Honey Chicken Recipe

Prep chicken

Trim excess fat and cut chicken thighs into bite-sized pieces (about 1 to 1.5-inch). Pat dry with paper towels.

In a medium bowl, season the chicken pieces with salt, black pepper, garlic powder, and ginger powder. Add soy sauce and rice vinegar; toss to coat and marinate for 10 minutes at room temperature (or up to 30 minutes refrigerated).

Whisk the egg and buttermilk together in a shallow bowl to make the wet dredge.

In a separate wide bowl or plate, combine all-purpose flour, cornstarch, baking powder, and chili powder. Mix thoroughly.

Heat oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds.

Working in batches (do not overcrowd), dip marinated chicken pieces first into the egg-buttermilk mixture, then dredge thoroughly in the flour-cornstarch mixture, pressing to adhere a good coating.

Carefully lower coated chicken into hot oil. Fry 3–5 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a 200°F (95°C) oven while frying remaining batches.

While the chicken is frying, combine honey, gochujang (or sambal), sriracha, soy sauce, rice vinegar, minced ginger, minced garlic, and 2 tablespoons water in a small saucepan over medium-low heat.

Bring the mixture to a gentle simmer, stirring to dissolve the gochujang and incorporate the honey. Taste and adjust heat by adding more gochujang or sriracha if desired.

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Cook 30–60 seconds more until the sauce thickens slightly to a glossy coating consistency. Remove from heat.

Reserve about 2 tablespoons of sauce for drizzling. Place the remaining sauce in a large mixing bowl, add the fried chicken pieces, and toss quickly to coat evenly. Work in batches if necessary so each piece is well coated but remains crisp.

Prepare rice noodles according to package directions: typically soak in very hot (not boiling) water for 3–6 minutes until tender but still slightly firm. Drain and rinse under cold water to stop cooking.

Toss drained noodles with 1 teaspoon sesame oil to prevent sticking and add a hint of flavor. Arrange noodles on a serving platter or individual bowls as a bed for the chicken.

Place sauced honey chicken on top of the bed of noodles. Drizzle reserved sauce over the chicken and noodles as desired.

Garnish with sliced green onions, toasted sesame seeds, chopped cilantro (if using), and lime wedges on the side. Serve immediately so the chicken stays crisp.