Crispy Honey Chicken is made of crispy, sticky, golden-fried chicken pieces covered in a sweet honey glaze. With its sweet and savory kick, it's an irresistible crowd-pleaser!
Do you like chicken recipes? Try my Baked Chicken Breast.
Its crispy exterior contrasts with the rich, caramelized sauce, making each bite absolutely delicious every time. Served with rice, veggies, or by itself, this dish is sure to please the crowd, bringing the mouth-watering flavors of a restaurant right to your kitchen!
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Why You'll Love This Recipe
- Crispy & Sticky Perfection - Coated with an irresistible golden-fried crust and sweet honey glaze, the chicken is simply perfect!
- Easy to Make at Home - With simple ingredients and a quick cooking process, you can enjoy restaurant-quality Chinese honey chicken without leaving your kitchen.
- Family-Friendly & Versatile - This is an absolute crowd-pleaser for all ages and makes for a complete meal with rice, noodles, or steamed veggies!
- Light, Crunchy Coating - A quick dip in buttermilk and seasoned flour gives the chicken a crunchy crust that never feels heavy.
HONEY CHICKEN Recipe
Once I made honey chicken at home for the first time, I remember my life changed completely! I had long loved ordering it at my favorite Chinese takeout joint, but I wanted to mimic that ideal contrast of crispy, golden chicken and sticky, sweet honey glaze at home. With some adjustments and taste tests (and some kitchen mess!), I finally cracked it - the crunch, the flavor, the caramelized goodness, in a single bite. Now, this crispy honey chicken recipe is a regular staple in my house, and believe me, once you have it, there's no going back to takeout!
HOW TO MAKE CRISPY HONEY CHICKEN
- Prepare the Chicken - Cut the boneless chicken into bite-sized pieces and pat them dry.
- Set Up the Coating - Pour the buttermilk into one bowl. In a second bowl, whisk the flour with the salt, black pepper, garlic powder, paprika and cayenne.
- Coat the Chicken - Dredge each piece of chicken in the buttermilk, then in the seasoned flour to coat fully.
- Fry Until Golden - Heat the oil in a deep pan to 350°F (175°C) and fry the chicken pieces in batches until the coating is crispy and golden brown, about 5 to 7 minutes per batch. Drain on paper towels.
- Make the Honey Sauce - In a saucepan, stir together the honey, soy sauce, vinegar, garlic, sesame oil, ginger and red pepper flakes. Bring to a simmer, then stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
- Toss the Chicken - Add the crispy chicken to the sauce and toss gently until every piece is coated evenly.
- Garnish & Serve - Top with sesame seeds and chopped green onions for added flavor and crunch.
- Enjoy! - Serve warm with rice, noodles, or veggies and enjoy every crispy, sweet and savory bite!
Pro Tips
- Cold Buttermilk - Using cold buttermilk will help create a crispy light coating that sticks to the chicken better.
- Double-Coat for More Crunch - For extra ultra-crispy chicken, dunk it in buttermilk, dredge in flour, then repeat that process for a thicker, crunchier coating.
- Fry in Batches - Chicken needs space for the oil to fry it evenly, so the coating turns crispy instead of soggy.
- Toss Right Before Serving - For optimal crunch, toss the fried chicken in the honey sauce right before serving, not letting it sit too long.
- Use a Dutch Oven - A heavy pot like a Dutch oven holds the oil temperature steady, and its high sides keep splatters to a minimum.
- Watch the Oil Temperature - Keep the oil at 350°F (175°C) with a thermometer. If the oil is too cool, the chicken soaks up more of it and turns greasy.
- Double Fry for Extra Crunch - Once every batch is done, fry the chicken a second time, briefly, at 375°F (190°C) until it turns a deeper golden brown.
Serving Suggestions
- Over Steamed Rice - The traditional way to serve! Serve your crispy honey chicken on jasmine or basmati rice that's steamed just the way you like it, soaking the sweet, savory glaze into those fluffy grains. You can also cook the rice in luscious, creamy coconut milk and top it with a sprinkle of sesame seeds and green onions.
- With Stir-Fried Veggies - Offset the dish's richness by pairing it with stir-fried veggies, including broccoli, bell peppers, carrots and snap peas. A quick toss in garlic and soy sauce pairs well with the honey chicken.
- In a Wrap or Taco - For a fun twist, pack crispy honey chicken into a soft tortilla or lettuce wrap, and add shredded cabbage, sliced avocado and a drizzle of spicy mayo or sriracha for a fusion meal.
- With Noodles - Toss the chicken with lo mein, chow mein or even ramen for a hearty, restaurant-quality meal. Add sautéed mushrooms, bok choy or edamame for an extra layer of texture and flavor.
Storage & Make-Ahead Tips
- Refrigerating Leftovers - This crispy honey chicken is best eaten right away. If you have leftovers, keep them in an airtight container in the fridge for 3 to 4 days.
- Keep Extra Chicken Unsauced - Only toss as much chicken in the sauce as you'll eat now. Unsauced pieces stay crispy much longer, and they crisp up again in the oven.
- Make-Ahead Method - Fry the chicken, let it cool and refrigerate it, then store the sauce in a separate container. When you're ready to eat, reheat the chicken on a baking sheet at 400°F (200°C) for about 7 minutes, until hot and crispy.
- Reheating the Sauce - Warm the sauce in the microwave or in a small pan over low heat, then toss it with the hot chicken and serve right away.
Variations
- Add Vegetables - Load up the dish with your favorite veggies. Steam them first and stir them in at the end, since vegetables release liquid that can make the chicken soggy.
- Use Chicken Thighs - Thighs stay extra juicy. They take a little longer to fry, so check that they reach 165°F (74°C).
- Add Heat - Make it spicy with extra red pepper flakes or a squeeze of sriracha in the sauce.
- Make It Extra Garlicky - Use 3 or 4 garlic cloves in the sauce for a bolder honey garlic chicken.
FAQs
This honey chicken recipe works well with either chicken tenders, breasts, or thighs. Because chicken thighs take a bit longer to cook, just make sure each piece reaches an internal temperature of 165°F.
To prevent burning, make sure the oil you use has a high smoke point. Canola and vegetable oils are the most widely available and accessible types of oil. But you can also use corn oil and peanut oil!
The crust should be golden brown, which takes about 5 to 7 minutes per batch. The only accurate way to tell is with a thermometer: the chicken is done when it reaches 165°F (74°C).
A thermometer is the most reliable way. If you don't have one, dip the end of a wooden spoon into the oil. It's ready when bubbles form vigorously around the end of the spoon.
Make sure the sauce has thickened before you add the chicken, then toss and serve right away. A thin sauce or chicken left sitting in the glaze will soften the crust.
Yes. You can cut the chicken, mix the seasoned flour and make the sauce a few hours ahead. Keep the chicken in the fridge and rewarm the sauce gently before tossing.
If you tried this Crispy Honey Chicken (Crispy!) or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Crispy Honey Chicken (Crispy!)
INGREDIENTS
For the Chicken:
- 1 lb boneless skinless chicken breast or thighs 450 g, chopped into bite-sized pieces
- 1 cup buttermilk 240 ml
- 1 cup all-purpose flour 125 g
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika optional, for added flavor
- ½ teaspoon cayenne pepper optional, for heat
- Vegetable oil for frying
For the Honey Sauce:
- ⅓ cup honey 80 ml
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil for an extra depth of flavor, optional
- 2 cloves garlic minced
- ½ teaspoon grated ginger optional
- ½ teaspoon red pepper flakes optional for heat
- 1 teaspoon cornstarch dissolved in 2 teaspoons water for thickening the sauce
For Garnish (Optional):
- 1 tablespoon sesame seeds
- 2 green onions chopped
INSTRUCTIONS
- Prepare the Chicken - Cut the boneless chicken into bite-sized pieces and pat them dry.
- Set Up the Coating - Pour the buttermilk into one bowl. In a second bowl, whisk the flour with the salt, black pepper, garlic powder, paprika and cayenne.
- Coat the Chicken - Dredge each piece of chicken in the buttermilk, then in the seasoned flour to coat fully.
- Fry Until Golden - Heat the oil in a deep pan to 350°F (175°C) and fry the chicken pieces in batches until the coating is crispy and golden brown, about 5 to 7 minutes per batch. Drain on paper towels.
- Make the Honey Sauce - In a saucepan, stir together the honey, soy sauce, vinegar, garlic, sesame oil, ginger and red pepper flakes. Bring to a simmer, then stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
- Toss the Chicken - Add the crispy chicken to the sauce and toss gently until every piece is coated evenly.
- Garnish & Serve - Top with sesame seeds and chopped green onions for added flavor and crunch.
- Enjoy! - Serve warm with rice, noodles, or veggies and enjoy every crispy, sweet and savory bite!
NOTES
- Oil temperature - Keep the oil at 350°F (175°C). If it's too cool, the chicken soaks up oil and turns greasy.
- Keep it crispy - Toss the chicken in the thickened sauce right before serving.
- Double fry (optional) - For extra crunch, fry the chicken again briefly at 375°F (190°C) once every batch is done.
- Storing - Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat unsauced chicken on a baking sheet at 400°F (200°C) for about 7 minutes, then toss with warm sauce.
Elena Mills says
This crispy honey chicken recipe is exactly what I need in my life right now! I'm always looking for quick meals that don't sacrifice flavor. Your detailed instructions make me feel confident in trying it out myself; here’s to delicious dinners ahead!
Daphne Martinez says
Oh wow, this crispy honey chicken recipe is speaking to my soul! I appreciate that it's a healthier take on takeout. Plus, who doesn’t love a family favorite that leaves no leftovers? This is definitely going on the meal plan!
Kayla Miles says
This dish sounds so comforting and delicious! I'm all about easy recipes that look impressive, and your crispy honey chicken does just that. I'm excited to gather my ingredients and make it soon. Thanks for sharing such a great recipe!
Allison Cooper says
This crispy honey chicken sounds absolutely divine! I love how you can whip it up quickly on a busy weeknight. The combination of sweet and savory is just what my taste buds crave. Definitely adding this to my dinner rotation.
Patricia Howard says
'Better-than-takeout' is music to my ears! This crispy honey chicken seems like the perfect dish for those nights when I'm craving something sweet yet savory. Plus, who could resist a family favorite? Excited to give this a go!
Felicity Parker says
I love a good homemade meal, and this honey chicken looks perfect for any night of the week! The tips for cooking are super helpful too, especially about testing the oil. Can’t wait to try it with some fluffy rice!
Ellen West says
I can't get over how easy this recipe looks! A light and crispy coating paired with that delicious honey soy sauce? Count me in! I can already imagine the smiles on my kids' faces when I serve this up for dinner.
Jasmine Bell says
Wow, this recipe is making me hungry just reading about it! The golden crust sounds so tempting, and I appreciate the tips for avoiding splatter while frying. This will definitely impress everyone at the dinner table; I can't wait to make it!
Carmen Rivera says
*swoon* Honey soy sauce dressing sounds like heaven! Love that you’re keeping it simple for weeknights; we all need more of that in our lives.
Catherine Reed says
This recipe sounds like a perfect way to satisfy those takeout cravings without leaving the house! I appreciate the tips for frying—nothing worse than splattering oil everywhere!
Ivy Russell says
I’m all about those crispy textures! The combination of sweet and savory in the sauce sounds heavenly. Plus, who doesn’t love a dish that keeps the kiddos happy?
Lillian Torres says
"Better-than-takeout" meals are my jam! I'm really curious about how adding vinegar affects the flavor—sounds intriguing! Excited to try this soon!
Destiny Black says
Oh my gosh, this crispy honey chicken looks absolutely drool-worthy! I love how easy it seems to whip up a delicious dinner on a busy weeknight. Can't wait to give this a try!
Brooke Myers says
Crispy honey chicken? Count me in! I’m excited to see how the buttermilk makes everything so tender and flavorful. Definitely need to save this one for my next family dinner!
Charlotte Miller says
Yum! The idea of that honey soy sauce dressing is making my mouth water. Serving it with rice just takes it over the top. This is definitely going on my meal prep list!
Morgan Reed says
The crunch factor is real with this recipe! I love that you’re sharing an easy way to make something so delicious at home. My kids are going to devour this!