Scallions2 medium
Glaze
Chicken
yes, all of the butter
Steps
nobody opens the oven door. looking at you, Dad.
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Mix the glaze
Whisk the soy sauce, honey, vinegar, brown sugar, garlic, ginger, water, cornstarch and pepper flakes in a bowl until the cornstarch dissolves. Leave the sesame oil out for now.
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Toast the seeds
Put the sesame seeds in a large dry skillet over medium heat. Shake the pan until they smell nutty and turn light gold, 2 to 3 minutes. Tip them onto a plate and wipe out the pan.
About 3 min. Cook mode has a timer for this step.
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Coat the chicken
Whisk the eggs in a wide bowl. Mix the cornstarch, flour, salt and pepper in a second bowl. Dip each piece in egg, let the excess drip off, then press it into the cornstarch mixture and shake off the extra. Rest the pieces on a rack for 5 minutes so the coating sets.
About 5 min. Cook mode has a timer for this step.
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Pan-fry in batches
Heat the oil in the skillet over medium-high heat until a pinch of flour sizzles at once, about 350°F. Add half the chicken in a single layer and cook until golden on the bottom, 3 to 4 minutes. Turn the pieces and cook another 2 to 3 minutes. Move them to a rack and repeat with the rest.
Don't crowd the pan. Pieces that touch steam each other and the coating goes soft.
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Check the chicken
Cut into the thickest piece. It should be white all the way through, or read 165°F on a thermometer. Pour off all but 1 tablespoon of oil from the skillet.
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Glaze and toss
Whisk the glaze again and pour it into the hot skillet. Bring it to a simmer, stirring, and cook for about 1 minute, until it thickens enough to coat a spoon. Turn off the heat, stir in the sesame oil, add the chicken and toss to coat.
About 1 min. Cook mode has a timer for this step.
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Finish and serve
Spoon the chicken over rice, scatter the toasted seeds and scallions over it and serve while the crust is still crisp.
Good to know
the stuff I’d tell you over the phone
- Thighs are juicier and forgiving; breasts cook faster. Cut them to the same size either way.
- For a lighter version, skip the coating, season the chicken with salt and pepper, and brown it in 2 tablespoons of oil. You lose the crunch but not the flavor.
- The glaze can be mixed (without sesame oil) up to 3 days ahead.
- Broccoli steamed alongside makes it a full meal. See chicken stir-fry with ginger-garlic sauce for a vegetable-heavy dinner.
- Storage. Fridge, 3 days. Reheat in a 400°F oven on a rack for 8 minutes, or in a skillet over medium heat, to recrisp. It does not freeze well once glazed.
Questions, answered
the questions my cousins text me
How do I keep sesame chicken from getting soggy?
Glaze it at the last moment and use a thick glaze. Simmer the glaze until it coats a spoon, toss quickly and serve right away.
Can I bake sesame chicken instead?
Yes. Spray the coated pieces with oil and bake on a rack at 425°F for 18 to 22 minutes, flipping once, until 165°F inside. Toss with the glaze in the hot skillet.
Why is my glaze too thin or too thick?
Too thin means it didn't simmer long enough for the cornstarch to activate, so give it another minute. Too thick means it cooked down too far; stir in a tablespoon of water.
Can I make it without eggs?
Yes. Toss the chicken in 2 tablespoons of soy sauce, then in the cornstarch mixture. The crust is a little thinner but still crisp.
Can I use chicken tenders?
Yes. Cut them into 1-inch pieces and cook for the same time, checking one for doneness.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
be honest. I can take it. probably.
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Published October 29, 2026.