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CookingMain Dish2026

Baked Honey Sesame Chicken

Crispy pan-seared chicken baked in a sweet and sticky honey sesame glaze with garlic, soy sauce, and toasted sesame seeds.

Prep25 min
Cook50 min
Serves6
3 min read
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A restaurant-style honey sesame chicken made at home. First lightly seared in a cornstarch and egg batter, then slow-baked in a sticky, glossy honey-soy glaze that caramelizes into every bite.

Adapted from The Recipe Critic.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup cornstarch
  • 3 large eggs, lightly beaten
  • Salt and freshly ground black pepper, to taste
  • ¼ cup vegetable or canola oil (for searing)

Honey Sesame Sauce

  • ¾ cup honey
  • ¾ cup soy sauce (low-sodium recommended)
  • ½ cup ketchup
  • ½ cup brown sugar
  • ½ cup rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon minced garlic
  • 1 tablespoon cornstarch
  • 1–2 tablespoons toasted sesame seeds (for garnish)
  • 2 green onions, thinly sliced (optional, for garnish)

Instructions

  1. Prep Chicken and Workstation: Set your oven to 325°F (165°C) and lightly grease a 9x13-inch casserole dish with nonstick spray. Slice the chicken breasts into uniform bite-sized cubes, seasoning with salt and pepper. Place the cornstarch in a shallow bowl (or large freezer bag) and the whisked eggs in a second bowl.
  2. Double Coat the Pieces: Toss the chicken cubes in cornstarch until completely coated, tapping away excess powder. Next, dip the dusted chicken into the egg wash so each piece is slicked.
  3. Quick Stovetop Sear: Warm the oil in a large skillet over medium-high heat. Fry the chicken in uncrowded batches for 2 to 3 minutes, rotating until all surfaces take on a light golden color (the meat will finish cooking in the oven). Arrange the seared chicken in a single layer in the baking dish.
  4. Mix Honey-Sesame Glaze: In a bowl, whisk together the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, minced garlic, and 1 tablespoon cornstarch until dissolved and homogenous.
  5. Slow-Bake and Baste: Pour the glaze across the chicken. Bake uncovered for 45 minutes, using a large spoon to stir and turn the chicken every 15 minutes. This regular tossing allows the sauce to reduce and glaze every corner of the crispy batter.
  6. Rest and Finish: Allow the dish to sit for 5 minutes off heat so the sauce settles into a clingy, glossy glaze. Scatter with toasted sesame seeds and chopped scallions; serve over steamed rice.

Notes

  • Ziplock Bag Method: Tossing the chicken chunks with cornstarch in a gallon ziplock bag ensures an even coating with minimal mess.
  • Sauce Thickness: The sauce will continue to thicken as it cools slightly after coming out of the oven.

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