Honey Chilli Chicken
Crispy fried chicken bites tossed in a vibrant, sticky sauce that's perfectly balanced with sweet honey and spicy chilli. This popular Indo-Chinese starter is a guaranteed crowd-pleaser, ready in under an hour.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.In a bowl, combine the chicken pieces, ginger-garlic paste, 1 tbsp of the soy sauce, black pepper, and salt. Mix well. Add the beaten egg, all-purpose flour, and 3 tbsp cornstarch. Mix until the chicken is evenly coated. Let it rest for 15 minutes.
- 2
Heat oil for deep frying in a wok or deep pan over medium-high heat
- a.Once the oil is hot, carefully drop the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in batches. Fry for 5-6 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken with a slotted spoon and drain on paper towels.
- 3
Heat 2 tbsp of oil in a clean wok or large pan over high heat
- a.Add the chopped garlic, ginger, and green chillies. Sauté for 30 seconds until fragrant. Add the cubed onion and capsicum. Stir-fry for 2-3 minutes until they are slightly tender but still have a crunch. Reduce the heat to medium. Add the remaining 1 tbsp soy sauce, red chilli sauce, vinegar, and honey. Mix well.
- 4
Pour in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water)
- a.Stir continuously until the sauce thickens, about 1 minute. Add the fried chicken pieces to the wok. Toss gently to coat all the pieces evenly in the sauce. Cook for 1-2 minutes until everything is heated through. Do not overcook, or the chicken will lose its crispiness. Garnish with chopped spring onion greens and toasted sesame seeds. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy chicken, you can double-fry it. First fry until light golden, remove, and then fry again for 2-3 minutes until deep golden brown.
- 2Ensure the oil is hot enough before frying the chicken to prevent it from becoming oily.
- 3Keep all your sauce ingredients ready before you start stir-frying, as the process is very quick.
- 4Toss the chicken in the sauce only when you are ready to serve to maintain maximum crispiness.
- 5Adjust the amount of honey and chilli sauce to suit your preferred balance of sweet and spicy.
Adapt it for your goals.
Vegetarian
Replace the chicken with 250g of paneer cubes, cauliflower florets (gobi), or mushrooms. Coat and fry them in the same way.
healthyHealthy
Instead of deep-frying, bake or air-fry the coated chicken pieces at 400°F (200°C) for 15-20 minutes, flipping halfway through, until crispy and cooked.
gluten freeGluten free
Use tamari or gluten-free soy sauce. Replace the all-purpose flour with rice flour and ensure your cornstarch is certified gluten-free.
veganVegan
Use firm tofu or cauliflower instead of chicken. Omit the egg in the marinade and use a bit more cornstarch and water to create a coating batter. Use a vegan honey substitute like maple syrup or agave.