Crispy Chinese Honey Chicken
A quick and delicious recipe for crispy honey-coated chicken that’s perfect for weeknights or special occasions. This dish features a glossy, sweet-salty sauce that ensures every bite is irresistible.
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.
Notes
For meal prep, fry chicken and store separately from sauce for up to 48 hours; re-toss in warm sauce before serving to preserve crispness. Avoid overcrowding the pan while frying to maintain oil temperature.