Honey Chicken Recipe

Course: Dinner

Cuisine: asian

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: people

Calories: 731kcal

Author: Becky Hardin

Crispy chicken in the most delectable honey garlic sauce, this easy chicken recipe will satisfy anyone's savory cravings! It all comes together easily in the skillet, with minimal clean-up, perfect for a quick and easy weeknight dinner!

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Equipment

Ingredients

For the Chicken

1 cup vegetable oil
2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
Salt and pepper to taste

For the Batter

½ cup all-purpose flour
¼ cup cornstarch
½ teaspoon baking powder
⅛ teaspoon kosher salt
½ cup cold water

For the Honey Sauce

⅓ cup honey
¼ cup rice vinegar
3 tablespoons soy sauce (see note)
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

For Serving

3 cups cooked white rice

Instructions

Add the oil to a cast iron skillet and line a baking sheet with parchment paper. Set both aside.
1 cup vegetable oil
Season the chicken with a sprinkle of salt and pepper.
2 pounds boneless, skinless chicken breasts, Salt and pepper
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and water.
½ cup all-purpose flour, ¼ cup cornstarch, ½ teaspoon baking powder, ⅛ teaspoon kosher salt, ½ cup cold water
Add in the chicken pieces and stir to coat in the batter.
In a separate bowl, whisk together the honey sauce ingredients and set aside.
⅓ cup honey, ¼ cup rice vinegar, 3 tablespoons soy sauce, 2 teaspoons cornstarch, 1 teaspoon sesame oil, 3 cloves garlic, 1 (1-inch piece) fresh ginger, ½ teaspoon crushed red pepper flakes
Heat the oil in a large skillet over medium heat.
Once heated, add in the chicken pieces, one-by-one, and fry on each side until crispy and golden brown. Do this in 2 batches.
Transfer the chicken to the prepared baking sheet.
When frying is complete, carefully transfer the hot oil to a jar or bowl. See notes.
Add the honey sauce mixture to the skillet.
Bring the sauce to a simmer, stirring, until it thickens. This should take no more than a minute.
Add the chicken back to the pan and stir until coated in the sauce.
Serve over rice.
3 cups cooked white rice

Video

Notes

Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten free alternative.
Oil: If unable to safely transfer the oil, heat the honey sauce ingredients in a separate small saucepan. Once thickened, combine the chicken and sauce in a separate bowl.
You can use chicken thighs instead of breasts in this recipe.
You can use apple cider vinegar instead of rice vinegar.
If you can't find fresh ginger, use 1¼ teaspoons of ground ginger.
To make this dish spicier, use more crushed red pepper flakes.
Make sure to thoroughly preheat your pan before cooking the chicken. This will allow the chicken to crisp on the outside, and it will prevent the chicken from sticking to the pan.
If the chicken is sticking to the pan, don't force it. Wait for the chicken to naturally release.

Storage: Store leftover honey chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition