Honey Chicken
Honey Chicken is a sweet and savory dish featuring crispy chicken coated in a sticky honey glaze. With its golden crust and glossy sauce, this recipe strikes the perfect balance of flavors. It’s an easy weeknight dinner that pairs wonderfully with rice or steamed vegetables
Ingredients
- 1 ½ lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup cornstarch for coating
- 2 eggs beaten
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil for frying
For the Honey Sauce:
- ½ cup honey
- ¼ cup soy sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water slurry, for thickening
- Sesame seeds and green onions for garnish
Instructions
- Prepare chicken: Pat chicken dry, season with salt and pepper. Dredge pieces in flour, dip in beaten eggs, then coat with cornstarch.
- Fry chicken: Heat oil in a skillet over medium-high heat. Fry chicken in batches until golden and crispy, about 4–5 minutes per side. Drain on paper towels.
- Make sauce: In a saucepan, whisk together honey, soy sauce, vinegar, garlic, and ginger. Bring to a simmer. Stir in cornstarch slurry and cook until thickened, about 2 minutes.
- Combine: Toss crispy chicken in the honey sauce until coated.
- Serve: Garnish with sesame seeds and green onions. Serve hot over rice or noodles.
Notes
- Crispier chicken: Double-fry the chicken pieces for extra crunch.
- Healthier version: Skip frying and bake or air-fry the chicken, then coat in sauce.
- Spicy honey chicken: Add chili flakes or sriracha to the sauce for heat.
- Storage: Best enjoyed fresh, but leftovers can be refrigerated up to 2 days. Reheat in the oven to keep crisp.