This quick 30-minute meal delivers the satisfying crunch of deep-fried chicken using a convenient air fryer. It features a sweet and savory glaze that perfectly coats every piece of tender chicken breast.
List of ingredients
- 3/4 cup cornstarch – used for the crispy coating and the sauce thickener.
- 2 tablespoons garlic powder – adds a savory depth to the chicken breading.
- 1.5 teaspoons salt – enhances all the flavors in the coating.
- 1/2 teaspoon ground ginger – provides a warm, aromatic spice.
- 2 tablespoons white sesame seeds (separated) – for coating and garnishing.
- 1.5 lbs. boneless skinless chicken breasts – the main protein, cut into bite-sized pieces.
- 2 large eggs – acts as a binder for the cornstarch coating.
- 1 tablespoon sesame oil (separated) – for frying and sauce base.
- 7 cloves garlic (peeled and minced) – adds pungent, fresh flavor to the glaze.
- 1/4 cup soy sauce – provides a salty, umami foundation for the sauce.
- 1/2 cup water – balances the sauce consistency.
- 1/3 cup honey – gives the chicken its signature sweetness and shine.
- 1 teaspoon fish sauce – adds a complex, salty depth of flavor.
- 1 tablespoon white vinegar – provides acidity to cut through the sweetness.
- 1 tablespoon grated white onion – adds a subtle sweetness and texture to the sauce.
- 1 tablespoon Gochujang – a Korean fermented chili paste for mild heat and color.
- 2 green onions (minced) – used for a fresh, colorful garnish.
step-by-step instructions
- Preheat the Air Fryer: Set your air fryer to 400°F to ensure it is hot enough for immediate searing.
- Prepare the Dry Coating: In a large bowl, combine 3/4 cup cornstarch, but remove and set aside 1.5 teaspoons for the thickening process later.
- Season the Flour: Whisk in the garlic powder, salt, ginger, and 1 tablespoon of sesame seeds until the mixture is evenly blended.
- Prepare the Egg Wash: In a separate large bowl, whisk the two eggs until they are completely combined and smooth.
- Prep the Chicken: Cut the chicken breasts into uniform chunks of 1 to 1.5 inches to ensure they all cook at the same rate.
- Coat with Egg: Add the chicken pieces to the whisked eggs and toss until every piece is thoroughly coated.
- Drain Excess Egg: Lift the chicken from the egg mixture, letting any excess liquid drip off to prevent the coating from becoming too gummy.
- Dredge in Cornstarch: Toss the egg-coated chicken in the seasoned cornstarch mixture until fully covered in a dry layer.
- Arrange in Air Fryer: Spray the air fryer basket with cooking spray. Place the chicken in a single layer, allowing only slight overlaps, and drizzle with 2 teaspoons of sesame oil.
- First Cook Cycle: Air fry at 400°F for 10 minutes.
- Flip and Finish: Flip the chicken pieces over and cook for an additional 6 minutes until the exterior is golden brown and crispy.
- Sauté the Aromatics: While the chicken cooks, heat the remaining sesame oil in a small saucepan. Add minced garlic and sauté for 2 to 3 minutes until fragrant.
- Simmer the Sauce: Stir in soy sauce, water, honey, fish sauce, white vinegar, grated onion, and Gochujang. Bring to a boil over medium-high heat, then reduce to low and simmer for 5 minutes.
- Thicken the Glaze: Pour 1/4 cup of the hot sauce into a small bowl and whisk in the reserved 1.5 teaspoons of cornstarch. Return this slurry to the saucepan and whisk until the sauce thickens.
- Combine: Place the crispy chicken in a large bowl and pour the thickened sauce over it. Gently toss until every piece is glazed.
- Garnish and Serve: Sprinkle with minced green onions and the remaining sesame seeds. Serve immediately over steamed rice.
Professional Air Frying Tips
Ensure Uniform Chicken Sizes
Cutting chicken into consistent 1-inch cubes is vital for even cooking. If some pieces are significantly larger than others, the smaller pieces will overcook and become dry while the larger ones remain underdone. Use a sharp chef’s knife to make clean, precise cuts.
Avoid Overcrowding the Basket
For the crispiest results, the air fryer needs constant airflow around each piece of chicken. If you pack the basket too tightly, the chicken will steam rather than fry, resulting in a soggy coating. Cook in batches if necessary to maintain a single layer.
Use a High-Smoke Point Oil
While sesame oil is used for flavor, ensure your cooking spray is a neutral, high-smoke point oil like avocado or canola oil. This prevents the oil from smoking at 400°F. The light drizzle of sesame oil on the chicken provides the necessary fat for browning.
Master the Cornstarch Slurry
Never add dry cornstarch directly into a simmering sauce, as it will create lumps. Always mix it with a small amount of cold or room-temperature liquid first to create a smooth slurry. This ensures the honey sesame glaze is silky and translucent.
Ingredient Substitutions
Replacing Gochujang Paste
If you cannot find Gochujang, a mixture of Sriracha and a pinch of brown sugar is a close alternative. Red chili paste or a small amount of sambal oelek also works well. Adjust the amount based on your preference for heat and sweetness.
Soy Sauce Alternatives
For a gluten-free version, replace the soy sauce with tamari or coconut aminos. Tamari offers a flavor profile nearly identical to soy sauce. Coconut aminos are slightly sweeter and lower in sodium, so you may need to add a pinch more salt to the coating.
Honey Substitutes for Sweetness
Maple syrup or agave nectar can be used in place of honey. Maple syrup adds a distinct woody flavor, while agave is more neutral. Both will provide the same thickening properties and glossy finish to the final sauce.
Substituting Fish Sauce
If you prefer to avoid fish sauce, you can use a combination of soy sauce and a small pinch of salt. A tiny amount of Worcestershire sauce can also mimic the fermented, salty depth of fish sauce. Ensure the substitute is balanced to avoid over-salting the dish.
Creative Flavor Variations
Adding Extra Heat
To make this dish spicier, add crushed red pepper flakes or chopped fresh bird’s eye chilies to the sauce. You can also increase the amount of Gochujang by an extra teaspoon. For a different type of heat, add a dash of cayenne pepper to the cornstarch coating.
Incorporating Citrus Notes
Adding a tablespoon of fresh lime juice or orange zest to the sauce adds a bright, citrusy contrast to the honey. This is particularly effective if you are serving the chicken with a side of steamed broccoli. The acidity helps balance the richness of the sesame oil.
Adding Toasted Nut Crunch
While sesame seeds are traditional, toasted crushed peanuts or cashews add a wonderful texture. Toss the nuts in with the chicken during the final glaze step. This adds a buttery flavor that complements the salty soy and sweet honey.
Garlic-Heavy Version
For those who love garlic, increase the minced garlic to 10 cloves or add garlic powder to the sauce itself. Sautéing the garlic longer until it is golden brown will create a nuttier, more intense flavor profile. This pairs exceptionally well with brown rice.
Serving and Pairing Suggestions
Best Rice Pairings
Steamed jasmine rice is the classic choice due to its floral aroma and ability to soak up the thick sauce. For a nuttier taste, use brown rice or wild rice. Sticky rice (glutinous rice) is also an excellent option, providing a chewy texture that contrasts with the crispy chicken.
Adding Fresh Vegetables
Steam some snap peas, carrots, or bok choy to serve alongside the chicken. You can also toss steamed broccoli florets directly into the sauce with the chicken. This adds color, nutrition, and a fresh crunch to the meal.
Low-Carb Lettuce Wrap Option
To reduce the carbohydrate count, skip the rice and serve the honey sesame chicken in large butter lettuce or romaine leaves. Add shredded carrots and sliced cucumbers inside the wrap for extra freshness. This turns the meal into a lighter, appetizer-style dish.
Complementary Side Dishes
A side of smashed cucumber salad with rice vinegar and sesame oil provides a cooling contrast to the warm, glazed chicken. Alternatively, a simple miso soup can start the meal with a savory, comforting note. Both options keep the theme consistently Asian-inspired.
Storage and Reheating Guide
Refrigeration Basics
Place leftover chicken in an airtight container and store it in the refrigerator for up to 3 days. Keep the chicken and any extra sauce separate if possible to maintain as much crispiness as possible. Ensure the container is fully sealed to prevent the chicken from absorbing fridge odors.
Best Reheating Methods
To restore the crunch, reheat the chicken in the air fryer at 350°F for 3 to 5 minutes. Avoid the microwave if you want to keep the coating crisp, as microwaves tend to make cornstarch-coated foods soggy. If using a microwave, heat in short 30-second bursts.
Preventing Sogginess
When reheating, avoid adding more sauce until the chicken is already hot. If you reheat the chicken while it is heavily coated in sauce in the microwave, the moisture will penetrate the crust. Air frying is the only way to truly regain the original deep-fried texture.
Freezing the Chicken
While not recommended for the glazed version, you can freeze the breaded chicken before the final sauce step. Flash-freeze the coated pieces on a tray before transferring them to a bag. To cook from frozen, simply air fry at 375°F, adding a few minutes to the total time.
Troubleshooting Common Issues
Why is my chicken not crispy?
Sogginess usually happens because of overcrowding or too much egg wash. Ensure the chicken is well-drained after the egg dip and not piled up in the air fryer. Also, check that your air fryer is fully preheated to 400°F before adding the meat.
What to do if the sauce is too thin?
If the sauce hasn’t thickened enough, mix another teaspoon of cornstarch with a tablespoon of water. Stir this new slurry into the simmering sauce and cook for another 1 to 2 minutes. The sauce should be thick enough to cling to the chicken without running off.
How to fix a sauce that is too thick?
If the glaze becomes too gummy or thick, whisk in a tablespoon of water or chicken broth at a time. Heat the sauce on low while stirring constantly until the desired consistency is reached. This happens if the sauce simmers too long after the cornstarch is added.
Why did the chicken overcook?
Overcooking usually occurs if the chicken breast pieces were cut too small or if the air fryer runs hot. Use a meat thermometer to ensure the internal temperature reaches 165°F. If the exterior is browning too quickly, lower the temperature to 375°F for the final few minutes.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs are a great alternative and often stay juicier than breasts. They may require an extra 2 to 3 minutes of air frying time due to their higher fat content. The coating process remains exactly the same.
Is preheating the air fryer necessary?
Preheating is highly recommended for this recipe to ensure the cornstarch sears immediately upon contact. This creates the outer crust that prevents the chicken from sticking and helps achieve that deep-fried texture. Without preheating, the chicken may take longer to brown.
How can I make this recipe gluten-free?
Replace the soy sauce with tamari or coconut aminos, as traditional soy sauce contains wheat. Cornstarch is naturally gluten-free, so no changes are needed for the breading. Always double-check your Gochujang label to ensure it is certified gluten-free.
Can I use a different oil for the glaze?
Sesame oil is used for its distinct toasted flavor, which is central to this dish. If you don’t have it, you can use a neutral oil like vegetable oil, but you will lose some of the aromatic quality. In that case, add an extra teaspoon of sesame seeds for flavor.
Print
Crispy Air Fryer Honey Sesame Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This saucy, delicious air fryer honey sesame chicken is ready in 30 minute and tastes deep-fried, but it’s actually made in the air fryer!
Ingredients
- 3/4 cup cornstarch
- 2 tablespoons garlic powder
- 1.5 teaspoons salt
- ½ teaspoon ground ginger
- 2 tablespoons white sesame seeds (separated)
- 1.5 lbs. boneless skinless chicken breasts
- 2 large eggs
- 1 tablespoon sesame oil (separated)
- 7 cloves garlic (peeled and minced)
- ¼ cup soy sauce
- ½ cup water
- â…“ cup honey
- 1 teaspoon fish sauce
- 1 tablespoon white vinegar
- 1 tablespoon grated white onion
- 1 tablespoon Gochujang
- 2 green onions (minced)
Instructions
- Step: Preheat the air fryer to 400ºF.
- Step: Add the cornstarch to a large bowl and remove 1.5 teaspoons of the cornstarch from the bowl and set it aside for later.
- Step: Add the garlic powder, salt, ginger, and 1 tablespoon sesame seeds to the cornstarch mixture and whisk to combine.
- Step: Add the eggs to a separate large bowl and whisk until combined.
- Step: Cut the chicken breast into 1-1.5-inch chunks and toss the chicken with the egg mixture until coated.
- Step: Remove the chicken pieces from the egg mixture and allow any excess egg to drip from the chicken.
- Step: Toss the chicken with the cornstarch mixture until the chicken is coated.
- Step: Spray the air fryer with cooking spray, add the coated chicken pieces in one single layer, and drizzle with 2 teaspoons of sesame oil.
- Step: Air fry the chicken for 10 minutes at 400ºF, flip the chicken over, and cook for an additional 6 minutes until golden brown and crispy.
- Step: Add the remaining sesame oil to a small saucepan and sauté the garlic for 2-3 minutes once fragrant.
- Step: Add the soy sauce, water, honey, fish sauce, white vinegar, grated onion, and Gochujang to the pan and whisk together.
- Step: Bring the sauce to a boil over medium/high heat, then simmer on low for 5 minutes.
- Step: Remove ¼ cup of the sauce, whisk in the reserved 1.5 teaspoons of cornstarch, then add it back into the saucepan and whisk until the sauce thickens.
- Step: Add the cooked chicken to a large bowl, add the sauce, and gently toss until coated.
- Step: Garnish with diced green onion and sesame seeds.
Notes
Use a larger air fryer (e.g., 7-qt) for best results. Chicken thighs can be used as a substitute for chicken breasts. Garlic chili sauce can be used if Gochujang is unavailable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 524 kcal
- Sugar: 26 g
- Sodium: 1240 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 115 mg