Crispy Honey Sesame Fried Chicken

Imperial June 15, 2026June 15, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes, including 15 minutes marinating time

Quick Ingredients

Chicken: 1 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
Marinade: 2 tbsp low-sodium soy sauce, 1 large egg, 1 tsp grated fresh ginger, 2 minced garlic cloves, 1/2 tsp kosher salt, 1/4 tsp black pepper
Coating: 3/4 cup cornstarch, 1/2 cup all-purpose flour, 1 tsp baking powder
Sauce: 1/3 cup honey, 3 tbsp low-sodium soy sauce, 2 tbsp water, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 minced garlic clove, 1 tsp grated ginger, 1 tsp cornstarch mixed with 1 tbsp water
For frying and finishing: 4 cups neutral oil, 2 tbsp toasted sesame seeds, 2 sliced scallions

Do This

1. Marinate chicken with soy sauce, egg, ginger, garlic, salt, and pepper for 15 minutes.
2. Whisk cornstarch, flour, and baking powder; toss chicken until fully coated.
3. Heat 2 inches of oil to 350°F in a heavy pot.
4. Fry chicken in batches for 4 to 5 minutes, until golden and 165°F inside.
5. Simmer honey, soy sauce, water, vinegar, sesame oil, garlic, and ginger; thicken with cornstarch slurry.
6. Toss crispy chicken in the glossy sauce, then finish with sesame seeds and scallions.

Why You’ll Love This Recipe

Crispy outside, juicy inside: Bite-size chicken pieces fry up crackly and golden while staying tender in the center.
Takeout-inspired flavor at home: Honey, soy sauce, garlic, ginger, and toasted sesame oil create a familiar sweet-savory glaze.
Glossy but not heavy: The sauce is light enough to coat the chicken without making it soggy right away.
Weeknight-friendly: The steps are straightforward, and the whole recipe is ready in just over an hour.

Grocery List

Produce: Fresh ginger, garlic, scallions
Dairy: None needed
Pantry: Boneless skinless chicken thighs, low-sodium soy sauce, honey, rice vinegar, toasted sesame oil, cornstarch, all-purpose flour, baking powder, kosher salt, black pepper, neutral frying oil, toasted sesame seeds

Full Ingredients

For the Chicken and Marinade

1 1/2 lb boneless skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
2 tbsp low-sodium soy sauce
1 large egg
1 tsp finely grated fresh ginger
2 garlic cloves, finely minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

For the Crispy Coating

3/4 cup cornstarch
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp kosher salt

For Frying

4 cups neutral oil, such as vegetable, canola, or peanut oil, for about 2 inches of oil in a heavy pot

For the Honey-Sesame Glaze

1/3 cup honey
3 tbsp low-sodium soy sauce
2 tbsp water
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 garlic clove, finely minced
1 tsp finely grated fresh ginger
1/8 tsp crushed red pepper flakes, optional
1 tsp cornstarch
1 tbsp cold water, for the cornstarch slurry

For Serving

2 tbsp toasted sesame seeds
2 scallions, thinly sliced
Steamed jasmine rice or white rice, optional for serving
Steamed broccoli or snap peas, optional for serving

Crispy Honey Sesame Fried Chicken – Closeup

Step-by-Step Instructions

Step 1: Cut and marinate the chicken

Pat the chicken thighs dry with paper towels, then cut them into even 1 1/2-inch pieces. Place the chicken in a medium bowl with 2 tbsp low-sodium soy sauce, 1 large egg, 1 tsp grated ginger, 2 minced garlic cloves, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir until the chicken is evenly coated and slightly glossy. Let it marinate at room temperature for 15 minutes while you prepare the coating and sauce ingredients.

Step 2: Mix the crispy coating

In a wide shallow bowl, whisk together 3/4 cup cornstarch, 1/2 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp kosher salt. The cornstarch helps create a light, crackly crust, while the flour gives the coating enough structure to hold onto the glaze. Set the bowl near your marinated chicken.

Step 3: Coat the chicken thoroughly

Lift the chicken pieces from the marinade a few at a time and add them to the coating mixture. Toss and press gently so every piece is covered, including the edges and small crevices. Transfer the coated chicken to a wire rack or parchment-lined baking sheet. Let it rest for 5 minutes; this helps the coating hydrate slightly and cling better during frying.

Step 4: Heat the oil

Pour 4 cups neutral oil into a Dutch oven, heavy-bottomed pot, or deep cast-iron skillet. You want about 2 inches of oil, with several inches of space above the oil for safety. Heat over medium-high heat until the oil reaches 350°F on a deep-fry or instant-read thermometer. While the oil heats, place a clean wire rack over a baking sheet for draining the fried chicken.

Step 5: Fry the chicken until crisp and golden

Working in 2 to 3 batches, carefully lower the coated chicken pieces into the hot oil. Do not overcrowd the pot; crowded oil drops in temperature and can make the coating greasy. Fry each batch for 4 to 5 minutes, turning occasionally, until the chicken is deeply golden, crisp, and reaches an internal temperature of 165°F. Adjust the heat as needed to keep the oil between 340°F and 360°F. Transfer fried chicken to the wire rack and let it drain while you fry the remaining pieces.

Step 6: Make the honey-sesame glaze

In a large skillet or wok, combine 1/3 cup honey, 3 tbsp low-sodium soy sauce, 2 tbsp water, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 minced garlic clove, 1 tsp grated ginger, and 1/8 tsp crushed red pepper flakes if using. Bring to a gentle simmer over medium heat, stirring often, and cook for 1 to 2 minutes until fragrant. In a small bowl, stir together 1 tsp cornstarch and 1 tbsp cold water until smooth, then pour the slurry into the simmering sauce. Cook for 30 to 60 seconds, stirring constantly, until the sauce turns shiny and lightly thickened.

Step 7: Glaze the fried chicken

Add the hot fried chicken to the skillet with the glaze. Toss quickly and gently for 30 to 45 seconds, just until every piece is coated in a thin, glossy layer of sauce. The goal is to glaze the chicken, not drown it. If the sauce tightens too much, add 1 tsp water at a time to loosen it.

Step 8: Garnish and serve

Transfer the honey-sesame fried chicken to a serving platter or shallow bowl. Sprinkle with 2 tbsp toasted sesame seeds and the sliced scallions. Serve immediately while the coating is still crisp and the glaze is warm and shiny. This chicken is especially good with steamed jasmine rice and a simple green vegetable like broccoli, bok choy, or snap peas.

Pro Tips

Use thighs for the juiciest result: Chicken thighs stay tender through frying and hold up well under the sweet-savory glaze. Chicken breast works too, but cook it carefully to avoid drying it out.
Keep the oil temperature steady: Aim for 350°F. If the oil drops below 340°F, the coating can absorb oil; if it rises above 360°F, the outside may brown before the chicken cooks through.
Sauce right before serving: The chicken is crispiest when tossed with the glaze at the very end, just before it goes to the table.
Toast the sesame seeds: If your sesame seeds are not already toasted, warm them in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until lightly golden and fragrant.
Let coated chicken rest briefly: A 5-minute rest after dredging helps the coating stick, which means less loose starch floating in the oil.

Variations

Spicy honey-sesame chicken: Add 1 to 2 tsp chili garlic sauce or sriracha to the glaze, or increase the crushed red pepper flakes to 1/4 tsp.
Orange honey-sesame chicken: Add 1 tsp finely grated orange zest and replace 1 tbsp of the water with fresh orange juice for a bright citrus note.
Air fryer option: Spray the coated chicken generously with oil and air fry at 400°F for 12 to 15 minutes, flipping halfway through, until crisp and 165°F inside. The texture will be lighter and less deeply crunchy than deep-fried, but still delicious.

Storage & Make-Ahead

Honey-sesame fried chicken is best served immediately after glazing. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place chicken on a wire rack set over a baking sheet and warm in a 375°F oven for 10 to 12 minutes, or until heated through; the coating will not be quite as crisp as freshly fried, but the flavor will still be excellent. Avoid microwaving if you want to preserve texture. For make-ahead prep, cut the chicken and mix the dry coating up to 1 day in advance, keeping them separate. The glaze can also be made up to 3 days ahead and refrigerated; rewarm it gently in a skillet before tossing with freshly fried chicken.

Nutrition (per serving)