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white bowl of asian sesame chicken, from Shelf Cooking

Honey Sesame Chicken

This recipe is finger-looking good and so much better than the takeout version!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Chinese
Servings 8

Ingredients
  

Chicken

  • 2 chicken breasts, cubed
  • 2 eggs, beaten
  • ½ cup crushed Ritz crackers
  • ½ cup corn starch
  • Salt and pepper to taste
  • 2 Tbsp oil

Sauce

  • 1 tsp vegetable oil
  • 1 tsp  minced fresh garlic
  • ¼ cup honey
  • cup coconut aminos
  • ½ cup ketchup
  • 3 Tbsp brown sugar
  • 2 Tbsp rice vinegar
  • 1 Tbsp toasted sesame oil
  • 2 tsp corn starch
  • 2 Tbsp sesame seeds

Instructions
 

Chicken

  • Beat the eggs, salt, and pepper in a bowl.
  • Combine crushed crackers and corn starch in a shallow bowl or on a plate. Stir to combine.
  • Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
  • Heat oil in a deep pan to 350° F
  • Add cubed, coated chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken.
  • Drain the chicken on paper towels.

Sauce

  • While the chicken is cooking, combine the honey, coconut aminos, ketchup, brown sugar, rice vinegar, sesame oil, and 2 teaspoons of corn starch in a bowl.
  • Heat the teaspoon of oil in a large pan over medium heat. Add the garlic and cook for 30 seconds. Add the honey sauce mixture and bring to a simmer. Cook for 3-4 minutes or until just thickened.
  • Add crispy chicken to 9x13 pan and toss to coat with the sauce.
  • Sprinkle with sesame seeds, then serve over rice and enjoy!