Northern Chinese · intermediate
Beijing-Style Honey Sesame Walnut Chicken
Crispy pan-seared chicken thighs and toasted walnuts tossed in a rich honey-soy glaze with a bright pop of rice vinegar.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a dry skillet over medium-low heat, toast the walnut halves for 3 to 4 minutes until fragrant and slightly golden, then set aside.
- 02
Whisk the honey, halal soy sauce, rice vinegar, and 2 tablespoons of water in a small bowl until completely combined.
- 03
Toss the diced chicken thighs with cornstarch until every piece is evenly coated.
- 04
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 6 to 8 minutes, turning halfway, until crispy and cooked through.
- 05
Pour off excess oil from the pan, then reduce heat to medium and pour in the honey-soy sauce mixture.
- 06
Simmer for 2 minutes while stirring constantly until the sauce turns into a glossy syrup that coats the chicken.
- 07
Stir in the toasted walnuts, sprinkle with toasted sesame seeds, and transfer to a serving platter.
A LITTLE KITCHEN KNOW-HOW
Syrupy Glaze Reduction
Simmering honey and soy sauce rapidly evaporates moisture, creating a sticky coating that clings evenly to proteins and nuts without extra starch thickeners.
Notes from the kitchen
- Keep a close eye on the walnuts while dry-toasting as nuts can scorch quickly.
- Chicken thighs stay far juicier than breast meat when pan-frying at high temperatures.
- Original home-cooking adaptation inspired by Northern Chinese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.