Can I make Crispy Chinese Honey Chicken ahead of time?

Yes and no. You can prep the sauce and batter ahead, but for that signature crispiness, fry the chicken fresh and toss it with the sauce right before serving.

What’s the best oil for frying?

Vegetable oil works great, but you can also use canola or peanut oil. Just be sure it has a high smoke point.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back that crispiness. Microwaving will make it soggy (still tasty—but not the same magic).

Can I use chicken thighs instead?

Absolutely! Boneless, skinless thighs work beautifully and add a little extra juiciness. Just adjust cook time slightly if the pieces are thicker.

Crispy Chinese Honey Chicken - Chicken magic recipes

Description

This Crispy Chinese Honey Chicken is better than takeout! Golden-fried chicken bites are tossed in a sticky, sweet-savory honey sauce and served over rice for the perfect quick and crowd-pleasing dinner.

Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup water
1 egg
2 tablespoons vegetable oil (for batter)
Vegetable oil (for frying)

For the Honey Sauce:

1/3 cup honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 teaspoon cornstarch mixed with 2 teaspoons water

For Garnish:

Sesame seeds
Chopped green onions

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Instructions

Make the Batter:
In a large bowl, mix flour, cornstarch, baking powder, salt, and white pepper. Whisk in water, egg, and 2 tablespoons of oil until smooth.
Coat the Chicken:
Add chicken pieces to the batter and toss to coat evenly.
Fry the Chicken:
Heat oil in a deep pan or fryer to 350°F (175°C). Fry chicken in batches for 5–6 minutes until golden and crispy. Drain on paper towels.
Prepare the Sauce:
In a saucepan over medium heat, combine honey, soy sauce, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Simmer for 2–3 minutes. Stir in the cornstarch slurry and cook until the sauce thickens.
Toss and Serve:
Add the fried chicken to the sauce and toss to coat. Garnish with sesame seeds and green onions. Serve hot over steamed rice.

Notes

Don’t overcrowd the frying pan—work in batches for max crispiness.
You can use boneless chicken thighs for extra juiciness.
Add red pepper flakes to taste if you like a little heat.
Leftovers? Reheat in the oven or air fryer to maintain crispiness.

Prep Time: 15 mins
Cook Time: 20 mins
Category: Dinner
Method: Frying , stovetop
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 18 g
Sodium: 680 mg
Fat: 21 g
Saturated Fat: 3.5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 90 mg