Baked Honey Sesame Chicken is sweet, savory, and perfect for any night of the week. Chicken is breaded and flash fried to put a nice coating on the chicken then baked in honey sauce to sweet perfection. This is so good! It’s even better than take out, and better for you! Cook some up tonight!
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!
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!
Honey Sesame Chicken Ingredients
- Chicken Breasts: About 4 chicken breasts
- Cornstarch: Needed for the breading
- Eggs: The binder
- Salt and Pepper: To taste
- Canola: Just enough to fry in
- Honey: The queen of the sauce
- Soy Sauce: Adds a bit of salty and flavor to the sweet
- Ketchup: Adds a good balance to the sweet
- Brown Sugar: Helps bring out the sweetness of the honey
- Rice Wine Vinegar: The zing to the sweet, you’ll want the tang to balance it
- Sesame Oil: Adds perfect sesame flavor
- Garlic: A necessity in asian food
- Cornstarch: This is the thickener for the sauce
Making Baked Honey Sesame Chicken
- Cut: Preheat oven to 325 degrees F. Cut chicken into bite sized pieces and season with salt and pepper
- Bowls: In one bowl place the cornstarch. In the other bowl place the eggs and beat them slightly. Dip the chicken into the cornstarch first, then into the egg mixture.
- Flash Fry: In a skillet heat the oil over medium high heat. Cook the chicken till just golden brown on all sides. Place in a greased 9×13 pan.
- Mix: In a medium bowl mix all of the sauce ingredients till thoroughly combined. Pour over the chicken.
- Bake: Bake the chicken for 45 min stirring every 15 min to evenly coat the chicken.
Trust Me on these Tips!
This is the same method as my Baked Sweet and Sour Chicken so it shares my same tips.
- Method to the Madness: Make sure you first coat your chicken in the cornstarch and then the egg. This method makes the perfect breading for the chicken. You can also use a large gallon ziplock bag to coat the chicken in the cornstarch.
- Fast: Do not cook the chicken all the way through before baking. You just want to get the chicken lightly brown on the outside, and then it bakes to perfection.
- Low and Slow: Baking the chicken at a low temperature will not over cook the chicken. This helps to cook the chicken all the way through and thicken up the sauce.
Tips for the Best Baked Honey Sesame Chicken
- Chicken: You can use chicken thighs if you like. Just make sure your pieces of chicken are cut evenly so they cook at the same rate.
- Vinegar: If you don’t have rice wine vinegar you can easily sub apple cider vinegar without ruining the taste.
- Veggies: You can add in broccoli, peppers or other vegetable to round out the meal a bit more.
- Sauce: If you want more sauce, make a double batch of the sauce. Pour half over the chicken to bake and heat the other half in a small saucepan over medium heat till thickened. Pour the extra sauce over the chicken once done, or over individual portions. This will help it not get soggy while it cooks, but gives you extra sauce.
- Fridge: Place leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezer: This can be frozen too. Just place in a freezer safe container or bag and freeze for up to 3 months.
- Reheat: Sweet and Sour Chicken is best reheated on the stove. Reheating it in the microwave can make the chicken rubbery and overcooked. Place leftovers in pan on the stove top and heat on medium heat, stirring often, till heated through.
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!
More Asian Inspiration for Dinner
- Slow Cooker Honey Garlic Chicken
- Skillet Sesame Chicken and Broccoli
- Sesame Orange Chicken
- Honey Lemon Ginger Chicken
- Slow Cooker Honey Teriyaki Chicken
Baked Honey Sesame Chicken
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!
- 4 chicken breasts
- 1 cup cornstarch
- 3 eggs
- salt and pepper
- 1/4 cup canola oil
Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
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.
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.
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.
I stirred the chicken every 15 minutes so that it coated them in the sauce.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.