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 flavor, while honey sesame chicken includes honey for a sweeter, glossy, sticky glaze with a slightly tangy finish.

Can I use chicken thighs instead of breast?

Yes. Chicken thighs work very well because they are juicier and harder to overcook. Chicken breast cooks faster and is leaner, but both cuts work as long as they are cut into even-sized pieces.

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

Yes. The dish can be made in an air fryer or oven for a lighter version. Air-frying gives a crisp texture with minimal oil, while baking also results in a coating that holds up well to the glaze. Using a cornstarch and flour mixture is still recommended for proper 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 and warm the sauce on the stove before combining.

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

You can substitute sweet chili sauce by mixing honey, a little vinegar, soy sauce, and chili flakes. This quick blend provides a similar balance of sweetness and heat.

Din Tai Fung Green Beans Recipe – Crispy & Delicious

Ingredients

Scale

300g green beans, trimmed
10-15 cloves garlic, minced
1 tsp chicken powder
1/2 tsp YumYum, you can buy it here or use MSG
2 tsp sesame oil
1 tbsp shaoxing wine
Neutral oil for deep frying

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Instructions

Heat a wok or deep saucepan with enough oil to submerge the green beans. Bring the oil up to 180°C.
Carefully add all the green beans into the hot oil at once. Fry for 1½ to 2 minutes until they blister, wrinkle slightly, and turn deep green. Remove immediately and drain on paper towels.
Pour out most of the oil, leaving about 1 tbsp in the wok. Add the minced garlic and stir-fry over low to medium heat until fragrant and just golden, about 1–2 minutes.
Add the fried green beans back into the wok and toss with the garlic.
Season with chicken powder, YumYum, sesame oil, and Shaoxing wine. Toss over medium-high heat for 30 seconds until everything is coated and fragrant.
Serve immediately while hot—crispy, garlicky, and packed with wok-kissed flavor.

Author: Vincent Yeow Lim
Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Vegetables
Method: Easy
Cuisine: Chinese

Nutrition

Serving Size:
Calories: 453
Sugar: 3.6 g
Sodium: 536 mg
Fat: 11.5 g
Carbohydrates: 60.9 g
Fiber: 3.8 g
Protein: 26.1 g
Cholesterol: 70 mg