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Honey Chicken Recipe

Name: Irashiai Sushi Pub Japaneses HONEY CHICKEN Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken thighs or breasts, cut into 1" pieces; 1 tsp fine salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp garlic powder; 0.5 cup all-purpose flour; 1 large egg; 2 tbsp milk or water; 1 cup panko breadcrumbs; 1 cup vegetable oil for frying; 1 medium zucchini, cut into 1/2" half-moons; 2 cup broccoli florets (small bite-size); 1 tbsp neutral oil (for sautéing); 0.5 tsp salt; 0.25 tsp black pepper; 0.25 cup honey; 3 tbsp soy sauce (low-sodium preferred); 1 tbsp rice vinegar; 1 tbsp sriracha (or other chili sauce); 1 tsp grated fresh ginger; 1 tsp minced garlic; 0.5 tsp sesame oil; 2 tbsp water; 1 tsp cornstarch; 1 tsp toasted sesame seeds; 2 tbsp thinly sliced green onions; 2 wedge fresh lime wedges (optional)

Inspired by Irashiai Sushi Pub Japanese

Time40m

Serves3

panko fried chicken sautéed in a sweet and spicy sauce with zucchini and broccoli.

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Ingredients

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Panko Fried Chicken

1 lb boneless skinless chicken thighs or breasts, cut into 1" pieces

1 tsp fine salt

1/2 tsp Black pepper, freshly ground

1/2 tsp Watkins garlic powder

1/2 cup 00 bread flour

1 large egg

2 tbsp milk or water

1 cup Panko breadcrumbs

1 cup vegetable oil for frying

Vegetables

1 medium zucchini, cut into 1/2" half-moons

2 cup broccoli florets (small bite-size)

1 tbsp neutral oil (for sautéing)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Honey-Spicy Sauce

1/4 cup Honey

3 tbsp soy sauce (low-sodium preferred)

1 tbsp Rice vinegar

1 tbsp sriracha (or other chili sauce)

1 tsp grated fresh ginger

1 tsp minced garlic

1/2 tsp Toasted sesame oil

2 tbsp water

1 tsp Cornstarch

To Finish / Garnish

1 tsp toasted sesame seeds

2 tbsp thinly sliced green onions

2 wedge fresh lime wedges (optional)

Method

Panko Fried Chicken

Prepare chicken

Pat the chicken pieces dry with paper towels. Season evenly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Set up breading station

Place the flour in a shallow bowl. In a second bowl whisk the egg with 2 tbsp milk (or water). Place the panko in a third shallow bowl.

Bread the chicken

Dredge each seasoned chicken piece in flour, shaking off excess, then dip into the egg mixture, and press into panko to coat thoroughly. Set breaded pieces on a plate while you heat the oil.

Fry the chicken

Heat about 1 cup vegetable oil in a heavy skillet (cast iron or stainless) over medium-high heat until shimmering and a breadcrumb test sizzles (about 350°F / 175°C). Fry chicken in batches without crowding, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain. Keep warm.

Vegetables

Cook broccoli

While the chicken rests, bring a small pot of water to a boil and blanch the broccoli florets 1 minute for bright green and slightly tender, then immediately plunge into ice water to stop cooking (or steam 2–3 minutes). Drain well.

Sauté zucchini and combine with broccoli

In a large skillet or wok, heat 1 tbsp neutral oil over medium-high heat. Add the zucchini slices and sauté 2–3 minutes until they begin to brown and soften. Add the blanched/drained broccoli to the pan, season with 1/2 tsp salt and 1/4 tsp pepper, and toss for 30–60 seconds. Push vegetables to the sides of the pan to make room for sauce.

Honey-Spicy Sauce

Mix the sauce

In a small bowl whisk together 1/4 cup honey, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sriracha, 1 tsp grated ginger, 1 tsp minced garlic, 1/2 tsp sesame oil, and 2 tbsp water until uniform.

Thicken the sauce

In a tiny bowl combine 1 tsp cornstarch with 1 tbsp of the sauce mixture (or water) to make a slurry, then whisk the slurry back into the sauce.

Heat the sauce

Pour the sauce into the hot skillet with the vegetables over medium-high heat. Bring to a gentle simmer; the sauce will thicken in 1–2 minutes. Taste and adjust heat or sweetness — add more sriracha for spice or a splash more soy for salt if needed.

Coat the chicken

Add the fried chicken pieces to the skillet and gently toss or fold them in the sauce and vegetables until everything is evenly coated and heated through, about 1 minute. If the sauce becomes too thick, add 1–2 tbsp water to loosen.

To Finish / Serve

Transfer the honey chicken, zucchini, and broccoli to a serving platter or bowls. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice or noodles and lime wedges on the side if using.