A bowl of glossy honey-coated chicken, piping hot and crackling at the edges—this recipe makes that happen at home.
It’s fast enough for weeknights and special enough for guests.
Crunch, sweet-salty sauce, and a ginger-garlic pop make it irresistible.
If you loved our better-than-takeout honey garlic chicken, this version pushes crispiness and sauce balance even further.
Why You’ll Love This Crispy Chinese Honey Chicken: Your New Favorite Comfort Dish
- Restaurant-style crispy coating without complicated steps.
- Quick sauce that clings and glosses the chicken perfectly.
- Customizable heat level—mild to spicy in one pan.
- Uses pantry staples and a short ingredient list.
- Great for meal prep and family dinners.
- Works with gluten-free flour or a vegan flax egg swap.
The taste is balanced: floral honey sweetness, savory soy depth, bright rice vinegar, and toasted sesame oil rounding. Texture is the star—an ultra-thin, crunchy batter exterior giving way to juicy, tender chicken bites every time.
"I made this for dinner and my whole family went quiet—only quiet to chew. Crisp, glossy, and exactly the takeout I love, but better." — 5★ reader review
Key Ingredients for Crispy Chinese Honey Chicken: Your New Favorite Comfort Dish
Cornstarch (for crispiness)
Cornstarch is essential for that shattering crunch in the batter and for the sauce slurry to thicken without cloudiness. Buy a fine, food-grade cornstarch; it should be pure and free of lumps. If you swap all cornstarch for flour the crust will be heavier and less brittle; a mix keeps crispness and structure.
Cold Water
Using very cold water when mixing the batter slows gluten development and helps an aerated, crisp finish after frying. Keep your water chilled in the fridge or add ice cubes briefly to measure. Replacing cold water with warm will create a denser batter that absorbs more oil and yields a softer crust.
Honey (or maple syrup)
Honey provides a glossy, floral-sweet backbone that balances soy and vinegar. Choose a mild, liquid honey for easy whisking; varietal honey (orange blossom, clover) adds subtle nuance. Swap for maple syrup for a vegetarian-friendly alternative; the flavor will be earthier and less floral.
Soy Sauce (low-sodium preferred)
Soy sauce adds umami salinity and caramel color to the sauce, helping it cling to the fried pieces. Low-sodium soy sauce lets you control the salt; buy a naturally brewed bottle for depth. Substituting tamari keeps it gluten-free but will change the salt profile slightly—taste and adjust before finishing.
For crisping inspiration in complementary sides, check this air fryer crispy onions technique that uses similar starch principles.
Full Ingredient List for Crispy Chinese Honey Chicken: Your New Favorite Comfort Dish
- 1 cup All-Purpose Flour (or gluten-free flour)
- 1/2 cup Cornstarch (for crispiness)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt (adjust to taste)
- 1/2 teaspoon White Pepper (or black pepper as substitute)
- 3/4 cup Cold Water (for extra crispiness)
- 1 Large Egg (or flax egg for vegan)
- 1 tablespoon Vegetable Oil (for batter consistency)
- 2-3 cups Vegetable Oil (for frying, high smoke point like canola or peanut oil)
- 1/2 cup Honey (or maple syrup as vegetarian alternative)
- 1/4 cup Soy Sauce (low-sodium preferred)
- 2 tablespoons Rice Vinegar (or apple cider vinegar)
- 1 tablespoon Sesame Oil (for flavor depth)
- 1 tablespoon Fresh Ginger (minced)
- 2 cloves Garlic (minced)
- Red Pepper Flakes (optional, for spice)
- 1 tablespoon Cornstarch (for thickening sauce)
- Sesame Seeds (for flavor and presentation)
- Chopped Green Onions (for flavor and presentation)
Step-by-Step Instructions for Crispy Chinese Honey Chicken: Your New Favorite Comfort Dish
Step 1: Prep the chicken and dry mix
Cut bite-sized chicken pieces and pat them dry with paper towels to remove excess moisture. In a bowl whisk together flour, 1/2 cup cornstarch, baking powder, salt, and white pepper until uniform. Pro Tip: The dry mix should look pale and even, with no visible clumps.
Step 2: Make the batter
Whisk the cold water, egg, and 1 tablespoon vegetable oil in a separate bowl. Pour the wet into the dry mix and stir until a slightly lumpy batter forms; do not overmix. Pro Tip: Batter should cling to the chicken but drip slowly—think thick ribbon rather than pancake batter.
Step 3: Heat the frying oil
Pour 2–3 cups high smoke point oil into a heavy pot or deep skillet and heat to 350–375°F (175–190°C). Use a thermometer to maintain steady heat. Pro Tip: Hot oil should shimmer and a small drop of batter will sizzle and float immediately.
Step 4: Fry the chicken in batches
Coat each piece in batter, shake off excess, and carefully lower into the oil. Fry in small batches for 3–5 minutes until golden and crisp. Transfer to a wire rack over a baking sheet to drain; this keeps the crust dry. Pro Tip: Finished pieces should be deep golden with no wet batter spots and feel brittle when tapped.
Step 5: Make the honey sauce
Whisk together honey, soy sauce, rice vinegar, sesame oil, minced ginger and garlic, and red pepper flakes. In a small saucepan bring to a simmer, then whisk cornstarch with a tablespoon of cold water and stir into the sauce to thicken slightly. Pro Tip: Sauce should coat the back of a spoon and be glossy, not sticky or grainy.
Step 6: Toss and serve
Add fried chicken to the warm sauce and toss briefly off the heat to avoid sogginess; garnish with sesame seeds and chopped green onions. Serve immediately over rice or stir-fried vegetables. Pro Tip: The chicken should remain crisp with a shiny glaze; steam or long tossing will soften it.
Pair this dish with a fresh, crunchy side like air-fried zucchini for balance—we recommend trying this air fryer zucchini side for a lighter contrast.
Expert Tips for Crispy Chinese Honey Chicken: Your New Favorite Comfort Dish
- Temperature tip: Keep frying oil between 350–375°F; lower temps soak the crust, higher temps burn it before the center cooks.
- Texture troubleshooting: If crust is soggy, fry in smaller batches and rest on a wire rack so steam escapes.
- Equipment tip: Use a heavy-bottomed pot and a thermometer for steady heat—deep fryers work too for more consistent temps.
- Sauce finish: Thicken sauce just before tossing; a glossy, slightly viscous sauce clings without making the crust heavy.
- Common mistake: Overcrowding the pan drops oil temp—always fry in single layers and use a slotted spoon to separate pieces.
- Oil choice: Use canola, peanut, or other high smoke point oil for neutral flavor; avoid extra-virgin olive oil which smokes and flavors the dish.
- Make-ahead: Fry chicken and store separately from sauce for up to 48 hours; re-toss in warm sauce just before serving to preserve crispness.
- Light alternative: For a lower-oil approach, follow the starch-to-air-fry crisping method in this air fryer crispy onions recipe and adapt it to coat chicken pieces.
Storage & Freezing for Crispy Chinese Honey Chicken: Your New Favorite Comfort Dish
Refrigerator: Store fried chicken and sauce separately in airtight containers for up to 3 days. Use shallow containers to cool quickly and avoid condensation.
Freezer: Freeze chicken pieces on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 2 months. Freeze sauce in a separate freezer-safe jar with headspace.
Thawing: Thaw frozen chicken in the fridge overnight. Thaw sauce in the fridge or warm gently on the stove while covered.
Reheating: Reheat chicken in a 375°F oven on a wire rack for 8–12 minutes to crisp; heat sauce separately and toss immediately before serving. For best results, avoid microwaving, which softens the crust.
Variations & Substitutions for Crispy Chinese Honey Chicken: Your New Favorite Comfort Dish
Variation 1 — Spicy Honey Chicken: Add Sriracha or chili paste to the sauce and increase red pepper flakes. The result is a dynamic sweet-heat with the same crunchy texture.
Variation 2 — Vegan/Vegetarian: Use firm tofu or cauliflower florets, a flax egg, and maple syrup instead of honey. Fry and sauce exactly the same way; the texture will be slightly different but still satisfyingly crisp.
Variation 3 — Gluten-Free: Use a 1:1 gluten-free flour blend and ensure tamari for soy-free needs. The coating may brown faster; watch frying time closely to maintain crunch.
Variation 4 — Baked/Air-Fried Crisp: Lightly coat pieces in the batter, spray with oil, and air-fry at 400°F until golden. Expect a slightly drier crunch but much less oil—pair with a glossy sauce to restore mouthfeel, or serve alongside a rich protein like our crack burgers recipe for variety.
Frequently Asked Questions About Crispy Chinese Honey Chicken: Your New Favorite Comfort Dish
Q: How do I make the chicken extra crispy and keep it that way?
A: Dry the chicken thoroughly prior to battering and use cold batter to minimize gluten. Fry in small batches at 350–375°F and transfer to a wire rack so air circulates and steam doesn’t soften the crust. Keep sauce and chicken separate until just before serving.
Q: Can I make honey chicken without deep frying?
A: Yes. You can air-fry or oven-bake with a light spray of oil; use a thin starch-based coating and a higher finish temperature (400°F) to promote crisping. Note the texture will be less uniformly shattering than deep-fried, but still very enjoyable.
Q: How do I thicken the honey sauce without making it gluey?
A: Make a slurry of 1 tablespoon cornstarch with cold water and add it to the simmering sauce. Stir constantly and remove from heat as soon as the sauce reaches a glossy, spoon-coating consistency to avoid a gluey finish.
Q: Is this recipe safe for gluten-free diets?
A: Yes, by swapping all-purpose flour for a gluten-free 1:1 flour blend and using tamari or certified gluten-free soy sauce, the recipe becomes gluten-free. Check labels for cross-contamination warnings.
Q: Can I prepare components ahead for a party?
A: Absolutely. Fry the chicken and cool on racks, refrigerate in a single layer up to 24–48 hours, and reheat in a hot oven to restore crispness. Warm the sauce just before serving and toss to coat for a fresh presentation.
Final Thoughts on Crispy Chinese Honey Chicken: Your New Favorite Comfort Dish
This recipe gives you dependable crunch, balanced sauce, and easy swaps for dietary needs. Please leave a star rating in the recipe card below and pin this to Pinterest if you enjoyed it.
Crispy Chinese Honey Chicken
Ingredients
For the batter and frying
- 1 cup All-Purpose Flour (or gluten-free flour) For batter
- 1/2 cup Cornstarch Essential for crispiness
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt Adjust to taste
- 1/2 teaspoon White Pepper (or black pepper) As a substitute
- 3/4 cup Cold Water For extra crispiness
- 1 Large Egg (or flax egg for vegan)
- 1 tablespoon Vegetable Oil For batter consistency
- 2-3 cups Vegetable Oil For frying
For the sauce
- 1/2 cup Honey (or maple syrup) Vegetarian alternative
- 1/4 cup Soy Sauce Low-sodium preferred
- 2 tablespoons Rice Vinegar (or apple cider vinegar)
- 1 tablespoon Sesame Oil For flavor depth
- 1 tablespoon Fresh Ginger Minced
- 2 cloves Garlic Minced
- 1 tablespoon Cornstarch For thickening sauce
- Red Pepper Flakes Optional, for spice
For garnish
- Sesame Seeds For flavor and presentation
- Chopped Green Onions For flavor and presentation
For the chicken
- 1 pound Chicken Breast Cut into bite-sized pieces
Instructions
Preparation
- Cut bite-sized chicken pieces and pat them dry with paper towels to remove excess moisture.
- In a bowl, whisk together flour, cornstarch, baking powder, salt, and white pepper until uniform.
Making the batter
- In a separate bowl, whisk the cold water, egg, and vegetable oil. Pour the wet ingredients into the dry mix and stir until a slightly lumpy batter forms.
Frying
- Heat 2–3 cups of oil in a deep pot to 350–375°F (175–190°C).
- Coat each piece of chicken in batter, shake off the excess, and carefully lower it into the oil. Fry in small batches for 3–5 minutes until golden and crispy.
- Transfer to a wire rack over a baking sheet to drain.
Making the sauce
- In a bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, minced ginger, garlic, and red pepper flakes.
- In a small saucepan, bring to a simmer. Whisk cornstarch with a tablespoon of cold water and stir into the sauce to thicken slightly.
Serving
- Add the fried chicken to the warm sauce and toss briefly off the heat. Garnish with sesame seeds and chopped green onions. Serve immediately over rice or stir-fried vegetables.
