Baked Honey Sesame Chicken

There are recipes that I make that I hope that everyone tries.  This is one of those recipes.  It all began with my sweet and sour chicken that changed my life.  It is actually possible to make the same quality chinese food as P.F. Chang’s at home.  Then came a spicy version of this delicious chicken, my firecracker chicken.  I had died and gone to chinese food heaven with these recipes.  I didn’t think that it could get any better than this.  Since I love chinese food so much my life was complete.  But then I created honey sesame chicken.  Let me tell you this.  This is the best of them all!

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It first starts with the breading.  The cornstarch and egg combo makes it taste straight from a restaurant.  Then there is something about baking this chicken that makes the sauce thicken, the chicken brown and absolutely blow your mind.  Seriously I could hardly believe how amazing this was while I was eating it.  The sauce has a sweet honey flavor to it and is absolute honey sesame perfection.  If you love chinese and make one thing from my blog, make this!

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I have created a video for you with Ashlee Marie of the cooking process!  You can skip to the Honey Sesame sauce at 3:06 or straight to the baked chicken technique at 6:52!

 

4.4 from 59 reviews
Baked Honey Sesame Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 4 chicken breasts
  • 1 cup cornstarch
  • 3 eggs
  • salt and pepper
  • ¼ cup canola oil
  • Sauce:
  • ¾ cup honey
  • ¾ cup soy sauce
  • ½ cup ketchup
  • ½ cup brown sugar
  • ½ cup rice wine vinegar
  • 1 t sesame oil
  • 1 t minced garlic
  • 1 T cornstarch
  • additional sesame seeds for garnish
Instructions
  1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the chicken pieces in a gallon size bag and shake to coat.
  3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
  4. In a medium sized mixing bowl, combine honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, and 1 T cornstarch. Pour over chicken and bake for 45 minutes or until chicken is cooked through.
  5. I stirred the chicken every 15 minutes so that it coated them in the sauce.

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Chicken

Comments

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  1. We LOVE this chicken ! It has become a staple for us, the thing I whip up when I’m craving Orange Chicken from my favorite Chinese restaurant! Thank you!

    1. That is so awesome to hear! Going out for Chinese is awesome but there is just something about making it at home and eating with the family! I am so glad it is working for you!! Thanks so much for sharing! XOXO

  2. Just polished this chicken dish off.. .delicious (if I do say so myself!!) Our 2 boys devoured it like I haven’t seen before (my husband thought it a tad sweet but still enjoyed it) I loved it being in the oven so you can do some rice and clear up before sitting at tabke! thank you it really was yummy

  3. Notoriously picky fiance and son are ALWAYS happy when I break this recipe out. Paired with simple jasmine rice they can’t get enough! Thanks so much!

  4. Think Szechuan pepper flakes would pair well with this to make this a bit spicy. Any nutritional info on this. Know it sounds silly but on a diet and trying to have things I love, tho maybe less of it…

    1. The best substitute is apple cider vinegar with a mild and slight apple flavor. It may change the flavor and such but it will be good and keep the asian flavor that you are looking for in the meal.

  5. Hi. Thank you This is now a family favourite for the last couple of years. Do you think I could freeze the chicken before it goes in the oven as I would like to save time whilst cooking a Chinese banquet, or would this spoil the batter?

    Thanks!

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