Description
Chinese Honey Chicken is a deliciously crispy and sticky dish featuring bite-sized chicken pieces coated in a golden honey glaze. This takeout-style favorite combines the perfect balance of sweet and savory flavors, with hints of garlic and ginger enhancing the rich honey glaze. Served over steamed rice or alongside stir-fried vegetables, it’s a comforting meal that’s easy to make at home. Whether you’re hosting a family dinner or craving Chinese takeout without leaving the house, this recipe is sure to satisfy.
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup vegetable oil (for frying)
For the Honey Sauce:
- ½ cup honey
- ¼ cup soy sauce
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon cornstarch (mixed with 2 tablespoons water to make a slurry)
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon sesame oil
- 1 teaspoon chili flakes (optional)
- Sesame seeds and chopped green onions (for garnish)
Ingredient Highlights
- Honey: The star of the sauce, honey adds natural sweetness and helps create that glossy, sticky coating.
- Soy Sauce: Provides the salty umami flavor that balances the sweetness of the honey.
- Ginger and Garlic: Essential for creating depth of flavor and adding a savory, aromatic touch.
- Cornstarch: Used both in the chicken coating and as a thickener for the sauce, it helps achieve the perfect crispy texture and glossy sauce.
Instructions
Prepare the Chicken:
- Prepare the Coating: In a bowl, whisk together the flour, cornstarch, salt, and black pepper. In a separate bowl, beat the egg.
- Coat the Chicken: Dip each piece of chicken into the beaten egg, then dredge it in the flour-cornstarch mixture, pressing gently to adhere the coating.
- Heat the Oil: Heat the vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C).
- Fry the Chicken: Fry the chicken in batches until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Make the Honey Sauce:
- Sauté the Garlic and Ginger: In a separate pan, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes.
- Add the Sauce Ingredients: Stir in the honey, soy sauce, and rice vinegar. Bring to a simmer.
- Thicken the Sauce: Stir the cornstarch slurry into the sauce and cook until it thickens and becomes glossy, about 1-2 minutes. If you prefer a spicier sauce, add chili flakes at this stage.
Assemble the Dish:
- Combine the Chicken and Sauce: Add the fried chicken pieces to the pan with the sauce, tossing until the chicken is evenly coated.
- Garnish and Serve: Sprinkle with sesame seeds and chopped green onions. Serve immediately with steamed rice or your favorite side dishes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450 kcal
- Fat: 20g
- Carbohydrates: 40g
- Protein: 25g