Honey Sesame Chicken

03.08.2013

honey sesame chicken

I’ve never really been completely in love with Chinese food, 19 times out of 20 I’d pick Italian, Mexican or all American pizza over Chinese food but my taste buds are really starting to crave it more lately. To be honest I don’t know how much a dish like this honey sesame chicken could really be considered a Chinese dish, it’s probably more of an American Chinese type entree. Either way, it is completely delicious. It definitely satisfies that craving for Chinese take out.

If you don’t have the sesame oil, yes it would probably be fine to leave it out of the recipe, BUT you would be amazed at how much 2 tsp of sesame oil can do. It is powerful stuff. It’s almost like an extract, its so potently flavorful. It has a very savory and deep tone to it with hints of smokiness. Once you taste it you may go, ahh that is what the underlying flavor of that tasty entree I had at that Chinese restaurant was that I just couldn’t quite put my finger on. If you wanted to make this a bit healthier you could replace the whole eggs with 2 egg whites, reduce the cornstarch mixture to 1/4 cup as well as 1/4 tsp baking powder, then combine the cornstarch/baking powder mixture with the egg whites and toss the chicken into mixture, saute the chicken in a wok or large non-stick skillet with a few Tbsp of oil rather than deep frying in several cups of oil. Also, if going the lighter route you can cut the sauce recipe in half. Which ever you make it I hope you enjoy!

honey sesame chicken3

Honey Sesame Chicken

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
  • 2/3 cup low-sodium chicken broth
  • 1/2 cup honey
  • 3 Tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tsp white vinegar
  • 3 Tbsp finely chopped yellow onion
  • 1 clove garlic, finely minced
  • 1 1/2 tsp finely grated ginger
  • Salt and freshly ground black pepper, to taste
  • 1 cup + 1 1/2 Tbsp cornstarch
  • 1 1/2 Tbsp cold water
  • Vegetable oil, for frying
  • 1 tsp baking powder
  • 2 large eggs
  • 1 Tbsp sesame seeds
  • Chopped green onions, for garnish (optional)

Directions

  • In a small saucepan combine chicken broth, honey, soy sauce, sesame oil, vinegar, onion, garlic, ginger and season with salt and pepper to taste. Bring mixture to a boil, meanwhile in a small bowl whisk together 1 1/2 Tbsp cornstarch with 1 1/2 Tbsp cold water until well blended. Once mixture has reached a boil, whisk cornstarch and water mixture into honey mixture, then reduce heat to medium-low and cook stirring constantly until mixture has thickened, about 3 minutes. Remove from heat and cover with lid to keep warm.
  • Pour vegetable oil into a large cast iron dutch oven, filling pot about 1 1/2-inches deep and heat oil to 350 degrees. Meanwhile, whisk eggs in a shallow dish until well blended. Pour remaining 1 cup cornstarch into a separate shallow dish, add in baking powder and whisk well to blend. Dip chicken pieces into egg followed by cornstarch and toss pieces to evenly coat in cornstarch, then carefully place 1/3 of the chicken pieces into preheated oil and cook for 5 - 7 minutes until golden, turning once during cooking. Using skimmer, remove fried chicken from oil and transfer to a paper towel lined cookie sheet to drain excess oil. Repeat process with remaining chicken working in two more batches. Pour drained fried chicken into a bowl and toss with sauce and sesame seeds. Serve warm over white or brown rice garnished with green onions if desired.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/03/honey-sesame-chicken/

34 comments

  • Averie @ Averie Cooks: I don’t eat meat but this principle holds up when I make peanut sauce or sesame tofu or anything “BUT you would be amazed at how much 2 tsp of sesame oil can do. It is powerful stuff. It’s almost like an extract, its so potently flavorful.” YES.

    It’s like mint extract….a tiny bit goes so far.

    These pics are truly professional. Like a soy sauce company needs to hire you! March 8, 2013 at 7:05pm Reply

    • Jaclyn: Thanks so much Averie that’s so nice of you to say – I’m really glad you like them because I really didn’t like these pics. Its funny how that can happen =). March 8, 2013 at 10:38pm Reply

  • Melanie: WOW–this looks so good. I seriously LOVE your pictures (and your recipes of course:)
    I did buy the light that you recommended from Amazon–but I am wondering –do you use 2 of them? Your lighting is ALWAYS gorgeous. I can’t wait to try this recipe–my husband and I used to go to a restraunt that served a dish by this same name and we LOVED it!
    xo March 8, 2013 at 9:32pm Reply

    • Jaclyn: Hi Melanie! Thanks! I only have one of them but I know some people do use a set of two sometimes especially if it is completely dark outside. I always prefer to shoot photos in at least some daylight with the light (if needed) even if the suns just setting and there’s only a bit of light outside. Lighting is such a tricky thing to learn I think, I felt like my lighting was too harsh in these photos and it seems throughout the year working with the different lighting of different seasons is an adjustment but it’s fun to keep learning more as I go =). March 8, 2013 at 10:43pm Reply

  • Rachel @ Bakerita: This looks amazing, and as always, lovely photos! Definitely need to try this next time the craving for Chinese hits. So good! Pinned :) March 9, 2013 at 2:41pm Reply

    • Jaclyn: Thanks so much Rachel =)! March 9, 2013 at 11:23pm Reply

  • Jeri: I have lost your Chocolate Chip Cookie recipe PLEASE HELP March 9, 2013 at 2:51pm Reply

  • Curry and Comfort: After Sri Lankan food (my native food), I love Thai and then Chinese. So this dish is speaking to me. Sesame seeds make so many dishes taste extra nutty and delicious. :) March 9, 2013 at 4:13pm Reply

  • Teri: I made this for dinner tonight. It was a definent hit! I didnt change anything in the recipe. I served it over rice with an Asian broccoli cabbage salad.
    I keep Sesame oil as a staple and I agree that it is a must have for this recipe. Thanks for sharing this yummy recipe. Will absolutely make it again!
    Teri March 10, 2013 at 6:36pm Reply

    • Jaclyn: Teri – I’m so happy to hear you enjoyed this Honey Sesame Chicken, thank you so much for your comment!! The Asian broccoli cabbage salad sounds mouthwatering! March 11, 2013 at 5:46pm Reply

  • ang: Hello Jaclyn,
    this looks so delicious! I adore making my own ‘take out’ dishes. Thanks for sharing – I’m off to pin it now!
    ang March 11, 2013 at 9:03am Reply

  • Kate: I just wanted to say I just made this and IT WAS AMAZING!!! I didn’t use chicken stock or onion because I didn’t have any, and it was delicious. We served it with brown rice and just some cooked mixed vegetables. We will definitely be making this again. March 20, 2013 at 6:27pm Reply

    • Jaclyn: So glad you enjoyed this Honey Sesame Chicken Kate! Thanks for leaving a comment! March 20, 2013 at 11:45pm Reply

  • Jasey: Jaclyn, my husband would love this recipe! I wanted to say hello! I keep running into you in the virtual world, and felt kind of like I was secretly stalking you and thought I might at least introduce myself. I’m Jasey from jaseyscrazydaisy.com and I love your stuff! Have a wonderful day! March 21, 2013 at 8:11am Reply

    • Jaclyn: Thanks Jasey! I always see your stuff on pinterest, so it’s nice to hear from you. Thanks for stopping by and leaving a comment. Have a wonderful day yourself! :) March 21, 2013 at 10:53pm Reply

  • honey sesame chicken | Dreamy Blog: [...] You can find the source here [...] March 23, 2013 at 10:39am Reply

  • Mariah: This looks delicious! I’m going to make it for supper tomorrow! Do you think it could be made in a crockpot or slow cooker? It would be an awesome treat to bring to a potluck! :) April 11, 2013 at 10:50pm Reply

    • Jaclyn: Yes I think it could be made in the slow cooker but the amount of cornstarch would definitely need to be adjusted I’d say. April 13, 2013 at 8:53pm Reply

  • Asian Honey Sesame Chicken | fudgingahead: [...] for adding another weeknight meal to the list! After seeing Jaclyn’s recipe at Cooking Classy, I had to try my own version. Who doesn’t love pairing chicken with a sticky sweet sauce? [...] May 1, 2013 at 7:51am Reply

  • chefzakircooking: Looking simple and tasty. thanks for sharing such a tasty racipe. July 15, 2013 at 2:52am Reply

  • heather: Had this for dinner tonight. It was scrumptious!! August 14, 2013 at 9:37pm Reply

    • Jaclyn: Glad you liked it Heather! Thanks for your comment! August 19, 2013 at 4:22pm Reply

  • jononamous: This works very well with boneless skinless thighs as well. I prefer using thighs since they hold up to a longer frying without getting dry and stringy so I can have even crisper chicken. You didn’t mention toasting the seeds, which I especially recommend if you don’t have the sesame oil.
    Thanks for the great recipe! October 3, 2013 at 8:47am Reply

  • Tori: Thank you so much for this recipe!! I am a coeliac and haven’t been able to eat take away Chinese in 2 years but I decided id give it a go myself and found your recipe which was already gluten free so I didn’t have to change anything. It was so yummy!! Thank you!! February 2, 2014 at 1:30am Reply

    • Jaclyn: I’m so glad your were able to fit this into a coeliac diet! Happy to hear you enjoyed it Tori :)! February 16, 2014 at 6:40pm Reply

  • brenda: I made this tonight & it was delicious! I served it with fried rice. Definitely will make it again & again & again!! February 13, 2014 at 5:34pm Reply

    • Jaclyn: Thanks for letting me know you enjoyed this Brenda! I’m glad you did! February 25, 2014 at 11:05pm Reply

  • brenda: I made this last night & it was delicious!!! I will make this again & again & again! February 16, 2014 at 12:08am Reply

    • Jaclyn: Thanks for letting me know you liked this Brenda! So glad you did! February 16, 2014 at 6:42pm Reply

  • Meggu: Just had this for lunch , I really liked it! This was the first time I made a sauce that I actually liked, I’m no good at making my own recipes :P Thank you for posting. February 16, 2014 at 1:10pm Reply

    • Jaclyn: I’m glad you liked this Meggu! Thanks for leaving a comment! February 16, 2014 at 6:41pm Reply

  • Hope: Made this for dinner yesterday. It was DELICIOUS! Thanks for posting! June 24, 2014 at 11:44am Reply

    • Jaclyn: I’m so glad you liked it Hope! Thanks for your feedback! June 24, 2014 at 11:50am Reply

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