honey chilli chicken

Honey Chilli Chicken is a Chinese takeaway recipe that your whole family will love. Best served with egg fried rice. 

Honey Chilli Chicken

(¼ cup) self-raising flour

(½ cup) cornstarch

(¼ tsp) salt

(¼ tsp) sugar

2.5 milliliters (½ tsp) Chinese Five Spice powder

water

chicken breasts, thinly sliced

vegetable oil

red chilli,

ginger root, grated

lemon, juiced

milliliters (1 tbsp) sweet chilli sauce

milliliters (1 tbsp) soy sauce

milliliters (2 tbsp) honey

cornstarch

spring onions,

milliliters (2 tsp) sesame seeds

Heat enough oil in a wok to be able to submerge the chicken pieces.

Mix all the batter ingredients in a large bowl. 

Test the temperature of the oil by dropping a small amount of batter into the wok. If it immediately floats to the top and starts sizzling, it’s ready.

Dredge the chicken in the batter and fry it in batches for 6 to 8 minutes or until golden brown,. 

Remove the cooked chicken with a slotted spoon and drain on paper towels.

Heat the fresh oil in the wok and gently fry the ginger and chilli for two minutes.

Add the lemon juice, sweet chilli sauce, soy sauce and honey. Let the mixture reach a slow bubble point.

Make a slurry, by adding the water and cornstarch to a cup and mixing until all the lumps have gone. 

Turn up the heat, pour the slurry into the wok and stir vigorously. At first the sauce will be cloudy but after a minute or so, everything will come together and the sauce’s colour will return. 

Tip in the chicken pieces and stir until everything is covered.

Serve with plain white rice, topped with spring onions and sesame seeds. Enjoy!

My kids just love this recipe and its so easy to make in just a few steps!

I doubled up on the sauce but it was absolutely lovely!

My family absolutely loved this recipe, especially the sauce. Thanks so much!

Honey Chilli Chicken is the perfect chicken dinner.  Simple, sticky sweet, kinda spicy sauce hugging crispy and tender chicken. All ingredients from Aldi.

Crispy Honey Chilli Chicken Recipe

chicken breasts

g flour

sweet chilli sauce

soy sauce

juice of 1 lime

cornflour

honey

ginger

garlic

onions

red chilli slices

coriander

cut chicken

Cut the chicken into chunks and place the flour in a medium bowl. Season the flour with salt and pepper- coat the chicken and set aside. Use a non-stick frying pan or a medium sauce pan and heat about 300ml vegetable oil. You'll want a good amount to fry the chicken.

add dipping sauce

Meanwhile, juice the lemon into a cup or bowl, add the chilli dipping sauce, soy sauce, water and cornflower and stir together. Set aside.

fry chicken

Fry the chicken in batches for a few minutes in the hot oil until golden brown and remove to drain on paper towels. Repeat until all the chicken is golden and cooked all the way through.

fry ginger

Discard all but about a tablespoon of the oil from the wok. Finely slice the ginger, cut the chilli into thin strips and remove the seeds and gently fry the ginger and sliced chilli for a minute or so.

add honey

Add the honey to the pan and stir whilst it is bubbling away for another minute. Then add the lemon juice, dipping sauce, soy sauce, water and cornflower. Keep stirring and bring to the boil, the sauce will thicken. Add the chicken to the sauce to heat through for a few minutes, toss in the sauce to coat.

chopped herbs

Top with the sliced spring onions and chopped coriander. Serve with rice.

serve

Better than takeaway Chinese honey chilli chicken! The coating of the chicken is light, crispy and thin. This means the chicken will stay crispy for longer once coated with the perfectly balanced sweet, sour, spicy and savoury honey chilli sauce.

Crispy Honey Chilli Chicken

500 g /1 pound chicken breast

deep frying oil (eg. canola, sunflower, vegetable oil (note 1))

garlic (minced)

½ tbsp soy sauce

½ tbsp shaoxing wine

tsp chilli powder (optional)

¼ tsp white pepper

salt

cornflour (cornstarch) ()

plain four

tsp baking powder ()

½ tsp white pepper

ice cold soda water (straight from the fridge (note 2))

tbsp rice wine vinegar

tomato sauce

tbsp sriracha

½ tbsp chilli powder (optional)

Preheat frying oil in a large pot or wok on high heat. (note 3)

In a large bowl, combine chicken with seasoning. Mix well and set aside.

In a separate large bowl, add 1 cup of cornflour (cornstarch). Working 5 - 6 pieces at a time, dip chicken in cornflour and coat each piece well. Once coated, place the chicken on a separate plate/bowl. Discard excess cornflour.

To make the batter, combine the remaining 1/4 cup of cornflour, plain flour, baking powder, salt and pepper in a large mixing bowl. Using a whisk, mix the dry ingredients for about 5 seconds. Add in ice cold soda water and whisk for 20 seconds or until a thin batter is formed. Don&#39;t worry if it is a tiny bit lumpy. The batter should be bubbly/foamy - that&#39;s exactly what we want! (note 4)

Season chicken and prepare coating

Using a pair of tongs, pick up 1 piece of cornflour-coated chicken and dip it into the thin batter then immediately (gently!) add it into hot frying oil. Repeat until about 1/2 of the chicken has been added to the oil.

Deep fry for about 2 to 3 minutes on high heat or until golden and crispy. (note 5) Transfer crispy chicken onto a paper towel-lined plate. Repeat for the remaining half of the chicken.

Deep fry

In a large non-stick wok or frying pan, add all honey chilli sauce ingredients. Mix well with a spatula. Turn the heat on to medium until the sauce starts to bubble then reduce the heat to low. Allow the sauce to reduce to a thick consistency. About 3 to 4 minutes. Turn the heat off.

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Honey Chilli Chicken

Crispy Honey Chilli Chicken Recipe

Crispy Honey Chilli Chicken

Top 3 honey chilli chicken recipes from across the web

The most viewed honey chilli chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Honey Chilli Chicken

Crispy Honey Chilli Chicken Recipe

Crispy Honey Chilli Chicken

The most viewed honey chilli chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine