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Honey chilli chicken in a brown bowl with chop sticks.

Crispy Honey Chilli Chicken

Crispy, tender chicken coated in a sticky honey chilli sauce with garlic, ginger and lime. This easy, takeaway-style dinner is ready in just 30 minutes.
5 from 7 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Deborah Rainford

Ingredients

For the chicken

  • 500 g (1 lb) boneless , skinless chicken breasts, cut into evenly sized chunks
  • 1 egg white
  • 75 g (½ cup) cornflour
  • Salt and pepper, to season
  • 300 ml (1 ¼ cups) vegetable oil, for frying

For the sauce

  • 2 tablespoons sweet chilli sauce
  • 4 teaspoons soy sauce
  • 150 ml (¾ cup) water
  • Juice of 2 limes
  • 4 teaspoons cornflour
  • 4 tablespoons honey
  • 2 tablespoons ginger, finely sliced
  • 4 garlic cloves, minced
  • Fresh red chilli, thinly sliced, to taste

For serving

  • Sliced spring onions
  • Chopped fresh coriander

Instructions

  • Prepare the chicken coating. Whisk the egg white and 75g cornflour together until combined. Season with salt and pepper, then add the chicken and toss until every piece is evenly coated.
  • Mix the sauce. In a separate bowl, whisk together the sweet chilli sauce, soy sauce, water, lime juice and 4 teaspoons cornflour. Set aside.
  • Fry the chicken. Heat the vegetable oil in a large frying pan over medium-high heat. Fry the chicken in batches until golden and cooked through. Transfer to a plate lined with kitchen paper to drain.
  • Prepare the pan. Carefully pour off the excess oil, leaving about 2 tablespoons in the pan. Add the ginger and garlic and cook briefly until fragrant.
  • Add the chilli. Stir in the sliced red chilli and cook for a few seconds, taking care not to burn the garlic.
  • Add the honey. Pour in the honey and stir to combine it with the garlic, ginger and chilli.
  • Make the glaze. Give the prepared sauce mixture another stir, then pour it into the pan. Bring to a gentle simmer, stirring regularly, until the sauce thickens and becomes glossy.
  • Coat the chicken. Return the cooked chicken to the pan and toss until every piece is coated in the sticky glaze. Serve immediately, topped with sliced spring onions and chopped coriander.

Notes

  • Frying: Cook the chicken in batches rather than overcrowding the pan. This helps the coating turn golden and crisp.
  • Sauce consistency: If the glaze becomes too thick, stir in a splash of water. If it’s too thin, let it simmer a little longer before returning the chicken to the pan.
  • Heat level: Adjust the amount of fresh red chilli to suit your preference.
  • Leftovers: Refrigerate in an airtight container for up to 3 days and reheat until piping hot. The coating will soften in the sauce, so this dish is best served straight after cooking.

Nutrition

Calories: 249kcal | Carbohydrates: 43g | Protein: 1g | Fat: 69g | Saturated Fat: 11g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 1mg | Sodium: 432mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.4mg
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