Crispy Honey Chilli Chicken

Crispy honey chilli chicken is one of my favorite dishes when I’m craving something sweet, spicy, and crunchy. Juicy pieces of chicken are coated in a light batter, fried until golden and crispy, then tossed in a glossy honey-chilli sauce that’s sticky, bold, and addictive. It’s the perfect fusion of flavors and textures—and it always disappears fast at the table.

Why You’ll Love This Recipe

I love how this recipe hits every flavor note—crunchy, spicy, sweet, and savory all at once. The crispy coating stays light and crisp, and the sauce clings to each bite beautifully. It’s just as good as takeout but easy enough to make at home. Whether I’m serving it over rice or as a party snack, it’s a total crowd-pleaser.

Ingredients

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

For the chicken:

• Boneless chicken breast or thighs, cut into bite-sized pieces

• Cornstarch

• All-purpose flour

• Egg

• Salt

• Black pepper

• Oil (for frying)

For the honey chilli sauce:

• Garlic, minced

• Ginger, minced

• Red chili flakes or fresh chopped chili

• Soy sauce

• Tomato ketchup

• Honey

• Vinegar (white or rice vinegar)

• Water

• Cornstarch (for thickening)

• Sesame seeds (optional, for garnish)

• Sliced green onions (optional, for garnish)

Directions

1. I start by mixing the chicken with flour, cornstarch, salt, pepper, and egg until well coated.

2. I heat oil in a deep pan and fry the chicken in batches until golden and crispy, then transfer it to a paper towel-lined plate.

3. In a separate pan, I sauté the garlic and ginger in a little oil until fragrant.

4. I add soy sauce, ketchup, honey, vinegar, chili flakes, and water, stirring well.

5. I mix cornstarch with a little water and stir it into the sauce to thicken.

6. Once the sauce is glossy and bubbling, I toss in the crispy chicken and stir until well coated.

7. I garnish with sesame seeds and green onions before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 20 minutes to prep and 20 minutes to cook, so I usually have it ready in about 40 minutes total.

Variations

Sometimes I add bell peppers or onions to the sauce for extra crunch. I’ve also made it with cauliflower instead of chicken for a vegetarian version. If I want more heat, I use fresh red chilies or a splash of hot sauce. For a lighter version, I bake or air-fry the chicken instead of deep frying.

Storage/reheating

I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I use a skillet or oven to help maintain some crispness—microwaving softens the coating. If the sauce thickens too much, I add a splash of water when reheating.

FAQs

Can I make this dish less spicy?

Yes, I reduce or skip the chili flakes and use a mild ketchup. The honey helps balance the heat, so it’s easy to adjust.

Can I air-fry the chicken?

Absolutely. I spray the coated chicken with oil and air-fry at 400°F (200°C) for 12–15 minutes, flipping halfway.

What’s the best chicken cut for this recipe?

I prefer boneless chicken thighs for juiciness, but breasts work well too if I don’t overcook them.

Can I make the sauce in advance?

Yes, I’ve made the sauce ahead and stored it in the fridge. I reheat it before tossing it with freshly fried chicken.

What can I serve with honey chilli chicken?

I like it with steamed jasmine rice, fried rice, noodles, or even as an appetizer with toothpicks for dipping.

Conclusion

Crispy honey chilli chicken is the perfect combination of bold flavor and satisfying crunch. It’s easy to make, fun to eat, and full of that sweet-spicy punch I love in a good Asian-inspired dish. Whether I’m cooking for a weeknight meal or sharing with friends, this dish always gets rave reviews.

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