Crispy Honey Chicken Recipe
There are some dishes that just sing from the plate, and for me, this Crispy Honey Chicken is one of them. It’s the sound as much as the taste – that satisfying crunch as you bite into a piece of tender chicken, enveloped in a sticky, sweet, and savoury glaze. It’s the kind of meal that makes a Friday night feel special, a simple way to create a takeaway experience at home that is leagues ahead in flavour and freshness.
I used to struggle with this dish until I discovered this technique for the coating. My chicken would either be soggy or the coating would fall off in the pan. But this method, a simple combination of cornflour and plain flour with a double fry, creates a shatteringly crisp shell that holds up beautifully to the glossy honey sauce. It’s the secret that turned this from a recipe I avoided into one I make whenever I want something truly satisfying.
This Crispy Honey Chicken recipe is for anyone who loves the interplay of sweet and savoury. It’s for those evenings when you want to cook something that feels a little indulgent but comes together without a fuss. We make this when we want to unwind after a long week, served simply with a bowl of fluffy rice and some steamed greens. It always gets rave reviews.
Recipe Overview
This recipe guides you through creating exceptionally crispy fried chicken pieces that are then tossed in a beautifully balanced, glistening honey and soy sauce. The magic lies in the coating and the cooking method, which ensures the chicken stays crunchy even after being glazed. I’ve found that letting the coated chicken rest for just five minutes before frying makes a huge difference to how well the coating sticks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This Crispy Honey Chicken Recipe
- Incredible Texture and Flavour: The chicken has a genuinely crunchy coating that gives way to a juicy interior, all wrapped in a sauce that’s the perfect blend of sweet honey, salty soy sauce, and a gentle warmth from garlic and ginger.
- Ready in Under 30 Minutes: From dicing the chicken to serving it up, this dish comes together surprisingly fast, making it ideal for a weeknight dinner.
- A Flexible Recipe: You can easily adjust the heat by adding more or fewer red chilli flakes. I sometimes toss in a tablespoon of toasted sesame seeds with the spring onions at the end for extra texture.
- Great for a ‘Fakeaway’ Night: This works beautifully for a relaxed weekend meal or when you’re craving your favourite takeaway. It delivers all the flavour with much better ingredients. If you enjoy this, you might also like my Bang Bang Chicken Thighs.
- Family Tested and Approved: This is one of those meals that everyone in my family gets excited about. There are never any leftovers, which I always take as the highest compliment!
Ingredients You’ll Need
For this crispy honey chicken, we’re using simple, accessible ingredients. For the soy sauce, I recommend using a good quality one like Kikkoman as it forms the savoury backbone of the sauce. A good runny honey will also give you the best consistency for the glaze.
- For the Crispy Chicken:
- 600g boneless, skinless chicken breasts, cut into 2-3cm cubes
- 1 large egg, lightly beaten
- 100g cornflour
- 50g plain flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- Vegetable or sunflower oil, for frying (about 500ml)
- For the Honey Sauce:
- 120ml runny honey
- 60ml light soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, grated
- 1 tsp cornflour mixed with 2 tsp cold water (a slurry)
- ¼ tsp red chilli flakes (optional, adjust to your taste)
- For Garnish:
- 2 spring onions, finely sliced
- 1 tsp toasted sesame seeds (optional)
Sophia’s Tip: Ensure your chicken pieces are cut to a similar size. This helps them cook evenly, so you won’t have some pieces overcooked while others are still catching up.
How to Make Crispy Honey Chicken Recipe
The process is straightforward. We’ll coat and fry the chicken first to get it wonderfully crisp, then whip up the sauce in a matter of minutes before tossing everything together for a glorious finish.
- Prepare the Chicken Coating: In a medium bowl, whisk together the cornflour, plain flour, salt, pepper, and garlic powder. In a separate, larger bowl, add the cubed chicken and pour over the lightly beaten egg. Toss until every piece is coated.
- Coat the Chicken: Add the chicken pieces to the dry flour mixture in batches. Turn them over until they are thoroughly and evenly coated. I find that pressing the flour mixture gently onto the chicken helps it adhere. Transfer the coated chicken to a plate and let it rest for 5 minutes.
- Heat the Oil: Pour the vegetable oil into a large, deep frying pan or wok until it’s about 3-4cm deep. Heat over a medium-high heat to around 175°C (350°F). If you don’t have a thermometer, you can test if the oil is ready by dropping in a small cube of bread; it should turn golden brown in about 30-40 seconds.
- Fry the Chicken (First Fry): Carefully place about half of the chicken pieces into the hot oil, ensuring you don’t overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until they are light golden and cooked through. Remove with a slotted spoon and place on a wire rack to drain. Repeat with the remaining chicken.
- The Crisping Fry (Optional but Recommended): For extra crispy chicken, increase the oil temperature slightly to 185°C (365°F). Return all the cooked chicken to the pan and fry for another 1-2 minutes until deep golden brown and exceptionally crisp. This technique, known as double-frying, drives out extra moisture for a better crunch. Remove and drain on the wire rack again.
- Make the Honey Sauce: While the chicken drains, you can make the sauce. In a clean, large saucepan or wok, combine the honey, soy sauce, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over a medium heat, stirring gently.
- Thicken the Sauce: Once the sauce is simmering, give your cornflour slurry a quick stir and pour it into the pan. Continue to simmer for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy consistency that can coat the back of a spoon. If using, stir in the red chilli flakes.
- Combine and Serve: Turn off the heat. Add the crispy fried chicken to the pan with the sauce. Toss gently but quickly to coat every piece evenly. Serve immediately, garnished with sliced spring onions and toasted sesame seeds.
Tips From My Kitchen
- Temperature Control is Key: The temperature of your oil is crucial for making great fried chicken. Too low, and the chicken absorbs oil and becomes greasy. Too high, and the coating will burn before the chicken is cooked. A kitchen thermometer is your best friend here.
- The Secret to a Clingy Coating: I learned that letting the coated chicken rest for a few minutes before frying helps the flour mixture hydrate and stick to the chicken much better during the frying process. Don’t skip this!
- Make-Ahead Advice: You can prepare the components ahead of time. Dice the chicken, mix the dry coating, and whisk together the sauce ingredients (except the cornflour slurry). Store them in separate airtight containers in the fridge for up to 24 hours. When you’re ready to eat, it all comes together very quickly.
- Storage and Reheating: Store any leftovers in an airtight container in the fridge for up to 3 days. To get the best texture when reheating, avoid the microwave. I find that 10-12 minutes in an oven at 180°C (160°C fan) or 5-7 minutes in an air fryer brings back a lot of the original crispiness.
Equipment You’ll Need
You don’t need any highly specialised equipment for this crispy honey chicken recipe, just a few kitchen basics.
- Large, deep frying pan or wok
- Sharp knife and cutting board
- Two medium mixing bowls
- Whisk and a slotted spoon
- Wire rack for draining
Common Mistakes to Avoid
- Overcrowding the pan: It’s tempting to fry all the chicken at once, but this is a mistake. Adding too much chicken at one time dramatically lowers the oil’s temperature, which leads to a soggy, greasy coating instead of a crisp one. Always fry in at least two batches.
- Frying at the wrong temperature: As mentioned, oil temperature is vital. Without a thermometer, use the bread cube test to ensure your oil is hot enough before you start, and let it come back up to temperature between batches. According to the Food Standards Agency, chicken should be steaming hot all the way through before serving.
- Saucing the chicken too early: The beautiful crispy coating will soften the longer it sits in the sauce. For the best texture, only toss the chicken with the sauce right before you plan to serve it.
What to Serve With Crispy Honey Chicken
This dish is fantastic on its own, but it pairs wonderfully with a few simple sides to make a complete meal.
- Fluffy Rice: Steamed basmati or jasmine rice is the perfect neutral base to soak up any extra honey sauce.
- Steamed Greens: Tenderstem broccoli, pak choi, or even green beans, steamed and lightly seasoned, provide a fresh, vibrant contrast to the rich chicken.
- Drink Pairing: A crisp, cold lager or a slightly off-dry Riesling cuts through the sweetness of the honey beautifully. For a non-alcoholic option, iced green tea is a refreshing choice.
– **A Simple Noodle Side:** If you’re not in the mood for rice, some plain egg noodles tossed with a dash of sesame oil work wonderfully too. This recipe is a bit like my Bacon Brown Sugar Chicken Tenders in that it’s a real treat.
Frequently Asked Questions
Crispy Honey Chicken
Ingredients
Method
- Prepare the Chicken Coating: In a medium bowl, whisk together the cornflour, plain flour, salt, pepper, and garlic powder. In a separate, larger bowl, add the cubed chicken and pour over the lightly beaten egg. Toss until every piece is coated.
- Coat the Chicken: Add the chicken pieces to the dry flour mixture in batches. Turn them over until they are thoroughly and evenly coated. I find that pressing the flour mixture gently onto the chicken helps it adhere. Transfer the coated chicken to a plate and let it rest for 5 minutes.
- Heat the Oil: Pour the vegetable oil into a large, deep frying pan or wok until it's about 3-4cm deep. Heat over a medium-high heat to around 175°C (350°F). If you don't have a thermometer, you can test if the oil is ready by dropping in a small cube of bread; it should turn golden brown in about 30-40 seconds.
- Fry the Chicken (First Fry): Carefully place about half of the chicken pieces into the hot oil, ensuring you don't overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until they are light golden and cooked through. Remove with a slotted spoon and place on a wire rack to drain. Repeat with the remaining chicken.
- The Crisping Fry (Optional but Recommended): For extra crispy chicken, increase the oil temperature slightly to 185°C (365°F). Return all the cooked chicken to the pan and fry for another 1-2 minutes until deep golden brown and exceptionally crisp. This technique, known as double-frying, drives out extra moisture for a better crunch. Remove and drain on the wire rack again.
- Make the Honey Sauce: While the chicken drains, you can make the sauce. In a clean, large saucepan or wok, combine the honey, soy sauce, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over a medium heat, stirring gently.
- Thicken the Sauce: Once the sauce is simmering, give your cornflour slurry a quick stir and pour it into the pan. Continue to simmer for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy consistency that can coat the back of a spoon. If using, stir in the red chilli flakes.
- Combine and Serve: Turn off the heat. Add the crispy fried chicken to the pan with the sauce. Toss gently but quickly to coat every piece evenly. Serve immediately, garnished with sliced spring onions and toasted sesame seeds.
Notes
I really hope you give this Crispy Honey Chicken recipe a try. It’s a dish that brings so much joy and flavour to our dinner table, and I’m confident it will do the same for yours. Once you master that crispy coating, you’ll want to make it again and again. It would be a great main course before a lovely dessert like my Peach Crumb Cheesecake! Let me know how you get on in the comments below – I’d love to hear about it!
