Name: Crispy Honey Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American‑Chinese
Ingredients: 2 boneless, skinless chicken breasts, cut into bite‑sized pieces; 1 cup all‑purpose flour; ½ cup cornstarch; 1 teaspoon baking powder; 1 teaspoon salt; ½ teaspoon white pepper; ½ cup water; 1 egg; 2 tablespoons vegetable oil (for batter); Vegetable oil (for frying); For the honey sauce: ⅓ cup honey; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon fresh grated ginger; 2 cloves garlic, minced; ½ teaspoon red pepper flakes (optional); 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry); Sesame seeds and chopped green onions (for garnish)

Crispy, bite-sized chicken coated in a light, crunchy batter and tossed in a glossy, sweet-savory honey glaze—this dish hits all the right notes. I love making this recipe for dinner when I’m craving something indulgent yet easy to whip up. It’s a takeout-style favorite that I can enjoy right at home. Crispy Honey Chicken

Why You’ll Love This Recipe

I’m a big fan of recipes that deliver bold flavor and satisfying texture without needing complicated steps. This crispy honey chicken checks all the boxes: juicy interior, shatteringly crisp coating, and a sticky-sweet glaze that clings beautifully to every bite. I get to enjoy a restaurant-quality meal in about 30 minutes, and I can easily pair it with rice or veggies. It’s also flexible enough to tweak based on mood—sometimes I make it spicy, sometimes I swap the chicken for tofu.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts, cut into bite‑sized pieces
1 cup all‑purpose flour
½ cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon white pepper
½ cup water
1 egg
2 tablespoons vegetable oil (for batter)
Vegetable oil (for frying)

For the honey sauce:

⅓ cup honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon fresh grated ginger
2 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
Sesame seeds and chopped green onions (for garnish)

directions

I start by making the batter. I whisk together the flour, cornstarch, baking powder, salt, and white pepper. Then I mix in the water, egg, and 2 tablespoons of vegetable oil until smooth.
I coat each chicken piece in the batter, making sure it’s evenly covered.
In a deep pan or fryer, I heat vegetable oil to 350°F (175°C). I fry the chicken in batches for about 5–6 minutes until golden and crispy. Then I drain them on paper towels.
While the chicken fries, I make the honey sauce. In a saucepan over medium heat, I combine honey, soy sauce, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Once it starts simmering, I stir in the cornstarch slurry and let it thicken.
I toss the crispy chicken in the warm sauce until each piece is fully coated.
For finishing touches, I sprinkle sesame seeds and chopped green onions over the top and serve it hot over steamed rice.

Servings and timing

This recipe serves 4 people and takes about 30 minutes from start to finish, including prep and cook time. It’s perfect for a quick dinner or a special weekend treat.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings

Variations

I love switching this recipe up depending on what I have in my kitchen. Sometimes I add a little more red pepper flakes to bring extra heat, or I swap in sriracha for a spicy-sweet glaze. Tofu or shrimp work well as protein alternatives, and I’ve even tried cauliflower for a vegetarian version. If I’m in the mood for more tang, I’ll increase the rice vinegar just a touch.

storage/reheating

I store any leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. When reheating, I like to use the oven or air fryer to bring back that crispiness—microwaving tends to make the coating soggy. I reheat the sauce on the stovetop or microwave before tossing it again with the chicken.

FAQs

How do I keep the chicken crispy after frying?

I always fry in small batches and keep the oil at 350°F (175°C). Draining the chicken on paper towels immediately also helps remove excess oil and maintain crispiness.

Can I bake the chicken instead of frying it?

Baking is possible, but I find it won’t get as crispy. An air fryer gives a better crunch if I want to avoid deep frying.

What can I serve with crispy honey chicken?

Steamed jasmine rice is my go-to, but I also like to serve it with stir-fried veggies, noodles, or even a light cucumber salad.

Is this recipe gluten-free?

As written, it’s not gluten-free because of the flour and soy sauce. But I’ve made it using gluten-free flour and tamari with great results.

Can I make the honey sauce ahead of time?

Absolutely. I prepare the sauce ahead and keep it in the fridge for a few days. I reheat it gently before tossing it with the fresh-fried chicken.

Conclusion

This crispy honey chicken recipe has become one of my favorite ways to satisfy a sweet-savory craving. I love that it’s simple, customizable, and always a crowd-pleaser. Whether I’m cooking for myself or for friends, it’s a dish that never fails to impress.