There’s something irresistible about the perfect balance of crispy and sweet, and this Crispy Honey Chicken delivers exactly that magical combination. With a golden, crunchy coating and a sticky honey glaze that creates the most delectable sauce, this dish brings restaurant-quality Chinese-inspired cuisine right to your family table.
I developed this recipe after countless attempts to recreate that takeout favorite we all crave, but with ingredients you likely already have in your pantry. The result is a crowd-pleaser that comes together in just 45 minutes—quick enough for weeknights but special enough for weekend gatherings.
Why You’ll Love This
- The chicken stays incredibly crispy even after being tossed in the honey sauce
- No deep fryer needed—just a regular skillet with a moderate amount of oil
- Kid-friendly flavor that still satisfies adult palates
- Prep can be done ahead of time, making dinner assembly quick
- Leftovers (if you have any!) reheat beautifully in the oven
Ingredients
- ½ cup honey
- 2 tablespoons low sodium soy sauce
- 2 tablespoons water
- ¼ teaspoon sesame oil
- 1 tablespoon apple cider vinegar or rice wine vinegar
- Pinch of red pepper flakes (optional)
- 1 tablespoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
- 3 large chicken breasts (about 1½ lbs), cut into bite-sized pieces
- 1½ cups all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon onion powder
- 1½ cups buttermilk
- Canola or vegetable oil for frying (2-3 inches deep)
Instructions
- Pour 2-3 inches of oil into a large, deep skillet with high sides. Heat over medium-high heat while you prepare the sauce and chicken.
- In a saucepan over medium heat, combine honey, soy sauce, water, sesame oil, vinegar, and red pepper flakes if using. Whisk together and bring to a boil.
- Mix cornstarch and water in a small bowl to make a slurry. Once the sauce is boiling, slowly whisk in the cornstarch mixture. Bring back to a boil, then reduce heat to low and simmer for 10 minutes.
- In one bowl, mix flour, chili powder, cumin, coriander, and onion powder with a fork. Pour buttermilk into a separate bowl.
- Working with 2 pieces at a time, dip chicken in flour, then buttermilk, then flour again. Carefully place in hot oil and fry for 5-7 minutes, turning as needed, until golden brown and cooked through (165°F internal temperature).
- Transfer cooked chicken to a paper towel-lined plate. Continue frying remaining chicken in batches until all pieces are done.
- Place all fried chicken in a large mixing bowl. Pour the hot honey sauce over the chicken and gently toss until every piece is well coated.
- Serve right away over cooked rice, garnished with sliced green onions for the best flavor and texture.
Tips & Variations
- For extra crunch, double-dip the chicken in egg and flour mixture before frying
- Add a teaspoon of sriracha or red pepper flakes to the sauce for a spicy kick
- Replace chicken breasts with thighs for juicier, more flavorful bites
- For a lighter version, air fry the coated chicken at 400°F for 12-15 minutes, flipping halfway
- Add vegetables like broccoli or bell peppers to make it a complete one-bowl meal
- For meal prep, keep the sauce separate until ready to serve to maintain crispiness
Serving Suggestions
This Crispy Honey Chicken pairs perfectly with steamed jasmine rice or fluffy coconut rice to soak up all that delicious sauce. For a complete meal, serve alongside simple steamed broccoli or a quick Asian cucumber salad dressed with rice vinegar and sesame oil.
Want to make it restaurant-style? Serve family-style on a large platter with small bowls of rice, chopsticks, and extra sauce on the side for drizzling.
Notes
- The chicken is done when it reaches an internal temperature of 165°F and has no pink in the center
- For best results, don’t overcrowd the pan when frying—this ensures each piece gets crispy
- Leftovers can be stored in an airtight container for up to 3 days; reheat in a 350°F oven for 10 minutes to restore crispiness
- The sauce will thicken as it cools; thin with a splash of water if needed when reheating
FAQs
Can I make this gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend and use tamari instead of soy sauce.
Can I prepare the chicken ahead of time?
You can coat the chicken up to 2 hours ahead and refrigerate until ready to fry. For best results, fry just before serving.
How do I know when the oil is hot enough for frying?
Drop a small piece of the flour mixture into the oil—if it sizzles immediately and floats to the top, your oil is ready.
Can I freeze this dish?
While you can freeze the cooked chicken, the texture won’t be as crispy when thawed. If freezing, store the sauce separately and combine after reheating the chicken in the oven.
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