Honey Chicken
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Coat the chicken pieces thoroughly with cornstarch and shake off excess for a lighter, crispier crust.
- 2Fry in small batches to maintain oil temperature at 350°F — overcrowding leads to greasy, soggy chicken.
- 3Use an instant-read thermometer to confirm the oil is at 350°F before adding chicken.
- 4Toast sesame seeds in a dry pan over medium heat for 1-2 minutes until fragrant and golden.
- 5Work quickly when tossing the fried chicken in the glaze — 30 seconds max to keep the exterior crunchy.
- 6If the glaze thickens too much while simmering, add a splash of water to loosen it.
- 7Serve honey chicken immediately after glazing; it softens as it sits.
Adapt it for your goals.
Spicy Sriracha Honey
Add 1-2 tablespoons of Sriracha to the glaze for a sweet-and-spicy kick that cuts through the richness.
Garlic Lemon HoneyGarlic-Lemon Honey
Replace rice vinegar with fresh lemon juice and double the garlic for a bright, citrusy twist.
Low Oil BakedLow-Oil Baked
Skip deep-frying: bake cornstarch-coated chicken at 425°F on a wire rack with oil spray until golden (about 20 minutes), then toss in glaze.
Gluten FreeGluten-Free
Use tamari or coconut aminos instead of soy sauce, and ensure cornstarch is certified gluten-free; the rest of the recipe is naturally gluten-free.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle maintenance and repair.
Contains Bioactive Honey Compounds
Honey offers natural antioxidants and antibacterial properties, though amounts are small per serving.
Ginger Aids Digestion
Fresh ginger is known to soothe the digestive tract and may help reduce nausea.
Frequently asked questions
Yes, boneless skinless thighs work well and stay juicier, but adjust frying time to ensure they reach 165°F internally.
