Sticky, sweet, and crispy honey chilli chicken is the best thing you'll eat this week. It's so simple (only a few ingredients) and fast (only 30 minutes). No fancy ingredients and no fancy equipment. Some simple Aldi ingredients and a non-stick frying pan are all you need for this chicken dinner.
Honey Chilli Chicken
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- Chicken breast- boneless skinless is what I've used in this recipe, but you can use thigh too.
- Plain flour- for dusting the chicken to get that crispy exterior when the chicken is fried. We're using this in place of a typical Chinese style batter to save time and calories. This chicken is crispy and light instead of on the heavier side.
- Honey- forms part of the base of the sauce
- Sweet chilli sauce- forms the other part of the sauce base
- Fresh ginger- brings some spice and depth of flavour to the sauce
- Fresh garlic- all sauces are made better with garlic
- Lime juice- balances out all the sweetness from the honey and sweet chilli sauce
- Dark soy sauce (light also works)- brings a salty depth of flavour to the sauce and also helps to balance the sweetness
- Red chilli pepper- brings the heat!
- Corn starch (corn flour)- helps to thicken the sauce (forgot to add it to the photo!)
- Vegetable oil- for frying the chicken
- Spring onions- for serving
- Coriander- for serving
Some notes on ingredients- most recipe will use basic pantry ingredients (salt, pepper, olive oil) in addition to the ingredients listed. I don't usually give measurements for items like salt because everyone's tolerance and taste are different.
Step by step how-to
This honey chilli chicken is really easy, but and it's really fast to make. So, in order for it to come together with no stress, it's a good idea to get everything ready before you start to cook. Stary by mincing the ginger and garlic and mixing the sauce ingredients together. Set aside while you do everything else.
Flouring the chicken
- Tip the plain flour into a shallow baking dish or a bowl. Season well with salt and pepper. Slice the chicken into long strips, You can also cut into chunks, but strips just feel a little more like take away to me. Toss the chicken in the flour and coat it completely.
- Leave the chicken in the flour while you have the vegetable oil in a non-stick skillet.
The frying process
- Once the oil is hot (180c if you have a thermometer) fry the chicken in batches until each strip is golden and cooked through. If you don't have a thermometer you can use a cube of bread to determine the heat of the oil. Bread should turn golden in about 30 seconds. If the oil isn't hot enough it will absorb into the chicken. If the oil is too hot, the outside will turn golden before the inside of the chicken is cooked.
- Drain the chicken on some kitchen roll/paper towel to absorb any of the excess oil.
Making the sauce
- Empty the hot oil into a metal container and set aside. Add another drop of oil to the pan and add in the ginger and chilli pepper slices. Sautee for about 1 minute. Add in the garlic and the honey.
- When you add the honey turn the heat down so it doesn't burn. Due to the high sugar content, honey can burn very quickly.
- Add the sauce to the pan and bring to a simmer. The sauce will continue to thicken the longer it is on the heat. You can add more water to the pan as required to get a sauce that will coat the chicken completely. As I was taking these photos I added water several times and it kept thickening as the sauce was cooled and reheated.
- Toss in the chopped coriander to coat the chicken.
Serving honey chilli chicken
You should probably serve this chicken with rice. Noodles could work, but because the sauce is thick and coats the chicken the noodles will be a little on the dry side. You can toss some noodles with a little sesame oil, but Aldi doesn't sell it, so we're going with a pile of fluffy white basmati rice.
For toppings, coriander and spring onion bring a real freshness. And don't forget the lime wedges! If you feel that it lacks a little crunch, then feel free to add some chopped peanuts or some cashews.
So, if you've got 30 minutes and some basic pantry ingredients you've got the best sticky, sweet kinda spicy chilli chicken. Go get it, dinner-makers!
More Asian style chicken recipes (I've got lots!)
Tools used to make this honey chilli chicken
Crispy Honey Chilli Chicken Recipe
- 2 boneless skinless chicken breasts diced into large chunks
- 75 g plain flour for dusting the chicken
- 1 tablespoon sweet chilli sauce
- 2 teaspoons soy sauce
- 100 ml water
- juice of 1 lime
- 2 teaspoons cornflour
- 2 tablespoons honey
- 1 tablespoon ginger
- 2 cloves garlic
- spring onions
- red chilli slices
- chopped coriander
- Cut the chicken into chunks and place the flour in a medium bowl. Season the flour with salt and pepper- coat the chicken and set aside. Use a non-stick frying pan or a medium sauce pan and heat about 300ml vegetable oil. You'll want a good amount to fry the chicken.
- Meanwhile, juice the lemon into a cup or bowl, add the chilli dipping sauce, soy sauce, water and cornflower and stir together. Set aside.
- Fry the chicken in batches for a few minutes in the hot oil until golden brown and remove to drain on paper towels. Repeat until all the chicken is golden and cooked all the way through.
- Discard all but about a tablespoon of the oil from the wok. Finely slice the ginger, cut the chilli into thin strips and remove the seeds and gently fry the ginger and sliced chilli for a minute or so.
- Add the honey to the pan and stir whilst it is bubbling away for another minute. Then add the lime juice, dipping sauce, soy sauce, water and cornflower. Keep stirring and bring to the boil, the sauce will thicken. Add the chicken to the sauce to heat through for a few minutes, toss in the sauce to coat.
- Top with the sliced spring onions and chopped coriander. Serve with rice.
- Serves 2. To serve 4 simple double.
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