Mouth-watering, juicy and crunchy honey sesame chicken bites that stay crispy for hours.
The key is a well-balanced honey sesame glaze that clings to the chicken without making the coating soggy. Equally important is a light, bubbly batter and the right frying technique—follow those and you’ll get restaurant-quality results at home.
This savory, sweet and tangy recipe takes about 30 minutes and is simple to prepare. It’s addictive—consider yourself warned!
If you enjoy this version, try the spicy variation or my ultra-crunchy honey pepper chicken wings for more finger-licking options.
Ingredients
- Icy cold soda water – keep it chilled in the fridge until you make the batter. The cold, bubbly water creates a light, crispy coating.
- Shaoxing wine – a common Chinese cooking wine that adds depth to the chicken seasoning.
- Neutral frying oil – sunflower, canola, vegetable or grapeseed oil work well. Fill the pot so the oil reaches about halfway up the sides for deep frying.
- Lemon juice – adds brightness to balance the honey; rice wine vinegar or apple cider vinegar can be used instead.
- Garlic powder – fresh minced garlic may be substituted if preferred (about 3 cloves).
Cooking instructions
To make crispy honey sesame chicken that rivals takeout, follow three main steps:
- Season the chicken and coat it in cornflour.
- Deep fry the chicken in a thin, icy-cold batter until golden and crisp.
- Toss the fried pieces in a hot honey sesame glaze and serve.
Timing and order matter, but the process is straightforward and takes about 30 minutes from start to finish.
Season the chicken and coat
Cut chicken breasts into bite-sized cubes—around 3 cm (just over 1 inch) is ideal so pieces stay juicy. In a large bowl, combine the chicken with soy sauce, Shaoxing wine, garlic powder, salt and white pepper. Mix until evenly coated. There’s no need to marinate.
In a separate large bowl add cornflour (cornstarch). Toss the seasoned chicken in batches so each piece is generously coated. Set the coated pieces aside and discard any excess cornflour.
Coating the chicken in cornflour helps the batter cling to each piece before frying.
Deep fry until golden
Make the batter only when you’re ready to fry. In a large bowl, whisk together plain flour, cornflour, baking powder, salt and white pepper. Add icy cold soda water straight from the fridge and whisk quickly for about 20 seconds. The batter should be thin and bubbly; small clumps are fine.
Using tongs, dip each cornflour-coated chicken piece into the batter, then immediately add it to hot oil. Fry in small batches so the oil stays hot—overcrowding will drop the temperature and prevent crisping. Fry for about 2–3 minutes over high heat until golden and cooked through. Remove to a paper towel-lined plate and repeat with remaining pieces.
Make the batter right before frying so it remains icy cold and bubbly—this is what yields the crispiest result.
Between batches, skim out loose batter bits from the oil to avoid burnt particles affecting later batches.
At this stage you have juicy, crispy chicken bites. To transform them into honey sesame chicken, continue with the glaze.
Coat with honey sesame sauce
Lightly toast sesame seeds in a non-stick pan over low heat for about 1–2 minutes—watch carefully to avoid burning. Add honey, soy sauce, lemon juice and a pinch of salt, bring to a gentle boil over medium heat, then reduce to low and stir constantly until the sauce thickens, about 3–4 minutes. Turn off the heat.
Immediately add the fried chicken bites to the hot glaze and toss until each piece is well coated. The glaze should cling to the chicken while keeping the coating crisp.
Caution: the glaze gets very hot when bubbling—avoid touching it.
The chicken remains crisp even after glazing and will stay crunchy for hours, which makes this dish excellent for entertaining. If serving a crowd, consider offering a spicy honey chicken alongside for variety.
Useful tips and tricks
- Deep fry in batches. Avoid overcrowding so the oil temperature stays high and the coating crisps quickly.
- Leave chicken undisturbed for the first minute. Pieces may stick initially—wait for the coating to set, then gently separate with tongs or chopsticks.
- Test oil temperature. Use a deep-fry thermometer to reach about 180°C (360°F). Alternatively, dip the tip of a wooden chopstick into the oil—if it sizzles immediately, the oil is ready. Dropping a few drops of batter into the oil will also show if it fizzes right away.
- Make the glaze last. The honey sesame glaze cannot be made in advance because it will harden as it cools and won’t coat the chicken properly.
FAQs
A balanced mix of honey, soy sauce, lemon juice and a pinch of salt, finished with toasted sesame seeds. This glaze is designed to coat chicken without making it soggy.
No—it’s a Westernized Chinese-style dish often found on restaurant menus in Western countries.
Because the dish is rich, pair it with something light like a simple leafy vegetable soup or steamed greens. Alternatively, serve with noodles or fried rice for a fuller meal.
Leftovers and storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The coating may soften over time, but the flavors remain delicious. Reheat gently in an oven or air fryer to restore some crispness.
Made this recipe? Share your thoughts or questions in the comments—I’d love to hear how it turned out.
📖 Recipe
Crispy Honey Sesame Chicken
Crunchy honey sesame chicken bites coated in a perfectly balanced sweet, savory and tangy glaze. Ideal for entertaining.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 (serves 4–6)
Calories: 341 kcal (estimate)
Ingredients
- 500 g (1 lb) chicken breast, cut into bite-sized cubes
- 1 cup cornflour (cornstarch)
- Deep frying oil (sunflower, canola, grapeseed or vegetable)
Chicken seasoning
- ½ tbsp soy sauce
- ½ tbsp Shaoxing wine
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp white pepper
Crispy batter
- ½ cup plain flour
- ¼ cup cornflour (cornstarch)
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp white pepper
- 1 cup (250 ml) soda water, icy cold
Honey sesame sauce
- 1 tbsp sesame seeds
- ½ cup honey
- 2 tbsp soy sauce
- 2 tbsp lemon juice
- ¼ tsp salt
Instructions
- Preheat deep frying oil in a large pot to about 180°C (360°F) or until it sizzles when tested.
- Season the chicken by combining it with the chicken seasoning ingredients. Toss to coat.
- Place cornflour in a separate bowl and coat the chicken pieces in batches. Discard excess cornflour.
- Prepare the batter by mixing dry batter ingredients, then whisk in icy cold soda water until runny and bubbly.
- Dip each cornflour-coated piece into the batter and immediately fry in hot oil in small batches for 2–3 minutes until golden and crispy. Drain on paper towels.
- Toast sesame seeds briefly in a non-stick pan, add honey, soy sauce, lemon juice and salt. Bring to a boil, reduce heat and stir until thickened, about 3–4 minutes.
- Toss fried chicken in the hot glaze until evenly coated, then transfer to a serving plate.
Notes
- Do not overcrowd the fryer; it lowers oil temperature and affects crispiness.
- Let chicken pieces set for the first minute in the oil to prevent sticking, then separate gently.
- Make the honey sesame glaze just before serving; it will harden as it cools and won’t coat well if made too early.
Nutrition (per serving, estimate)
Calories: 341 kcal | Carbohydrates: 45.9 g | Protein: 12.7 g | Fat: 12.6 g | Saturated Fat: 1.6 g | Fiber: 0.7 g | Sugar: 27.4 g