Easy crispy oven baked Chinese Chicken tossed in a sticky honey sesame sauce. Who needs takeout Honey Sesame Chicken when it’s faster and so much healthier to make at home?
Chinese Honey Sesame Chicken isn’t huge in Australia. In fact, I rarely see it on Chinese restaurant menus. My first experience was at a hotel buffet (don’t judge me!) in New York. Then in Vegas. (Ok, judge me!)
To this day, I remain perplexed why Honey Sesame Chicken hasn’t made it to our shores. Along with Kung Pao Chicken, which still isn’t huge here though I have seen it on the odd menu in Chinatown.
I mean, crispy chicken tossed in a sweet salty sauce loaded with sesame flavours. Hello. Australia. What is wrong with us? We need to start a Honey Sesame Chicken Revolution.
Honey Sesame Chicken is usually deep fried which gives it a lovely crunchy coating. I don’t deep fry for midweek meals. Too much effort, too much mess, and my waistline can’t afford it.
So this is how I make Honey Sesame Chicken for a midweek meal – by baking it. MOST of the crunch. All of the flavour. Don’t you think this looks lovely and crispy??
One key thing I do to make this nice and crispy – I use chunky strips of chicken rather than small pieces. This way, I can bake and broil/grill it long enough to make it crispy without the chicken shrivelling up into miserable dried chicken.
Then you toss it in the gorgeous sticky sauce….
…then you sprinkle over more sesame seeds (this is Sesame Chicken after all!) and a fresh sprinkle of shallots/scallions….(PS excuse the very pudgy Baby Hands, exceptionally hot muggy day in Sydney today)
And then we have this.
This recipe has the ultimate validation – from a member of my family.
I have a lot of willing taste testers in my life. But I rarely get helpful feedback from them. (“OMG, everybody loved it!” does not count as constructive feedback!)
On the other hand, we have my family – mother, brother and sister. Always respectful, always appreciative when someone cooks. But…..we definitely don’t hold back if we have….erm….. thoughts. 😉
Trust me, it goes both ways. I give it as good as good as I get it!
So yesterday (Sunday), my sister happened to drop by and I sent her home with takeaway containers filled with this Honey Sesame Chicken as well as Kung Pao Chicken (coming soon!). That evening, I got a text.
“The chicken was really nice.”, my sister wrote. “But your rice needs work. It was dry.”
Gasp! My rice, dry? Offensive. And so began a string of fiery text messages back and forth about the rice.
But this isn’t about my rice. It’s about the Honey Sesame Chicken. It has my sister’s stamp of approval. Go forth and enjoy! – Nagi x
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Easy Chinese Honey Sesame Chicken
Ingredients
Chicken
- 1 lb / 500g chicken thighs , cut into 1.2cm/ 1/2" slices (Note 1)
- 1/2 tsp salt
- 2 tsp sesame paste OR tahini (Note 2)
- 2 tsp soy sauce
- 1 1/2 tbsp sesame seeds , toasted
- 1/2 cup plain flour
- Oil spray
Sauce
- 1 tbsp Chinese cooking wine (Shaoshing / Shaoxing wine) or sherry (or use chicken broth/stock)
- 3/4 cup chicken broth / stock
- 1 tsp rice wine vinegar or Chinese black vinegar (or ordinary white vinegar)
- 3 1/2 tbsp honey
- 1 1/2 tbsp soy sauce , all purpose ordinary (Note 3)
- 2 tsp sesame oil
Cornstarch
- 1 1/2 tbsp cornstarch / cornflour mixed with 2 tbsp water
To Cook
- 2 tsp oil (vegetable, canola, peanut)
- 2 garlic cloves , minced
Garnish
- 1 scallion/shallot stem , sliced
- 1/2 tbsp sesame seeds , toasted
Instructions
- Preheat oven to 200C/430F with shelf placed on the highest level. Spray baking tray with oil.
- Mix sesame paste and soy sauce in a bowl (to loosen it up, easier to coat chicken). Add chicken, salt and sesame seeds.
- Place flour in a separate bowl and coat chicken in flour, shaking off excess. Place chicken on baking tray.
- Bake for 12 minutes. Remove from oven.
- Flick to broiler/grill as high as it will go with shelf about 15cm/6" from the heat source.
- Turn chicken. Broiler/grill for 5 minutes until golden and quite crispy (Note 4), then remove.
- Meanwhile, mix together Sauce in one bowl and Cornstarch in another.
- Heat oil in a wok or skillet (I used a skillet) over medium heat. Add garlic and cook for 30 seconds until fragrant but not browned.
- Add Sauce and bring to bubble. Add Cornstarch and cook for 30 seconds until it thickens into a thick syrup.
- Remove the Sauce immediately from the stove and pour over the chicken.
- Toss chicken in Sauce then sprinkle over Sesame Seeds and Shallots/Scallions to serve. Serve with rice.
Recipe Notes:
Nutrition Information:
I think I have had this dish before, regardless it looks awesome and loved this baked version…. and stick sauce 😀
Thanks Evelyne!!! 🙂
Looks wonderful! I totally agree about mid-week frying! Not for me! And LOL on the whole rice thing. As easy as rice is, I always struggle to get “perfect” rice!
I still can’t believe she critiqued my rice. My mother would murder me if I couldn’t cook rice properly!?
This recipe looked like a winner; and, since I had all the ingredients I made it today for our main meal. It was moist but crisp with just the right amount of sweet/salty Asian delight. Thanks
WOO HOO!!! I’m always so excited to the first report when someone makes this!! I’m so glad you enjoyed this Celeste, THANK YOU for taking the time to come back and let me know!
I love that these are baked instead of fried. My man is going to love these for dinner this week!
Thanks Julie!!! I’m not going to deny that I enjoy the odd fried food…..but these really work well baked!?
Nagi! This looks SO GOOD! Yummmm… I think my kids would love this (me too!!) I’m going to test it out next week!
Thanks Tara!!! I think the kids will enjoy this too….definately kid friendly!
Looks like you knocked it out of the park – this honey sesame chicken looks amazing! I know what I want for dinner!
Thanks Monica!!! <3
Every country has its version of dishes. Its funny but I love that because then there is something different to try in each country. I am sure this will become a thing though once people try this dish!
I HOPE so!!! It’s soooo good 🙂
I’m drooling over this now! I wish I can go home to comfort food like this every day.
I wish I had something like this waiting for ME at the end of each day!!! ?
Hi Nagi ☺Love your site, every recipe I have tried so far has been amazing! Do you think this recipe would work with beef?
Thank you Jasmine!! I’m sorry, I don’t think this will work with beef. It will get too tough when baked. 🙁 Sorry to disappoint! (You could fry beef though, most definitely!)
I know what I would have done with that rooster!!! Uhmmmm. maybe a recipe for Thai green chicken curry!!! By the way noisy is spelled noisy not noisey!!!!
BA HA HA!!!! Roast Rooster for dinner…..???? ?
I agree re sesame chicken becoming a thing in Australia. More of it required STAT. But, for now, I’ll content myself by giving your recipe a go. You know how I love a baked midweek meal!
I know, right?? What is with us? ?
I am salivating, yummy! Thank you for sharing the recipe and yes, had trouble too last week downloading your scrumptious recipes!
?I’m so sorry Tina!!! Technology issues have me quivering in my boots….I once brought down my whole site with the press of a key…..how, how??? ?
i know how you feel so don’t feel bad, it is just one of those things that happen! Made the recipe with the sesame seeds last night and my husband could not stop eating, I made for 4 and he ate for three, hahaha!
Thank you once again for the wonderful recipes!
BA HA HA!!! I LOVE a man with an appetite! 🙂 Thank you for trying this and I’m so glad you enjoyed it!! N x
Oh my goodness this looks fabulous! Sounds like a perfect mid-week chicken dish, looking forward to giving this dish a try soon!
Awww, thank you Fida, you’re so sweet! N x
Nagi,
I am new to your website………but must say I your recipes. I have done your wings and stir fry sauce. My kids loved the stir fry sauce. It is definitely the best one I have ever made. I keep a jar in the fridge at all times.
Thank you so much for sharing these great dishes.
Thank you Michelle! I’m so glad you are enjoying my recipes! 🙂
Oh my… this is my idea of haven, mid-week, week end, anytime really! I’m definitely going to give it a go and replace the plain flour with ‘free from’ flour so my little one who is allergic to wheat can have it too 🙂 xx
heaven, not haven!
That’s true Nagi san. I have never heard or seen sesame chicken here in Brisbane. It looks yummy! and sesame flavour and no deep fried!? I have to try this recipe. Elizabeth will love it too. Lucky you have lovely family members to give you constructive feedback:D I only have one and often harsh…..I love the plates by the way, where did you get them?
Hi Shihoko! They’re handmade ceramics by a local 🙂 They’re beautiful, aren’t they?? I think Elizabeth will enjoy this!!! N x
This looks fantastic, Nagi!! I order something that looks really similar at a local food cart, but it’s spicy & sticky…I may need to tinker with this beauty of a recipe of yours and add a little kick.
Thanks Marissa!! So jealous, the Chinese takeout selection is so much bigger in America!!! 🙂
Hi Nagi,
Yum, this looks great! I love sesame chicken but some places make it way too oily. Love the ideas of baking it AND using tahini for added flavor!
The tahini is really clever, it’s a tip I got from Woks of Life! Binding agent and extra sesame flavour 🙂 Hope you had a wonderful weekend Barb!! N x
HI Nagi! Can I come to your house for take away? I don’t fry food very often, I hate the mess! This would not last long here, Gary is quite efficient at making leftovers disappear. If I’m not quick I don’t get any! I have some lovely honey that my girlfriend in Arkansas sent me and it is going on this chicken very soon! 🙂
Dorothy, forget takeaway! If you’re ever in Australia, you’re coming to stay HERE!!! 🙂 With the amazing food YOU cook, no surprises that Gary hoovers up all leftovers!!! N x
Hi Nagi! Girl I almost fell out of my chair laughing at “Gary hoovering”!! It is such an accurate description, even he laughed and agreed! You make my heart smile! 🙂
Oh yummy!!!!
Sesame chicken was always on special at our local chinese in the UK. When I was working full time it was our Thursday evening treat. After staff meeting I would head to the takeaway for the special for 3 (we loved having left overs 😉 )
I have to admit we don’t get takeaway very often now, so no idea if we can get sesame chicken in our nearest takeaway, but who cares!!! Your version looks lush!
And all those extra sesame seeds…….perfect!
I will be so jealous if Sesame Chicken is at Chinese in WA!!! I never see it over here!!! And I don’t remember it over in the UK either?? I think I was so obsessed with curries and duck that I missed a lot on menus!!! 🙂