Crispy Honey Chicken

This Crispy Honey Chicken is out-of-this-world good.Kramer and I have been eating a lot of Chinese food since we moved to New York. We had a lot to make up for since there is no decent Chinese food anywhere in Phoenix. One of our favorite places has something called crispy honey beef, and while I had chicken instead of beef in my house, I wanted to try and recreate it. The outcome was actually nothing like the thing I wanted to embody, but it was still delicious and perfectly crispy. I thought the sauce itself was fantastic, too. It was a combination of soy sauce, honey, sriracha, vinegar, ginger, and sugar. The result was a sweet and sticky coating on perfectly fried pieces of chicken. There was just the right amount of heat, in my opinion, to cut through the sweetness, but if you prefer things a little less spicy, you can just tone down the amount of sriracha. I’ve actually had people ask me a few times what sriracha is, so I’ll quickly explain what it is.

Sriracha is a hot Thai chili sauce that is made from sun-ripened chili peppers and combined with vinegar, sugar, and garlic. It’s a great combination of sweet, spicy, and tangy, and it unlike most hot sauces in the United States. It can typically be found at most grocery stores in the Asian food section. If I can find it in Mesa, Arizona, I’m sure you can find it just about anywhere! Sriracha pairs perfectly with just about anything, from seafood to pizza to hot wings, and especially in recipes such as the one posted below! So, don’t be afraid to fry chicken at home. It’s really easy and it’s something impressive to serve to your friends and family that seems much harder to make than it is. This crispy honey chicken is one of my new favorite dishes, and I hope it will be one of yours, too.

Crispy Honey Chicken
Your ingredients.

Crispy Honey Chicken
Combine all of your sauce ingredients and set aside.

Crispy Honey Chicken
Dice your onion and mince your garlic and saute while you cook the chicken. When the chicken is done, add in the sauce and the cornstarch mixed with water. Stir over medium heat until slightly thickened, then add your chicken.

Crispy Honey Chicken
Cut your chicken into bite-sized pieces, then toss with the egg, flour, and cornstarch.

Crispy Honey Chicken
Heat enough oil in a large pot or pan to fry your chicken (it should be about an inch to an inch and a half of oil in the pan). Make sure that the temperature stays under 375 degrees F, and if you don’t have a thermometer, just make sure that the oil isn’t starting to boil at all (it will sizzle when the chicken is in it, however).

Crispy Honey Chicken
Fry until crispy and golden. You can test a few pieces to make sure it’s cooked through and crispy enough. I found that it takes about 8-10 minutes per batch of chicken (I did mine in 2 batches). Set aside to drain on paper towels. Don’t worry if it cools a bit, as it will warm up when you add it to the sauce.

Crispy Honey Chicken
Serve over rice and/or vegetables and dig in.

Crispy Honey Chicken
Cook time: 
Total time: 
Serves: 4-5
  • 2 pounds chicken breasts, cut into bite-sized pieces
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup cornstarch
  • ¼ cup all-purpose flour
  • oil for frying, enough to fill a pot or wok with 1 inch of oil (make sure you have at least a 48 ounce bottle of oil to work with)
  • 3-4 cloves garlic, minced
  • 1 onion, diced
  • ½ teaspoon ground ginger
  • 1-2 teaspoons sriracha (I used 2 teaspoons; if you're not a fan of spicy things, use 1 or ½ teaspoon)
  • ¼ cup honey
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons white wine vinegar
  • 2 tablespoons granulated sugar
  • ¼ teaspoon sesame oil (optional)
  • ¼ cup water + 1 tablespoon cornstarch
  1. Toss your cut-up chicken with the egg, then with the flour, salt, pepper, and cornstarch. It will be sticky. Set aside. Heat 1-inch of oil in your frying vessel and allow to heat up, never allowing the temperature to rise above 375 degrees F or to start simmering or boiling. The oil should look like it is heating up (it will move around slightly), but you never want to see any bubbles forming until you have added in the chicken.
  2. Fry the chicken in batches, 8-10 minutes for each batch, until golden and crispy. Check a piece or two to be sure that it's cooked through, but also to be sure that it's crispy enough. With a slotted spoon, remove the chicken to a cutting board or a plate lined with paper towels and drain. Do this until all of the chicken has been fried; don't overcrowd the pot, either. It doesn't matter how many batches you have to do, as the chicken will be warmed again when it is added to the sauce. Be careful when disposing of the oil (allow it to cool completely first).
  3. Saute your onion and garlic with about a tablespoon of oil for five minutes or so, until softened. Add in the rest of the combined sauce ingredients and stir over medium heat until slightly thickened, then add in the water and cornstarch mixture. Stir until thickened, and be careful not to burn it! This shouldn't take more than 8 minutes or so. Add in the fried chicken pieces and stir until well coated. Serve hot over rice or vegetables. Serves 4-5.


24 Responses

  1. Oh my gosh, that looks so good! I love honey chicken.

  2. Anthony says:

    That looks delicious! I’d be tempted to top it with some freshly sliced green onions, too..

  3. Sara says:

    Seriously… this looks so good! I’m making this tonight!

    PS I found your blog on livejournal’s picturing_food community, and I’ve bookmarked it now. Everything looks sooo good, I’m excited to try things out.

  4. lo says:

    I love it when you can make Chinese takeout at home! This chicken looks marvelous… of course you had me at “Siracha”!!

  5. Amy says:

    I am soooo making this for dinner tonight …. off to the store for soy sauce 😀

  6. This looks awesome and delicious! I love me some good (Americanized) Chinese food!

  7. Tatiana says:

    Made this the same night after reading your recipe. It turned out really, really well! I did end up adding a splash of OJ to the sauce at the end since I thought the sauce needed a bit more acidity, but I also used regular white vinegar instead of rice wine vinegar because I didn’t have the latter.

    My husband gobbled this down and proclaimed that it needs to become a regular recipe around here 😉 Thanks!

  8. Lisa says:

    OMG! That way you’ve described this dish and the photos….*drool! Looks so delicious! I actually made lemon chicken the other night…I goofed on the ingredients though. I used 1/4 tsp of brown sugar instead of 1/4 c. Yuck! Can’t wait to try your recipe!

  9. Made this last night, cutting the recipe in half. Awesome. Had to add just a little extra sugar to the sauce because I used a little too much sriratcha, but other than that, perfect.

    Also, it was my first time deep-frying chicken. Went off perfectly.

    • Sydney says:

      Richard: It’s scary the first time you deep-fry chicken! It was for me, anyway. I’m glad it turned out well.

  10. ingrid says:

    This look fantastic and we love “Chinese” food. I’ll be giving this a try soon.

  11. Dena says:

    I followed you over here from Livejournal and I have to say you are fast becoming my favorite food blog! I made the crispy honey chicken and it was delicious! Thanks for having such a wonderful site!

  12. Michael says:

    I am absolutely loving your blog. I’ll be making this chicken for my friends tomorrow night.

  13. Jamie says:

    We made this chicken for dinner tonight and it was outstanding! 😀

  14. […] To go along with the garlic noodles, I decided to also try Crepes of Wrath’s recipe for honey chicken ( […]

  15. TexasErin says:

    I have to admit, I’ve been lurking around reading this recipe and reviews for a few weeks. Finally, I got the cahones to try it and….wow! With the exception of a burned finger (watch out for the hot glaze), I loved every bit of it. My family gave it raves, even those who don’t care for sweet/sour combos. Thanks!

  16. Jen says:

    This dish is delish!!! It is really sweet or maybe that is because i ran out of sugar and used a little brown sugar. I also forgot to add the salt and pepper because in the directions it didnt say to add it to the flour or the egg so i was a bit confused but it still turned out very well!!!!

    • Sydney says:

      Jen: Sorry that I forgot to write to add the salt and pepper to the flour – that is probably why it tasted extra sweet (as well as the brown sugar). I’ve fixed the recipe – thanks for letting me know!

  17. AlyssaP. says:

    Another delicious recipe Sydney, thanks for sharing!!

  18. Mil says:

    This dish looks fantastic! I’ll make this tonight, but after coating the chicken with eggs, do I dip in flour then cornstarch, or is it a mixture of both flour and cornstarch?

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