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Easy Crispy Honey Chicken Recipe

Easy Crispy Honey Chicken

Crispy fried chicken pieces are coated in a glossy honey-soy sauce flavored with garlic, ginger, vinegar, and sesame oil. This quick dinner serves four and is best enjoyed immediately with rice or vegetables.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/2 pounds Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 1 Large egg
  • 2 tablespoons Water
  • 1/2 cup Cornstarch
  • 1/4 cup All-purpose flour
For Frying
  • 1 to 1 1/2 cups Vegetable or peanut oil
Honey Sauce
  • 1/3 cup Honey
  • 1/4 cup Low-sodium soy sauce
  • 2 tablespoons Rice vinegar or apple cider vinegar
  • 2 tablespoons Packed light brown sugar
  • 3 cloves Garlic, minced
  • 1 tablespoon Freshly grated ginger
  • 1 teaspoon Toasted sesame oil
  • 1 tablespoon Cornstarch
  • 2 tablespoons Cold water
Optional Garnish
  • 1–2 teaspoons Sesame seeds
  • 2 Green onions, thinly sliced
  • To taste Sliced red pepper flakes or chili sauce

Method
 

Step-by-Step
  1. Cut the chicken into evenly sized 1-inch pieces and pat dry. Season all over with kosher salt and black pepper.
  2. Whisk the egg and water together in one bowl. In a second bowl, combine the cornstarch and all-purpose flour.
  3. Dip each chicken piece into the egg mixture, then coat thoroughly in the cornstarch-flour mixture. Shake off excess coating.
  4. Heat about 1/2 inch of vegetable or peanut oil in a large skillet to approximately 350°F (175°C).
  5. Fry the chicken in batches for about 3–4 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Avoid overcrowding the pan.
  6. Transfer the fried chicken to a wire rack or paper-towel-lined plate. A wire rack helps keep air moving around the coating.
  7. Combine the honey, soy sauce, vinegar, brown sugar, garlic, ginger, and sesame oil in a saucepan. Bring the mixture to a gentle simmer.
  8. Whisk 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Whisk it into the simmering sauce and cook for 1–2 minutes, until glossy and slightly thickened.
  9. Add the fried chicken to the sauce and toss briefly, just until coated. Garnish as desired and serve immediately with rice or vegetables.

Notes

Keep chicken pieces similar in size and fry in small batches so the oil stays hot. Toss the chicken with the sauce immediately before serving because the crust softens if it sits in the sauce too long. Boneless thighs are juicier, while chicken breast offers a leaner option.