crispy honey chicken

Our Crispy Honey Chicken recipe is the perfect alternative to ordering Chinese takeout. The honey garlic sauce is full of flavor and the chicken has the ultimate crunchiness.

Crispy Honey Chicken

chicken breasts

flour

cumin

chili powder

coriander

onion powder

salt

black pepper

buttermilk

vegetable oil for frying (it should be about 2 to 3 inches deep in the skillet)

honey

soy sauce

water

sesame oil

rice vinegar

red pepper flakes

cornstarch

green onions

sesame seeds

white rice (cooked)

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°F. 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.

https://embed.mediavine.com/videos/lhkxk7olmbivolvurqee

Crispy Honey Chicken is an easy recipe that’s perfect for a busy weeknight. It will save you from ordering Chinese takeout, with the simplicity of making it from the comfort of home. The crispy chicken cooks quickly and the sauce is amazing with it’s sweet honey and tangy garlic flavors.

Crispy Honey Chicken fried on the stove top and then covered in a sweet honey soy sauce dressing. Serve over rice for a better-than-takeout dinner!

Honey

apple cider vinegar or rice wine vinegar

red pepper flakes ((optional))

chicken breasts ((about 1 1/2 lbs, cut into large bite-sized pieces))

canola oil oil

Pour about 2&quot;-3&quot; of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and let the oil get hot while you prepare the sauce and other ingredients.

In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinegar. Whisk together and bring to a boil.

In a separate bowl stir together the cornstarch and water. Set aside. Once the sauce is boiling slowly add the cornstarch mixture, while whisking. Bring back to a boil and then turn the heat down to low and let simmer for 10 minutes.

** If the sauce seems to be getting too thick (while you&#x27;re frying the chicken) then add water, a tablespoon at a time, to thin it out. You don&#x27;t want the sauce too thin as it is supposed to be a thicker sauce.** The sauce is just fine simmering on the stove top while you&#x27;re frying the chicken batches.

Make the Honey Sauce

Add flour, chili powder, cumin, coriander, and onion powder into a bowl. Stir with a fork to combine. In a sperate bowl, add the buttermilk.

Two pieces of chicken at a time, once in each hand (fingers), dip the chicken in the flour, then into the buttermilk and then back into the flour. Place the coated chicken in the hot oil and cook for about 5-7 minutes, turning the chicken as needed. The chicken needs to be cooked through and up to temperature, 165 degrees.

Place the cooked chicken on a paper towel lined plate.

Continue cooking the remaining chicken in batches until done.

Combine all the cooked chicken into a large mixing bowl. Pour the hot honey sauce over and gently mix together until all chicken pieces are coated.

Serve with cooked rice and sliced green onions.

Crispy Chicken

This is so much better than takeout you will want this ever time you are making chicken

So easy , delicious and AWESOME! Thanks so much!

I made this recipe tonight and followed the directions exactly—except that I added sesame seeds.  I used kitchen shears to cut three boneless chicken breasts into bite size pieces and fried them in two batches in an electric fry pan. There is a nationwide shortage of cornstarch, so I used 1.5 the measurement in flour. When the chicken was done frying, I put it uncovered in a 350 oven to keep warm while I made the sauce. The sauce tastes delicious. In terms of volume, next time I make this, I will triple the sauce.  The longer it simmered, the more it reduced and became almost jam-like. After dinner when I cleaned up the dishes, the sauce (which had been turned off) was almost like brittle.  Thank you for sharing this recipe.

It's my first time made these....it was soon delicious!!!

I made this tonight and it was delicious! A definite add to my meal plan when I cook Chinese food. 
I didn’t have buttermilk so I used milk and lemon juice, seemed to work good enough!
I also didn’t have coriander.. I will have to buy some to use next time. It was still obviously really good haha.

The only thing is my honey sauce was extremely dark, not light in colour like the picture but I don’t know what I could have done.. I think it might have been the soy sauce?

Tastes wonderful but I found a few issues with it . first I did things in the order instructed and 3 things happened I burnt the sauce, I burnt a batch of the chicken and to fix those 2 issues I had to bring a second person so they could work on the chicken while I worked on the sauce. Secondly to bread my 3 medium chicken breasts I made one batch of the flower mixture and one of the butter milk well that got me about half way through my chicken so I had to make another batch of flour. In the end it came out very very good and I will make this again.

I just made the crisp honey chicken and serve it with vegetable fried rice and it was just delicious. Thanks for the delicious recipe !

https://content.jwplatform.com/videos/EzSVmks4.mp4

CRISPY HONEY CHICKEN

This staple of every Chinese restaurant from your childhood is easy to replicate at home with my handy tips. Chinese chicken recipes are always so full of delicious flavours and the crunchy, sticky, sweet coating over succulent chicken will have it on high rotation! This is a favourite weeknight dinner at my house because everyone loves to eat it and it comes together so quickly. 
How to make the most of this crispy honey chicken 
I love to pair it with rice and a simple vegie stir-fry, or even an Asian-inspired salad (like this tasty peanut broccoli salad) or a classic coleslaw to keep meal prep simple. Don’t waste the residual sauce left in the pan after coating the chicken. Add a little more soy sauce, to taste, and drizzle over your rice. I like to scatter the chicken with toasted sesame seeds and sliced fresh chilli or dried chilli flakes, along with the green shallot. The batter will stay crispy for about 30 minutes, but it is best served straight away.
Can I make this recipe completely gluten-free?
Yes! This crispy honey chicken uses gluten-free self-raising flour. Simply substitute the soy sauce for gluten-free soy sauce and you’ll have a delicious crispy honey chicken that gluten-free friends can enjoy!


Crispy honey chicken recipe

chicken breast

31.50 gm soy sauce

Chinese cooking wine (Shaoxing)

Vegetable oil, to deep-fry

gluten-free self-raising flour

green shallots,

(1 cup) gluten-free self-raising flour

185 milliliters (3/4 cup) chilled soda water

milliliters (1/2 cup) honey

55.60 gm glucose syrup

21.00 gm soy sauce

Step 1

Combine the chicken, soy sauce and cooking wine in a large bowl. Set aside for 10 minutes to marinate. Half-fill a large saucepan with oil and heat over medium-high heat to 170°C on a cook’s thermometer.

Step 2

Meanwhile, to make the batter, place flour in a medium bowl. Add the soda water and stir with a whisk until evenly combined and smooth.

Step 3

To make the sauce, place all ingredients in a large frying pan and stir over low heat until combined and warmed through. Remove from heat and set aside.

Step 4

Sprinkle flour over the marinated chicken and toss to coat. Line a tray with paper towel. Place one-third of the chicken in the batter and turn to coat. Use tongs (or chopsticks) to lift a piece of chicken and allow excess batter to drain back into the bowl (you want the chicken to be lightly coated). Drop chicken piece into the oil. Repeat with remaining chicken. Fry for 3 minutes, stirring occasionally, until nice and golden. Use a slotted spoon to transfer chicken to the lined tray.

Step 5

Repeat coating with batter and frying remaining chicken in 2 more batches, allowing the oil to return to temperature before adding more chicken.

Step 6

When all chicken has been fried, reheat the oil to 190°C. Fry the chicken again, this time in 2 batches, for 1 1/2 minutes each batch, until coating is crisp and dark golden brown, and chicken is cooked through. Drain on paper towel.

Step 7

When ready to serve, reheat the sauce until warm and runny. Add crispy chicken all at once, then use a spatula to gently turn to coat. Transfer to a serving plate and sprinkle with green shallots, to serve.

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