Crispy Honey Chicken

Why You’ll Love This Recipe

I like this recipe because it brings restaurant-quality flavor right into my kitchen without needing fancy ingredients. The chicken is double-dipped for extra crunch, and the sauce has just the right balance of sweetness, tang, and a hint of spice (if I use red pepper flakes). It’s great for weeknight dinners, and I can always count on it to impress anyone who tries it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Honey Sauce

• 1/2 cup honey

• 2 tablespoons low sodium soy sauce

• 2 tablespoons water

• 1/4 teaspoon sesame oil

• 1 tablespoon apple cider vinegar or rice wine vinegar

• Pinch of red pepper flakes (optional)

• 1 tablespoon cornstarch

• 1 tablespoon water

Chicken

• 3 large chicken breasts (about 1½ lbs), cut into large bite-sized pieces

• 1½ cups flour

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon coriander

• 1/2 teaspoon onion powder

• 1½ cups buttermilk

• Canola or vegetable oil (enough for 2–3 inches of oil in a deep skillet)

Directions

Make the Honey Sauce

1. In a medium saucepan, I whisk together the honey, soy sauce, water, sesame oil, vinegar, and red pepper flakes.

2. I bring the mixture to a boil over medium heat.

3. In a small bowl, I mix the cornstarch and water until smooth.

4. Once the sauce is boiling, I slowly pour in the cornstarch slurry while whisking.

5. I let it return to a boil, then reduce the heat and simmer on low for about 10 minutes while I prepare the chicken. If the sauce thickens too much, I add a tablespoon of water to thin it out as needed.

Fry the Chicken

1. I heat about 2–3 inches of oil in a deep skillet over medium-high heat.

2. In one bowl, I combine the flour, chili powder, cumin, coriander, and onion powder.

3. In another bowl, I pour the buttermilk.

4. I dip each piece of chicken first in the flour, then in the buttermilk, and then back into the flour for a double coating.

5. I fry the chicken in batches for 5–7 minutes per batch, turning as needed until golden brown and cooked through (internal temp should reach 165°F).

6. I place the cooked chicken on a paper towel-lined plate to drain.

Combine and Serve

1. Once all the chicken is fried, I transfer it to a large mixing bowl.

2. I pour the warm honey sauce over the chicken and gently toss to coat every piece.

3. I serve it hot over rice, garnished with sliced green onions if I have them.

Servings and timing

This recipe makes 6 servings.

• Prep time: 30 minutes

• Cook time: 20 minutes

• Total time: 50 minutes

Variations

When I want to switch it up, I sometimes add a tablespoon of orange juice to the sauce for a citrusy twist. I’ve also used chicken thighs instead of breasts for a juicier bite. If I want a bit more heat, I double the red pepper flakes or add a splash of hot sauce to the honey glaze. For a lighter version, I’ve air-fried the chicken instead—still crispy, just with less oil.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to help the chicken crisp back up, or the oven at 350°F for about 10–15 minutes. I avoid microwaving when possible, since it softens the crispy coating.

FAQs

Can I make this ahead of time?

I usually fry the chicken and make the sauce ahead, but I keep them separate until I’m ready to serve. Reheat the chicken and sauce separately, then combine just before eating to keep the coating crispy.

What oil is best for frying?

I use canola or vegetable oil because they have a high smoke point and neutral flavor, which works best for frying chicken.

Can I bake the chicken instead of frying?

You can, but it won’t be as crispy. I’ve baked the coated chicken pieces at 425°F on a greased baking sheet for 25–30 minutes, flipping halfway through.

Is the sauce too sweet?

I think the sauce is perfectly balanced, but if I want it less sweet, I reduce the honey slightly or add an extra splash of vinegar. When I double the sauce, I often do 1½ times the honey instead of a full double to keep the sweetness in check.

What can I serve with crispy honey chicken?

I usually pair it with steamed white rice, jasmine rice, or even fried rice. It’s also great with stir-fried veggies, broccoli, or a simple cucumber salad for some crunch.

Conclusion

Crispy Honey Chicken is one of those recipes I always reach for when I want a satisfying, better-than-takeout dinner. The golden crunch of the chicken, coated in that thick, sticky-sweet sauce, makes every bite irresistible. Whether I’m cooking for my family or making something special for guests, this dish is always a favorite.

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