Better-Than-Takeout Honey Sesame Chicken

By: Alyssa from therecipecritic.com

By: Alyssa from therecipecritic.com

With this recipe for Better-Than-Takeout Honey Sesame Chicken, you can make Chinese food that is tastier than the restaurant version in the comfort of your own home. It's an easy baked chicken recipe that will satisfy everyone who enjoys Asian-style food. Breading the chicken with cornstarch and egg makes this dish taste like its restaurant counterpart. Its honey sesame sauce thickens and browns the chicken nicely as the dish bakes. We recommend you make this delicious meal on a lazy Friday or Saturday evening, especially when you're tempted to order takeout.

Notes

Stir chicken every 15 min to make sure that it's properly coated.

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Serves6

Preparation Time30 min

Cooking Time1 hr

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CeciliaKo

Apr 30, 2017

Yay! Another baked chicken recipe. Im on recipe hunting tonight, hoping to add more healthy and yummy recipes to my collection, and this recipe looks perfect. But I will definitely use chicken thigh instead of chicken breast. No one in my home like the texture of chicken breast. Anyway, thanks for sharing!

FoodLover

Dec 08, 2016

My mouth is watering. This looks spectacular. I can't wait to make it. One of my most favorite takeouts is Chinese but I would rather know how to make my own. When I make this I am going to substitute the chicken with duck. I totally agree with this breading technique. I've used it before in other dishes and it gives the meat a very tender texture which is lovely.

cat53

Nov 19, 2016

I really liked it, but I get the pan really hot before adding the chicken so the coating stays on and it's nice and crispy. I was in a rush so I did not put it in the oven. I added the sauce to the pan when the chicken was done and it came out just fine.

BeckySue

Mar 02, 2016

This looks absolutely fabulous! I'm putting the ingredients on my shopping list and making a batch for my daughters and sons-in-law! I know I'll have to make the fire cracker version for the ones that like a lot of heat! If it's too sweet, I'll just thin the sauce a little with water, so there's not so much sticking to the pieces of chicken. Or I could put the sauce on the side and just dip the chicken in it!

EditorLP

Jan 29, 2016

I made this for dinner the other night and it definitely competes with take-out, even though it isn't fried. My only problem with the recipe is how much honey and sugar is in the sauce. I reduced the amount, but the sauce was then too vinegar-y, so I'll probably keep looking for another recipe without so much added sugar and honey.