There’s something irresistible about honey chicken: golden, crispy bites coated in a glossy, sticky honey sauce with just the right balance of sweetness and savoury goodness. It’s a favourite in Chinese restaurants, but did you know it’s incredibly easy to make at home?
When done right, homemade honey chicken is crunchier, fresher, and tastier than takeaway. The key is light, crispy batter and a rich honey glaze that sticks to the chicken without making it soggy. Follow this simple guide, and you’ll be making restaurant-quality honey chicken in your own kitchen.
What You Need to Make Honey Chicken
Before you start, gather your ingredients and equipment for both the crispy chicken and the sticky honey sauce.
Ingredients for the Crispy Chicken:
- 500g boneless chicken (breast or thigh)
- 1 cup plain flour
- ½ cup cornflour (for extra crispiness)
- 1 egg
- ½ cup cold water
- 1 tsp salt
- ½ tsp baking powder (makes the batter light)
- Oil for frying
Ingredients for the Honey Sauce:
- ⅓ cup honey
- 2 tbsp soy sauce
- 1 tbsp vinegar (rice vinegar or apple cider)
- 1 tsp sesame oil
- 1 tsp garlic (minced)
- 1 tbsp cornflour mixed with 2 tbsp water (to thicken)
- Sesame seeds & spring onions for garnish
Equipment:
- Deep frying pan or wok
- Mixing bowls
- Tongs or a slotted spoon
- Saucepan for the honey glaze
Step-by-Step Guide: How to Make Honey Chicken
Step 1: Prepare the Chicken
Start by cutting the chicken into bite-sized pieces, not too big or they won’t cook evenly, not too small or they’ll dry out. Pat the chicken dry with paper towels, as excess moisture will make the batter less crispy.
Step 2: Make the Crispy Batter
In a mixing bowl, combine flour, cornflour, baking powder, and salt. In another bowl, whisk together egg and cold water. Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms. It should be thick enough to coat the chicken but still light.
Step 3: Coat and Fry the Chicken
Heat oil in a deep frying pan or wok over medium-high heat (about 180°C). Dip each chicken piece into the batter, letting excess drip off, then carefully drop them into the hot oil. Fry in batches to avoid overcrowding the pan. Cook until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
Step 4: Make the Sticky Honey Sauce
While the chicken is resting, prepare the honey sauce. In a saucepan, combine honey, soy sauce, vinegar, sesame oil, and garlic. Bring to a simmer, then add the cornflour slurry to thicken. Stir continuously until the sauce becomes glossy and sticky.
Step 5: Toss the Chicken in the Honey Sauce
Add the crispy chicken to the pan and toss quickly to coat each piece with the sticky honey sauce. Don’t leave the chicken in the sauce too long, or it will lose its crispiness.
Step 6: Garnish and Serve
Sprinkle with sesame seeds and chopped spring onions, then serve immediately with steamed rice, noodles, or stir-fried veggies.
How to Make Honey Chicken Extra Crispy
Crispiness is key to the perfect honey chicken. Here are some tips to keep it crunchy:
- Use cornflour in the batter—it creates a lighter, crispier texture.
- Fry in batches to prevent the oil temperature from dropping.
- Double fry for extra crunch—after the first fry, let the chicken cool slightly, then fry again for another 1-2 minutes.
- Toss in the sauce quickly—don’t let the chicken sit in the sauce too long, or it will get soggy.
Best Side Dishes to Serve with Honey Chicken
Honey chicken is delicious on its own, but it pairs beautifully with these sides:
- Steamed jasmine rice – a simple base to soak up the sauce.
- Garlic stir-fried vegetables – adds a fresh balance to the sweet and sticky chicken.
- Egg fried rice – a classic pairing with Chinese-style dishes.
- Crunchy Asian slaw – adds texture and freshness.
Common Mistakes to Avoid When Making Honey Chicken
Even a simple dish like honey chicken can go wrong if you’re not careful. Avoid these mistakes for the best results:
Using Too Much Batter
A thick batter will make the chicken doughy instead of crispy. Keep it light and let excess batter drip off before frying.
Frying at the Wrong Temperature
If the oil is too cold, the batter absorbs too much oil and turns greasy. If it’s too hot, the outside burns before the inside cooks. Use a thermometer to keep it around 180°C.
Tossing Chicken Too Early in the Sauce
Crispy chicken should be tossed just before serving to keep it crunchy.
Not Letting the Chicken Drain Properly
Always drain on paper towels or a wire rack to remove excess oil.
Make Honey Chicken at Home Like a Pro!
Now that you know how to make honey chicken, you can enjoy this sweet and savoury classic anytime without ordering takeaway. The key is crispy batter, a glossy honey sauce, and quick tossing for perfect texture and flavour.
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FAQs
Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs are juicier and work just as well as breast meat.
What’s the best oil for frying honey chicken?
Use neutral oils like vegetable, canola, or peanut oil with a high smoke point.
How do I make honey chicken gluten-free?
Use gluten-free flour and tamari instead of soy sauce for a gluten-free version.
Can I bake or air-fry honey chicken instead?
Yes! Bake at 200°C for 20 minutes or air-fry at 200°C for 15 minutes, flipping halfway.
How do I store and reheat honey chicken?
Store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 180°C for 5 minutes to crisp it up again.