Let me tell you straight up: I’ve tested so many versions of this dish trying to nail that sticky, sweet, golden sauce without deep frying or sketchy ingredients. And this version? Total keeper.
Crispy baked chicken, no gluten, no weird texture, no compromise. It tastes like takeout, but it feels like homemade—with stuff you can actually pronounce.
Whether you’re cooking for picky eaters, meal-prepping for the week, or trying to prove gluten-free doesn’t mean boring, this is the one.
What You’ll Love About This Recipe
Baked, not fried—but still crispy
Made with real pantry staples and fresh ingredients
No bottled sauces with mystery fillers
100% gluten-free and dairy-free
Family-approved (even by the skeptics)
Real-Life Tips From My Kitchen
Use thighs if you want extra juicy chicken. They don’t dry out as fast as breast meat, especially when baking.
Wire rack = crispy. Letting air circulate under the chicken changes everything. It’s worth the extra dish to wash.
Don’t drown the chicken in sauce. Start with half, toss it, then add more if needed. That way it stays crisp.
Freeze it! You can freeze the baked (but unsauced) chicken bites and reheat in the air fryer. Perfect for busy weeknights.
Toss leftovers into a salad. Cold honey sesame chicken over crunchy greens and cukes is next-level.
Why This Is a Weeknight Winner
This dish gets made in my house every other week. I usually double the batch, sauce one half for dinner, and freeze the rest for later. It’s faster than waiting on delivery, it doesn’t wreck your stomach, and it tastes like you know what you’re doing—even if you had zero energy.
Kids love it. Adults fight over the last piece. And it’s one of those recipes where no one misses the gluten. At all.
What to Serve with Honey Sesame Chicken
Here’s what works best on the side:
Steamed or roasted broccoli
Sesame snap peas
Cucumber salad with rice vinegar
White rice or sticky brown rice
Cauliflower rice if you’re going low-carb
Make It Your Own
Spicy kick? Add a squeeze of sriracha or a pinch of red pepper flakes to the sauce.
Nutty twist? Stir in a spoon of natural peanut butter to the sauce. It becomes this rich, satay-ish glaze.
Kid-friendly? Leave out the ginger if your little ones are suspicious of “spicy” things.
Vegan version? Swap the chicken for crispy tofu cubes, and use maple syrup instead of honey.
Leftovers? Here’s What To Do
If you have leftovers (doubtful, but hey), store them in an airtight container in the fridge. The sauce might thicken more overnight. Just reheat in a skillet with a splash of water or broth to loosen it back up.
The chicken holds up surprisingly well. Reheat in the oven or air fryer to get some of that crunch back.
Final Thoughts from a Gluten-Free Kitchen
I’ve been cooking gluten-free for over a decade. And if there’s one thing I’ve learned, it’s that nobody wants to eat “good for gluten-free.” They just want food that tastes good. Period.
This honey sesame chicken hits all the marks—crispy, sticky, salty-sweet, and wildly comforting. You can serve it to anyone without making a speech about ingredients. They’ll just eat it, smile, and ask for more.
So give it a shot. Maybe tonight. Maybe this weekend. Just don’t let your gluten-free lifestyle talk you out of enjoying your food.
Print
Gluten-Free Honey Sesame Chicken (Baked)
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A better-than-takeout honey sesame chicken that’s crispy, sticky, and totally gluten-free. Made with fresh, real ingredients and baked—not fried—for an easy, weeknight win. No gluten, no deep fryer, no drama.
Ingredients
This recipe serves 4. You can double it, no problem—just don’t crowd the pan.
For the chicken:
1 ½ lbs chicken breast or thighs (boneless, skinless), cut into bite-size chunks
2 large pasture-raised eggs
⅓ cup cornstarch (check the label—it should be gluten-free)
⅓ cup white rice flour (you can also use Bob’s Red Mill GF blend)
½ teaspoon sea salt
½ teaspoon garlic powder
Avocado oil spray or light olive oil spray
For the honey sesame sauce:
½ cup raw honey (local if you can get it!)
¼ cup gluten-free tamari or coconut aminos
¼ cup water
2 tablespoons apple cider vinegar
2 teaspoons toasted sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 teaspoons cornstarch mixed with 1 tablespoon cold water (for thickening)
1 tablespoon sesame seeds (lightly toasted if you’re feelin’ fancy)
Sliced green onions, for topping
Instructions
Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil and set a wire rack on top if you want extra crisp. (I always use the rack.)
Grab two medium bowls. In one, beat the eggs. In the other, mix cornstarch, rice flour, garlic powder, and salt.
Dip each piece of chicken in the egg, shake off the extra, then roll it in the flour mix. Place it on your rack (or straight on the parchment if you’re skipping the rack). Spray or lightly brush the tops with oil.
Pop the tray in the oven for 25–30 minutes, flipping once halfway. You want the edges lightly crisp and the inside juicy—not dried out. Chicken should hit 165°F inside, but you’ll know it’s done when it smells like fried heaven.
While the chicken bakes, throw everything for the sauce except the cornstarch slurry, sesame seeds, and green onions into a small saucepan.
Bring it to a simmer over medium heat. Stir it now and then so the honey doesn’t scorch.
Once it’s warm and smells amazing, stir in the cornstarch slurry. Let it bubble for another 2–3 minutes until it thickens up and gets glossy.
Pull it off the heat. Stir in the sesame seeds.
Once the chicken’s done, let it sit for 2 minutes (helps the crust hold). Then, toss it in a big bowl and pour that sticky sauce all over it. Mix gently to coat without destroying the crust.
Top it with sliced green onions and a few more sesame seeds if you like. Serve it hot over jasmine rice, cauliflower rice, or tucked into lettuce wraps.
Notes
Use chicken thighs for extra juicy bites.
Be sure your cornstarch is labeled gluten-free.
Tamari is the best gluten-free soy sauce alternative.
To make ahead, bake the chicken and freeze it without sauce. Reheat and coat with fresh sauce when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American Asian-Inspired
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: 430 (approximate)
- Sugar: 19g
- Sodium: 780mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 145mg
