Honey Chicken

Name: Honey Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 600 g chicken breast (boneless, skinless, cut into bite-sized cubes); 0.5 cup cornstarch (for coating chicken); 1 pcs egg white (lightly beaten, for coating); 2 cup oil for frying (absorption: 12%); 0.25 cup honey; 2 tbsp soy sauce; 1 tbsp rice vinegar; 4 pcs garlic (cloves, minced); 1 inch ginger (grated); 2 tbsp water (for thinning sauce); 1 tsp sesame seeds (toasted, for garnish); 2 tbsp spring onion (green parts, sliced, for garnish); 0.5 tsp salt; 1 pinch black pepper; 0.5 tsp red chili flakes (optional, for mild heat)

RATING

4.6/5(98)

TASTE SCORE

9/10

Crispy, golden fried chicken pieces tossed in a glossy, sticky honey glaze that hits all the right notes — sweet, savory, and just a little tangy. This American Chinese takeout favorite comes together in under 30 minutes and tastes even better than the restaurant version.

PREP

15m

COOK

15m

SERVES

1 CUP

512 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Season and coat the chicken.
1.In a mixing bowl, toss chicken cubes with salt and black pepper until evenly seasoned.
2.Dip each piece in beaten egg white, then dredge in cornstarch, shaking off excess.
3.Set coated pieces aside on a plate while the oil heats.
fry · ~8 min
Fry the chicken until golden and crispy.
1.Heat oil in a wok over medium-high heat until shimmering (350°F / 175°C).
2.Fry chicken in batches without overcrowding, cooking 3-4 minutes per batch until golden and cooked through (165°F internal).
3.Remove with a slotted spoon and drain on paper towels. Set aside.
TIPDon't overcrowd the wok — it drops the oil temperature and makes the chicken soggy.
saute · ~4 min
Build the honey glaze.
1.Pour off all but 1 tablespoon of oil from the wok. Return to medium heat.
2.Add minced garlic and grated ginger, sauté until fragrant (30 seconds).
3.Stir in honey, soy sauce, rice vinegar, red chili flakes, and water.
4.Simmer the sauce for 1-2 minutes until it thickens slightly and turns glossy.
mix · ~1 min
Toss the fried chicken in the glaze.
1.Add the crispy chicken to the wok with the honey glaze.
2.Toss quickly and gently for 30-45 seconds until every piece is evenly coated.
TIPWork fast here — toss just until coated so the chicken stays crispy.
garnish · ~1 min
Garnish with sesame seeds and spring onion, then serve.
Transfer to a serving plate, scatter toasted sesame seeds and sliced spring onion greens over the top. Serve immediately with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Coat the chicken pieces thoroughly with cornstarch and shake off excess for a lighter, crispier crust.
2
Fry in small batches to maintain oil temperature at 350°F — overcrowding leads to greasy, soggy chicken.
3
Use an instant-read thermometer to confirm the oil is at 350°F before adding chicken.
4
Toast sesame seeds in a dry pan over medium heat for 1-2 minutes until fragrant and golden.
5
Work quickly when tossing the fried chicken in the glaze — 30 seconds max to keep the exterior crunchy.
6
If the glaze thickens too much while simmering, add a splash of water to loosen it.
7
Serve honey chicken immediately after glazing; it softens as it sits.