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My easy Chinese honey chicken recipe with crispy chicken coated in a sticky, sweet glaze that’s better than anything you’ll find at a restaurant—guaranteed!
Sweet And Sticky Honey Chicken
Honey chicken is a popular Chinese recipe that’s become a favorite for many. It starts with crispy, golden chicken that’s deep fried to perfection and then coated in a sweet and savory honey glaze. This tasty combination makes it a delicious treat!
My easy honey chicken recipe brings you crispy chicken coated in a deliciously sweet, sticky, and it’s way better than takeout. With a homemade honey sauce made from just 5 simple ingredients, this dish comes together in only 5 easy steps. Ready in no time, it’s perfect for a quick and tasty meal!
If you love Chinese food and want a simple yet scrumptious meal, this Chinese honey chicken recipe is definitely worth a try!
Looking for more similar recipes? Check out my Honey Sesame Chicken, Honey Lemon Chicken and Honey Garlic Chicken Bites recipes!
Why You’ll Love This Recipe
- Crispy goodness. The chicken gets perfectly crispy and golden, thanks to my secret light batter recipe that gives it a satisfying crunch in every bite.
- Sweet and sticky glaze. The homemade honey sauce is a perfect mix of sweet and savory flavors, giving each piece of chicken a deliciously sticky coating.
- Quick and easy. With just 5 easy steps, this recipe is super straightforward and fast—ideal for busy weeknights or a quick dinner fix.
- Perfect for beginners. The easy-to-follow steps make this honey chicken recipe foolproof, even if you are new in Chinese cooking. My recipe guarantees delicious results every time!
- Save money and healthier. Homemade version of this favorite restaurant dish is cheaper, healthier, and less greasy than takeout.
Crispy Honey Chicken Ingredients
- Chicken breast – I used chicken breast for this honey chicken recipe, but you can definitely use chicken thighs if you prefer.
- Garlic – Adds a great punch of flavor to the dish.
- Toasted sesame seeds – Adds a delightful crunch and nutty flavor.
- Corn starch – Corn starch mixture helps thicken the honey sauce, and in the frying batter, the corn starch keeps the batter light and crunchy.
- Egg white – Keeps the frying batter light and crispy while helping to bind the other ingredients together.
- Baking powder – Helps the batter puff up a bit for extra crispiness.
- Water – Ice cold water is used in the frying batter to keep it cold, which helps it stay crispy when frying.
Honey Sauce
- Honey – Gives the sauce its sweet, sticky goodness.
- Salt – Balances out the sweetness.
- Chinese cooking wine (or dry sherry wine): Boosts the flavor of the sauce by adding a subtle, savory richness that complements the sweetness.
- Apple cider vinegar – Gives a touch of tang to balance out the sweetness.
- Water – Helps thin out the sauce to the perfect consistency.
See the recipe card for full information on ingredients.
How To Make Honey Chicken
Step 1. Marinate the chicken cubes with the marinade for 5 minutes.
Step 2. Make the frying batter by whisking the egg white and mixing in the other ingredients until smooth. Put the bowl on top of a bowl of ice to keep it cold. Coat the chicken cubes in the batter and refrigerate for about 30 minutes.
Step 3. Mix all the ingredients for the honey sauce together and set aside.
Step 4. Heat a wok with cooking oil over high heat. Add the chicken cubes one by one, making sure they don’t stick together. Turn the heat to medium-high and fry until golden brown. Use a strainer to remove the chicken and drain it on paper towels.
Step 5. Reserve 2 tablespoons of oil in the wok. Stir-fry the garlic until it smells good. Add the honey sauce and cornstarch mixture, and cook until the sauce thickens. Adjust with more salt or sugar if needed. Stir in the chicken and mix well. Garnish with sesame seeds and serve right away. Or, keep the sauce separate and use it as an appetizer.
Cooking Tips For Home Cooks
- Make sure your batter is smooth and lump-free. This way, the chicken gets a nice, even coating and stays crispy.
- Keep the batter cold before you use it. It helps the coating stay crispier when frying.
- Make sure the oil is hot enough before adding the chicken. If it’s not, the chicken can turn out greasy. Test the oil temperature by dropping a small piece of batter into the oil. It should sizzle and rise to the surface quickly.
- Don’t throw all the chicken in at once. Fry it in batches so it cooks evenly and stays golden and crispy.
- If the honey sauce is too thick, add a bit more water. If it’s too thin, let it simmer a bit longer to thicken up.
Frequently Asked Questions
You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Stir well before using.
Yes, you can make the honey glaze ahead of time and store it in the refrigerator. You can also double or triple the recipe. The glaze will stay good for about a week.
Yes, coat the chicken in the batter and air fry at 400°F (200°C) for about 10-15 minutes, shaking the basket halfway through for even cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This recipe is only 463 calories per serving.
What To Serve With Honey Chicken
You can enjoy this Chinese honey chicken as an appetizer by serving the chicken with the honey sauce on the side for dipping. As a main entree, it pairs perfectly with a bowl of steamed rice, chow mein, or fried rice.
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Honey Chicken
Ingredients
- 1 lb (500g) boneless chicken breast, cut into 1-inch cubes (2 cm)
- oil, for deep-frying
- 2 cloves garlic, minced
- 2 teaspoons corn starch, mixed with 4 teaspoons of water
- salt and sugar to taste
- toasted sesame seeds, for garnishing
Marinade:
- 1/2 teaspoon salt
- 3 dashes ground white pepper
Frying Batter:
- 1 egg white
- 1/2 cup all-purpose flour, sifted
- 1/4 cup corn starch
- 1/2 teaspoon baking powder
- 1/2 cup water, ice cold
- 1 tablespoon cooking oil
- 1/4 teaspoon salt
Honey Sauce:
- 1/3 cup pure honey
- 1 teaspoon salt
- 1 teaspoon Chinese cooking wine or dry sherry wine
- 1 teaspoon apple cider vinegar
- 1/3 cup water
Instructions
- Marinate the chicken cubes with the Marinade for 5 minutes.
- Make the Frying Batter by whisking the egg white and mixing in the other ingredients until smooth. Put the bowl on top of a bowl of ice to keep it cold. Coat the chicken cubes in the batter and refrigerate for about 30 minutes.
- Mix all the ingredients for the Honey Sauce together and set aside.
- Heat a wok with cooking oil over high heat. Add the chicken cubes one by one, making sure they don’t stick together. Turn the heat to medium-high and fry until golden brown. Use a strainer to remove the chicken and drain it on paper towels.
- Reserve 2 tablespoons of oil in the wok. Stir-fry the garlic until it smells good. Add the honey sauce and cornstarch mixture, and cook until the sauce thickens. Adjust with more salt or sugar if needed. Stir in the chicken and mix well. Garnish with sesame seeds and serve right away. Or, keep the sauce separate and use it as an appetizer.
Video
Notes
- Make sure your batter is smooth and lump-free. This way, the chicken gets a nice, even coating and stays crispy.
- Keep the batter cold before you use it. It helps the coating stay crispier when frying.
- Make sure the oil is hot enough before adding the chicken. If it’s not, the chicken can turn out greasy. Test the oil temperature by dropping a small piece of batter into the oil. It should sizzle and rise to the surface quickly.
- Don’t throw all the chicken in at once. Fry it in batches so it cooks evenly and stays golden and crispy.
- If the honey sauce is too thick, add a bit more water. If it’s too thin, let it simmer a bit longer to thicken up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I respect your work, thankyou for all the interesting blog posts.
Thanks!?
What a great recipe! I had tried to make this before with another recipe, and it called for soya sauce, which messed up the entire meal. But, one thing I will keep from that one is to fry the chicken twice, in about an inch or two of oil. It lends an extra crispiness that lasts longer. But, I can’t say enough about the sauce! Wonderful all around recipe, wish I could post a picture :)
Thanks for your support!
This is absolutely divine! My family loooooves this dish. It’s totally worth all the work and kitchen mess. My husband happily cleans up the mess after eating Honey Chicken!
This is a good recipe however, it calls for too much salt throughout. I balanced with as much sugar as I dared to. But I reached into my bag of Asian tricks & pulled out my Sesame Oil. 1/2 tspn of that plus another tablespoon of honey, IT IS SUPERB! One more note: I’d swap out the all purpose flour for Rice Flour. It would give you a crispier version that would hold up under that fantastic sauce! Perfect amount of sauce to coat by the way!
Whatever variations that work for you are fine with me!