Crispy chicken is coated in a sweet, spicy, tangy, thick sauce made of hot honey, soy sauce, black vinegar, ginger, and tons of garlic, stir-fried with crispy onion and cabbage, carrots, bell peppers, and chilies, and sesame seeds for a delectable hot honey sesame chicken dinner.
Table of Contents
Jump to:
- Table of Contents
- Perfect Chicken Stir Fry
- American Chinese Cuisine
- Sesame Chicken vs General Tso's
- Ingredients with Steps
- Culinary Glossary
- Substitutions
- Variations
- Equipment
- Storage
- Cooking Tips
- Frequently Asked Questions
- Chinese Recipes
- Poultry Recipes
- 📖 Recipe
- Subscribe to My YouTube Channel
- Have a Comment or Question?
Perfect Chicken Stir Fry
Hot Honey Sesame Chicken with Nappa Cabbage Stir-Fry is a delicious fusion of sweet, spicy, and tangy flavors, featuring crispy chicken coated in a thick sauce made from hot honey, soy sauce, black vinegar, ginger, and loads of garlic.
The chicken is stir-fried with crispy onions, napa cabbage, carrots, bell peppers, chilies, and sesame seeds, creating a vibrant, flavorful dish that’s perfect for a quick and satisfying dinner.
Quick and Easy Meal
This is why the hot honey sesame chicken with Nappa cabbage stir fry and dishes like it is my go-to quick and easy dish with many comforting flavors. For one thing, delicious crispy chicken and crunchy vegetables in a thick, sweet, and spicy sauce over a warm bowl of rice is a sure choice.
So good! And to be exact, I used brown rice! Brown rice is famous for taking so long! But one cup in the rice cooker didn't take that much time. I wonder if it was due to using basmati brown rice?
For example, the rice doesn't look like parboiled rice pearls, which I do not like. It also comes out fluffy and makes me forget that it's brown rice. But this recipe was modified to use whatever rice you want.
American Chinese Cuisine
In my Curry Lentil Turkey Stew post, I mentioned how cuisine is like a griot keeping track of a culinary historical timeline, more like branches. This sesame chicken dish is an example of that.
Additionally, this particular Asian American cuisine was said to have started with the immigration of the Chinese during the California Gold Rush to seek jobs as miners and railroad workers, which led them to adapt to their environment to create jobs that served themselves and the rest of the North Americans, such as restaurants.
Along the way, American Chinese Cuisine was created, from the west coast in San Fransisco all the way to the east coast in New York City. As a result, the Chinese used methods such as cookware, utensils, and ingredients mixed with tradition, American availability, and the mixed population's taste preference.
History of Sesame Chicken
Sesame chicken is a popular dish in American Chinese cuisine, known for its crispy fried chicken coated in a sweet, sticky sauce made from soy sauce, sugar, and sesame oil, often garnished with sesame seeds.
Traditionally, sesame chicken was inspired by similar dishes from China, such as General Tso's chicken and other sweet and savory stir-fries. Still, it has evolved into a distinct dish loved for its rich flavor and satisfying crunch.
Are you looking for authentic Chinese recipes? Check out Omnivores CookBook and Greedy Girl Gourmet.
Sesame Chicken vs General Tso's
Some might wonder what really sets sesame chicken and General Tso's chicken apart, especially since their sauces can look quite similar despite slight color differences.
While both dishes share a common base of ingredients—like sugar, cornstarch, vinegar, rice wine, and soy sauce—and are sometimes served with steamed broccoli, each brings a unique flavor profile to the table.
Sesame chicken is all about that sweet, sticky goodness, with a focus on a purely sweet, savory experience topped off with a sprinkle of sesame seeds. The sesame seeds add a nutty flavor and a bit of crunch, enhancing the dish’s mild character.
On the other hand, General Tso's chicken packs a punch with a balance of spiciness and sweetness. The addition of chili peppers brings heat to the sauce, making it a more complex and fiery option for those who crave a bit of spice in every bite.
Both dishes are crispy, saucy, and utterly satisfying, but their distinct garnishes and flavor focus make each one memorable in its own right.
Napa Cabbage Popularity in East Asia
Napa cabbage was chosen for this recipe because it is a staple in East Asian cuisine due to its mild flavor, crisp texture, and versatility. In China, it is often used in stir-fries, soups, and dumpling fillings. Where as in Korea, napa cabbage is the key ingredient in making kimchi, a fermented dish central to Korean meals.
In Japan, it’s commonly found in hot pots and pickled dishes. Its ability to absorb flavors and maintain texture makes it a favorite regional ingredient.
Transformation of American Chinese Cusine
However, the fascinating part is how different Chinese events influenced the ever-growing change in American Chinese cuisine.
For example, Tawainese university students seeking employment, evacuation from communism, and a boom in the Chinese economy resulted in the comprised population changing from being majority Tawainese to Szechuan, to Canton, and then to the Fuzhounese people in the United States.
Consequently, they brought their influences along the way, thus creating new dishes like sesame chicken. I am also fascinated to read more on this. Any recommendations? Let me know.
I recently added "The Breath of a Wok" by Grace Young, "From Canton Restaurant to Panda Express: A History of Chinese Food in The United States" by Haiming Liu, and "The Food of Sichuan" by Fuchsia Dunlop to my Amazon Waitlist.
Update: I finally got the last book, and I love the endless recipes, great reference book, and guide to traditional Sichuan cuisine.
More Bold and Flavorful Recipes
- Sweet and Spicy Gochujang Chicken and Broccoli Stir-fry
- Chicken Stir-Fry with Mushrooms, Peppers, and Green Beans in Hoisin
- Shishito Eggplant Shrimp Stir-Fry
- Chicken Curry Stir-Fry with Coconut Rice and Beans
- Hot Honey Lemon Chicken Skewers with Asparagus
Ingredients with Steps
Before starting, ensure your rice is cooked and all ingredients are prepped, as this recipe moves quickly. Begin by breading the chicken: mix egg, garlic, ginger, soy sauce, and avocado oil, then coat the boneless skinless chicken breast pieces in panko breadcrumbs after dipping in the egg mixture.
Preheat the air fryer to 390 degrees Fahrenheit and cook the chicken to a golden brown for 8 minutes, flipping halfway through. While the chicken cooks, prepare the sauce by whisking the remaining egg mixture with Chinese black vinegar, hot honey, sesame oil, and cornstarch.
Heat oil in a wok, cook the onions, then add cabbage, carrots, and bell peppers for the stir fry. Toss in sesame seeds and chili flakes, toast briefly, then add the sauce. Combine the crispy chicken and sliced scallions (aka green onions) with the stir-fried vegetables, then serve over rice, garnished with sesame seeds.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
- Hot Honey - A sweet and spicy honey infused with chili peppers.
- Black Vinegar - A dark, rich vinegar from China, often used in dipping sauces and marinades. It has a rich, complex flavor with a balanced mix of tangy, smoky, and slightly sweet notes, often compared to a cross between balsamic vinegar and soy sauce.
- Napa Cabbage - A type of Chinese cabbage with pale green leaves and a mild flavor, often used in Asian cooking. Learn more about it in the intro.
- Sesame Seeds - Tiny seeds from the sesame plant are used for their nutty flavor and crunchy texture.
See the sesame chicken cabbage stir fry recipe card for quantities below.
Learn about prepping sweet peppers.
Substitutions
Dairy-Free
- Yay! The recipe is already dairy-free.
Gluten-Free
- Low-Sodium Soy Sauce - Traditional soy sauce does contain wheat, so use tamari, coconut aminos, or a gluten-free soy sauce alternative.
- Panko Breadcrumbs - Use gluten-free panko breadcrumbs or finely crushed rice crackers. Or you can omit the panko. If you do this option, you can still use the air fryer or brown skinless chicken breasts in the pan or wok.
- Chinese Black Vinegar - Some may contain wheat; try rice wine vinegar or toasted rice wine vinegar. Or try an equal part combination of balsamic vinegar and low-sodium gluten-free soy sauce. Alternatively, if you do not have balsamic vinegar, use any other vinegar except red wine vinegar.
Egg-Free
- Whole Egg - The stir-fry sauce has eggs in it. This helps create a thick, velvety sauce along with the cornstarch. However, if you can't have eggs, only use cornstarch. Additionally, use an egg substitute for the breading process, like Bob's Red Mill Resealable Gluten Free Egg Replacer.
Vegetarian
- Boneless Skinless Chicken Breast - Replace the chicken with crispy tofu or a plant-based chicken substitute.
Convenience
- Hot Honey - Combine regular honey with a pinch of red pepper flakes, cayenne pepper, or chili powder. I used the famous Mike's Hot Honey to develop this recipe. However, if you need an alternative, try Nature Nate's Hot Honey or Bees Knees Spicy Honey; both are infused with habanero peppers.
- Chinese Black Vinegar - Substitute with balsamic vinegar or a mix of regular vinegar and soy sauce. Try apple cider vinegar, rice vinegar, or white wine vinegar.
- Sesame Oil - Use oil with a dash of toasted sesame seeds.
- Avocado Oil - This oil was used for its high-smoke point and neutral flavor; substitute it with another oil with similar properties, like vegetable or canola oil.
- Medium-Grain White Rice - As mentioned in the intro, I usually do this recipe with brown basmati rice. However, you can try regular brown rice, egg noodles, or your favorite white rice.
- Ginger Paste - Substitute with fresh ginger.
- Low-Sodium Soy Sauce - Use regular soy sauce.
Change Heat Level - Modify the sesame chicken recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Rice or Noodles - You can choose brown rice, white rice, spaghetti, or Chinese egg noodles; any of these goes well with chicken stir fry.
- Protein - Try with homemade or store-bought breaded shrimp, tofu, or tenderized pork or beef. For the tofu, I tried it out this way once. Not too shabby!
- Boneless Skinless Chicken Thighs - Use skinless, boneless chicken thighs for a juicier texture.
- Steak - Substitute chicken with thinly sliced beef steak for a richer flavor.
- Broccoli or Green Bean Stirfry - Use steamed broccoli florets or green beans instead of the bell pepper and cabbage to make this version
Equipment
- Mixing Bowl - The mixing bowls were used during the sesame chicken breading process.
- Container with Lid - Used for coating the chicken by shaking it. Alternatively, you can use the CanCooker Collapsible Plastic Batter Bowl or a resealable bag.
- Air Fryer - This recipe was developed using the Ninja Foodi 5-in-1 Indoor Grill as an alternative to deep frying. If you do not have an air fryer, you can try roasting in the oven. Bake the chicken in the oven at 400 degrees Fahrenheit for 20-25 minutes, flipping halfway through
- You have two options with different results: a sheet pan with parchment paper or a sheet pan with a sheet pan wire rack.
- The parchment paper will produce chicken pieces roasted in their juices with caramelization at the bottom.
- In contrast, the sheet pan rack will result in just roasting around the chicken due to the hot air flowing around it.
- Now, the trick is not to overcrowd in whatever method you choose, but if this happens, toss in between cooking.
- You have two options with different results: a sheet pan with parchment paper or a sheet pan with a sheet pan wire rack.
- Wok - Used for stir-frying the same chicken and vegetables on high heat quickly. Or you can use a large skillet. In addition, I developed this recipe using the Bielmeier Carbon Steel Wok. It is also thoughtfully packaged with easy instructions to season the pan, is lightweight, and is the perfect size to store. It also sometimes comes with a wooden or glass lid and utensils.
- Rice Cooker - An option to cook the rice. Update: I currently use the Zojirushi Micom Rice Cooker and highly recommend it.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place the sides together or separately in a shallow 2-inch pan to cool down quickly. Then, store in an air-tight sealing container. The meal will last up to three days.
- Freezer - Follow the refrigeration process mentioned above. Then, you can place it in the freezer in a labeled, airtight container.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tips
- Stir-frying Method - This fast-paced cooking method uses high heat to flash cook the vegetables to keep their crispy bite. So be sure to have all ingredients prepared beforehand.
- For Extra Crispiness - Preheat your air fryer to ensure the chicken comes out extra crispy.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. In addition, some related detailed steps can be found there, like how to use a wok and the reason for avocado oil.
Frequently Asked Questions
Yes, you can prepare the chicken and sauce in advance, but it's best to stir-fry the vegetables just before serving for optimal freshness.
You can bake the chicken in the oven at 400°F for 20-25 minutes, flipping halfway through, to achieve a crispy texture.
Yes, you can reduce or omit the hot honey with regular honey or chili flakes in the recipe to make it milder.
Absolutely! Feel free to add or substitute with vegetables like broccoli, snap peas, or bok choy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Chinese Recipes
Looking for other Chinese-inspired recipes like this? Try these:
- Sheet Pan Citrus Chili Lime Salmon with Vegetables
- Spicy Honey Jalapeno Lime Chicken with Broccolini
- Fresh Hoisin Mushrooms Noodle Bowl with Spicy Peanut Sauce
- Chicken Stir-Fry with Mushrooms, Peppers, and Green Beans in Hoisin Sauce
Poultry Recipes
Looking for other delicious poultry recipes like this? Try these:
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- Healthy Spicy Ground Turkey Stuffed Peppers with Salad
- Best Peach Piri Piri Chicken with Fonio Kale Salad
📖 Recipe
Hot Honey Sesame Chicken with Nappa Cabbage Stir-Fry
Ingredients
For the Side of Rice
- 1 cup cooked medium grain white rice
For the Breaded Chicken
- 1 egg beaten
- 1 tablespoon garlic minced
- 1 tablespoon ginger paste (or 1-inch ginger minced)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoons avocado oil
- 1 pound boneless skinless chicken breast sliced into ½-inch thin strips
- ¾ cup Japanese panko bread crumbs
For the Hot Honey Sesame Sauce
- 1 tablespoon Chinese black vinegar (or rice vinegar)
- ¼ cup hot honey
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For the Stir Fried Vegetables
- 1 tablespoon avocado oil
- 1 medium onion thinly sliced
- 1 ½ cup napa cabbage thinly sliced
- salt to taste
- 1 medium carrot shredded
- 1 medium red bell peppers thinly sliced
- 1 medium green bell peppers thinly sliced
- 1 teaspoon black sesame seeds
- ½ teaspoon crushed red pepper chili flakes
- 2 scallions sliced
Garnish
- black sesame seeds
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Note: Remember to have your rice already started or cooked before completing this recipe. In addition, have all your ingredients prepared ahead of time before stirfrying since this cooking method is fast-paced.
- Bread the Chicken: Beat the egg in a mixing bowl and combine with the garlic, ginger, soy sauce, and avocado oil. Add the chicken pieces to the egg mixture. In a breading container (or container with a lid or sealable bag) combine the breadcrumbs and the well drained battered chicken pieces while reserving the egg mixture and shake well. Place the egg mixture aside for later use.
- Set the Air Fryer: Preheat the air fryer to 390 degrees Fahrenheit with the cooking timer at 8 minutes. Place the chicken in the basket in an even layer with space in between each piece. Then flip at 4 minutes. When done, leave it in the opened air fryer to keep warm and crispy. While the chicken cooks, make the sauce.
- Make the Sauce: Whisk the remaining egg mixture with the black vinegar, hot honey, sesame oil, and cornstarch and set aside.
- Make the Stir Fry: Heat a wok on medium-high heat with oil. Once heated, cook the onions, then add the cabbage and season with salt. After 30 seconds, add the carrots and bell peppers.
- Add the sesame seeds and chili flakes, combine with the vegetables, and toast for 30 seconds while stirring. Then add and heat the sauce. Finally, remove the wok from the heat, add the crispy chicken pieces and sliced scallions, and combine well.
- Serve: Plate up the rice, add the stir fry chicken and vegetables on top, and garnish with sesame seeds.
Video
Nutrition
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