WITH PINEAPPLE: in Step 4, combine seasoning, oil, and 1 can (8 oz.) crushed pineapple, undrained and sugar, omitting water. Makes 4 servings, about 1 cup each as prepared above. Add to chicken and cook, stirring constantly, until thickened.oil in large skillet or wok remove chicken from marinade with slotted spoon and stir-fry until golden and cooked through.

Combine soy sauce, cornstarch, and 2 tbsp.1 can (8 oz) crushed pineapple (optional).boneless, skinless chicken, cut in chunks

1 packet Sun-Bird® Honey Sesame Chicken seasoning.

This recipe makes enough for six people, but you can adjust the recipe card for other serving sizes. Chicken may be a bit soggy after reheating.įollow the recipe below to make Honey Sesame Chicken.

This chicken can be stored in the refrigerator for up to 4 days for best flavor.

Place chicken in a microwave-safe bowl with an airtight lid.

If you want to store your Honey Sesame Chicken in the refrigerator, just follow these easy steps. This Better Than Takeout Baked Honey Sesame Chinese Chicken is so darn good, and you will not even miss the takeout! Plus, since you use way less oil you are not getting all that fat!!! Side Dish IdeasĬream Cheese Wontons Storing Refrigerator Once done, garnish chicken with toasted sesame seeds and scallions/green onion. Once chicken is done being browned, place it in a greased baking dish and pour the sauce over it.īake at 375 degrees Fahrenheit for 25 minutes. Remove from heat and set aside until chicken is done being browned. Pour ingredients into a small saucepan and heat until sauce bubbles. You just want to give the chicken a nice crisp coating, and golden brown color. Heat a skillet with oil and brown chicken pieces until slightly golden, but NOT fully cooked (about 3-5 minutes). Shake out the pieces to not have extra clumps of cornstarch stuck to them. In a bowl, mix cubed chicken with the 1 cup of corn starch coat thoroughly.

3 tablespoons of cornstarch mixed with 2 tablespoons water.

If you do not have a large skillet, you may need to repeat this process twice. This is used to brown the chicken in your large skillet. Oil – You can use coconut oil, canola, or vegetable oil for this recipe. You will want to cube them into smaller, bite-sized pieces as shown.Ĭorn Starch – This is the coating that will provide the chicken with a nice, golden brown outer. White Meat Chicken – You can also use boneless, skinless thighs for a little more flavor. A quick pan toss to get the chicken’s corn starch coating golden brown, and an oven bake produced some of the tastiest and moist honey sesame chicken. I used a combination cooking technique to get the chicken crispy but without all the fat and grease. I feel comforted in knowing that the meat used in my Baked Honey Sesame Chinese Chicken was all white meat and not overly fatty. This Better Than Takeout Baked Honey Sesame Chinese Chicken is tastier, and fresher than the greasy, fried, dark “mystery” meat chicken most eateries serve. Finish the dish: Pour over warm chicken and toss to fully coat. Simmer until slightly thickened, 1 to 2 minutes. Bring to a boil, then reduce heat to a simmer. Combine the sauce: In a small pan over medium heat, combine all the sauce ingredients except sesame seeds. If you are looking for a new chicken dinner to try out, this recipe is for you! The meal has all the tasty flavors of honey sesame with a little less calories from not deep frying it. Bake for about 20 to 30 minutes or until the chicken is golden brown and crisp.

Honey sesame chicken