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Baked Honey Sesame Chicken

If you’re looking for a deliciously sweet and savory dish that’s perfect for any night of the week, then Baked Honey Sesame Chicken is what you need! This dish is not only flavorful but also incredibly easy to prepare, making it a favorite in our household. The crispy chicken is coated in a sticky honey…
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

Ingredients

  • 1 1/2 poundsboneless skinless chicken breasts cut into small bite-sized pieces, about 1-inch (boneless skinless chicken thighs may be substituted)
  • 4 tablespoonscornstarch divided
  • 1 teaspoonkosher salt or to taste
  • 1/2 teaspoonfreshly ground black pepper or to taste
  • 2 tablespoonsolive oil or to taste
  • 1/3 cuphoney
  • 1/3 cupsoy sauce (I use reduced sodium or lite soy sauce)
  • 3 tablespoonslight brown sugar packed
  • 2 tablespoonsketchup
  • 2 tablespoonsrice vinegar
  • 2 to 3 garlic cloves finely minced
  • 1 to 2 teaspoonssesame oil or to taste
  • 1 teaspoonground ginger or about 2 teaspoons freshly grated ginger
  • 1/2 teaspoonsalt or to taste
  • 1/2 teaspoonfreshly ground black pepper or to taste
  • 1/2 teaspoonred pepper flakes or to taste (add more for more heat, less for less heat)
  • 1 or 2 green onions trimmed and sliced into thin rounds, for garnishing as desired
  • 1 tablespoonsesame seeds for garnishing as desired

Instructions

Instructions

  • Preheat oven to 400°F (200°C).
  • Place the 1 ½ pounds chicken pieces in a large bowl. Add 3 tablespoons cornstarch, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Use clean hands to toss until the chicken is evenly coated. Set aside the remaining 1 tablespoon cornstarch for the sauce.
  • Transfer the coated chicken to a large baking sheet in a single layer (discard any excess cornstarch left in the bowl). Evenly drizzle the chicken with 1 to 2 tablespoons olive oil and spread so pieces are not crowded.
  • Bake the chicken for 10 to 15 minutes, flipping once halfway through if desired for more even browning. The chicken is done when an instant-read thermometer registers 165°F in the thickest pieces.
  • While the chicken bakes, combine the sauce: in a bowl whisk together the reserved 1 tablespoon cornstarch, ⅓ cup honey, ⅓ cup soy sauce, 3 tablespoons packed light brown sugar, 2 tablespoons ketchup, 2 tablespoons rice vinegar, 2–3 garlic cloves (finely minced), 1–2 teaspoons sesame oil, 1 teaspoon ground ginger, ½ teaspoon salt, ½ teaspoon freshly ground black pepper, and ½ teaspoon red pepper flakes until the cornstarch is dissolved and the mixture is smooth.
  • Heat a large skillet over medium heat. Pour the sauce into the skillet and cook, stirring constantly, for 1–2 minutes until the sauce begins to thicken slightly and the sugar dissolves.
  • Transfer the baked chicken from the baking sheet into the skillet with the sauce. Toss to coat all pieces evenly and cook for 1–2 minutes over medium-low heat so the sauce thickens further and clings to the chicken.
  • Remove from heat. Garnish with 1 or 2 green onions (trimmed and thinly sliced) and 1 tablespoon sesame seeds, as desired.
  • Serve immediately.

Equipment

  • Large Baking Sheet
  • Large Skillet
  • digital thermometer

Notes

Notes
Storage:
Extra chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave for about 30 seconds, or as desired.