You won’t ever need to order this Chinese takeout meal again after making this sticky sesame chicken that is so insanely simple to prepare and tastes so ridiculously good that it is better than takeout and can be made in just 30 minutes.

It is no secret that I like Asian-inspired takeaway food. APPRECIATE them. This chicken with the sticky sesame sauce is EXTREMELY delicious. I’m going to go out on a limb here and say that this recipe for honey sesame chicken has to be one of the very best honey sesame chicken recipes available, if not the best. While there may be about a hundred different ways to make honey sesame chicken, I’m going to tell you that this one has to be one of the very best honey sesame chicken recipes available. Seriously! It’s simple to make, it tastes excellent, and it’s perfect for using up leftovers… I could go on and on about the qualities that make this recipe for sesame chicken so outstanding.

This sticky chicken is so incredible in part because it can be prepared with little effort. Completed in a time frame of fewer than thirty minutes: that’s unbeatable! That means you may start preparing this chicken meal and eating it in less time than it would take you to place a takeout order from your favorite restaurant and wait for it to arrive. And not only will it taste better, but it will also be better for your health.
This chicken may be stored in the refrigerator for up to three days without going bad (that is, of course, if you have any left). To reheat, you can either place it on a sheet pan and put it in the oven at 350 degrees for about 5-10 minutes, again until it is just cooked through. Alternatively, you can pop it in the microwave just until it is heated through.

I have a gut feeling that you are going to adore this dish just as much as I do, which means that you might want to double it, or at least double the sauce so that you have enough to soak into the rice. Believe me when I say that you are going to want that sticky chicken sauce all over everything on your plate.


4 boneless and skinless chicken breasts – chopped into 1 ½ inch pieces

2 whisked eggs.

6 Tbsp.Of flour.

3 Tbsp.Of corn starch.

4 Tbsp.Of vegetable oil.

3 to 4 cups.Of cooked white rice; for serving.

For garnish, I used sesame seeds and chopped green onions


6 Tbsp.Of honey.

4 Tbsp.Of ketchup.

3 Tbsp.Of sugar.

1 Tbsp.Of brown sugar.

2 Tbsp.Of white vinegar.

3 Tbsp.Of soy sauce.

1 Tbsp.Of toasted sesame oil.

½ Tsp.Of salt.

1 Tsp.Of garlic powder.

1 Tbsp.Of cold water.

2 Tbsp.Of corn starch.


1st Step

In a mixing bowl, combine the honey, ketchup, sugar, brown sugar, white vinegar, soy sauce, sesame oil, salt, garlic powder, and garlic powder. Set aside.

2nd Step

Separate three bowls with an egg that has been beaten, three tablespoons of cornstarch, and flour.

3rd Step

Now, coat chicken in the egg wash, then in the flour (giving each piece a good toss), and last in the cornstarch (toss to coat thoroughly).

4th Step

Heat oil over medium heat in a big pan or skillet. After adding the chicken to the pan, continue to toss it often for the next 5-10 minutes until it is well cooked through. Transfer the chicken to a plate that has been lined with paper towels using a slotted spoon.

5th Step

To remove any extra oil from the pan, fold a few pieces of paper towel and use them to wipe it off. After adding the sauce, bring the mixture to a boil over medium heat.

6th Step

Mix cornstarch with water until the cornstarch is dissolved, then whisk the cornstarch slurry into the boiling sauce until the sauce is thickened.

7th Step

Turn the heat down to medium-low, pour the chicken back into the pan, and mix everything together so that it is well coated. Serve on rice and garnish with toasted sesame seeds and chopped green onions. Enjoy!