Crispy Honey Chicken
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I’ve been making this Crispy Honey Chicken on rotation for quick weeknight dinners — the chicken stays satisfyingly crunchy, and the sauce is sweet-savory comfort in every bite. It’s a simple battered-and-fried chicken tossed in a glossy honey-soy glaze that comes together fast and pleases picky eaters and adults alike. If you like using leftover sauced chicken in lunches, try a honey mustard twist like this honey mustard crispy chicken wrap for a tasty next-day meal.
Why you’ll love this dish
Crispy Honey Chicken hits a sweet spot: crunchy coating, sticky-smooth sauce, and straightforward pantry ingredients. It’s perfect for a weeknight because it cooks quickly (the frying and sauce each take just minutes), stretches well for families, and pairs easily with rice or steamed greens. This recipe is also budget-friendly — a couple of chicken breasts and basic pantry staples make multiple servings.
“Quick to fry, impossible to resist — the glaze turns ordinary chicken into a family favorite.” — a regular at my dinner table
Why make it at home rather than ordering takeout? You control the oil, the sweetness level, and the salt — plus you can make it a little lighter by switching frying methods or reduce sodium by using low-sodium soy sauce.
Step-by-step overview
Before you start, here’s what happens in the pan so you know what to expect:
- Dry coating: chicken is dipped in egg then dredged in a cornstarch-flour mix for an ultra-crispy crust.
- Fry: pieces go into hot oil and are cooked in batches until golden and crunchy.
- Sauce: a quick honey-soy pan sauce simmers for 3–5 minutes until slightly thickened.
- Toss & finish: fried chicken is tossed in the sauce so each bite is glossy and coated.
This flow keeps the chicken crisp and the sauce bright.
What you’ll need
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg
- 1 cup vegetable oil (for frying)
- 1/2 cup honey
- 3 tbsp soy sauce (use low-sodium if preferred)
- 2 tbsp rice vinegar
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- Sesame seeds for garnish (optional)
Notes and substitutions:
- Cornstarch is the key to that crackly texture; tapioca starch can work as a substitute.
- For a gluten-free version, swap all-purpose flour for a 1:1 gluten-free flour blend.
- If you prefer less sweetness, reduce honey to 1/3 cup and taste the sauce before tossing.
Directions to follow
- Prepare the coating: Whisk together the cornstarch, flour, and a pinch of salt in a medium bowl.
- Beat the egg in a separate shallow dish. Dip each chicken piece into the egg, then roll it in the cornstarch-flour mix until thoroughly coated. Shake off excess.
- Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Test with a small piece of coating — it should sizzle immediately.
- Fry the chicken in batches so the pan doesn’t overcrowd. Cook each batch until golden brown and cooked through, about 3–4 minutes per side depending on piece size. Transfer cooked pieces to a paper towel-lined plate to drain.
- Make the sauce: In a clean pan over medium heat combine the honey, soy sauce, rice vinegar, Dijon mustard, and garlic powder. Stir and bring to a gentle simmer.
- Reduce heat and let the sauce cook 3–5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Taste and adjust seasoning.
- Toss: Add the fried chicken to the sauce and toss quickly so every piece gets an even glaze.
- Finish and serve: Sprinkle with sesame seeds if using, and serve immediately with rice or vegetables.
Short action verbs and small batches are the secret here — they keep the crust crisp and the sauce from becoming gloopy.
Best ways to enjoy it
Serve Crispy Honey Chicken over steamed jasmine or brown rice for a classic pairing. For contrast, add quick-blanched bok choy, sautéed snow peas, or a crunchy cabbage slaw. Idea starters:
- Bowl: rice, sliced scallions, and a handful of steamed broccoli.
- Noodles: toss the sauced chicken with sesame oil and hot noodles for a saucy noodle bowl.
- Meal prep: pack rice and veggies separately and add chicken just before eating to keep the crunch.
If you want more finger-food variations for parties, try serving smaller bites with toothpicks alongside dipping pickles or sliced cucumbers.
Storage and reheating tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To preserve crunch:
- Reheat in a single layer on a baking sheet in a 375°F (190°C) oven for 8–12 minutes, turning once.
- Avoid microwaving straight from the fridge — it makes the coating soggy. If you must microwave, do a short burst and then crisp in a hot skillet.
To freeze: cool completely, flash-freeze on a tray, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in the oven at 400°F (200°C) until hot and crisp.
Always ensure chicken reheats to an internal temperature of 165°F (74°C) for safety.
Pro chef tips
- Dry chicken well before coating: moisture prevents the crust from crisping.
- Keep oil at steady temperature: too cool and pieces soak up oil; too hot and outer crust burns before the chicken cooks. Aim for medium-high with visual cues (steady sizzle).
- Fry in small batches: overcrowding drops oil temperature and causes sogginess.
- Make sauce slightly thinner than you think — it will cling to the chicken and thicken a little as it cools.
- For an air-fryer shortcut, check out an air-fryer method for crispy results that save on oil, such as this air fryer crispy chicken drumsticks technique adapted to smaller pieces.
Creative twists
- Spicy honey: add 1 tsp chili garlic sauce or crushed red pepper to the glaze.
- Citrus kick: stir in 1 tsp of fresh lemon or orange zest to brighten the sauce.
- Sesame-ginger: add 1 tsp toasted sesame oil and 1 tsp grated ginger to the sauce.
- Swap proteins: use boneless thigh meat for juicier results or try tofu for a vegetarian version (press and coat firm tofu).
For alternative crisping methods, you can adapt the recipe to the air fryer — for guidance on air-fried wings (similar technique), see this handy air fryer chicken wings guide.
Helpful answers
Q: How long does this take from start to finish?
A: Plan for about 25–30 minutes total: 10 minutes prep, 10–15 minutes frying in batches, and 3–5 minutes for the sauce.
Q: Can I make the sauce ahead?
A: Yes — make and refrigerate the sauce for up to 3 days. Reheat gently and toss with freshly fried or reheated chicken.
Q: Is cornstarch necessary?
A: Cornstarch gives a crisper, lighter crust than flour alone. If you’re out, flour works but expect a denser coating.
Q: How can I reduce oil absorption while frying?
A: Keep oil temperature consistent, use a thermometer if you have one (around 350–365°F / 175–185°C for shallow frying), and drain on a wire rack rather than paper towels to avoid steaming the crust.
Q: Can I double the recipe?
A: Yes — fry in more batches and keep finished pieces warm in a low oven (200°F / 95°C) on a wire rack until all batches are done.
FAQ
- What’s the best honey to use? Use a mild-flavored honey so it doesn’t overpower the soy and mustard; clover or wildflower are good choices.
- Can I use dark soy sauce? You can, but dark soy is stronger and slightly sweeter — reduce other sweeteners if you do.
- Is this kid-friendly? Very — adjust garlic and any optional chiles to keep it mild.
Conclusion
If you want another household-tested version, try the detailed notes and photos on Together as Family’s Crispy Honey Chicken. For a take on keeping the coating crunchy for longer, RecipeTin Eats explains tricks in their Honey Chicken – STAYS CRISPY for hours! post. And for a straightforward, easy-to-follow home cook version, see Cooking with Mima’s Easy Crispy Honey Chicken.
Enjoy the sticky crunch — and tweak the glaze to suit your family’s tastes.
Crispy Honey Chicken
Ingredients
Method
- Whisk together cornstarch, flour, and a pinch of salt in a medium bowl.
- Beat the egg in a separate shallow dish.
- Dip each chicken piece into the egg, then roll in the cornstarch-flour mix until thoroughly coated. Shake off excess.
- Heat oil in a large skillet over medium-high heat until shimmering.
- Fry the chicken in batches until golden brown and cooked through, about 3–4 minutes per side. Transfer cooked pieces to a paper towel-lined plate to drain.
- In a clean pan over medium heat, combine honey, soy sauce, rice vinegar, Dijon mustard, and garlic powder. Stir and bring to a gentle simmer.
- Reduce heat and let the sauce cook for 3–5 minutes until thickened slightly.
- Add the fried chicken to the sauce, tossing quickly to coat.
- Sprinkle with sesame seeds if using, and serve immediately with rice or vegetables.
