Description

This Baked Honey Sesame Chicken recipe offers a healthier, grease-free alternative to classic takeout. Bite-sized chicken pieces are coated in cornstarch and baked to juicy perfection, then tossed in a rich, flavorful sauce made from honey, soy sauce, garlic, and spices. Ideal for busy weeknights, this dish balances sweet, salty, and spicy flavors, garnished with green onions and sesame seeds for extra texture and color. It’s a quick and easy meal that picky eaters and the whole family will love.

Ingredients

Chicken and Coating

1 ½ pounds boneless skinless chicken breasts, cut into 1-inch bite-sized pieces (can substitute with boneless skinless chicken thighs)
4 tablespoons cornstarch, divided
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
2 tablespoons olive oil, or to taste

Sauce

⅓ cup honey
⅓ cup soy sauce (reduced sodium or lite soy sauce recommended)
3 tablespoons packed light brown sugar
2 tablespoons ketchup
2 tablespoons rice vinegar
2 to 3 garlic cloves, finely minced
1 to 2 teaspoons sesame oil, or to taste
1 teaspoon ground ginger or about 2 teaspoons freshly grated ginger
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ teaspoon red pepper flakes, or to taste (adjust for heat preference)

Garnish

1 or 2 green onions, trimmed and sliced into thin rounds
1 tablespoon sesame seeds

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Instructions

Preheat and prepare chicken: Preheat your oven to 425°F (220°C). In a large bowl, season the bite-sized chicken pieces with kosher salt and black pepper. Sprinkle 2 tablespoons of cornstarch over the chicken and toss until evenly coated.
Arrange and bake the chicken: Lightly oil a large baking sheet with 1 tablespoon of olive oil or use parchment paper. Spread the coated chicken pieces out in a single layer on the baking sheet. Bake in the preheated oven for about 12 to 15 minutes, flipping halfway through, until the chicken is golden and reaches an internal temperature of 165°F (74°C).
Prepare the honey sesame sauce: While the chicken bakes, combine honey, soy sauce, light brown sugar, ketchup, rice vinegar, minced garlic, sesame oil, ground ginger, salt, black pepper, and red pepper flakes in a medium bowl. Whisk until smooth and well blended.
Cook the sauce: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the remaining 2 tablespoons cornstarch and stir constantly for about 1 minute to cook the starch. Slowly add the honey sauce mixture to the skillet, whisking constantly. Let it simmer and thicken for 2 to 3 minutes, stirring frequently to prevent burning.
Toss baked chicken in sauce: Once the chicken is done baking, transfer the pieces into the skillet with the thickened honey sesame sauce. Toss well to evenly coat each piece with the sticky sauce.
Garnish and serve: Transfer the coated chicken to a serving platter. Sprinkle with sliced green onions and sesame seeds. Serve hot with steamed rice or your favorite side dishes.

Notes

Boneless skinless chicken thighs can be used instead of breasts for a juicier texture.
Feel free to adjust the amount of red pepper flakes to suit your heat preference.
The sauce can be prepared ahead and stored in the refrigerator for up to 3 days.
For crispier chicken, broil for an additional 1-2 minutes after baking, watching carefully to avoid burning.
This recipe pairs well with steamed vegetables or a fresh Asian-style slaw.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Baking
Cuisine: Asian-American