Crispy Chinese Honey Chicken
Golden, crunchy chicken bites tossed in a glossy sweet-savory honey sauce. A restaurant-style Chinese-American classic you can master at home in just 25 minutes.
Ingredients
- Chicken & Batter:
- 2 boneless skinless chicken breasts cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 cup water room temperature
- 1 large egg
- 2 tablespoons vegetable oil for batter
- Vegetable oil as needed for frying
- Honey Sauce:
- 1/3 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
- 1/2 teaspoon red pepper flakes optional
- 1 teaspoon cornstarch + 2 teaspoons water slurry
- Garnish:
- Sesame seeds
- Chopped green onions
Instructions
- Make the Batter:
- In a large bowl, whisk flour, cornstarch, baking powder, salt, and white pepper. Create a well and add water, egg, and 2 tablespoons vegetable oil. Whisk until smooth. Let rest 5 minutes.
- Prepare Chicken:
- Pat chicken pieces dry completely.
- Heat Oil:
- Fill a heavy-bottomed pot or pan with 2–3 inches of vegetable oil. Heat to 350°F (175°C).
- Coat & Fry:
- Dip each chicken piece into the batter, letting excess drip off. Fry in batches (6–8 pieces at a time) for 5–6 minutes, until golden brown and cooked through. Transfer to a wire rack over paper towels to drain.
- Make the Sauce:
- In a saucepan, combine honey, soy sauce, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Bring to a simmer over medium heat. Stir cornstarch slurry and pour in while whisking. Cook 30 seconds until thickened, then remove from heat.
- Toss & Serve:
- Gently toss crispy chicken with warm sauce until coated. Garnish with sesame seeds and green onions. Serve immediately.
Notes
Temperature Control: Keep frying oil at 340–360°F for best crispiness.
Alternative Proteins: Chicken thighs can be used for juicier meat.
Baking Option: Bake battered chicken at 425°F for 15–20 minutes, flipping once.
Air Fryer Option: Cook at 380°F for 12–15 minutes, shaking halfway.
Storage: Store sauce and chicken separately. Reheat chicken in the oven to keep it crispy.