Crispy Honey Chicken
This crispy honey chicken is everything you love about takeout—golden-fried chicken bites tossed in a sticky-sweet honey glaze with garlic, soy sauce, and a touch of vinegar. Quick to make, loaded with flavor, and perfect for busy weeknights or impressing guests at dinner.
Ingredients
For the Chicken:
- 1 ½ lbs boneless skinless chicken breasts or thighs cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 eggs beaten
- 1/4 cup milk
- Vegetable oil for frying
For the Honey Sauce:
- 1/2 cup honey
- 3 tbsp soy sauce
- 1 tbsp apple cider vinegar or rice vinegar
- 2 cloves garlic minced
- 1 tsp grated fresh ginger optional
- 1 tsp cornstarch + 1 tbsp water for slurry
For Garnish:
- Sesame seeds
- Sliced green onions
Instructions
- Prep the Chicken: In one bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, whisk eggs with milk.
- Coat the Chicken: Dip each chicken piece into the egg mixture, then dredge in the flour mixture. Press to adhere well.
- Fry Until Crispy: Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry chicken in batches, turning occasionally, until golden and cooked through (about 4–5 minutes per batch). Transfer to a paper towel–lined plate.
- Make the Sauce: In a small saucepan over medium heat, whisk together honey, soy sauce, vinegar, garlic, and ginger. Once simmering, add cornstarch slurry and cook 1–2 minutes until thickened.
- Toss to Coat: In a large bowl, gently toss fried chicken with the warm honey sauce until coated.
- Garnish and Serve: Sprinkle with sesame seeds and green onions. Serve hot over rice, noodles, or steamed vegetables.
Notes
Crispy Honey Chicken – Helpful Tips
Cooking Tips & TechniquesUse boneless, skinless chicken thighs or breasts cut into bite-sized pieces for even cooking.
Toss the chicken in a cornstarch or flour coating for that signature crispiness—let it sit for 10 minutes before frying to lock it in.
Fry in batches over medium-high heat so the oil stays hot and the chicken crisps up properly.
For the honey sauce, simmer honey, soy sauce, garlic, and a splash of vinegar until thickened—it should coat a spoon nicely.
Toss fried chicken in the sauce right before serving to keep the crust crispy but flavorful. Serving Suggestions
Serve over steamed jasmine rice, fried rice, or noodles to soak up the extra sauce.
Add steamed broccoli, snap peas, or sautéed bell peppers for a balanced plate.
Top with sesame seeds, sliced green onions, or chili flakes for garnish and crunch.
Serve with a side of egg rolls or potstickers for a takeout-style meal at home.
Great for weeknight dinners, meal prep, or casual family get-togethers. Make-Ahead & Storage
Make-Ahead: Prep the sauce and coat the chicken in advance; fry fresh just before serving for best texture.
Refrigerator: Store leftover chicken and sauce separately if possible, up to 4 days.
Freezer: Freeze cooked (unsauced) chicken pieces for up to 2 months. Reheat in the oven or air fryer for crispness.
Reheat: Reheat chicken in the oven or air fryer at 350°F to restore crispiness; reheat sauce separately on the stovetop or microwave. Tasty Variations to Try
Spicy Honey Chicken: Add sriracha or chili paste to the honey sauce for a fiery kick.
Orange-Honey Glaze: Replace some of the honey with fresh orange juice and zest.
Sticky Sesame Version: Stir toasted sesame oil and seeds into the sauce for nutty depth.
Air Fryer Friendly: Cook the coated chicken in the air fryer at 400°F for 12–14 minutes, flipping halfway through.
Low-Sodium Option: Use low-sodium soy sauce and skip extra salt in the coating.