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Whenever I need that golden delight of crispy honey chicken, it hits the spot without the hassle of ordering in. Tender, lightly fried chicken pieces get enveloped in a sticky honey glaze that’s got just the right amount of spice to brighten up your weeknight meals. Serve it with fluffy rice and a sprinkle of green onions, and you'll never want takeout again.
I first whipped this up for my picky younger brother, and he asked for more before finishing his first serving. It turned an ordinary weeknight into a mini feast that the whole family still talks about.
Ingredients
- Chicken breast: This gives a juicy, protein-rich base. Cut it into even pieces so it cooks evenly. For the best tenderness, fresh chicken is the way to go.
- Flour: This is the key to achieving that crispy coating. Unbleached all-purpose flour is great and keeps the batter light.
- Chili powder, cumin, coriander, onion powder: These spices create a warm and earthy taste. Fresh spices are a must for a strong flavor.
- Buttermilk: It ensures the chicken stays moist and adds a tang. If you don’t have buttermilk, just add a bit of lemon juice to regular milk.
- Canola or vegetable oil: Ideal for frying since it can handle high heat. Use a neutral oil so it doesn't clash with your sauce.
- Honey: The star of the sauce. Go for local or wildflower honey for more depth.
- Low sodium soy sauce: Gives that necessary saltiness without being too strong. Stick with low sodium for balance.
- Sesame oil: Adds a nutty aroma; a little goes a long way, so opt for pure sesame oil.
- Apple cider vinegar or rice wine vinegar: Both add a nice brightness, with raw unfiltered vinegar giving a subtle edge.
- Red pepper flakes: Can give a little kick if you like spice. Totally optional, but sprinkle them in if you're feeling adventurous.
- Cornstarch: This thickens the honey glaze for that perfect shiny finish. Sifting it helps prevent lumps.
Instructions
- Heat Up the Oil:
- In a big skillet, pour in oil to about two inches deep. Set the heat to medium-high. Let it warm up to 350 degrees while you prep other stuff for ultimate crispiness.
- Mix the Seasoned Flour:
- In a large shallow bowl, combine flour, chili powder, cumin, coriander, and onion powder. Mix it well so every piece of chicken gets a good coating.
- Prepare the Dredging Setup:
- Put buttermilk in another bowl. Keep the chicken pieces close to make the breading easy.
- Coat the Chicken:
- Take a few pieces of chicken at a time, dip them in flour mixture, then in buttermilk, and back into flour. This double dip gives the chicken that crispy crust.
- Fry the Chicken:
- Carefully add the coated chicken pieces to the hot oil. Don’t overcrowd. Fry in batches, turning them for about five to seven minutes or until they're golden and fully cooked. Transfer to a paper towel-lined plate to drain excess oil.
- Prepare the Honey Sauce:
- In a small saucepan, whisk together honey, soy sauce, water, sesame oil, vinegar, and red pepper flakes. Heat on medium until it slowly boils.
- Thicken the Sauce:
- In a small bowl, mix cornstarch with water. Pour this slowly into the simmering sauce while whisking. Let it bubble until it's thick, shiny, and clings to a spoon. Lower the heat to keep it warm.
- Combine and Serve:
- Dump all the fried chicken into a large mixing bowl. Pour the warm honey sauce over it and toss gently to coat each crispy piece. Serve on hot rice and add a sprinkle of green onions on top.
The honey glaze is my favorite part. It sticks to every little crevice on the chicken, and those caramelized edges are simply addictive. My oldest once dubbed this the magic chicken, and now it’s the official name at our house.
Storage Tips
Keep any leftovers in an airtight container in the fridge for three days max. To keep that crunch, spread the chicken out on a baking sheet and heat in a hot oven for around ten minutes. If you have to use a microwave, it works but you'll lose some crisp.
Ingredient Alternatives
You can swap chicken breasts for thighs if you prefer extra juiciness. Plain yogurt thinned with a bit of milk can replace buttermilk. For gluten-free needs, use your go-to gluten-free all-purpose flour blend.
Serving Ideas
Pair it with steamed white rice, jasmine, or basmati – they all work well. Throw in some stir-fried broccoli or snap peas to complete the meal. Want more crunch? Add sesame seeds or finely sliced scallions.
Cultural Insight
This crispy honey chicken pulls inspiration from Chinese American takeout favorites, similar to dishes like honey sesame chicken. They both showcase that delightful blend of crispy fried goodness topped with shiny sauces that are so loved in North American Chinese cuisine.
Seasonal Tweaks
In the fall, add a pinch of Chinese five spice to the flour for warmth. In summer, a sprinkle of fresh cilantro or thinly sliced cucumber adds a nice touch. During winter's rainy days, substitute the vinegar with lemon juice for some brightness.
Other Helpful Hints
Make sure to keep the oil temperature steady to avoid greasy chicken. If the sauce gets too thick, just add a dash of water. For extra crunch, double dip the chicken!
Success Stories
A friend served this for a casual dinner party and said not a piece made it to the leftover pile. She was pleasantly surprised by how easy it was to fry in batches. Once you get the hang of the breading, it turns out to be a really enjoyable process.
Freezer Meal Options
While best fresh, you can freeze breaded, uncooked chicken pieces on a baking sheet, then pack them in a freezer bag. Fry them straight from frozen, just add a little extra time to the cooking. Freeze the sauce separately in a small container and warm it on the stove when ready to use.
This crispy honey chicken is bound to become a go-to for those times when you want takeout vibes at home. Those sweet, sticky bites will stick in your family’s memory for a long time.
Common Recipe Questions
- → What makes the chicken crunchy?
It's double-dipped in seasoned flour and buttermilk, then fried in hot oil until it's golden and crispy.
- → How can I stop the honey sauce from getting too thick?
If your sauce thickens, just add water one tablespoon at a time while it simmers until it’s just right.
- → Can I make it less sweet?
You can lower the honey or add more vinegar or soy sauce to balance the sweetness how you like it.
- → What sides go well with this dish?
Classic sides include steamed rice and chopped green onions, but stir-fried veggies are a great match too.
- → Can I prepare this in advance?
To keep it crunchy, fry the chicken and whip up the sauce right before serving. You can reheat leftovers in the oven to keep them crispy.