Description
This Crispy Honey Chicken recipe delivers perfectly golden, crunchy chicken coated in a sticky, flavorful honey sauce that’s sweet, savory, and utterly satisfying. Quick and easy to prepare in about 30 minutes, it features a light, crispy batter that holds up beautifully under a glossy honey glaze. Ideal for a family-friendly dinner served with rice, noodles, or vegetables, this versatile recipe will have everyone asking for seconds.
Ingredients
Scale
Chicken and Coating
- 1 lb skinless, boneless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour (or gluten-free flour blend for GF)
- 1/4 cup cornstarch (or gluten-free cornstarch)
- 1/2 teaspoon garlic powder
- Pinch of salt
- 2 large eggs, beaten
- Vegetable oil for deep frying
Honey Sauce
- 1/3 cup honey
- 2 tablespoons soy sauce (or coconut aminos for soy-free)
- 1–2 tablespoons water
Optional Garnishes
- Toasted sesame seeds
- Sliced green onions
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces and pat them dry thoroughly with paper towels to ensure the coating adheres well and the chicken crisps rather than steams.
- Create the Coating Mixture: In a bowl, whisk together the flour, cornstarch, garlic powder, and a pinch of salt. In a separate bowl, beat the eggs until smooth. This two-part setup makes the breading process cleaner and more effective.
- Coat the Chicken: Dip each chicken piece first into the beaten eggs, then dredge them in the flour mixture, pressing lightly so that the coating sticks evenly on every side.
- Fry Until Golden and Crispy: Heat vegetable oil in a deep pan or skillet over medium-high heat to about 350°F (175°C). Fry the coated chicken pieces in batches, avoiding overcrowding, until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
- Make the Honey Sauce: In a small saucepan, combine honey, soy sauce, and water. Warm gently over low heat, stirring occasionally until combined and slightly thickened, enough to coat the chicken without being runny.
- Toss and Serve: Place the fried chicken in a large bowl, pour the warm honey sauce over the top, and toss gently until every piece is evenly coated with a shiny glaze. Garnish with toasted sesame seeds and sliced green onions if desired.
Notes
- Pat chicken pieces dry before coating for maximum crispiness.
- Maintain oil temperature around 350°F (175°C) to prevent greasy chicken.
- Fry in small batches to keep oil temperature steady and ensure even cooking.
- Toss the chicken in warm sauce quickly to preserve the crispy texture.
- Use fresh, quality honey for best flavor and aroma in the sauce.
- For a spicy variation, add crushed red pepper flakes or sriracha to the honey sauce.
- For a gluten-free version, substitute all-purpose flour and cornstarch with gluten-free alternatives.
- Air frying is a great option for a lighter, less oily dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze chicken without sauce for up to 2 months.
- Reheat in a toaster oven or air fryer to regain crispiness; microwave softens the coating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American/Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg