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Crispy Honey Chicken (Crispy!)

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!
4.95 From 17 reviews
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Course: Main Course, main dish
Cuisine: asian, Chinese
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 262kcal
Author: Imene Senouci

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.

NUTRITION

Calories: 262kcal | Carbohydrates: 53g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 284mg | Potassium: 191mg | Fiber: 1g | Sugar: 27g | Vitamin A: 235IU | Vitamin C: 0.2mg | Calcium: 106mg | Iron: 2mg
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