Honey Chicken
This crispy Honey Chicken delivers juicy bites coated in a sticky, sweet-and-savory glaze. It’s quick, flavorful, and perfect for weeknight dinners or gatherings.
Equipment
- Frying Pan
- Mixing Bowls
- Tongs
Ingredients
Chicken
- 500 g boneless chicken thighs or breasts cut into bite-sized pieces
- 0.5 cup cornstarch for coating
- vegetable oil for shallow frying (about 1–2 cups)
Sauce
- 3 tablespoons honey use pure honey
- 4 tablespoons soy sauce regular or low sodium
- 2 cloves garlic minced
- 1 tablespoon rice vinegar or lemon juice
- 1 teaspoon grated ginger optional
Garnish
- green onions sliced
- toasted sesame seeds
Instructions
- Cut the chicken into bite-sized chunks. Toss them in cornstarch until evenly coated.
- Heat oil in a frying pan over medium-high heat. Test with a piece of chicken—it should sizzle immediately.
- Fry chicken in batches to avoid overcrowding. Cook until golden and crispy, about 5–6 minutes. Drain on paper towels.
- In a separate pan, combine honey, soy sauce, garlic, vinegar or lemon juice, and ginger. Simmer until slightly thickened and glossy.
- Toss fried chicken in the sauce until well coated.
- Garnish with green onions and toasted sesame seeds. Serve hot.
Notes
For extra crispiness, don’t overcrowd the pan. Want it spicy? Add chili flakes or Sriracha to the sauce.