honey chicken

Honey Chicken is loaded with tender pieces of chicken tossed in a sweet &amp; spicy sauce!

Honey Chicken

chicken breasts

salt & pepper (each)

cornstarch

vegetable oil (or as needed)

green onions (for garnish)

honey

chicken broth (or water)

soy sauce

ginger (grated)

sriracha (or to taste)

garlic (minced)

Cut chicken breasts into bite-sized pieces, season with salt &amp; pepper and toss with cornstarch.

Combine all sauce ingredients in a small bowl and set aside.

Heat oil in a large skillet over medium high heat. Add chicken in small batches and cook until no pink remains, about 5-6 minutes. Set chicken aside in a bowl.

Add sauce to the pan and bring to a simmer. Simmer 1 minute.

Stir in chicken and toss to coat. Garnish with green onions.

Flavor-packed, sweet and spicy oven baked Chicken Breasts slathered with the most delicious Honey Sriracha glaze.&nbsp;

Honey Sriracha Baked Chicken Breasts

Sriracha Sauce chili

white vinegar

lime juice

garlic, (minced)

vegetable oil

(1 pound total) boneless, skinless chicken breasts

salt and fresh ground pepper, (to taste)

sweet paprika

garlic powder

thyme

basil

cilantro

sesame seeds

lime wedges

Preheat oven to 375°F.

Lightly grease a 9x13 baking dish with cooking spray and set aside.

Combine sriracha sauce, honey, soy sauce, vinegar, lime juice, and garlic in a small mixing bowl; whisk until thoroughly incorporated and set aside.

Heat vegetable oil in a skillet.

Season chicken breasts with salt, pepper, paprika, garlic powder, dried thyme, and dried basil.

Add chicken breasts to the hot skillet and cook for 2 minutes on each side, or until just browned.

Transfer chicken breasts to previously prepared baking dish.

Pour prepared honey-sriracha sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.

Cover with foil and bake for 20 minutes.

Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken.

Remove chicken from oven and spoon out about 3 tablespoons of the sauce into a small cup. Whisk in the cornstarch; whisk until well combined.

Stir the cornstarch slurry back into the baking dish and put chicken back in the oven; cook for 1 to 2 minutes, or until sauce has slightly thickened.

Remove from oven and let stand 5 minutes.

Spoon sauce over the chicken.

Garnish with cilantro and sesame seeds.

Serve with lime wedges.

Recipe video above. An incredible quick and easy way to serve up chicken breast - seared then simmered in the most amazing honey garlic sauce. Don&#x27;t be deceived by the short ingredient list! It&#x27;s absolutely worth the extra step of dusting the chicken with flour because it creates a crust for the sauce to cling to. BONUS: See notes for how to make this with any protein - beef, pork, lamb, prawns/shrimp, tofu!

Honey Garlic Chicken Breast

chicken breast (, boneless and skinless (2 pieces))

Salt and pepper

(60 grams) flour ((Note 1))

3.5 tbsp (50 grams) unsalted butter ((or 2 1/2 tbsp olive oil))

garlic (, minced)

apple cider vinegar

soy sauce (, light or all purpose (Note 2))

Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.

Place flour in a shallow dish. Coat chicken in flour and shake off excess.

Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.

Place chicken in skillet and cook for 2 - 3 minutes until golden. Turn and cook the other side for 1 minute.

Turn heat down slightly to medium high.

Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.

Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.

Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.

Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.

This Honey Butter Chicken is EPIC!!! Crazy quick and easy to make, I like making this with bite-size pieces to maximize the surface area that is caramelized in the stunning sauce!

Honey Butter Chicken

olive oil

butter

chicken

1.5 tbsp cider vinegar

parsley

Heat oil and 1 tbsp butter in a large non stick skillet over high heat.

When the butter is melted, add the chicken. Sprinkle with salt and pepper, then cook until it changes from pink to white.

Add remaining ingredients. Bring to a simmer and turn the chicken to coat in the sauce until it is golden and caramelised.

Once the chicken is browned all over, remove from heat. Pile chicken onto mashed potato, and drizzle with a bit of the sauce in the pan. Garnish with parsley if desired!

https://www.youtube.com/watch?v=oRE1pBoK4BQ

GET THE RECIPE:
Find the recipe over at my site: https://realhousemoms.com/honey-butter-chicken/

This Honey Butter Chicken is EPIC!!! Crazy quick and easy to make, I like making this with bite-size pieces to maximize the surface area that is caramelized in the stunning sauce!

FOLLOW ME HERE:
Facebook: https://www.facebook.com/RealHousemoms
Instagram: https://www.instagram.com/aubrey_realhousemoms/
Pinterest: https://www.pinterest.com/realhousemoms/
Twitter: https://twitter.com/RealHousemoms

NEW VIDEOS EVERY TUESDAY & THURSDAY!!

Honey Butter Chicken // Real Housemoms

Crispy pieces of fried chicken wrapped in a sweet, spicy and sticky sauce. What&#039;s best is it couldn&#039;t be easier to make!

Honey Sriracha Chicken

Chicken Breast

Plain/All Purpose Flour

Cornstarch/Cornflour

tsp Baking Powder

Eggs, (beaten)

Salt & White Pepper (as needed (see notes

Vegetable Oil, (for deep frying)

Honey

tbsp Sriracha

tbsp Light/All Purpose Soy Sauce

tbsp White Wine Vinegar

tbsp Cornstarch/Cornflour

tsp Garlic Powder

Salt & Pepper, (to taste)

Rice

Sesame Seeds

Spring/Green Onion

Dice chicken into bite sized pieces and season with a good pinch of salt and pepper.

Line up two bowls: 1st with beaten egg and a pinch of salt and pepper, 2nd with flour, cornflour/cornstarch, baking powder and a pinch of salt and pepper.

A few at a time, coat your chicken pieces in the egg, then into the flour. Really make sure you fully coat the chicken at each stage, namely in the flour. Press in the flour to create a flaky texture. Place to one side and repeat.

Heat up 3-4cups/750ml-1litre oil in a suitably sized pot to 180C/356F. In batches of 3-4 deep fry your chicken pieces for 4-5mins or until crispy and completely cooked through. If you&#039;re unsure just remove one piece and slice through to check the centre - it should be completely white and piping hot. Place chicken on a wire rack with paper towels underneath. Repeat with all chicken.

Chicken

In a saucepan with the heat OFF combine honey, soy sauce, sriracha, vinegar, garlic powder and seasoning to taste. Give a stir to combine then bring the heat to a gentle simmer. Once the sauce has fully blended, in a small dish combine 1 tbsp cornstarch/cornflour with 1 tbsp cold water until completely smooth.

Add to the sauce and whisk until blended. Simmer for a few more minutes until the sauce thickens and turns nice &amp; glossy. If you see small lumps just grab a whisk to smooth them out.

Honey Sriracha Sauce

Add chicken to sauce and stir to evenly coat. It should be nice and sticky by this point. Serve over rice with sliced green/spring onion and sesame seeds!

Serving

Crispy pieces of fried chicken wrapped in a sweet, spicy and sticky sauce. What's best is it couldn't be easier to make! Chris x

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/honey-sriracha-chicken/

INGREDIENTS

Chicken:

1lb / 500g Chicken Breast
1/2 cup / 75g Plain/All Purpose Flour
1/2 cup / 75g Cornstarch/Cornflour
1 tsp Baking Powder
2 Eggs, beaten
Salt & White Pepper as needed (see notes for white pepper)
Vegetable Oil, for deep frying

Honey Sriracha Sauce:

1/2 cup / 140g Honey
2 tbsp Sriracha
2 tbsp Light/All Purpose Soy Sauce
2 tbsp White Wine Vinegar
1 tbsp Cornstarch/Cornflour
1/4 tsp Garlic Powder
Salt & Pepper, to taste

To Serve:

Cooked Rice
Sesame Seeds
Spring/Green Onion

🍴METHOD🍴

Chicken:

Dice chicken into bite sized pieces and season with a good pinch of salt and pepper.
Line up two bowls: 1st with beaten egg and a pinch of salt and pepper, 2nd with flour, cornflour/cornstarch, baking powder and a pinch of salt and pepper.
A few at a time, coat your chicken pieces in the egg, then into the flour. Really make sure you fully coat the chicken at each stage, namely in the flour. Press in the flour to create a flaky texture. Place to one side and repeat.
Heat up 3-4cups/750ml-1litre oil in a suitably sized pot to 180C/356F. In batches of 3-4 deep fry your chicken pieces for 4-5mins or until crispy and completely cooked through. If you're unsure just remove one piece and slice through to check the centre - it should be completely white and piping hot. Place chicken on a wire rack with paper towels underneath. Repeat with all chicken.

Honey Sriracha Sauce

In a saucepan with the heat OFF combine honey, soy sauce, sriracha, vinegar, garlic powder and seasoning to taste. Give a stir to combine then bring the heat to a gentle simmer. Once the sauce has fully blended, in a small dish combine 1 tbsp cornstarch/cornflour with 1 tbsp cold water until completely smooth.
Add to the sauce and whisk until blended. Simmer for a few more minutes until the sauce thickens and turns nice & glossy. If you see small lumps just grab a whisk to smooth them out.

To Serve:

Add chicken to sauce and stir to evenly coat. It should be nice and sticky by this point. Serve over rice with sliced green/spring onion and sesame seeds!

As always, for full nutrition, guidance and recipe notes head to the full blog post: https://www.dontgobaconmyheart.co.uk/honey-sriracha-chicken/

STAY IN TOUCH

Facebook: http://www.bit.ly/2zRf5LJ
Instagram: http://www.bit.ly/2zb80bV
Pinterest: http://www.bit.ly/2hzqNCu

See you next time :)

A light and delicious meal that is full of amazing honey lemon ginger flavor that the family will love!

Honey Lemon Ginger Chicken

chicken breasts (boneless, (about 1 1/2 pounds))

salt and pepper

ginger (freshly grated)

lemon juice

lemon)

In a medium saucepan, add olive oil, minced garlic, and ginger. Sauté over medium heat for 2-3 minutes and add honey, lemon juice, lemon zest, apple cider vinegar, soy sauce, and cornstarch. Bring to a boil and reduce to a simmer. Let simmer and thicken while cooking chicken.

Cut the chicken into bite sized pieces and add to a medium skillet. Cook about 4-5 minutes until no longer pink in center and the outside is starting to brown. Add the sauce to the chicken and toss to coat.

Recipe video above. This recipe brings together a plethora of Asian cooking secrets for a crispy chicken that stays crispy for 4+ hrs even after tossing with sauce:1. Double coating - dredge in cornflour/cornstarch followed by batter2. Cold batter made with soda water = crispier chicken that&#039;s puffy and light, not dense and greasy3. Cornflour/cornstarch + flour batter - cornflour for ultra crispiness, flour for golden colour + baking powder lift4. Double fry for extra long lasting, thicker crispiness AND less greasy (Asian secret!)5. No-Soggy Sauce - glucose or corn syrup to make it &quot;candy like&quot; to stick on chicken crust rather than soaking in, plus NO WATER in the sauce.See Notes for make ahead (99% like freshly made).

Built-to-last CRISPY Honey Chicken

tbsp light soy sauce ((or all purpose, NOT dark soy))

Chinese cooking wine ((sub with soy))

tsp cornflour/cornstarch

cornflour/cornstarch

tbsp cornflour/cornstarch ((Note 8))

tbsp flour (, plain/all purpose)

tsp baking powder ((NOT baking soda))

salt (, kosher/cooking (halve for table salt))

vegetable oil ((or canola))

(100 grams) honey

corn

soy sauce ((or all purpose))

Chinese cooking wine ((or more soy sauce))

noodles

Sesame seeds, finely sliced green onions

Place batter mixing bowl in the fridge with the flour, baking powder and salt. (Helps keep batter cold = crispier chicken)

Recommended step for beginners:

Marinade: Mix Chicken and Marinade in a bowl. Refrigerate for 30 minutes.

Dust: Spread the 1/2 cup cornflour/cornstarch on a shallow plate. Scatter over about 8 to 10 chicken pieces, toss to coat, shake off excess, put on a plate. Repeat with all chicken.

Marinate &amp; Dust Chicken:

Rack: Place a rack on a tray (for draining, Note 3)

Heat oil: Fill small pot or large saucepan with 4cm / 1.7&quot; oil. Heat to 180°C/350°F on medium high stove (or until chicken starts sizzle straight away when dipped).

Make Cold Batter: Whisk together flour, cornflour/cornstarch, baking powder and salt. Pour in 7 tbsp soda water, then do minimum whisks just to combine (10 or so) - few lumps ok, better than whisking too much (changes coating texture).

Batter thickness: should fully coat chicken easily, not be see through, but not thick and heavy - see video at 44 seconds. Use extra water 1 teaspoon at a time to achieve right thickness.

Dredge: Drop 8 or so pieces of chicken into the batter. Turn to coat, then carefully place in oil.

Fry #1: Cook for 3 minutes until light golden and crispy - when you pick them up, you can tell it&#039;s very crispy.

Drain &amp; repeat: Place on rack, repeat with remaining chicken - I cook in 4 batches, don&#039;t crowd the pot, brings oil temperature down too much.

Cool chicken for 20 minutes (Note 4). Meanwhile, make Sauce.

Cold Batter &amp; Fry #1:

Place ingredients in a large saucepan over medium heat. Bring to simmer, then leave to simmer for 3 minutes.

Consistency should be like maple syrup (video at 1 min 11 sec). Turn off stove, place lid on to keep warm (when cool, gets too thick to toss chicken).

Honey Sauce:

Heat oil to 200°C/390°F.

Add in half the chicken (you can crowd the pot for Fry #2). Cook for 90 seconds until it changes from pale golden to very golden (but not dark golden, chicken will overcook), then remove onto rack. More golden = crispier chicken.

Repeat with remaining chicken. (Feel the chicken - you can tell it&#039;s built-to-last crispy!)

Fry #2 - for ultra crispy!

Tumble into saucepan with sauce, use rubber spatula to quick toss until coated with sauce. (Sauce starts thickening if you take too long, so be quick!)

Pile chicken up over crispy noodles (if using), scatter with sesame seeds and green onion and serve!

Toss in Sauce &amp; Serve:

At any point while oil is hot, drop wad of noodles into hot oil, wait 3 seconds until it puffs up, then remove with tongs.

Drain on paper towels, place on plate to top with chicken!

Puffy Crispy Noodles (optional):

Honey Chicken - easy Chinese honey chicken with crispy chicken in sticky and sweet honey sauce. This recipe is better than Chinese restaurants, guaranteed!

lb. (0.4 kg) boneless chicken breast,

Oil,

garlic,

corn starch,

salt and sugar

sesame seeds,

salt

white pepper

all-purpose flour, sifted

corn starch

baking powder

water, ice cold

cooking oil

pure honey

Chinese cooking wine or dry sherry wine

water

Marinate the chicken cubes with the Marinade for...

Marinate the chicken cubes with the Marinade for 5 minutes.

Make the Frying Batter. In a large bowl,...

Make the Frying Batter. In a large bowl, whisk the egg white and add in the rest of the Frying Batter ingredients. Batter should be smooth and not lumpy. Place another bowl with ice cubes underneath the frying batter bowl. Drop in the chicken cubes, mix well until they are well coated. Let it sit for about 30 minutes in the refrigerator.

Mix all the ingredients for the Honey Sauce...

Mix all the ingredients for the Honey Sauce together. Set aside.

Heat up a wok on high heat with...

Heat up a wok on high heat with cooking oil. Gently drop in the chicken cubes, one by one, making sure it is spread out to prevent sticking or overcrowding the wok. Turn the heat down to medium-high and continue to deep-fry until golden brown. Remove the chicken with a strainer and drained on paper towels.

Reserve 2 tablespoons of the oil in the...

Reserve 2 tablespoons of the oil in the wok. Add the garlic and stir fry until aromatic. Add the Honey Sauce mixture and the cornstarch mixture. Thicken the sauce and add more salt or sugar to taste.

Add the chicken into the sauce. Stir to...

Add the chicken into the sauce. Stir to combine well. Garnish with sesame seeds and serve immediately. Alternatively, keep the sauce separate from the chicken and serve as an appetizer.

https://mediavine-res.cloudinary.com/video/upload/xscjzmnbnjx1gsj7evq2.mp4

Honey Chicken - easy Chinese honey chicken with crispy chicken in sticky and sweet glaze. This recipe is better than Chinese restaurants, guaranteed!

Super crispy and sticky Chinese Honey Chicken, perfectly sweet, perfectly crunchy! This incredibly yummy chicken is hands down, better than any restaurant quality. A popular Asian inspired dish that the whole family will enjoy.

Chinese Honey Chicken

soy sauce (low sodium)

Shaoxing wine

Top 18 honey chicken recipes from across the web

The most viewed honey chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Honey Chicken

Honey Sriracha Baked Chicken Breast...

Honey Garlic Chicken Breast

Honey Butter Chicken

Honey Sriracha Chicken

Honey Lemon Ginger Chicken

Built-to-last CRISPY Honey Chicken

Honey Chicken

Chinese Honey Chicken

Hot Honey Butter Chicken Thighs

Hot Honey Butter Chicken Thighs

Honey Garlic Chicken

Honey Chicken

Honey Garlic Chicken

Healthy honey chicken stir-fry reci...

Honey Chicken

Crispy Honey Chicken

Honey Mustard Chicken Skillet Recip...

Top 18 honey chicken recipes from across the web

The most viewed honey chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Honey Chicken

Honey Sriracha Baked Chicken Breast...

Honey Garlic Chicken Breast

Honey Butter Chicken

Honey Sriracha Chicken

Honey Lemon Ginger Chicken

Built-to-last CRISPY Honey Chicken

Honey Chicken

Chinese Honey Chicken

Hot Honey Butter Chicken Thighs

Hot Honey Butter Chicken Thighs

Honey Garlic Chicken

Honey Chicken

Honey Garlic Chicken

Healthy honey chicken stir-fry reci...

Honey Chicken

Crispy Honey Chicken

Honey Mustard Chicken Skillet Recip...

The most viewed honey chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine