What is the difference between sesame chicken and honey sesame chicken?

Sesame chicken is typically more savory with a soy-based sauce and toasted sesame notes, while honey sesame chicken includes honey for added sweetness, a glossy glaze, and a slightly tangy finish.

Can I use chicken thighs instead of breast?

Yes. Chicken thighs work very well because they stay juicier and are harder to overcook. Chicken breast cooks faster but is leaner. Either works as long as the pieces are cut evenly for consistent coating and texture.

Is it possible to make this dish without deep-frying?

Yes. You can make a lighter version using an air fryer or the oven. Air-frying produces a crunchy texture with minimal oil, and baking gives a crisp coating that holds up to the glaze. Using a cornstarch-flour mixture is key for good texture.

How long will leftovers stay good in the fridge or freezer?

Leftovers keep for about three days in the refrigerator when stored airtight. For longer storage, freeze the chicken and sauce separately for up to two months. Reheat the chicken in the oven or air fryer and warm the sauce on the stove before combining.

What if I don’t have sweet chili sauce – what can I substitute?

You can make a simple substitute by combining honey, a bit of vinegar, a splash of soy sauce, and chili flakes. This blend mimics the sweet heat and balance typical of sweet chili sauce.

Authentic Cantonese Chicken Clay Pot Rice Recipe

Ingredients

Scale

Rice

½ cup jasmine rice
1 lap cheong, thinly sliced
½ chicken thigh, thinly sliced
4 dried shiitake mushrooms, rehydrated and sliced
1 egg
Water (to soak and cook the rice)

Chicken Marinade

1 tsp grated ginger
1 tbsp oyster sauce
1 tsp soy sauce
Pinch of white pepper
½ tsp chicken powder
½ tsp YumYum seasoning (or a pinch of MSG)
Pinch of salt

Finishing Touch

2 tbsp Shaoxing wine
1 tsp sesame oil

Dark Soy Sauce Mix

1 tsp dark soy sauce
2 tsp soy sauce
3 tsp water
1 tbsp sugar
1 tsp dark caramel
1 tsp chicken powder

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Instructions

Rinse and soak the jasmine rice in water for 1 hour. Drain just before cooking.
In a clay pot, add the soaked rice and enough water to just cover the surface of the rice. Cover with the lid and cook over medium-low heat for 10 minutes.
While the rice is cooking, marinate the sliced chicken thigh with ginger, oyster sauce, soy sauce, white pepper, chicken powder, YumYum, and salt. Let it sit while the rice simmers.
After 10 minutes, lift the lid. Arrange the marinated chicken, lap cheong, and sliced shiitake mushrooms neatly over the rice.
Cover the pot again. Drizzle the Shaoxing wine and sesame oil around the edge of the lid, not directly onto the rice. This helps infuse aroma as it steams.
Lower the heat to the lowest setting and cook for another 15 minutes.
Crack an egg in the center of the pot, cover again, and let it steam gently for 3 more minutes.
In a small bowl, combine all the ingredients for the dark soy sauce mix and stir until the sugar dissolves.
Once the egg is cooked to your liking, open the lid and pour the dark soy sauce mixture evenly over the top.
Mix everything together while it’s still hot, scraping up that golden crispy rice layer at the bottom of the pot.

Author: Vincent Yeow Lim
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Rice
Method: Intermediate
Cuisine: Hong Kong

Nutrition

Serving Size:
Calories: 1380
Sugar: 40.9 g
Sodium: 5540.3 mg
Fat: 24.2 g
Carbohydrates: 236.4 g
Fiber: 7 g
Protein: 50.5 g
Cholesterol: 284.2 mg