Why You’ll Love This Recipe
This honey chicken recipe is quick, satisfying, and incredibly flavorful. It’s easy enough for a weeknight meal but tasty enough to rival your favorite takeout. The golden, crispy chicken combined with the glossy honey sauce is pure comfort food. Plus, it’s made with simple ingredients and can be customized to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
cornstarch
all-purpose flour
eggs
salt
pepper
vegetable oil (for frying)
honey
soy sauce
rice vinegar or apple cider vinegar
garlic (minced)
ginger (optional)
red pepper flakes (optional)
green onions and sesame seeds (for garnish)
Directions
- Cut chicken into bite-sized pieces and season with salt and pepper.
- In a bowl, whisk together eggs. In another bowl, mix flour and cornstarch.
- Dip each chicken piece in the egg, then coat in the flour-cornstarch mixture.
- Heat oil in a deep skillet or pan over medium-high heat. Fry chicken in batches until golden brown and cooked through. Drain on paper towels.
- In a separate pan, combine honey, soy sauce, vinegar, garlic, ginger (if using), and red pepper flakes. Simmer until slightly thickened.
- Add fried chicken to the sauce and toss to coat evenly.
- Garnish with chopped green onions and sesame seeds before serving.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
- Baked Honey Chicken: Bake the breaded chicken at 400°F (200°C) for 20–25 minutes instead of frying.
- Spicy Honey Chicken: Add more red pepper flakes or a drizzle of sriracha for extra heat.
- Honey Garlic Chicken: Increase the garlic for a more pronounced garlicky flavor.
- Gluten-Free Option: Use gluten-free flour and tamari instead of soy sauce.
- Vegetable Add-Ins: Toss in steamed broccoli, snap peas, or bell peppers for a complete meal.
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 to maintain crispiness, or microwave for 1–2 minutes. Add a splash of water if the sauce thickens too much.
FAQs
Can I use chicken thighs instead of breasts?
Yes, thighs are more flavorful and stay juicy, making them a great choice for this recipe.
Can I make the sauce ahead of time?
Yes, prepare the sauce and store it in the fridge for up to 3 days. Reheat before using.
Is honey chicken the same as orange chicken?
No, honey chicken features a sweet honey glaze, while orange chicken includes citrusy orange flavor.
Can I air fry the chicken?
Yes, cook breaded chicken in the air fryer at 375°F (190°C) for about 12–15 minutes, flipping halfway through.
What should I serve with honey chicken?
Steamed rice, fried rice, noodles, or stir-fried vegetables pair perfectly with this dish.
Can I make this without frying?
Yes, you can pan-fry with less oil or bake for a lighter version.
How do I keep the chicken crispy?
Toss the chicken in sauce just before serving to preserve its crispiness.
Can I double the recipe?
Absolutely—just fry the chicken in batches to avoid overcrowding the pan.
Is this dish freezer-friendly?
The sauce freezes well, but fried chicken may lose crispiness. Freeze separately if possible.
What kind of honey should I use?
Use any mild-flavored honey. Raw or pure honey gives the best natural sweetness.
Conclusion
Honey Chicken is a crowd-pleasing favorite that’s crispy, saucy, and packed with flavor. With its irresistible honey glaze and tender chicken bites, this recipe is perfect for busy weeknights or weekend indulgence. Whether you serve it over rice or eat it straight from the pan, it’s guaranteed to be a hit every time.
PrintHoney Chicken
Honey Chicken is a crispy, golden bite-sized chicken dish coated in a sticky-sweet honey glaze with hints of garlic and soy. It’s a quick, flavorful meal perfect for serving over rice or noodles and rivals your favorite takeout.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Halal
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (optional)
- 1/4 teaspoon red pepper flakes (optional)
- Chopped green onions and sesame seeds, for garnish
Instructions
- Season the chicken pieces with salt and pepper.
- In a shallow bowl, beat the eggs. In another bowl, mix the flour and cornstarch.
- Dip each chicken piece into the egg, then coat with the flour-cornstarch mixture.
- Heat about 1 inch of vegetable oil in a deep skillet or pan over medium-high heat. Fry chicken in batches until golden and cooked through, about 4–5 minutes per batch. Drain on paper towels.
- In a separate pan over medium heat, combine honey, soy sauce, vinegar, garlic, ginger (if using), and red pepper flakes. Simmer for 3–5 minutes until slightly thickened.
- Add the fried chicken to the sauce and toss to coat evenly.
- Garnish with chopped green onions and sesame seeds. Serve hot over rice, noodles, or on its own.
Notes
- For a healthier version, bake or air-fry the breaded chicken instead of deep frying.
- Add the chicken to the sauce just before serving to maintain crispiness.
- Use thighs for juicier meat or breasts for a leaner option.
- Double the sauce if serving with rice or vegetables.
- Use tamari and gluten-free flour to make it gluten-free.
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 520
- Sugar: 14g
- Sodium: 880mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 165mg
