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.

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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!!

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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.

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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.

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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.

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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.

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Sprinkle the sesame seeds on too and serve!

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

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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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