Baked Honey Sesame Chicken

This post is brought to you by my craving for American-Chinese food. My husband is not a fan of Asian food of any kind, so he finished up some leftovers while the kids and I dug into this. This is a fairly simple recipe, but a bit tedious and messy at one point.

Begin by cutting up 4 chicken breasts into bite sized pieces. I figured I had enough photos of raw chicken on this blog for you to know what they look like. Toss a cup of cornstarch in a gallon sized zip lock bag and dump the pieces in.



Give it a good shake to ensure all the pieces are coated and then spread out on a plate. Beat three eggs and put in a bowl beside chicken. Heat 1/4 cup of canola oil in a skillet. When oil is hot, dip chicken pieces in the egg and then put straight into the hot oil. This is the tedious messy part that I don’t care for, but it is worth it in the end!!


Cook the pieces on either side until golden. There is no need to cook them all the way through. You will be putting these in the oven for an hour.


Transfer the pieces to a 9×13 baking dish and spread them out. In a medium sized bowl, mix together the honey, soy sauce, sesame oil, brown sugar, ketchup, rice wine vinegar and garlic.


Pour the sauce over chicken and stir to coat. Stick the baking dish in a preheated 325 degree oven. It will cook for an hour in the sauce and the sauce will thicken up. I gave it a stir every 15 minutes. While it’s cooking is your chance to clean up the terrible mess you made with the egg and cornstarch and oil. I also took an added step and toasted some sesame seeds to sprinkle on top. To do this, just add the desired amount of seeds to a nonstick pan. Turn heat to medium high and toss them around until they look toasted, about 2-3 minutes. Do not add anything else to them.


By now your house should smell heavenly… if you like sesame that is. Take the chicken out after an hour and let stand for about 10 minutes.


Sprinkle the sesame seeds on too and serve!


I served this with some Trader Joes vegetable fried rice and frozen spring rolls.


The chicken was a hit with everyone, even the husband who, after eating the leftovers, kept grabbing pieces from the pan and saying “hmmm that’s pretty good.”

If you don’t mind a little effort and mess, this is just as good if not better than your favorite Chinese takeout. I’ll definitely make this again on a night I don’t mind some extra prep time.

Download full recipe


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