There’s a special kind of satisfaction that comes from recreating a takeaway favourite at home, and getting it just right. This Crispy Honey Chicken recipe is the result of that very mission. It’s all about achieving that perfect balance: chicken that’s genuinely crispy and stays that way, coated in a sticky, sweet-savoury glaze that isn’t cloying or one-note. There’s no soggy batter here, just incredibly tender chicken with a shatteringly crisp coating, glistening with a sauce made from real honey, soy, and a hint of ginger.

After testing this recipe five times, I finally got the texture and flavour just right, and it has since become a fixture in our weekly meal plan. It’s the kind of meal that brings everyone to the table without any fuss. The secret lies in a two-part coating process and a sauce that comes together in the time it takes to fry the chicken. It’s straightforward enough for a weeknight but feels special enough for a Friday night treat.

This is a dish for anyone who loves the interplay of sweet and savoury flavours. It works beautifully for a family dinner where you want something a little more exciting than the usual, or for a casual evening with friends. Serve it up with some fluffy steamed rice and greens, and you have a complete, satisfying meal that truly rivals anything you’d order in.

Recipe Overview

This recipe guides you through creating exceptionally crispy chicken pieces, which are then tossed in a vibrant, glossy honey and soy sauce. The key is a cornflour-based coating that ensures a light, crunchy texture that holds up beautifully against the sauce. I found that letting the coated chicken sit for just five minutes before frying makes a world of difference to the final crunch.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Crispy Honey Chicken Recipe

• Truly Crispy Texture: The combination of cornflour and plain flour creates a coating that fries up to an audible crunch, and a special technique keeps it that way even after being sauced.
• Ready in 30 Minutes: From dicing the chicken to serving, this entire dish comes together in about half an hour, making it ideal for busy weeknights when you want something impressive without the long wait.
• A Balanced, Glossy Sauce: The sauce is a carefully balanced blend of sweet honey, salty soy sauce, and sharp rice vinegar, thickened to a perfect consistency that clings to every piece of chicken.
• Works for Any Occasion: It’s a brilliant meal for a family dinner, but it’s also special enough to serve when you have guests. I’ve even made a big batch for a casual garden party, and it vanished in minutes. Another great option for feeding a group is my Easy Sheet Pan Pancakes Recipe, but for dinner, this honey chicken is the one.
• Family Tested and Approved: I can honestly say my children ask for this more than any other chicken dish. The slight sweetness makes it appealing to younger eaters, while the savoury depth satisfies the adults.

Crispy Honey Chicken Recipe

⏱️ 20 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, using good quality ingredients makes all the difference, especially the honey and soy sauce. I always use a clear, runny honey as it melts into the sauce more easily. For the soy sauce, I prefer Kikkoman’s for its balanced, less aggressive saltiness, but any good light soy sauce will do.

• For the Crispy Chicken:
• 600g boneless, skinless chicken thighs, cut into 2-3cm cubes
• 1 large egg, lightly beaten
• 60g cornflour
• 60g plain flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• Approx. 250ml rapeseed oil, for shallow frying
• For the Honey Sauce:
• 120ml clear runny honey
• 60ml light soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornflour mixed with 2 tbsp cold water (a cornflour slurry)
• For Garnish (optional):
• 1 tbsp toasted sesame seeds
• 2 spring onions, finely sliced

Marcus’s Tip: Don’t be tempted to use chicken breast instead of thighs. The higher fat content in thighs keeps them incredibly juicy and tender during frying, which is essential for the perfect contrast with the crispy coating.

How to Make Crispy Honey Chicken Recipe

The process is broken down into three main stages: coating the chicken, frying it to golden perfection, and making the quick sauce. We’ll bring it all together at the very end to ensure maximum crispiness.

1. Prepare the Chicken Coating: In a medium bowl, whisk together the cornflour, plain flour, salt, pepper, and garlic powder. In a separate bowl, place your cubed chicken and pour over the lightly beaten egg, tossing until every piece is evenly coated.
2. Coat the Chicken: Add the egg-coated chicken pieces to the flour mixture. Use your hands or tongs to toss them thoroughly, ensuring each piece is generously and evenly coated. Shake off any excess flour and place the pieces on a plate or wire rack. Let them sit for 5 minutes – this helps the coating adhere properly.
3. Heat the Oil: Pour the rapeseed oil into a large, heavy-bottomed frying pan or skillet until it’s about 1-2 cm deep. Heat it over a medium-high heat. To check if it’s ready, I drop a tiny piece of the flour coating into the oil; if it sizzles immediately and vigorously, you’re good to go.
4. Fry the Chicken: Carefully place the chicken pieces into the hot oil in a single layer. Do not overcrowd the pan; fry in two batches if necessary. Fry for 3-4 minutes on each side, until they are deep golden brown and cooked through. The internal temperature should reach 74°C.
5. Drain the Chicken: Once cooked, use a slotted spoon to remove the chicken from the pan and place it on a wire rack to drain. This is much better than using kitchen paper, as it allows air to circulate and prevents the bottom from getting steamy and soft.
6. Start the Sauce: While the chicken is draining, you can make the sauce. In a separate, clean saucepan or wok, combine the honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring the mixture to a simmer over a medium heat, stirring gently.
7. Thicken the Sauce: Once simmering, give your cornflour slurry a quick stir and pour it into the sauce. Continue to stir for 1-2 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon.
8. Combine and Serve: Turn off the heat. Add the crispy fried chicken to the saucepan with the sauce. Gently toss everything together until every piece of chicken is beautifully glazed. Work quickly to maintain the chicken’s crispiness. Garnish immediately with toasted sesame seeds and sliced spring onions, and serve right away.

Tips From My Kitchen

• Temperature Control is Key: The oil must be hot enough before you add the chicken. If it’s too cool, the coating will absorb oil and become greasy rather than crisp. If it’s too hot, the coating will burn before the chicken is cooked. A steady, medium-high heat is what you’re aiming for.
• The Secret to Extra Tenderness: For unbelievably tender chicken, you can use a technique called velveting. Before coating in egg, toss the chicken pieces with a teaspoon of bicarbonate of soda and let them sit for 15 minutes before rinsing thoroughly. I learned that this tenderises the meat beautifully.
• Make-Ahead Advice: You can prepare the components in advance. The chicken can be coated and kept in the fridge for up to 2 hours. The sauce ingredients can be mixed together (except for the cornflour slurry) and stored in a jar. This makes final assembly much faster.
• Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Be aware that the chicken will lose its crispiness. To reheat, I find the best method is in an air fryer or a hot oven (200°C/180°C fan) for 5-10 minutes to help revive some of the crunch.

Equipment You’ll Need

• Large frying pan or skillet
• Sharp knife and cutting board
• Two medium mixing bowls
• Small saucepan for the sauce
• Wire rack for draining
• Tongs or a slotted spoon

Common Mistakes to Avoid

• Overcrowding the pan: This is the number one enemy of crispy food. Adding too much chicken at once dramatically drops the oil temperature, causing the chicken to steam rather than fry. The result is a pale, soft coating. Always fry in batches, giving each piece plenty of space.
• Incorrect Sauce Temperature: Don’t add the cornflour slurry to a cold sauce. The sauce needs to be at a simmer for the cornflour to activate and thicken it properly. Adding it cold can result in a lumpy, thin sauce.
• Saucing Too Early: Only toss the crispy chicken in the sauce just before you’re ready to serve. The longer it sits in the sauce, the more moisture the coating will absorb, and you’ll lose that wonderful crunch you worked so hard to create.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment. The core technique for the crispy chicken and glossy sauce can be adapted in several ways.

• Spicy Honey Chicken: Add 1-2 teaspoons of sriracha or a pinch of dried chilli flakes to the sauce when you’re simmering it. This adds a lovely background heat that cuts through the sweetness.
• Crispy Honey Tofu: For a vegetarian version, swap the chicken for a block of extra-firm tofu. Press it well, cube it, and follow the exact same coating and frying process. It works wonderfully.
• Try it with Prawns: This method is also fantastic with large king prawns. They cook much faster, needing only 1-2 minutes of frying per side, so keep a close eye on them.

What to Serve With Crispy Honey Chicken Recipe

This dish is the star, so the sides should be simple and complementary. My go-to accompaniments are designed to balance the sweet and savoury glaze.

• Steamed Jasmine Rice: The fluffy, fragrant rice is a perfect vehicle for soaking up any extra honey sauce.
• Stir-fried Tenderstem Broccoli or Pak Choi: A side of simple greens, stir-fried with a little garlic, adds a fresh, crunchy contrast and a welcome touch of bitterness.
• A Crisp White Wine: A dry Riesling or a Pinot Grigio works beautifully here. The acidity cuts through the richness of the dish, cleansing the palate between bites.

And if you’re planning a full menu and need a fantastic dessert, these Lemon Crumb Bars provide a zesty, refreshing finish.

Frequently Asked Questions

Crispy Honey Chicken

Tender chicken pieces fried to a perfect golden crisp, then tossed in a sweet, savory, and glossy honey-soy sauce. A classic takeout dish made easy at home.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian-inspired

Calories: 705

Ingredients Method Notes

Ingredients

  

For the Crispy Chicken

• 600 g boneless skinless chicken thighs, cut into 2-3cm cubes
• 1 large egg lightly beaten
• 60 g cornflour
• 60 g plain flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• Approx. 250ml rapeseed oil for shallow frying

For the Honey Sauce

• 120 ml clear runny honey
• 60 ml light soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic finely minced
• 1 tbsp fresh ginger grated
• 1 tbsp cornflour mixed with 2 tbsp cold water a cornflour slurry

For Garnish (optional)

• 1 tbsp toasted sesame seeds
• 2 spring onions finely sliced

Method

 

1. Prepare the Chicken Coating: In a medium bowl, whisk together the cornflour, plain flour, salt, pepper, and garlic powder. In a separate bowl, place your cubed chicken and pour over the lightly beaten egg, tossing until every piece is evenly coated.
2. Coat the Chicken: Add the egg-coated chicken pieces to the flour mixture. Use your hands or tongs to toss them thoroughly, ensuring each piece is generously and evenly coated. Shake off any excess flour and place the pieces on a plate or wire rack. Let them sit for 5 minutes – this helps the coating adhere properly.
3. Heat the Oil: Pour the rapeseed oil into a large, heavy-bottomed frying pan or skillet until it's about 1-2 cm deep. Heat it over a medium-high heat. To check if it's ready, I drop a tiny piece of the flour coating into the oil; if it sizzles immediately and vigorously, you're good to go.
4. Fry the Chicken: Carefully place the chicken pieces into the hot oil in a single layer. Do not overcrowd the pan; fry in two batches if necessary. Fry for 3-4 minutes on each side, until they are deep golden brown and cooked through. The internal temperature should reach 74°C.
5. Drain the Chicken: Once cooked, use a slotted spoon to remove the chicken from the pan and place it on a wire rack to drain. This is much better than using kitchen paper, as it allows air to circulate and prevents the bottom from getting steamy and soft.
6. Start the Sauce: While the chicken is draining, you can make the sauce. In a separate, clean saucepan or wok, combine the honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring the mixture to a simmer over a medium heat, stirring gently.
7. Thicken the Sauce: Once simmering, give your cornflour slurry a quick stir and pour it into the sauce. Continue to stir for 1-2 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon.
8. Combine and Serve: Turn off the heat. Add the crispy fried chicken to the saucepan with the sauce. Gently toss everything together until every piece of chicken is beautifully glazed. Work quickly to maintain the chicken's crispiness. Garnish immediately with toasted sesame seeds and sliced spring onions, and serve right away.

Notes

Serve immediately over steamed rice to maintain maximum crispiness. Leftovers can be stored, but the chicken will lose its crisp texture upon reheating.

I really hope you give this Crispy Honey Chicken recipe a go. It’s one of those meals that just makes everyone happy and shows that you can create something truly special right in your own kitchen, and in very little time. If you do try it, I’d love to hear how it turned out for you. Please leave a comment and a rating below to let me know your thoughts! Happy cooking.

— Marcus Bennett