Description
This Honey Chicken recipe features tender, crispy chicken bites coated in a sweet and tangy honey sauce. Quick to prepare and perfect for a comforting weeknight dinner, the dish pairs wonderfully with fluffy steamed white rice, making a satisfying meal for the whole family.
Ingredients
Scale
Chicken and Batter
- 1 cup vegetable oil
- 2 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- Salt and pepper (to taste)
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- â…› teaspoon kosher salt
- ½ cup cold water
Honey Sauce
- â…“ cup honey
- ¼ cup rice vinegar
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 3 cloves garlic (minced)
- 1 (1-inch piece) fresh ginger (minced)
- ½ teaspoon crushed red pepper flakes (optional, for spice)
To Serve
- 3 cups cooked white rice
Instructions
- Prepare Your Workspace: Add the vegetable oil to a cast iron skillet and line a baking sheet with parchment paper. Set both aside for later use.
- Season Chicken: Sprinkle the bite-sized chicken pieces with salt and pepper evenly to enhance flavor.
- Make the Batter: In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, kosher salt, and cold water until smooth to create the batter.
- Coat Chicken: Add the seasoned chicken pieces into the batter bowl and stir thoroughly to coat each piece evenly.
- Prepare Honey Sauce: In a separate bowl, whisk together honey, rice vinegar, soy sauce, cornstarch, sesame oil, minced garlic, minced ginger, and crushed red pepper flakes (if using). Set this sauce mixture aside.
- Heat Oil for Frying: Place the cast iron skillet over medium heat and let the vegetable oil warm up until it is hot but not smoking.
- Fry Chicken: Carefully add the battered chicken pieces to the hot oil one by one, frying them in two batches. Cook each side until the chicken is crispy and golden brown.
- Drain Chicken: Use a slotted spoon or tongs to transfer the fried chicken pieces onto the parchment-lined baking sheet to drain excess oil.
- Save Oil: When all chicken pieces are fried, carefully pour the hot frying oil from the skillet into a jar or bowl for disposal or reuse, as noted.
- Cook Sauce: Pour the prepared honey sauce into the same skillet and bring it to a simmer, stirring constantly until it thickens slightly, about one minute.
- Combine Chicken and Sauce: Return the fried chicken to the skillet and stir thoroughly to coat every piece with the thickened honey sauce.
- Serve: Spoon the honey-coated chicken over cooked white rice and enjoy your delicious meal.
Notes
- Use soy sauce with lower sodium content for a less salty sauce if preferred.
- Be cautious when handling hot oil; allow it to cool before disposing or storing.
- Make sure to fry the chicken in batches to avoid overcrowding the pan, which ensures crispiness.
- Optional crushed red pepper flakes add a spicy kick but can be omitted for a milder taste.
- Leftover honey chicken can be refrigerated for up to 3 days and reheated gently to preserve texture.
