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featured honey chicken.

Honey Chicken Recipe

Course: Dinner
Cuisine: asian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 731kcal
Honey Chicken serves up crispy fried chicken morsels in a lip smacking, sweet honey sauce! Perfect for an easy and delicious weeknight dinner.
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For the Chicken

  • 1 cup vegetable oil
  • 2 pounds boneless, skinless chicken breasts sliced into bite size pieces
  • Salt and pepper to taste

For the Batter

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

For the Honey Sauce

  • 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


  • 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.
    chicken tossed with flour cornstarch baking soda salt and water.
  • 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.
    cooked honey chicken on a sheet pan.
  • 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



  • 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.


Calories: 731kcal | Carbohydrates: 52g | Protein: 36g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1156mg | Potassium: 638mg | Fiber: 1g | Sugar: 16g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg