Crispy Honey Chicken

Our crispy honey chicken is the perfect alternative to ordering Chinese takeout; the honey garlic sauce is full of flavor and the chicken has the ultimate crunchiness.

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Prep Time20

Cook Time30

Total Time50

Servings

Table of Contents

Crispy Honey Chicken Ingredients
Substitutions And Additions
How To Make This Honey Chicken Recipe
How To Serve
Storage
Why We Love This Recipe
More Recipes You’ll Love
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This crispy honey chicken is an easy recipe that’s full of flavor and perfect for a busy weeknight. The crispy chicken cooks quickly, and the sauce is amazing with its sweet honey and tangy garlic flavors.

Crispy Honey Chicken Ingredients

Crispy Honey Chicken raw ingredients that are labeled

If you’re looking for a meal to satisfy your taste buds, honey chicken is definitely worth trying.

The combination of the crispy exterior and tender, juicy meat makes every bite simply delightful.

But the real star of this dish is the honey glaze. The sweet and slightly tangy flavor pairs perfectly with the savory chicken and creates a heavenly balance of flavors.

You’ll need:

For The Chicken:

Vegetable oil for frying, it should be about 2 to 3 inches deep in your skillet
3 cups of flour
2½ teaspoons of cumin
2½ teaspoons of chili powder
1½ teaspoons of ground coriander
1½ teaspoons of onion powder
½ teaspoon of salt
½ teaspoon of ground black pepper
2½ cups of buttermilk
4 boneless skinless chicken breasts, cut into 1-inch square pieces

For The Sauce:

¾ cup of honey
3 tablespoons of soy sauce
3 tablespoons of water
2 teaspoons of sesame oil
2 tablespoons of rice vinegar
¼ teaspoon of red pepper flakes
2 tablespoons of cornstarch
3 tablespoons of water

For The Garnish:

4 to 5 green onions, chopped
Toasted sesame seeds
White rice, cooked

Substitutions And Additions

SESAME OIL: If you don’t have sesame oil, you can substitute olive oil in its place. If you prefer, sunflower oil or avocado oil would work as well.

RICE: Any type of rice would be great served with your crispy honey chicken. I love jasmine rice with any type of Chinese cuisine, so I use that most of the time.

But you could use any type of white or brown rice.

CHICKEN: While boneless, skinless chicken thighs are the star of this dish, you can also use boneless, skinless chicken breasts for a leaner option.

Just be mindful of cooking time, as chicken breasts may cook a bit faster. Ensure the internal temperature reaches 165°F (74°C) to ensure safe consumption.

HONEY: To adjust the sweetness level, you can substitute honey with maple syrup, agave nectar, or even a sweetener like brown sugar or coconut sugar.

Each option will bring its unique flavor profile to the dish, so choose based on your taste preferences.

RED PEPPER FLAKES: Customize the level of heat in your chicken by adjusting the amount of chili flakes or using different chili-based seasonings like sriracha sauce or red pepper flakes.

How To Make This Honey Chicken Recipe

Let’s dive into making this flavorful sweet and savory chicken dish with our easy-to-follow directions below.

STEP ONE: In a medium pot, cook white rice per package directions. Set this aside once it’s done cooking.

STEP TWO: In a medium saucepan, combine honey, soy sauce, three tablespoons of water, sesame oil, rice vinegar, and red pepper flakes.

Whisk together and bring to a boil.

honey, soy sauce, water, sesame oil, rice, vinegar, and red pepper whisked together in a pot

STEP THREE: In a separate small bowl, combine the cornstarch and three tablespoons of water. Whisk until no lumps remain.

STEP FOUR: Once the sauce is boiling, slowly whisk in the cornstarch. Turn your heat to low and let simmer while you prepare the chicken. Stir occasionally.

OUR RECIPE DEVELOPER SAYS

I would recommend that after the sauce thickens, remove it from the heat. Then heat it back up, if desired, when you are ready to serve.

STEP FIVE: In a large skillet, over medium heat, add the vegetable oil until it is about two to three inches deep in your skillet.

Turn the heat to medium and let the oil sit until the temperature reaches 350°F. It’s important that you test the oil’s temperature with a thermometer.

If it’s too hot, it will burn the exterior of the chicken.

PRO TIP:

Make sure the oil is not turned to the very highest heat setting otherwise it will splatter at you when you put the chicken in.

STEP SIX: In a large bowl, combine the flour, cumin, chili powder, coriander, onion powder, salt, and black pepper. Whisk together.

In a separate bowl, add the buttermilk.

flour, cumin, chili powder, coriander, onion powder, salt and pepper whisked together

STEP SEVEN: Work in batches to cook the chicken in the following order.

Take the 1-inch pieces and coat the chicken in the flour mixture. Then, dip them in the buttermilk. Then dip them back in the flour mixture.

Tap the excess flour off of the chicken pieces and add to the hot 350°F oil.

PRO TIP:

Make sure to turn on the exhaust fan above the stove when making this to keep the “fried food” smell at bay.

chicken pieces dipped in buttermilk and coated in flour

STEP EIGHT: Cook the chicken for five to seven minutes, or until the internal temperature is at least 165°F when tested with a meat thermometer.

Remove the cooked chicken pieces from the hot oil with a slotted spoon and place them on a plate lined with paper towels.

STEP NINE: When all of the chicken is cooked, place it in a large mixing bowl. Pour the hot honey sauce over the top of the chicken.

Use tongs or a large spoon to “toss” the chicken with the honey sauce.

PRO TIP:

If the sauce gets too thick while you are frying the chicken, add 1 tablespoon of water and whisk it to loosen it back up.

honey sauce poured over a bowl of chicken

How To Serve

This delicious chicken dish is perfect served over rice and garnished with green onions and toasted sesame seeds.

You could add simple sauteed vegetables or, instead of serving it with plain rice, you could make a batch of our better than take-out fried rice for a tasty choice.

For a heartier meal, perhaps some creamy mashed potatoes would be the ideal comforting option.

If you enjoy this delicious crispy honey sesame chicken, be sure to try out these other Chinese-style dishes.

Firecracker chicken and orange chicken are two recipes that are full of Asian-inspired flavor!

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Storage

Crispy honey chicken will keep in both the fridge and freezer for later. Here’s how:

MAKE AHEAD: Once you’ve coated and baked the chicken to crispy perfection, allow it to cool to room temperature.

Then, store it in an airtight container in the refrigerator for up to two to three days.

When you’re ready to enjoy it again, you can reheat it in the oven to maintain that wonderful crispiness or use the microwave for a quick and convenient option.

IN THE FRIDGE: Leftover crispy honey chicken should be stored in the fridge in an airtight container. Leftovers can be stored in the fridge for three to four days.

IN THE FREEZER: You can freeze crispy honey chicken for two to four months for a quick and easy meal.

Be aware that the chicken may lose a bit of its crunchiness and is definitely better when made fresh. Make sure to thaw before reheating.

REHEATING: If you’re looking to maintain that delightful crunch, the oven is your best bet.

Preheat it to 350°F (175°C), place the chicken on a baking sheet, and reheat for about 10-15 minutes or until it’s warmed through.

If you’re in a hurry, the microwave is a quick option.

Place a portion on a microwave-safe plate, cover it with a damp paper towel to prevent drying, and microwave in 30-second increments until it’s hot all the way through.

Why We Love This Recipe

SWEET AND SAVORY: The honey glaze adds a delightful sweetness that complements the savory, crispy chicken, creating an irresistible taste.

CRISPY PERFECTION: The chicken is coated in a crispy, golden-brown crust that’s both satisfying and mouthwatering.

EASY TO PREPARE: With simple ingredients and straightforward instructions, this honey chicken recipe is a breeze to make.

Our crispy honey chicken recipe is the perfect alternative to ordering Chinese takeout. The savory honey sauce is full of flavor, and the chicken has the ultimate crunchiness. This recipe is so simple to make, and it’s a great option for a busy night at home.

FREQUENTLY ASKED QUESTIONS

Can I make this recipe in the air fryer?

While we have not tried cooking this recipe in an air fryer, it would probably turn out just as delicious as our stovetop version.

Can I use chicken thighs for this recipe?

Chicken thighs or chicken breasts are both tasty in this recipe. Just make sure your internal temperature reaches 165°F.

How do I know when the oil is ready?

An easy way to tell if the oil is ready to fry the chicken is to take a wooden spoon and dip the end into the oil. If there are bubbles that vigorously start bubbling around the wooden spoon end, then it’s ready.

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Honey Chicken

5 from 5 votes

Our crispy honey chicken is the perfect alternative to ordering Chinese takeout; the honey garlic sauce is full of flavor and the chicken has the ultimate crunchiness.

Prep Time 20

Cook Time 30

Total Time 50

Servings

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Ingredients

Chicken

vegetable oil for frying, it should be about 2 to 3 inches deep in the skillet
3 cups flour
2½ teaspoons cumin
2½ teaspoons chili powder
1½ teaspoons ground coriander
1½ teaspoons onion powder
½ teaspoon salt
½ teaspoon ground black pepper
2½ cups buttermilk
4 chicken breasts, cut into 1-inch square pieces

Sauce

¾ cup honey
3 tablespoons soy sauce
3 tablespoons water
2 teaspoons sesame oil
2 tablespoons rice vinegar
¼ teaspoon red pepper flakes
2 tablespoons cornstarch
3 tablespoons water

Garnish

5 green onions, chopped
Toasted sesame seeds
white rice, cooked

Instructions

In a medium pot, cook the white rice per package directions. Set aside once done cooking.
In a medium saucepan, combine the honey, soy sauce, water, sesame oil, rice vinegar, and red pepper flakes. Whisk together and bring to a boil.
In a small separate bowl, combine the cornstarch and water. Whisk until no lumps remain.
Once the sauce is boiling, slowly whisk in cornstarch. Turn the heat to low and let simmer while you prepare the chicken. Stir occasionally.
In a large skillet over medium heat, add the vegetable oil until it is about 2 to 3 inches deep. Turn the heat to medium and let sit until the temperature reaches 350°F. It’s important that you test the temperature with a meat thermometer. If it’s too hot, it will burn the exterior of the chicken.
In a large bowl, combine flour, cumin, chili powder, coriander, onion powder, salt, and black pepper. Whisk together. In a separate bowl, add the buttermilk.
Work in batches to cook the chicken in the following order. Take the 1-inch chicken pieces and dip them in the flour mixture. Next, dip them in the buttermilk. Then dip them back in the flour mixture. Tap the excess flour off of the chicken pieces and add to the hot 350°F oil.
Cook the chicken for 5 to 7 minutes, or until the internal temperature is at least 165°F when tested with a meat thermometer. Remove the chicken from the hot oil and place it on a paper towel-lined plate.
When all the chicken is cooked, place it in a large mixing bowl. Pour the hot honey sauce over the top of the chicken. Use tongs or a large spoon to “toss” the chicken with the honey sauce.
Serve over white rice and garnish with green onions and toasted sesame seeds.

Video

Notes

I would recommend that after the sauce thickens, remove it from the heat. Then heat it back up, if desired, when you are ready to serve.
Make sure the oil is not turned to the very highest heat setting otherwise it will splatter at you when you put the chicken in.
Make sure to turn on the exhaust fan above the stove when making this to keep the “fried food” smell at bay.
If the sauce gets too thick while you are frying the chicken, add 1 tablespoon of water and whisk it to loosen it back up.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Stefanie Knaus Photographer
Lexus Monroe Editorial Assistant
Teresia Shrum Recipe Developer

Honey Chicken

Crispy Honey Chicken Ingredients

Substitutions And Additions

How To Make This Honey Chicken Recipe

How To Serve

Honey Garlic Chicken

Lemon Chicken

Storage

Why We Love This Recipe

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