Honey Sesame Chicken

Comforting, sticky, and impossibly simple, this Honey Sesame Chicken is one of those recipes that feels fancy but comes together with minimal fuss. Chicken drumettes and wingettes get a glossy, sweet-salty coating from a mix of soy, Kecap Manis, and honey, while toasted sesame seeds and a squeeze of lemon brighten every bite. I love serving this with steamed rice and crisp vegetables for a weeknight supper that feels worth lingering over.

This version uses 2 pounds chicken drumettes and wingettes and a short list of pantry-friendly ingredients. The method is straightforward: marinate briefly, cook until caramelized, and finish with a honey-forward glaze. The steps below are written to be easy to follow so you can get consistently great results whether you’re feeding a crowd or meal-prepping for the week.

Why you’ll love this recipe

• Simple ingredients that deliver big flavor.
• Sticky, glossy sauce that clings to each piece of chicken.
• Minimal hands-on time; most of the cooking is active but quick.
• Adaptable: double the sauce for extra glaze or add chili flakes for heat.

Ingredients

• ▢2lbschicken drumettes and wingettes
• ▢4tablespoonssoy sauce
• ▢2tablespoonsKecap Manis(Sweet Soy Sauce)
• ▢2tablespoonshoney
• ▢1/2tablespoonsesame oil
• ▢2clovesfresh garliccrushed/minced
• ▢1-2tablespoons(extra) honey
• ▢2tablespoonsSesame seedsfor garnish
• ▢Lemon wedges to serve

Notes on ingredients and swaps

The ingredient list is intentionally short and pantry-friendly. Use your favorite regular soy sauce and Kecap Manis (sweet soy sauce) to build depth—Kecap Manis adds molasses-like sweetness and body to the glaze. If you don’t have Kecap Manis, you can mix 2 tablespoons of regular soy sauce with 1 tablespoon of molasses or dark brown sugar, though the amount and exact flavor will vary slightly. Use pure honey and a good toasted sesame oil for the most pronounced nutty aroma.

Equipment

• Large bowl for marinating
• Large skillet or oven-safe pan
• Tongs or a spatula
• Measuring spoons
• Small bowl for sauce
• Baking sheet (optional, if you prefer oven-finished wings)

Step-by-step directions

Below are clear, ordered steps that follow the ingredient list and keep the original sequence intact. Read through once before you start to make sure everything is in place and to judge the timing based on your stove and pan.

1. Prep the chicken: Pat the 2lbs chicken drumettes and wingettes dry with paper towels. This removes excess moisture and helps the skin brown and the sauce adhere better.
2. Make the base marinade: In a large bowl, combine 4 tablespoons soy sauce, 2 tablespoons Kecap Manis (Sweet Soy Sauce), 2 tablespoons honey, 1/2 tablespoon sesame oil, and 2 cloves fresh garlic (crushed or minced). Whisk these together until the honey is well incorporated and the mixture looks uniform.
3. Marinate the chicken briefly: Add the dried chicken pieces to the bowl with the sauce. Toss thoroughly so every drumette and wingette is coated. Let the chicken sit in the mixture for 10–20 minutes at room temperature. This short marinate infuses flavor without requiring hours in advance.
4. Heat the pan: Place a large skillet over medium-high heat. If your pan is nonstick, you can heat it dry; if not, add a teaspoon of neutral oil to prevent sticking. Heat until shimmering but not smoking.
5. Sear the chicken: Using tongs, transfer the chicken pieces to the hot skillet in a single layer with some space between them. Reserve any remaining marinade in the bowl. Sear the chicken for 3–4 minutes without moving so it forms a golden crust, then turn and sear the other side for another 3–4 minutes.
6. Lower the heat and continue cooking: Reduce the heat to medium-low. Pour the reserved marinade into the pan, careful of any sputter as it hits the hot surface. Cover the pan and let the chicken cook for 6–8 minutes, flipping once halfway through, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and juices run clear.
7. Make the finishing glaze: Remove the pan lid and increase the heat to medium. Add 1–2 tablespoons extra honey to the pan depending on how glossy and sweet you want the finish. Stir gently or tilt the pan to coat the chicken as the sauce reduces and thickens. Continue to cook for 2–4 minutes, turning the pieces so each is evenly glazed. The sauce should cling to the chicken and take on a syrupy sheen.
8. Toast the sesame seeds: While the sauce reduces, place 2 tablespoons sesame seeds in a small dry skillet over low heat and toast, stirring constantly, until fragrant and lightly golden—about 2 minutes. Watch carefully to avoid burning.
9. Finish and rest: Once the glaze is sticky and coats the chicken, remove the pan from the heat. Transfer the chicken to a serving plate and let it rest for 2–3 minutes. The sauce will continue to thicken slightly as it cools.
10. Garnish and serve: Sprinkle the toasted sesame seeds over the glazed chicken. Serve with lemon wedges on the side so guests can squeeze a little brightness over each piece at the table.

Serving suggestions

Serve this Honey Sesame Chicken over steamed white or brown rice to soak up the glossy sauce. A simple side of stir-fried greens like bok choy or broccoli adds color and a fresh contrast. For a fuller meal, add quick cucumber salad or pickled carrots to cut through the richness. Leftovers make a delicious filling for wraps or a topping for noodle bowls.

Tips for success

• Dry the chicken well before marinating so the skin crisps and the sauce sticks.
• Don’t overcrowd the pan when searing; work in batches if necessary to maintain a good sear.
• Adjust the extra honey at the end to taste—1 tablespoon keeps it balanced, 2 tablespoons gives a more pronounced sweet gloss.
• Use a thermometer to ensure chicken reaches safe internal temperature while avoiding overcooking.

Make-ahead and storage

You can marinate the chicken up to 8 hours ahead of time and refrigerate it, then bring it to room temperature for 15–20 minutes before cooking. Store cooled leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the glaze, adding a splash of water if the sauce seems too thick.

Short troubleshooting guide

• My sauce is too thin: Continue reducing on medium heat, stirring often, until it reduces and becomes syrupy. If you’re in a hurry, mix 1/4 teaspoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce to thicken (optional).
• My chicken stuck to the pan: Let it sear undisturbed long enough to release naturally. If you’ve already turned and it’s stuck, use a spatula to gently loosen bits as the pan deglazes with the reserved marinade.
• Too sweet: Add a squeeze of lemon juice from the served wedges to cut sweetness with acidity.

Final thoughts

This Honey Sesame Chicken balances salty and sweet with a touch of sesame fragrance and bright finishing lemon. It’s quick enough for weeknights but impressive enough for guests. The recipe’s short ingredient list and clear steps make it ideal for cooks at any level. Give it a try and adjust the final honey addition to your preferred level of gloss and sweetness—this flexible glaze is what makes the dish a repeat favorite.

Enjoy your Honey Sesame Chicken with a mound of rice, a scattering of sesame seeds, and lemon wedges for brightness—simple pleasures that taste like a treat.

Honey Sesame Chicken

Sticky honey and sesame chicken wings with a sweet soy glaze, quick to prep and broil to caramelized perfection.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 8 as an appetiser

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb chicken drumettes and wingettes
• 4 tablespoons soy sauce
• 2 tablespoons Kecap Manis (sweet soy sauce)
• 2 tablespoons honey for marinade
• 1/2 tablespoon sesame oil
• 2 cloves fresh garlic crushed or minced
• 1-2 tablespoons honey extra, to drizzle before grilling/broiling
• 2 tablespoons sesame seeds for garnish
• lemon wedges to serve

Equipment

• oven tray
• aluminium foil
• large shallow dish
• Small Saucepan
• Tongs
• Measuring Spoons
• Knife

Method

 

1. Preheat the oven to the grill/broil setting on high (about 200°C / 400°F).
2. Wash and pat the chicken drumettes and wingettes dry. If using whole wings, remove the tip and separate at the joint; remove skin from drumettes if desired to reduce fat.
3. In a large shallow dish, whisk together 4 tablespoons soy sauce, 2 tablespoons Kecap Manis, 2 tablespoons honey, 1/2 tablespoon sesame oil, and 2 crushed or minced garlic cloves.
4. Add the chicken to the marinade and toss to coat. Cover and refrigerate for 1–2 hours, or up to overnight for stronger flavor.
5. Remove the chicken from the marinade and reserve the marinade. Arrange the pieces skin-side up on an oven tray lined with aluminium foil and drizzle each with 1–2 tablespoons extra honey.
6. Grill/broil the wings for 8–10 minutes until golden, then turn and grill/broil a further 5–8 minutes until sticky and cooked through (internal temperature should reach 75°C / 165°F).
7. While the wings cook, pour the reserved marinade into a small saucepan and bring to a rolling boil; boil for 5 minutes to fully cook and thicken the sauce.
8. When the wings are done, pour the boiled honey sauce over them, sprinkle with sesame seeds, and serve with lemon wedges.

Notes

• If using whole wings, remove the tip and separate at the joint into two pieces.