Honey Chicken

Honey Chicken is a sweet, sticky, and savory dish that’s packed with bold flavor and irresistible crunch. Made with tender chicken pieces coated in a golden, crisp crust and tossed in a glossy honey glaze, this recipe is a favorite in my kitchen when I’m craving takeout-style food without leaving the house. It’s quick to make and even quicker to disappear.

Why You’ll Love This Recipe

I love how Honey Chicken balances crispy texture with a rich, sweet sauce that clings to every bite. It’s comforting and satisfying, but still simple enough to pull off on a busy weeknight. The ingredients are easy to find, and I can adjust the sweetness or spice to fit my mood. Whether I serve it over rice, noodles, or steamed vegetables, this dish always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
cornstarch (for coating)
all-purpose flour
salt
black pepper
egg
vegetable oil (for frying)

For the honey sauce:
honey
soy sauce
rice vinegar or apple cider vinegar
garlic (minced)
ginger (grated or minced)
cornstarch + water (slurry to thicken)
optional: red pepper flakes or sriracha for heat

directions

1. I start by seasoning the chicken pieces with salt and pepper.

2. In a bowl, I whisk the egg. In another, I mix flour and cornstarch.

3. I dip each chicken piece into the egg, then dredge it in the flour mixture, coating it well.

4. I heat oil in a deep skillet or pan over medium-high heat and fry the chicken in batches until golden brown and crispy, about 3–4 minutes per side. Then I drain them on paper towels.

5. In a separate saucepan, I combine honey, soy sauce, vinegar, garlic, ginger, and a splash of water. I bring it to a simmer.

6. I stir in the cornstarch slurry and cook until the sauce thickens and turns glossy.

7. I toss the crispy chicken in the honey sauce until well coated.

8. I serve it hot, garnished with sesame seeds or chopped green onions if I like.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 20 minutes to cook, so it’s ready in around 35 minutes.

Variations

I sometimes add vegetables like broccoli or bell peppers to the skillet for a one-pan meal. For a lighter version, I skip the frying and bake the chicken pieces at 425°F for 20–25 minutes before tossing in the sauce. If I want extra heat, I mix in some chili flakes or sriracha. And when I’m feeling bold, I use orange zest and juice instead of vinegar for a citrus twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat or the oven at 350°F until warmed through. The chicken stays crispy if I reheat it separately from the sauce, but it still tastes great even when reheated together.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use thighs for a juicier bite. They work just as well and stay tender even after frying.

Can I make this dish ahead of time?

I fry the chicken ahead and store it separately from the sauce. When ready to serve, I reheat both and toss them together.

Is it possible to bake instead of fry?

Absolutely. I bake the coated chicken at 425°F for about 20–25 minutes, flipping halfway through, until golden and cooked through.

What should I serve with honey chicken?

I usually serve it with steamed rice, fried rice, or noodles. Stir-fried veggies or a simple salad work well on the side too.

Can I make it gluten-free?

Yes, I use gluten-free flour and tamari instead of soy sauce. Just make sure all ingredients are certified gluten-free.

Conclusion

Honey Chicken is a crave-worthy dish that delivers restaurant-style flavor right from my own kitchen. It’s sweet, crispy, and full of savory depth, making it one of my favorite comfort meals. Whether I’m making it for family, guests, or just myself, it’s always a hit—and it couldn’t be easier to make.