Honey chicken is a sweet, savory, and irresistibly crispy dish that’s perfect for weeknight dinners or special occasions. The golden honey glaze coats tender pieces of chicken, creating a flavorful and comforting meal that pairs beautifully with rice, noodles, or vegetables.
Why You’ll Love This Recipe
- Sweet and savory: The honey glaze balances sweetness with a touch of umami.
- Easy to make: Simple ingredients and steps make this recipe beginner-friendly.
- Versatile: Serve it with your favorite sides or add veggies for a complete meal.
- Crowd-pleaser: A dish that’s loved by both kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Chicken breast or thighs, cut into bite-sized pieces
- All-purpose flour
- Cornstarch
- Salt
- Black pepper
- Eggs, beaten
- Vegetable oil (for frying)
For the Honey Sauce:
- Honey
- Soy sauce (low-sodium recommended)
- Rice vinegar (or white vinegar)
- Garlic, minced
- Cornstarch (optional, for thickening)
- Water
Directions
Prepare the Chicken:
- Coat the chicken:
- In a bowl, mix flour, cornstarch, salt, and black pepper.
- Dip each chicken piece into the beaten eggs, then coat in the flour mixture.
- Fry the chicken:
- Heat vegetable oil in a skillet or deep fryer to 350°F (175°C). Fry the chicken in batches for 3–4 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
Make the Honey Sauce:
- Combine the ingredients:
- In a saucepan over medium heat, whisk together honey, soy sauce, rice vinegar, and garlic. Bring to a simmer.
- Thicken the sauce:
- If a thicker sauce is desired, dissolve 1 teaspoon of cornstarch in 2 tablespoons of water and whisk it into the sauce. Simmer for 1–2 minutes until slightly thickened.
Combine and Serve:
- Coat the chicken:
- Add the fried chicken to the saucepan and toss to coat evenly in the honey sauce.
- Serve:
- Transfer to a serving plate and garnish with sesame seeds or chopped green onions, if desired. Serve hot with steamed rice or your favorite side.
Servings and Timing
- Yield: 4 servings
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Total time: 35 minutes
Variations
- Baked honey chicken: Bake the chicken pieces at 400°F (200°C) for 20–25 minutes, then toss in the sauce.
- Spicy honey chicken: Add sriracha, chili flakes, or cayenne pepper to the sauce for a spicy kick.
- Vegetable addition: Stir-fry bell peppers, broccoli, or snap peas and mix them with the chicken for a complete dish.
- Gluten-free: Use gluten-free soy sauce and flour alternatives.
- Lemon honey chicken: Add a squeeze of fresh lemon juice to the sauce for a citrusy twist.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through. Add a splash of water if the sauce thickens too much.
- Freezing: Freeze the cooked chicken and sauce separately for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and stay tender and juicy.
2. How do I prevent the coating from falling off?
Pat the chicken dry before coating and ensure the oil is hot before frying.
3. Can I use a different sweetener instead of honey?
Yes, maple syrup or agave nectar can be used as substitutes.
4. What sides go well with honey chicken?
Steamed rice, fried rice, noodles, or roasted vegetables are great options.
5. How do I make the chicken extra crispy?
Double-fry the chicken by frying it once, letting it rest, and frying it again for extra crunch.
6. Can I air fry the chicken?
Yes, air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.
7. Is this dish kid-friendly?
Yes, the sweet honey sauce is often a hit with kids!
8. Can I use pre-cooked chicken?
Yes, toss pre-cooked chicken in the honey sauce, but the texture may differ.
9. Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the sauce in advance and fry the chicken just before serving.
10. How do I adjust the sauce’s consistency?
Simmer longer for a thicker sauce or add a splash of water for a thinner consistency.
Conclusion
Honey chicken is a delicious, sweet, and savory dish that’s sure to become a family favorite. With its crispy chicken and flavorful sauce, it’s perfect for a quick dinner or a special occasion. Serve it with your favorite sides and enjoy a restaurant-quality meal at home!
Print
Honey Chicken
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
Description
This Honey Chicken is a crispy, sweet, and savory dish that’s better than takeout! Juicy chicken pieces are coated in a flavorful honey sauce with a hint of garlic and soy, perfect for serving over rice or alongside steamed veggies.
Ingredients
- For the Chicken:
- 1 1/2 pounds chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- Vegetable oil (for frying)
- For the Honey Sauce:
- 1/3 cup honey
- 2 tablespoons soy sauce (low-sodium preferred)
- 2 tablespoons rice vinegar (or white vinegar)
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- For Garnish (Optional):
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the Chicken:
- In a large bowl, mix the flour, cornstarch, garlic powder, salt, and pepper.
- Dip each chicken piece in the beaten eggs, then coat in the flour mixture, shaking off excess.
- Cook the Chicken:
- Heat about 1 inch of vegetable oil in a deep skillet or wok over medium-high heat.
- Fry the chicken in batches for 3–4 minutes per side, or until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
- Make the Honey Sauce:
- In a medium saucepan, whisk together the honey, soy sauce, rice vinegar, sesame oil, and garlic. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook for 1–2 minutes, or until the sauce thickens.
- Combine Chicken and Sauce:
- Transfer the cooked chicken to a large bowl. Pour the honey sauce over the chicken and toss to coat evenly.
- Serve:
- Serve the honey chicken hot, garnished with sesame seeds and green onions, over steamed rice or noodles.
Notes
- For a baked version, place the breaded chicken pieces on a greased baking sheet, spray lightly with cooking spray, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Add a pinch of red pepper flakes to the sauce for a spicy kick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.