This crispy honey chilli chicken is an irresistible fusion of sweet honey and spicy chilli, this recipe is the perfect alternative to the Chinese takeaway-style dishes we all love. Not only is it irresistibly tasty, but it’s also surprisingly simple to make – no need for special ingredients or tools and ready in 30 minutes.
⭐️ Why You'll Love This Easy Honey Chicken Chicken
- Simple Ingredients: Uses everyday ingredients that are easy to find in your pantry.
- Versatility: This dish can be easily adjusted according to your taste and preferences.
- Perfect for Every Occasion: Whether you're hosting a dinner party or looking for quick and easy meals, this dish is a hit!
- Chicken: Preferably breast or thighs. Essential for the meaty bite and rich flavour.
- Soy Sauce: Adds that depth of salty and umami flavour.
- Honey: The star ingredient gives it a sweet edge.
- Chilli Sauce: Be it Sriracha or another favourite, it adds the kick.
- Corn Starch or Plain Flour: For that irresistibly crispy coating.
See the recipe card for quantities.
📖 Substitutions & Variations
- Meat Choices: Besides chicken, use beef, pork, or prawns.
- Going Vegetarian? Tofu can be a great alternative!
👩🏻🍳 Step By Step
- Marinate the Chicken: Mix soy sauce, sesame oil, white pepper, and garlic paste with chicken and set aside for 10-15 minutes. Tip: Marinating for longer, say an hour, can enhance the flavour even more!
- Prep the Coating: Whisk egg white and dip the chicken pieces before coating them in corn starch.
Fry to Perfection: Double fry chicken pieces until golden and crispy. Tip: High heat ensures crispiness but beware of overcooking.
- Sauce it Up: In a wok, sauté garlic, then add the combined sauce ingredients. Toss in the fried chicken and coat well.
- Garnish: Finish off with fresh chilli slices, spring onions, or sesame seeds.
- Fridge: Store in airtight containers for up to 3 days.
- Freezer: Freezing is not recommended due to the potential loss of crispiness.
- Reheat: Best reheated in an oven or air fryer to retain the crispy texture.
💡 Top Tips
- Ensure the oil is hot enough before frying. Test with a small piece of chicken.
- Don’t overcrowd the pan. Fry in batches for consistent results.
Certainly! While breast is common, chicken thighs can be just as delicious and tender.
The spiciness can be adjusted based on your preference. Use less chilli sauce or add more honey to balance.
More Asian Chicken Recipes
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Crispy Honey Chilli Chicken Recipe
- 4 (4) boneless, skinless chicken breasts, diced into large chunks
- 75 g (4 tablespoon) cornstarch or plain flour seasons with salt and pepper, for dusting
- 300 ml (1 ⅕ cups) vegetable oil, for frying
For the sauce
- 2 tablespoons (2 tablespoons) sweet chili sauce
- 4 teaspoons (4 teaspoons) soy sauce
- 150 ml (¾ cups) water
- Juice of 2 limes
- 4 teaspoons (4 teaspoons) cornflour
- 4 tablespoons (4 tablespoons) honey
- 2 tablespoons (2 tablespoons) ginger, finely sliced
- 4 cloves (4 cloves) garlic, minced
- Fresh red chili slices, de-seeded, quantity to preference
- Spring onions, sliced (quantity to preference)
- Chopped coriander, quantity to preference
Preparing the Chicken:
- Mix 75g of cornstarch or flour with salt and pepper.
- Coat chicken chunks in the seasoned flour mix and set aside.
- In a frying pan, heat the vegetable oil over medium-high heat.
- In a separate bowl, whisk together lime juice, sweet chili sauce, soy sauce, water, and cornflour. Set aside.
Frying the Chicken:
- Fry chicken in batches until golden brown and cooked through.
- Drain excess oil from the chicken using paper towels.
Creating the Sauce:
- Keep about two tablespoons of oil in the pan and discard the excess.
- Sauté ginger, garlic, and chilli slices for about a minute.
- Pour in the honey and stir for another minute.
- Incorporate the sauce mix and continue stirring until it thickens and reaches a boil.
- Mix in the fried chicken, ensuring each piece is well-coated with the sauce.
Garnishing and serving:
- Top with generous amounts of sliced spring onions and chopped coriander.
- Ideal when paired with rice.
- Oil Temperature: To test if the oil is hot enough, insert a wooden chopstick or the handle end of a wooden spoon into the oil. If bubbles form around the wood and start to float up, your oil is ready. If it's bubbling hard, the oil is too hot; if no or very few bubbles pop up, it's not hot enough.
- Sauce Consistency: If the sauce becomes too thick, you can thin it out with a splash of chicken broth or water. If too thin, allow it to simmer a bit longer or add a touch more cornflour mixed with a little water.
- Heat Level: Adjust the number of chilli slices to control the spiciness of the dish. Removing the seeds also reduces the heat.
- Garnishing: For a burst of colour and added crunch, consider adding thinly sliced bell peppers or carrots.
- Storing Leftovers: This dish can be refrigerated for 3-4 days in an airtight container. For best results when reheating, use a stovetop and add a splash of water or chicken broth to bring back the sauce's consistency.