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
Units
Scale
- 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.