Baked Honey Sesame Chicken
Skip the take-out and try this easy homemade version instead – it’s unbelievably crisp-tender and packed with so much flavor!
Forgive me if I have been making too many chicken thigh recipes lately. It’s clearly become an obsession of mine, and this Asian twist has quickly become my favorite one of all.
The chicken turns out to be wonderfully crisp and tender, packed with a sweet-savory goodness to it all – the absolute perfect flavor combination.
And it goes beautifully over a bowl of rice, especially when you mix in that leftover sauce. But you should be warned that with this sauce, you’ll just skip over the chicken and make a meal out of the rice!
Baked Honey Sesame Chicken
Skip the take-out and try this easy homemade version instead - it's unbelievably crisp-tender and packed with so much flavor!
Ingredients
- 2 tablespoons unsalted butter
- 8 bone-in, skin-on chicken thighs
- ½ teaspoon sesame seeds
- 2 green onions, thinly sliced
For the sauce
- ¼ cup honey
- ¼ cup soy sauce
- 2 tablespoons ketchup
- 2 cloves garlic, minced
- 1 tablespoon brown sugar, packed
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- To make the sauce, whisk together honey, soy sauce, ketchup, garlic, brown sugar, rice wine vinegar, ginger, Sriracha, sesame oil, cornstarch and pepper in a small bowl; set aside.
- Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in honey mixture.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.
- Serve immediately, garnished with sesame seeds and green onions, if desired.
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We had this dish for dinner last night. Absolutely delicious. The sauce was to die for and I found the sriracha sauce in our local Tesco supermarket. Can’t wait to try some more of your dishes.
I think that take outs will be a thing of the past. Our take outs from now on will be cooked at home.
Delicious and so quick ,I had dinner ready in 45 mins, my whole family enjoyed.
Girl, your photography seriously blows me away! And now I don’t know which chicken dish I should make first?! Stop making them all look so good! 😉
I know thighs would be best, but my husband won’t eat dark meat… Do you think I could make this with bone in skin on chicken breasts? And if yes, any change in temp or time? (I may mix thighs and breasts…) Thanks!!
Yes, bone-in, skin-on chicken breasts should work just fine, although you may have to extend cooking time as needed to ensure that the chicken is completely cooked through.
Damn, Chungah, this is DELICIOUS! I cooked 8 thighs for my husband, small son, and me. We just kept on eating until they were all gone! Thank you AGAIN, for supplying the dinner delights!
Chicken thighs are the best part of the chicken, in my opinion. I love a good sticky chicken recipe! Pinning.
I don’t know why people don’t cook with chicken thighs more often, they’re so flavorful and moist. These look awesome, love the Asian influence!
This looks amazing! Def going to make this?
I agree- can’t have too many thigh or wing recipes. They are the only parts of chicken I like! Tried this recipe yesterday. The second day leftovers are even better. I think I will cut down the amount of honey or increase the vinegar next time but otherwise, this is another winner. Thanks!
what can I make to go along with the chicken
We served this with brown rice and stir-fried broccoli.
This is the perfect sauce. I need to make this dish soon!
The sauce on these sounds like the perfect combination of sweet, spicy, and tangy, yum!
Can’t wait to try this for dinner tomorrow night!! Your chicken lettuce wraps are my favorite. Hope to add another of your dishes to the rounds!
Your website ,recipes and photos are amazing!..everything I have made has been terrific..
You can never do too many chicken thigh recipes for me!
I, too, love your recipes and rave about them. They fall right in with my love of Asian Cuisine. I agree with Pat that your photos are fantastic; wonderful levels of flavor and healthy, also.
I love your recipes….I’ve made several of them just this past month and look forward to making many more….they are delicious and good for you, too……and your photos of your dishes are amazing
Thank you Chungah for the nice and easy recipe.
It looks delicious. Is it OK to use boneless skin off chicken tights?
Yes, that should work just fine, although the bone-in, skin-on chicken thighs really have the best flavor!
I dont think you can ever have too many chicken recipes. If it i hadnt stumbled onto this site i would still be ignoring chicken thighs, because boneless brests have been what i purchase weekly usually 2 huge packs. I noticed Thighs are much cheaper, yet just as versatile as boneless breasts!
Your site is great i have been raving about it to anyone who will listen! Sending links etc.
This will be tomorrow nights dinner! Cant wait to try it!