Honey Chicken Recipe

Prep the chicken

Trim any excess fat from the chicken and cut into 1 to 1 1/2-inch bite-sized pieces. Pat dry with paper towels.

Season the chicken pieces evenly with salt, black pepper, and garlic powder. Toss to coat.

Make the batter

In a medium bowl combine the all-purpose flour and cornstarch. In a separate small bowl whisk the egg with 3 tablespoons milk or water, then add the wet egg mixture to the flour mixture and stir just until combined; batter should be slightly thick but coating—add up to 1 tablespoon more water if too thick.

Heat 1 inch of vegetable oil in a large skillet or shallow pan over medium-high heat until it reaches 350°F (175°C) or a piece of batter sizzles and turns golden within 30–40 seconds.

Working in batches to avoid crowding, dredge the seasoned chicken pieces in the batter, letting excess drip off, then carefully place into the hot oil. Fry for 3–4 minutes, turning as needed, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a wire rack or paper towel-lined plate to drain. Repeat with remaining chicken.

Combine sauce ingredients

While the chicken fries, combine 1 cup honey, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, minced garlic, optional minced ginger, and optional chili flakes in a small bowl. Stir to mix.

Cook the sauce

In a separate large skillet or wok, heat 1 teaspoon neutral oil or use 1 teaspoon sesame oil over medium heat. Add the minced garlic (and ginger if using) and sauté for 30–45 seconds until fragrant but not browned.

Pour the honey mixture into the pan and bring to a gentle simmer, stirring to combine. In a small cup, whisk together 1 teaspoon cornstarch with 3 tablespoons water to make a slurry. Slowly pour the slurry into the simmering sauce while stirring. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, slightly viscous consistency that coats the back of a spoon. Taste and adjust: add a pinch of salt if too sweet, or 1/2 teaspoon more vinegar for more tang.

Add the fried chicken pieces to the skillet with the sauce and toss gently for 1–2 minutes until each piece is evenly coated and heated through.

Turn off the heat, drizzle with 1 teaspoon sesame oil, and toss briefly. Transfer the honey chicken to a serving plate.

Garnish with sliced green onions and optional sesame seeds. Serve immediately over steamed rice or alongside vegetables.