Have you ever craved that sticky-sweet, savory perfection of restaurant-style honey chicken but wished you could make it at home? This honey chicken recipe delivers crispy, golden chicken pieces coated in a luscious honey glaze that rivals any takeout. Making this honey chicken recipe at home means you control the quality of ingredients, skip the preservatives, and save money—all while impressing your family with minimal effort. Whether you're looking for a quick weeknight dinner or a crowd-pleasing meal, this recipe is your answer. The beautiful balance of sweetness and savory flavors makes this dish universally loved, and with our step-by-step guidance, you'll master it on your first try.

Ingredients List

    • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
    • 1/2 cup all-purpose flour
    • 1/2 cup cornstarch
    • 2 large eggs, beaten
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • Vegetable oil for frying
    • 2 tablespoons sesame seeds (optional)
    • 2 green onions, sliced (optional)

For the Sauce:

    • 1/2 cup honey
    • 1/4 cup soy sauce
    • 3 cloves garlic, minced
    • 1 tablespoon rice vinegar
    • 1 teaspoon fresh ginger, grated
    • 1 tablespoon cornstarch mixed with 2 tablespoons water
    • 1/4 teaspoon red pepper flakes (optional)

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

This recipe is faster than ordering delivery and waiting for it to arrive! Perfect for busy evenings when you need something delicious on the table quickly.

Step-by-Step Instructions

Step 1: Prepare the Chicken Pat the chicken pieces dry with paper towels—this crucial step ensures maximum crispiness. Season with salt and pepper. In a shallow bowl, combine flour and cornstarch, then dip each chicken piece in beaten egg before coating thoroughly in the flour mixture. For extra crispy results, let the coated chicken rest for 5 minutes before frying.

Step 2: Fry the Chicken Heat about 1 inch of vegetable oil in a large skillet over medium-high heat (350°F). Working in batches to avoid overcrowding, fry chicken pieces for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate. Tip: Don't rush this step—proper frying temperature prevents soggy coating.

Step 3: Make the Honey Garlic Sauce While chicken rests, prepare your honey garlic chicken recipe sauce. In a clean pan over medium heat, combine honey, soy sauce, minced garlic, rice vinegar, and grated ginger. Bring to a gentle simmer, stirring constantly. Add the cornstarch slurry and cook for 1-2 minutes until the sauce thickens beautifully and coats the back of a spoon.

Step 4: Combine and Serve Add the crispy chicken pieces to the sauce, tossing gently to coat each piece evenly. Cook for 1-2 minutes, allowing the sauce to caramelize slightly. Garnish with sesame seeds and sliced green onions. Serve immediately over steamed rice or with stir-fried vegetables.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 485
    • Protein: 38g
    • Carbohydrates: 52g
    • Fat: 14g
    • Fiber: 1g
    • Vitamin C: 4% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

For a Healthier Version: Bake the chicken at 425°F for 20-25 minutes instead of frying, flipping halfway through for even browning.

Gluten-Free Adaptation: Replace all-purpose flour with rice flour or gluten-free flour blend, and use tamari instead of soy sauce.

Spicy Kick: Double the red pepper flakes or add sriracha to the sauce for heat lovers.

Meal Prep Friendly: Prep and coat chicken pieces ahead of time, storing them covered in the refrigerator for up to 24 hours before frying.

Sauce Variations: Add orange zest for citrus brightness, or swap honey for maple syrup for a different flavor profile.

Common Mistakes to Avoid

Soggy Coating: Always pat chicken completely dry before coating. Moisture is the enemy of crispiness.

Overcrowding the Pan: Frying too many pieces at once lowers oil temperature, resulting in greasy, soft chicken. Work in batches.

Burning the Sauce: Honey burns quickly. Keep heat at medium and stir constantly when making the sauce.

Adding Chicken Too Early: Wait until the sauce has properly thickened before adding chicken, or you'll lose that beautiful coating.

Skipping the Cornstarch Slurry: This is essential for achieving that glossy, restaurant-quality glaze that clings to every piece.

Storage / Leftovers Tips

Store leftover honey chicken recipe in an airtight container in the refrigerator for up to 3 days. The coating will soften when stored with sauce, so if possible, store chicken and sauce separately. Reheat in a 350°F oven for 10-12 minutes to restore crispiness—avoid microwaving if you want to maintain texture. For longer storage, freeze cooked chicken (without sauce) for up to 2 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating. The honey garlic chicken recipe sauce can be frozen separately for up to 3 months and reheated gently on the stovetop. For meal prep, prepare components separately and assemble fresh for best results throughout the week.