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

Sesame chicken typically has a more savory, soy-based sauce with toasted sesame oil and seeds for a nutty flavor. Honey sesame chicken adds honey for sweetness, giving it a glossy, sticky, sweet, and slightly tangy glaze.

Can I use chicken thighs instead of breast?

Yes. Chicken thighs are juicier and harder to overcook, making them a great option. Chicken breast is leaner and cooks faster, but both work well as long as they are cut into even pieces.

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

Yes. You can make a lighter version by using an air-fryer or oven-baking. Air-frying gives a crunchy texture with minimal oil, while baking still provides a crisp coating. Be sure to keep the cornstarch-flour mixture for the best texture.

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

Leftover honey sesame chicken lasts about three days in the refrigerator when stored in an airtight container. For longer storage, freeze the chicken and sauce separately for up to two months. Reheat the chicken in the oven or air-fryer for crispiness and warm the sauce on the stove before combining.

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

You can mix honey, a splash of vinegar, a bit of soy sauce, and a pinch of chili flakes to create a quick substitute. This blend offers the same sweet heat and balanced flavor as sweet chili sauce.

Delicious Beef Chow Fun Recipe for Home Cooking

Ingredients

Scale

400g fresh wide rice noodles
150g beef (¼ portion from velveting recipe or thinly sliced flank steak)
1 tbsp light soy sauce
1½ tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing wine
1 tsp sesame oil
1 big handful bean sprouts
2 stalks spring onion, cut into 5cm batons
2 tbsp neutral oil
½ tsp sugar
Pinch of white pepper
1/4 tsp YumYum or MSG, you can buy YumYum here
Sesame seeds, optional for garnish

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Instructions

If using velveted beef, skip straight to step 2. Otherwise, marinate the thinly sliced beef in 1 tsp soy sauce, ½ tsp cornflour, ½ tsp oil and set aside for 10 minutes.
Gently separate the rice noodles without tearing. Microwave briefly if stiff to loosen.
Heat your wok over high heat until lightly smoking. Add 1 tbsp oil, then the beef. Stir-fry until fully cooked, about 1–2 minutes, then push to the side.
Add another 1 tbsp oil, then toss in the rice noodles. Drizzle in light soy, dark soy, oyster sauce, sugar, white pepper and Yum Yum. Toss everything to coat evenly without breaking the noodles.
Return the beef to the center, stir through the noodles. Add bean sprouts and spring onion, tossing over high heat for 30 seconds until just wilted but still crisp.
Pour Shaoxing wine around the edge of the wok, finish with sesame oil. Toss once more and remove from heat.
Sprinkle with sesame seeds and serve immediately

Author: Vincent Yeow Lim
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Noodles
Method: Easy
Cuisine: Cantonese

Nutrition

Serving Size:
Calories: 719
Sugar: 4.6 g
Sodium: 978.6 mg
Fat: 37.7 g
Carbohydrates: 75.7 g
Fiber: 10 g
Protein: 22.9 g
Cholesterol: 30 mg