Description
Tender chicken pieces coated in a sweet and savory honey sesame sauce, baked to perfection for a flavorful and satisfying meal. A delicious homemade alternative to takeout.
Ingredients
- 2 pounds chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 tablespoons sesame seeds
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish and set aside.
- Season the chicken pieces with salt and pepper. Dip each piece into cornstarch, then coat in the beaten eggs.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides. Transfer the browned chicken to the prepared baking dish.
- In a small bowl, whisk together honey, soy sauce, ketchup, sesame oil, and minced garlic. In another bowl, dissolve 1 tablespoon cornstarch in 1/4 cup water, then stir it into the sauce mixture.
- Pour the sauce evenly over the chicken in the baking dish. Sprinkle sesame seeds on top.
- Bake for 40 to 45 minutes, or until the chicken is cooked through and the sauce has thickened. Serve warm with rice and steamed vegetables if desired.
Notes
- For extra crispiness, broil for 2 to 3 minutes at the end of baking.
- You can substitute chicken thighs for a juicier texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with white rice, brown rice, or steamed broccoli for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 165 mg
