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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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. 

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!

Crispy Honey Chicken Ingredients

How To Make This Crispy Honey Chicken Recipe

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, water, sesame oil, rice vinegar, and red pepper flakes. Whisk together and bring to a boil.

STEP THREE: In a separate small bowl, combine cornstarch and 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.

STEP FIVE: In a large skillet, over medium heat, add the vegetable oil until it is about 2-3 inches deep in your skillet. Turn the heat to medium and let 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.

STEP SIX: 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.

STEP SEVEN: Work in batches to cook the chicken in the following order. Take the 1-inch pieces and coat chicken in the flour mixture. Then dip in the buttermilk. Then dip them back in the flour mixture. Tap excess flour off of the chicken pieces and add to the hot, 350°F oil.

STEP EIGHT: 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 cooked chicken pieces from 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.

STEP TEN: Serve over white rice and garnish with green onions and toasted sesame seeds.

How To Serve

This delicious chicken dish is perfect served over rice. You could add simple sauteed vegetables or, instead of serving with plain rice, you could make a batch of our better than take-out fried rice for a tasty choice.

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Storage

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 3 to 4 days.

IN THE FREEZER: You can freeze crispy honey chicken for 2 to 4 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. 

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.

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• One Pot Chicken and Rice
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• Sesame Chicken
• Firecrackers Recipe

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Crispy Honey Chicken

5 from 2 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 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 5

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Ingredients

  

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Chicken

• 4 chicken breasts, cut into 1-inch square pieces
• 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
• vegetable oil for frying, it should be about 2 to 3 inches deep in the skillet

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 white rice per package directions. Set aside once done cooking.
• In a medium sauce pan combine 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 cornstarch and water. Whisk until no lumps remain.
• Once the sauce is boiling, slowly whisk in cornstarch. Turn heat to low and let simmer while you prepare the chicken. Stir occasionally.
• In a large skillet over medium heat, add vegetable oil until it is about 2 to 3 inches deep. Turn 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. Then dip them in the buttermilk. Then dip them back in the flour mixture. Tap excess flour off of the chicken pieces and add to the hot 350°F oil.
• Cook chicken for 5 to 7 minutes, or until the internal temperature is at least 165°F when tested with a meat thermometer. Remove chicken from hot oil and place 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

Sodium: 1205mg | Calcium: 193mg | Vitamin C: 5mg | Vitamin A: 815IU | Sugar: 48g | Fiber: 4g | Potassium: 1053mg | Cholesterol: 129mg | Calories: 760kcal | Saturated Fat: 4g | Fat: 12g | Protein: 52g | Carbohydrates: 112g | Iron: 6mg

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