Honey Sesame Chicken
User Reviews
4.7
Honey Sesame Chicken
Description
This recipe uses bite-sized chicken breast cubes seasoned with salt and pepper, then dipped in beaten eggs and coated in panko breadcrumbs before baking to a golden, crispy finish. The sauce combines honey, low sodium soy sauce, sesame oil, rice wine vinegar, brown sugar, and garlic, simmered until slightly thickened to create a glossy, flavorful glaze.
The coated chicken is tossed in the warm sauce and sprinkled with sesame seeds and green onions, adding visual appeal and additional sesame flavor. Baking instead of frying keeps the chicken crisp while reducing oil use.
You can prepare and freeze the breaded chicken in advance, baking directly from frozen when ready to serve. Store fully cooked chicken covered in the refrigerator for up to 3 to 4 days, reheating in the oven to restore crispness.
Ingredients
Chicken
- 1 ½ pound chicken breast boneless and skinless, cut into 1 inch cubes
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 large egg beaten
- 1 ½ cups panko breadcrumbs
Sauce
- ⅓ cup honey
- ⅓ cup soy sauce low sodium
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar packed
- 2 cloves garlic minced
- 2 tablespoon sesame seeds
Instructions
- Preheat your oven to 400℉. Line a baking sheet with parchment paper.
- Season the chicken with salt and pepper. Add the eggs to a shallow plate, season with salt and pepper and beat well. Add the breadcrumbs to another shallow plate.
- Dip the chicken pieces first into the egg mixture, then dredge them through the breadcrumbs. Place the chicken onto the prepared baking sheet. Repeat until finished with all the chicken.
- Bake for about 20 to 30 minutes or until the chicken is golden brown and crisp.
- In a small pan over medium heat, combine all the sauce ingredients except sesame seeds. Bring to a boil, then reduce heat to a simmer. Simmer until slightly thickened, 1 to 2 minutes.
- Pour over warm chicken and toss to fully coat. Sprinkle with sesame seeds, green onions and serve.
Notes
- Store cooked chicken in an airtight container in the refrigerator for 3 to 4 days; re-crisp in the oven before serving.
- Freeze uncooked, breaded chicken pieces on a tray, then transfer to airtight containers for up to 1 month and bake from frozen at 425°F for 20–25 minutes.
- Prepare the sauce fresh when ready to serve for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 320kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 143mg | 48% |
| Sodium | 2288mg | 95% |
| Potassium | 499mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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