Mouth-watering, juicy and crispy honey sesame chicken bites that stay crispy for hours!
The trick is a well-balanced honey sesame glaze that adds shine and flavor without turning the coating soggy. Equally important is a light, bubbly batter and a proper frying technique — follow those and you’ll have restaurant-quality results.
This savoury, sweet and tangy 30-minute recipe yields addictive, crunchy chicken bites that are perfect for entertaining or weeknight dinners.
Like a little heat? Try the spicy variation, crispy honey chilli chicken, or my ultra-crispy honey pepper chicken wings.
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Ingredients
- Icy cold soda water – keep it chilled until you make the batter. The bubbles help create a light, crispy coating.
- Shaoxing wine – adds depth and a subtle savory note to the chicken seasoning.
- Deep frying oil – use a neutral, high smoke-point oil such as sunflower, canola, grapeseed or vegetable oil. Fill your pot to about halfway depending on its size.
- Lemon juice – brightens the glaze and balances the honey; rice wine vinegar or apple cider vinegar can be used instead.
- Garlic powder – can be swapped for about 3 cloves of minced fresh garlic if preferred.
Cooking instructions
This honey sesame chicken is made in three main steps:
- Season the chicken and coat it in cornflour
- Deep fry in a thin, bubbly batter
- Toss with the honey sesame sauce
Timing and order matter to keep the coating crisp and the chicken juicy. The whole process takes about 30 minutes.
Season the chicken then coat
Cut chicken breasts into bite-sized cubes, about 3 cm (just over 1 inch). Smaller pieces can dry out more easily.
In a large bowl, combine the chicken with soy sauce, Shaoxing wine, garlic powder, salt and white pepper. Mix until evenly seasoned. There’s no need to marinate.
Place cornflour (cornstarch) in a separate large bowl. Coat the seasoned chicken in batches so each piece gets an even, generous dusting. Set coated chicken aside and discard excess cornflour.
Coating the chicken with cornflour helps the batter adhere and produces a crisp exterior after frying.
Deep fry until golden
Make the batter just before frying so it stays icy cold and bubbly. In a large bowl whisk together plain flour, cornflour, baking powder, salt and white pepper. Pour straight from the fridge the soda water and whisk quickly for about 20 seconds. The batter should be thin and bubbly.
Heat the oil to about 180°C (360°F). Using tongs, dip each cornflour-coated piece into the batter, then immediately drop it into hot oil. Fry in batches without overcrowding so the oil stays hot. Cook for 2–3 minutes over high heat, until golden and crispy and the chicken is cooked through. Drain on paper towels and repeat with remaining pieces.
Making the batter at the last minute and using very cold soda water are key to achieving an airy, crisp crust.
Between batches, skim out loose batter bits to prevent burning and keep the oil clean. A relatively clean oil will help later batches brown evenly.
If you stopped here you’d already have delicious fried chicken bites — juicy and crunchy. To finish, coat them in a glossy honey sesame glaze for that classic takeout flavor.
Coat with honey sesame sauce
Lightly toast sesame seeds in a non-stick wok or pan over low heat for about 1–2 minutes, watching carefully so they don’t burn. Add honey, soy sauce, lemon juice and a pinch of salt, stir to combine, then bring to a gentle bubble over medium heat. Reduce to low and simmer, stirring constantly, until the sauce thickens, about 3–4 minutes. Turn off the heat.
Stirring while the glaze reduces prevents the honey from burning on the pan bottom.
Add the fried chicken into the warm glaze and toss until every piece is evenly coated. Serve immediately.
Caution: the glaze is very hot while bubbling — avoid touching it with bare hands.
Even after coating, the chicken remains delightfully crisp and will hold up well for hours, making this ideal for entertaining. If making for a crowd, consider preparing a spicy batch as well for variety.
Useful tips and tricks
- Fry in batches. Overcrowding drops the oil temperature and prevents proper crisping, which can dry out the chicken.
- Let pieces set for the first minute. Fried pieces may stick together initially; let the coating set, then gently separate with tongs or chopsticks.
- Make sure the oil is hot. Use a candy thermometer (180°C/360°F), the wooden chopstick sizzle test, or drop a little batter in to check for immediate bubbling.
- Make the glaze last. The honey sesame glaze should be prepared right before tossing the chicken; it will harden and become difficult to use if it cools.
FAQs
A balanced mix of honey, soy sauce, lemon juice and a pinch of salt, finished with toasted sesame seeds. This version is designed not to make the coating soggy.
No — it’s a Westernised Chinese-style dish that’s a popular restaurant staple in many Western countries.
Light, simple sides balance the richness well, such as a quick bok choy soup. For a more indulgent pairing, serve with soy sauce noodles or fried rice.
Leftovers and storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The coating will soften somewhat, but the flavors remain delicious. Reheat briefly in a hot oven to help revive the crispness.
Made this recipe? Share your thoughts or questions in the comments — feedback is always welcome.
I’d love to hear from you. 🙂
📖 Recipe
Crispy Honey Sesame Chicken
Ingredients
- 500 g (1 lb) chicken breast cut into bite-sized cubes
- 1 cup cornflour aka cornstarch
- deep frying oil eg. sunflower, canola, grapeseed or vegetable oil
Chicken seasoning
- ½ tablespoon soy sauce
- ½ tablespoon shaoxing wine
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon white pepper
Crispy batter
- ½ cup plain flour
- ¼ cup cornflour aka cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon white pepper
- 1 cup (8 floz) soda water (250ml), icy cold (straight from the fridge)
Honey sesame sauce
- 1 tablespoon sesame seeds
- ½ cup honey
- 2 tablespoon soy sauce
- 2 tablespoon lemon juice
- ¼ teaspoon salt
Instructions
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Preheat deep frying oil in a large pot or fryer over high heat.
Season and coat chicken
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In a large bowl, combine chicken breasts with chicken seasoning and mix well.
-
In a separate large bowl add cornflour. Coat chicken pieces with the cornflour in batches and transfer to a plate. Discard excess cornflour.
Make the batter (only start this when ready to deep fry)
-
In a large mixing bowl, combine plain flour, cornflour, baking powder, salt and white pepper. Whisk briefly, then add icy cold soda water and whisk for about 20 seconds until runny and bubbly. Small clumps are fine.
Deep fry
-
Using tongs, dip a piece of cornflour-coated chicken into the icy cold batter then immediately add it into hot oil. Fry in batches until about half the chicken is in the oil.
-
Deep fry for 2–3 minutes over high heat or until golden and crispy. Transfer to a paper towel-lined plate and repeat with the rest.
Coat with honey sesame sauce
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Toast sesame seeds over medium-low heat until lightly golden.
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Add honey, soy sauce, lemon juice and salt. Bring to a bubble over medium heat, then reduce to low and stir until thickened, about 3–4 minutes. Turn off the heat.
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Toss the fried chicken in the warm glaze until evenly coated. Transfer to a serving plate and enjoy.
Video
Notes
2. Let the chicken set for the first minute. Pieces may stick initially; wait for the coating to firm before separating gently.
Test oil temperature using a candy thermometer (180°C/360°F), the wooden chopstick sizzle test, or by dropping a bit of batter in to check for immediate bubbling.
Glaze should be made last. Once cooled, the honey glaze firms up and becomes difficult to use.
Nutritional values are estimates.