Chinese Honey Chicken

Imagine biting into incredibly crispy, golden chicken pieces, each one drenched in a luscious, sticky, sweet, and savory honey glaze. That’s the magic of homemade Chinese Honey Chicken, and it’s so much easier to make than you might think! Forget ordering takeout; this recipe brings that irresistible restaurant flavor right into your kitchen with minimal fuss. We’re talking about achieving that perfect crunchy exterior giving way to tender chicken, all coated in a sauce that hits every note – the sweetness of honey, the umami depth of soy sauce, and a subtle tang that keeps you coming back for more.

This dish is a guaranteed crowd-pleaser, perfect for a quick weeknight dinner or impressing guests over the weekend. You truly won’t believe how simple it is to create such a flavor explosion. Try it tonight—you won’t believe how simple it is! Get ready to add this easy Chinese Honey Chicken recipe to your regular rotation.

Ingredients:

• 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs, cut into 1-inch bite-sized pieces (User Tip: Chicken thighs tend to be juicier and more forgiving if slightly overcooked. For nutritional information on chicken breast, you can check resources like the FoodData Central)
• 1 Large Egg, lightly beaten
• 1 cup Cornstarch, for coating (plus 1 tbsp for sauce slurry)
• Approx. 1/2 cup Vegetable Oil (or other high smoke point oil like canola, peanut), for shallow frying
• 1/2 cup Honey (Universal Tip: The type of honey influences the flavor. A mild clover honey is standard, but explore different varieties! Learn more about honey’s benefits and types)
• 1/4 cup Soy Sauce (Use low sodium if preferred)
• 2 tablespoons Rice Vinegar (or white vinegar)
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, freshly grated or minced
• 1/4 cup Water or Chicken Broth
• 1 teaspoon Sesame Oil
• Optional Garnish: Toasted Sesame Seeds
• Optional Garnish: Sliced Green Onions

Universal Tip: Prepare your ingredients before you start cooking (mise en place). It makes the process much smoother, especially for stir-fry style dishes like this Chinese Honey Chicken.

Universal Tip: Taste your sauce before adding the chicken and adjust seasoning (sweetness/saltiness/tang) to your preference.

Step-by-Step Instructions

1. Prepare the Chicken: Ensure your chicken is cut into uniform 1-inch pieces. Why? This guarantees even cooking, so every piece is perfectly tender and cooked through at the same time. Pat the chicken pieces thoroughly dry with paper towels. Why? Removing excess moisture is crucial for achieving a crispy coating; wet chicken will steam instead of fry.
   The size of your chicken pieces directly impacts the cooking time and overall texture of the dish. Consistent sizing ensures even cooking, eliminating the risk of some pieces being undercooked while others are overdone. Proper preparation is key to ensuring that each bite delivers the perfect balance of tenderness and flavor. Additionally, thoroughly drying the chicken is essential for achieving that desirable crispy coating, as excess moisture can hinder the browning process and result in soggy chicken.
2. Set Up Breading Station: Place the lightly beaten egg in one shallow bowl and the 1 cup of cornstarch in another shallow bowl. Season the cornstarch lightly with salt and pepper if desired.
   Setting up a breading station simplifies the coating process and ensures that each piece of chicken is evenly coated. Using shallow bowls prevents overcrowding and allows for easy dipping and dredging. Seasoning the cornstarch adds an extra layer of flavor to the coating, enhancing the overall taste of the dish. This preparation step streamlines the cooking process and contributes to a more consistent and flavorful end result.
3. Coat the Chicken: Dip each piece of chicken first into the beaten egg, allowing any excess to drip off. Then, dredge the chicken thoroughly in the cornstarch, pressing lightly to ensure it’s fully coated. Place the coated chicken pieces on a wire rack or plate in a single layer. Why the coating? The egg helps the cornstarch adhere, and the cornstarch creates that signature light and crispy crust essential for a great Chinese Honey Chicken. Let the coated chicken sit for 5-10 minutes. Why rest? This helps the coating set and adhere better during frying.
   The egg wash acts as a binding agent, allowing the cornstarch to adhere evenly to the chicken. Cornstarch is favored for its ability to create a light and crispy crust when fried. Allowing the coated chicken to rest for a brief period allows the coating to set, reducing the likelihood of it detaching during frying. This step is crucial for achieving that desirable crispy texture that characterizes authentic Chinese Honey Chicken.
4. Heat the Oil: Pour the vegetable oil into a large skillet, wok, or Dutch oven – enough to have about ½ inch depth. Heat over medium-high heat until the oil shimmers or a small piece of coating sizzles immediately when dropped in (around 350°F or 175°C). Why the right temperature? If the oil is too cool, the chicken will absorb too much oil and become greasy. If it’s too hot, the coating will burn before the chicken cooks through.
   Maintaining the correct oil temperature is essential for achieving the perfect balance of crispiness and even cooking. If the oil is too cool, the chicken will absorb excess oil, resulting in a greasy texture. Conversely, if the oil is too hot, the coating may burn before the chicken is fully cooked. Using a thermometer to monitor the oil temperature ensures consistent and optimal frying conditions, leading to a superior end product.
5. Fry the Chicken (First Fry): Carefully add about half of the coated chicken pieces to the hot oil in a single layer. Do not overcrowd the pan. Why fry in batches? Overcrowding lowers the oil temperature significantly, leading to soggy, greasy chicken instead of crispy results. Fry for about 3-4 minutes per side, until golden brown and cooked through.
   Frying the chicken in batches prevents overcrowding, which can lower the oil temperature and result in uneven cooking. Maintaining a single layer ensures that each piece of chicken is fully submerged and cooks uniformly. This technique promotes optimal crispiness and prevents the chicken from becoming soggy or greasy. Monitoring the color and texture of the chicken during frying helps ensure that it is cooked to perfection.
6. Drain the Chicken: Use a slotted spoon or spider strainer to remove the cooked chicken from the oil and transfer it to a wire rack set over paper towels. Why a wire rack? This allows air to circulate, keeping the bottom crispy, whereas placing it directly on paper towels can trap steam and make it soggy. Repeat frying with the remaining chicken pieces.
   Using a wire rack allows air to circulate around the chicken, preventing the bottom from becoming soggy. This ensures that the chicken remains crispy on all sides. Paper towels help absorb excess oil, further enhancing the texture of the fried chicken. This step is crucial for maintaining the desired crispiness and preventing the chicken from becoming greasy.
7. (Optional but Recommended) Double Fry for Extra Crispiness: Once all chicken is fried, if desired, increase the heat slightly and briefly fry the chicken pieces again for 1-2 minutes until deep golden brown and extra crispy. Drain again on the wire rack. Why double fry? This technique drives out more moisture from the coating, resulting in an exceptionally crispy texture that holds up better to the sauce. This is a common restaurant technique for achieving ultimate crispiness in dishes like Chinese Honey Chicken.
   Double frying elevates the crispiness of the chicken to another level. This technique involves frying the chicken a second time at a slightly higher temperature, which further dehydrates the coating and creates an exceptionally crispy texture. This method is particularly effective for dishes like Chinese Honey Chicken, where the chicken is coated in a sauce, as it helps the coating retain its crispiness for longer.
8. Prepare the Honey Sauce: While the chicken rests (or while the second batch is frying), prepare the sauce. In a small saucepan (or wipe out the frying pan carefully if desired), combine the honey, soy sauce, rice vinegar, minced garlic, grated ginger, and water/chicken broth.
   Preparing the sauce while the chicken rests allows for efficient use of time and ensures that the sauce is ready when the chicken is done. Combining the ingredients in a saucepan and simmering them together allows the flavors to meld and create a harmonious balance of sweetness, tanginess, and savory notes. This step is essential for creating the signature honey glaze that characterizes Chinese Honey Chicken.
9. Simmer the Sauce: Bring the sauce mixture to a simmer over medium heat, whisking constantly until the honey is fully dissolved and the sauce slightly thickens (about 2-3 minutes). Why simmer? This melds the flavors together and starts the thickening process.
   Simmering the sauce allows the flavors to meld together and intensify. Constant whisking prevents the sauce from sticking to the bottom of the pan and ensures even heating. The simmering process also initiates the thickening of the sauce, which is crucial for achieving the desired consistency that will coat the chicken beautifully.
10. Thicken the Sauce (Slurry): In a small bowl, whisk together the remaining 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Pour this slurry into the simmering sauce while whisking constantly. Continue to simmer and whisk for another 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Why a slurry? Cornstarch mixed with cold water prevents lumps when added to the hot sauce, thickening it into a beautiful glaze.
    A cornstarch slurry is used to thicken the sauce without creating lumps. Whisking the cornstarch with cold water before adding it to the hot sauce ensures that it disperses evenly and thickens the sauce smoothly. Simmering the sauce while whisking constantly allows the cornstarch to fully activate and create a glossy, thickened glaze.
11. Finish the Sauce: Remove the sauce from the heat and stir in the teaspoon of sesame oil. Why add sesame oil last? Its delicate nutty flavor is volatile and best preserved by adding it off-heat. Taste and adjust seasonings if necessary.
    Adding sesame oil off-heat preserves its delicate nutty flavor, which can be diminished if heated for too long. Tasting the sauce and adjusting the seasonings ensures that it meets your personal preferences and complements the flavors of the chicken. This step allows for customization and ensures that the sauce is perfectly balanced to your liking.
12. Combine and Serve: Pour the thickened honey sauce over the crispy fried chicken pieces in a large bowl. Gently toss until all the chicken pieces are evenly coated. Work quickly to maintain crispiness. Why toss gently and quickly? You want every piece coated in that glorious Chinese Honey Chicken glaze without letting it sit too long and soften the crust.
    Gently tossing the chicken with the sauce ensures that each piece is evenly coated without compromising the crispiness of the coating. Working quickly prevents the chicken from sitting in the sauce for too long, which can soften the crust. This step is crucial for maintaining the perfect balance of crispy chicken and flavorful sauce.
13. Garnish and Enjoy: Immediately transfer the sauced Chinese Honey Chicken to a serving platter. Garnish generously with toasted sesame seeds and sliced green onions. Serve hot and enjoy your delicious homemade creation!
    Garnishing the dish with toasted sesame seeds and sliced green onions adds visual appeal and enhances the flavor profile. Toasted sesame seeds provide a nutty crunch, while green onions offer a fresh, aromatic element. Serving the dish hot ensures that the chicken remains crispy and the sauce is at its optimal consistency.

Serving Ideas

Serving your homemade Chinese Honey Chicken is all about complementing its fantastic sweet and savory profile. The most classic pairing is fluffy steamed jasmine rice. Its neutral flavor and soft texture are perfect for soaking up that irresistible honey glaze; spoon the chicken and extra sauce generously over a bed of rice for a simple yet satisfying meal. For presentation, mound the rice neatly and arrange the glistening chicken pieces on top, ensuring some sauce drizzles down.

Alternatively, elevate your meal by serving the Chinese Honey Chicken with vegetable fried rice or simple egg fried rice. The varied textures and savory notes of fried rice create a more substantial and flavorful base. Another excellent option is noodles – try tossing the honey chicken with plain chow mein noodles or serving alongside garlic noodles.

To add freshness and color, include a side of steamed or stir-fried vegetables. Blanched broccoli florets, crisp-tender snow peas, stir-fried bok choy with garlic, or colorful bell pepper strips all work beautifully. Their slight bitterness or freshness cuts through the richness of the honey sauce. For plating, arrange the vegetables alongside the chicken and rice/noodles, creating visual appeal with contrasting colors and shapes. Sprinkle the entire dish with extra toasted sesame seeds and freshly sliced green onions right before serving for maximum visual and aromatic impact. This attention to pairing and plating makes your Chinese Honey Chicken feel like a truly special meal.

FAQs

1. How can I make my Chinese Honey Chicken extra crispy?

The key to ultra-crispy Chinese Honey Chicken lies in a few techniques. First, ensure your chicken pieces are patted completely dry before coating. Second, use cornstarch for the coating, as it fries up lighter and crispier than flour. Third, maintain the correct oil temperature (around 350°F/175°C) and fry in batches to avoid overcrowding the pan. Finally, for the ultimate crunch, implement the double-fry method: fry the chicken until golden and cooked, let it rest, then briefly fry it again at a slightly higher temperature just before saucing. This drives out maximum moisture.

2. Can I bake the Chinese Honey Chicken instead of frying?

Yes, you can bake it for a lighter version, though it won’t be as crispy as the fried method. Preheat your oven to 400°F (200°C). Coat the chicken as directed (egg wash then cornstarch). Place the coated chicken pieces in a single layer on a wire rack set over a baking sheet (this improves air circulation). Spray generously with cooking oil. Bake for 15-20 minutes, flipping halfway, until golden and cooked through. Then, toss with the prepared sauce.

3. Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are a fantastic choice for Chinese Honey Chicken. They are naturally juicier and more flavorful than breasts and are more forgiving if slightly overcooked. Simply cut them into 1-inch pieces and follow the recipe as written; cooking time should be very similar.

4. How do I make this Chinese Honey Chicken recipe gluten-free?

To make this recipe gluten-free, you need to make a couple of substitutions. The main one is the soy sauce – replace it with an equal amount of gluten-free tamari or coconut aminos. Also, double-check that your cornstarch is certified gluten-free, as some brands can have cross-contamination risks. The rest of the typical ingredients (chicken, honey, vinegar, oil, egg, aromatics) are naturally gluten-free.

5. What’s the best way to store and reheat leftovers?

Store leftover Chinese Honey Chicken in an airtight container in the refrigerator for up to 3-4 days. Keep in mind the chicken will lose its crispiness upon refrigeration. The best way to reheat and revive some crispness is in an oven or air fryer. Preheat to around 350°F (175°C) and heat until warmed through (about 10-15 minutes in the oven, less in an air fryer). Microwaving will work but will result in softer chicken. The sauce might thicken in the fridge; you can add a splash of water when reheating if needed.

6. Can I prepare parts of the Chinese Honey Chicken ahead of time?

Yes, you can do some prep work in advance. The chicken can be cut and stored in the fridge a day ahead. The sauce ingredients (honey, soy, vinegar, aromatics, water) can be combined and stored in an airtight container in the fridge for 2-3 days. However, for the best texture, it’s recommended to coat and fry the chicken just before you plan to serve it. Frying ahead and reheating will compromise the crispiness significantly.

7. My honey sauce seems too thin or too thick. How can I fix it?

Sauce consistency is easy to adjust! If your sauce is too thin after adding the cornstarch slurry and simmering, let it simmer for a few more minutes – evaporation will thicken it further. If it’s still too thin, you can make a tiny bit more slurry (e.g., ½ tsp cornstarch + 1 tsp cold water) and whisk it in while simmering. If your sauce gets too thick, simply whisk in a tablespoon or two of warm water or chicken broth until it reaches your desired consistency.

Conclusion

Creating restaurant-quality Chinese Honey Chicken at home is genuinely achievable and incredibly rewarding. This recipe breaks down the process into simple steps, ensuring you get that perfect combination of crispy, tender chicken enveloped in a sticky, sweet, and savory glaze every single time. It’s a dish that effortlessly balances flavors and textures, making it a standout favorite for any occasion, from busy weeknight dinners to weekend gatherings. The aroma alone while cooking is enough to make mouths water! Remember the key techniques – dry the chicken well, use cornstarch, manage your oil temperature, and consider the double fry for ultimate crispiness.

Pro Tips: For the crispiest possible chicken, always double fry! That second quick dip in hot oil makes a world of difference. Don’t overcrowd the pan when frying; maintain that oil temperature for golden, non-greasy results.

Feel free to customize this base recipe! For extra flavor, try adding a teaspoon of orange zest to the sauce for a citrusy brightness. Love a bit of heat? Stir in 1/2 teaspoon of red pepper flakes or a teaspoon of sriracha into the sauce. For added texture and nutty flavor, toss in some toasted cashews or peanuts along with the chicken before serving. If you enjoy exploring similar flavor profiles, our Spicy Honey Ginger Chicken Bowls offer a different take, or for another crowd-pleasing chicken dish, check out these amazing Honey BBQ Chicken Tenders. Enjoy making – and eating – this fantastic Chinese Honey Chicken!

Chinese Honey Chicken

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Incredibly crispy, golden chicken drenched in a luscious, sticky, sweet, and savory honey glaze—this homemade Chinese Honey Chicken delivers that irresistible takeout flavor with minimal fuss.

• Author: Kiera
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Fried
• Cuisine: Chinese-American

Ingredients

Scale 1x2x3x

• 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs, cut into 1-inch bite-sized pieces
• 1 Large Egg, lightly beaten
• 1 cup Cornstarch, for coating
• 1 tbsp Cornstarch (for sauce slurry)
• Approx. 1/2 cup Vegetable Oil, for shallow frying
• 1/2 cup Honey
• 1/4 cup Soy Sauce
• 2 tablespoons Rice Vinegar
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, freshly grated or minced
• 1/4 cup Water or Chicken Broth
• 1 teaspoon Sesame Oil
• Optional Garnish: Toasted Sesame Seeds
• Optional Garnish: Sliced Green Onions

Instructions

1. Prepare the Chicken: Cut chicken into 1-inch pieces and pat dry with paper towels.
2. Set Up Breading Station: Place beaten egg in one shallow bowl and cornstarch in another. Season cornstarch if desired.
3. Coat the Chicken: Dip chicken in egg, then dredge in cornstarch. Let rest 5–10 minutes.
4. Heat the Oil: Heat ½ inch oil in a skillet or wok to 350°F (175°C).
5. Fry the Chicken (First Fry): Fry chicken in batches for 3–4 minutes per side until golden and cooked through.
6. Drain the Chicken: Transfer cooked chicken to a wire rack over paper towels.
7. Double Fry (Optional): Fry again for 1–2 minutes for extra crispiness, then drain.
8. Prepare the Honey Sauce: In a saucepan, combine honey, soy sauce, vinegar, garlic, ginger, and water/broth.
9. Simmer the Sauce: Simmer while whisking for 2–3 minutes until slightly thickened.
10. Thicken the Sauce (Slurry): Mix 1 tbsp cornstarch with 2 tbsp cold water and whisk into the simmering sauce. Cook until thickened.
11. Finish the Sauce: Remove from heat and stir in sesame oil. Adjust seasoning.
12. Combine and Serve: Toss crispy chicken in the sauce until coated evenly.
13. Garnish and Enjoy: Serve hot with toasted sesame seeds and green onions.

Notes

Double fry the chicken for maximum crispiness. Customize the sauce with orange zest, red pepper flakes, or toasted cashews for added flavor.

Nutrition

• Serving Size: 1 portion
• Calories: 520
• Sugar: 18g
• Sodium: 850mg
• Fat: 28g
• Saturated Fat: 4g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 95mg

Keywords: Chinese honey chicken, crispy chicken, takeout style, fried chicken, honey glaze