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Crispy Honey Chicken
This Crispy Honey Chicken recipe has the perfect balance of sweet and spicy. No more ordering takeout because you can make this yourself!
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If you’re tired of ordering the same Chinese takeout every week, then try out this delicious deep fried honey chicken recipe! It’s crispy, it’s crunchy, and it packs a punch! You can make it as spicy or as sweet as you like right in your own kitchen!
While this recipe packs a punch, cool it down with some fresh tea or serve something sweet and light as a dessert. You can even try making orange chicken or bourbon chicken if the flavor of this dish just isn’t right for you. The best part about Chinese recipes is they are so customizable and you can make them however you prefer!
Sweet and sour is a poplar combination for Chinese chicken, and while this dish may not necessarily be sour, it’s definitely a delicious mixture of savory and sweet. The honey pairs perfectly with the chili powder and red pepper flakes to give this dish a sweet heat that everyone will love!
Crispy Honey Chicken Ingredients
- Chicken Breasts
- Flour
- Cumin
- Chili Powder
- Ground Corainder
- Onion Powder
- Salt
- Ground Black Pepper
- Buttermilk
- Vegetable Oil
- Honey
- Soy Sauce
- Water
- Sesame Oil
- Rice Vinegar
- Red Pepper Flakes
- Cornstarch
- Green Onions
- Toasted Sesame Seeds
- White Rice
Sometimes it’s hard ordering Chinese crispy honey chicken because it’s too spicy or too sweet, but you can add as much or as little spices as you want to make this dish perfect for you! The chili powder and red pepper flakes are what really give this recipe a kick, so play with the amounts to adjust the heat level. If you have kids who aren’t fond of spicy foods, then just add in a pinch of both and you’ll have a glazed honey chicken recipe with a hint of spicy flavoring.
This dish is served over white rice which compliments the recipe sauce and helps cool down the heat if it’s a bit too spicy. You can even try experimenting by adding some brown sugar or orange zest to give this dish a flavor of its own! Sprinkle some sesame seeds and green onions over the top to finish the dish off and really round out the flavor!
How to Make Crispy Honey Chicken
FIRST STEP: In a medium pot cook white rice per package directions. Set aside once done cooking.
SECOND STEP: In a medium saucepan combine honey, soy sauce, water, sesame oil, rice vinegar, and red pepper flakes. Whisk together and bring to a boil.
THIRD STEP: In a small separate bowl combine cornstarch and water. Whisk until no lumps remain.
FOURTH STEP: Once the sauce is boiling slowly whisk in cornstarch. Turn heat to low and let simmer while you prepare the chicken. Stir occasionally.
FIFTH STEP: In a large skillet over medium heat add vegetable oil until it is about 2-3 inches deep. Turn heat to medium and let sit until the temperature reaches 350 degrees. It’s important that you test the temperature with a meat thermometer. If it’s too hot it will burn the exterior of the chicken.
SIXTH STEP: In a large bowl combine flour, cumin, chili powder, coriander, onion powder, salt, and black pepper. Whisk together. In a separate bowl add the buttermilk.
SEVENTH STEP: Work in batches to cook the chicken in the following order. Take the 1 inch chicken pieces and dip them in the flour mixture.Then dip them in the buttermilk. Then dip them back in the flour mixture. Tap excess flour off of the chicken pieces and add to the hot 350 degree oil.
EIGHTH STEP: Cook chicken for 5-7 minutes, or until the internal temperature is at least 165 degrees when tested with a meat thermometer. Remove chicken from hot oil and place on a paper towel lined plate.
NINTH STEP: When all the chicken is cooked, place it in a large mixing bowl. Pour the hot honey sauce over the top of the chicken. Use tongs or a large spoon to “toss” the chicken with the honey sauce.
TENTH STEP: Serve over white rice and garnish with green onions and toasted sesame seeds.
Cooking Tips
It may be difficult to know when the chicken is done. As a rule of thumb, each batch should cook for about 5-7 minutes and should reach an internal temperature of 165°F. You can use a cooking thermometer if you have one on hand. If not, cut the largest piece in half and there should be no pink.
You will end up getting messy when cooking this recipe because of the coating on the chicken. If it sticks to your fingers, just wash it off between each batch or use a pair of gloves to keep your hands and nails clean.
It will be easier to start the sauce for this before you start frying your chicken. The sauce can simmer while the chicken is cooking, and can coat the chicken as soon as it’s out of the frying pan.
Although this recipe isn’t traditionally served as a casserole, you can make serving easier by placing a layer of rice in a casserole dish and spreading the chicken and sauce on top. Just scoop and go!
Storing this Recipe
IN THE FRIDGE: Leftovers can be stored for up to 4 days in an airtight container in the fridge.
IN THE FREEZER: Leftovers can be stored for up to 4 months in the freezer in an airtight container. Note that the chicken will lose it’s crunchiness when thawed, but the taste should still be the same.
Crispy Honey Chicken
This Crispy Honey Chicken recipe has the perfect balance of sweet and spicy. No more ordering takeout because you can make this yourself!
Love this recipe? Give it a 5 Star Rating
Ingredients
Chicken
- 4 chicken breasts (cut into 1 inch square pieces)
- 3 cups flour
- 2 ½ tsp cumin
- 2 ½ tsp chili powder
- 1 ½ tsp ground coriander
- 1 ½ tsp onion powder
- ½ tsp salt
- ½ tsp ground black pepper
- 2 ½ cups buttermilk
- vegetable oil for frying (it should be about 2 to 3 inches deep in the skillet)
Sauce
- ¾ cup honey
- 3 tbsp soy sauce
- 3 tbsp water
- 2 tsp sesame oil
- 2 tbsp rice vinegar
- ¼ tsp red pepper flakes
- 2 tbsp cornstarch
- 3 tbsp water
Garnish
- 5 green onions (chopped)
- Toasted sesame seeds
- white rice (cooked)
DIRECTIONS
- In a medium pot cook white rice per package directions. Set aside once done cooking.
- In a medium sauce pan combine honey, soy sauce, water, sesame oil, rice vinegar, and red pepper flakes. Whisk together and bring to a boil
- In a small separate bowl combine cornstarch and water. Whisk until no lumps remain
- Once the sauce is boiling slowly whisk in cornstarch. Turn heat to low and let simmer while you prepare the chicken. Stir occasionally
- In a large skillet over medium heat add vegetable oil until it is about 2 to 3 inches deep. Turn heat to medium and let sit until the temperature reaches 350 degrees. It’s important that you test the temperature with a meat thermometer. If it’s too hot it will burn the exterior of the chicken.
- In a large bowl combine flour, cumin, chili powder, coriander, onion powder, salt, and black pepper. Whisk together. In a separate bowl add the buttermilk.
- Work in batches to cook the chicken in the following order. Take the 1-inch chicken pieces and dip them in the flour mixture. Then dip them in the buttermilk. Then dip them back in the flour mixture. Tap excess flour off of the chicken pieces and add to the hot 350 degree oil.
- Cook chicken for 5 to 7 minutes, or until the internal temperature is at least 165 degrees when tested with a meat thermometer. Remove chicken from hot oil and place on a paper towel-lined plate.
- When all the chicken is cooked, place it in a large mixing bowl. Pour the hot honey sauce over the top of the chicken. Use tongs or a large spoon to “toss” the chicken with the honey sauce.
- Serve over white rice and garnish with green onions and toasted sesame seeds.
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Notes
It may be difficult to know when the chicken is done. As a rule of thumb, each batch should cook for about 5-7 minutes and should reach an internal temperature of 165°F. You can use a cooking thermometer if you have one on hand. If not, cut the largest piece in half and there should be no pink.
You will end up getting messy when cooking this recipe because of the coating on the chicken. If it sticks to your fingers, just wash it off between each batch or use a pair of gloves to keep your hands and nails clean.
It will be easier to start the sauce for this before you start frying your chicken. The sauce can simmer while the chicken is cooking, and can coat the chicken as soon as it’s out of the frying pan.
Although this recipe isn’t traditionally served as a casserole, you can make serving easier by placing a layer of rice in a casserole dish and spreading the chicken and sauce on top. Just scoop and go!
Nutrition
Calories: 654kcal | Carbohydrates: 111g | Protein: 33g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1094mg | Potassium: 715mg | Fiber: 3g | Sugar: 48g | Vitamin A: 685IU | Vitamin C: 4mg | Calcium: 189mg | Iron: 6mg
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Comments
Beth says
Any idea if this could be made in an air fryer?
Layne Henderson says
Hi, Beth - it likely could but we haven't tested it like that so I don't have instructions for that method. Enjoy!
Billy M Vo says
Grrooooooooooovies chicken grubs
Linda Belka says
It is a great recipe. Doesn't take up your whole day to make. And it is yummy.