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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 teaspoon baking powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon paprika - 1 cup buttermilk - 1 cup honey - 2 tablespoons low-sodium soy sauce - 1 tablespoon rice vinegar - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, minced - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) If you don’t have buttermilk, use regular milk with a splash of vinegar. You can mix one cup of milk and one tablespoon of vinegar and let it sit for five minutes. This creates a similar flavor. For cornstarch, use arrowroot powder or potato starch. Both work well for a crispy texture. If you want a gluten-free option, try using almond flour instead of all-purpose flour. Garnish your crispy honey chicken with sliced green onions for a fresh kick. Sesame seeds add a nice crunch and visual appeal. You can also serve it over jasmine rice or next to a veggie stir-fry for a colorful plate. These garnishes enhance both flavor and presentation, making your dish even more enjoyable. {{ingredient_image_2}} Start by mixing buttermilk, minced ginger, and a pinch of salt in a large bowl. Add the chicken pieces to the bowl. Make sure they are fully covered by the marinade. Cover the bowl and place it in the fridge for at least 30 minutes. This step helps make the chicken tender and flavorful. In another bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, salt, black pepper, and paprika. Whisk these together until they blend well. Set this mixture aside for later. Heat oil in a large skillet or wok. You want about 2 inches of oil. Get the oil hot, around 350°F (175°C). Carefully add small batches of chicken to the oil. Fry them for 5-7 minutes until they are golden brown and crispy. Use a slotted spoon to remove the chicken and place it on paper towels to drain any extra oil. In a small saucepan, combine honey, low-sodium soy sauce, rice vinegar, and sesame oil. Heat this over low heat while stirring gently. This should take about 5 minutes until everything is warm and mixed well. In a large bowl, add the crispy chicken. Pour the warm honey sauce over the chicken. Toss them together gently to coat each piece in the sticky sauce. Transfer the honey chicken to a serving platter. Garnish with sliced green onions and a sprinkle of sesame seeds for added crunch and color. To get that crunchy bite, use cornstarch in your coating. It makes the chicken extra crispy. Mix it with flour and other seasonings for the best results. Remember to shake off excess flour to avoid clumping. This helps keep your chicken light and crispy. Fry the chicken in hot oil, about 350°F (175°C). This high heat seals the coating quickly and keeps it crispy. A good marinade makes all the difference. For this recipe, use buttermilk and minced ginger. The buttermilk tenderizes the chicken, while ginger adds a fresh taste. Let your chicken soak for at least 30 minutes. This gives the flavors time to soak in. If you have more time, marinate it longer for richer taste. Crispy honey chicken pairs well with many sides. Serve it over steamed jasmine rice for a complete meal. You can also add a colorful vegetable stir-fry. For a fun touch, sprinkle extra green onions and sesame seeds on top. This adds flavor and makes your dish look vibrant. Pro Tips Marination Magic: Allowing the chicken to marinate for at least 30 minutes helps to tenderize the meat and infuse it with flavor. For even better results, consider marinating overnight in the refrigerator. Perfect Coating: To achieve an ultra-crispy texture, ensure the chicken pieces are coated evenly and shake off any excess flour mixture before frying. This prevents clumping and promotes even cooking. Oil Temperature: Maintaining the oil at a consistent temperature of 350°F (175°C) is crucial for achieving crispy chicken. Use a thermometer to check the oil temperature, and avoid overcrowding the pan, which can lower the oil's temperature. Serving Suggestions: For a complete meal, serve the crispy honey chicken over steamed jasmine rice or alongside a colorful vegetable stir-fry. Garnish generously with green onions and sesame seeds for a beautiful presentation. {{image_4}} You can spice things up by adding heat. Mix in some red pepper flakes or cayenne pepper. Start with half a teaspoon and taste as you go. You can also use a spicy honey if you find it. This gives the dish a nice kick while balancing the sweetness. Your guests will love this fiery twist on the classic. If you want a healthier option, try baking instead of frying. Preheat your oven to 400°F (200°C). Place the coated chicken pieces on a baking sheet lined with parchment paper. Spray them lightly with cooking spray for crispness. Bake for 20-25 minutes, flipping halfway through. This method keeps the flavor while cutting down on oil. Add some colors and textures by mixing in vegetables. Bell peppers, broccoli, and snap peas cook well with the chicken. Toss the veggies in the honey sauce along with the chicken. This makes a complete meal that looks great and tastes even better. It’s a fun way to sneak in some nutrition. To store leftover crispy honey chicken, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to separate any sauce to keep the chicken crispy. If you mix it with the sauce, it may lose its crunch. When you are ready to eat, reheat the chicken carefully. Use an oven to keep it crispy. Preheat the oven to 375°F (190°C). Place the chicken on a baking sheet. Heat for about 10-15 minutes until warm. You can also use an air fryer for a quick reheat. It will help restore the crunch. If you want to freeze crispy honey chicken, do it right after cooking. Let it cool completely. Place it in a freezer-safe bag or container. Remove as much air as possible. You can freeze it for up to three months. To enjoy later, thaw in the fridge overnight. Then reheat as mentioned before. The best chicken for crispy honey chicken is boneless, skinless chicken thighs. They stay juicy and tender. You can also use chicken breasts, but thighs give better flavor. Cut the chicken into bite-sized pieces for even cooking. Yes, you can make crispy honey chicken ahead of time. Prepare the chicken and the honey sauce. Store them separately in the fridge. When you’re ready, just fry the chicken and toss it in the sauce. It will still taste fresh and delicious. To make the honey sauce thicker, add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water. Stir this mixture into the sauce while it heats. This will give you a nice, thick coating for the chicken. Crispy honey chicken pairs well with several sides. Here are some great options: - Fluffy steamed jasmine rice - Vegetable stir-fry - Fried rice - Asian-style slaw - Fresh salad with light dressing These sides complement the sweet and savory flavor of the chicken perfectly. Crispy honey chicken combines the best flavors and textures. We discussed key ingredients and how to prepare them perfectly. The marinating and frying steps are vital for that crispiness. Don’t forget tips for adding spice or veggies! You can store your leftovers easily and even reheat them without losing quality. Enjoy this dish with friends or family, and make it your own with variations. Cooking can be fun, so keep experimenting!

Crispy Honey Chicken

A deliciously crispy chicken dish coated in a sweet honey sauce, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon paprika
  • 1 cup buttermilk
  • 1 cup honey
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon fresh ginger, minced
  • 2 green onions sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish)

Instructions
 

  • In a large mixing bowl, combine the buttermilk, minced ginger, and a pinch of salt. Add the chicken pieces to the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 30 minutes.
  • In a separate bowl, mix together the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, salt, black pepper, and paprika. Whisk until all ingredients are well blended and set aside.
  • Once the marinating time is complete, take the marinated chicken out of the refrigerator. Working in small batches, lift the chicken pieces from the buttermilk and dredge them in the flour mixture. Shake off any excess coating.
  • In a large, deep skillet or wok, pour in enough vegetable oil to reach about 2 inches deep. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). Carefully fry the coated chicken pieces in batches for about 5-7 minutes, or until they turn golden brown and crispy. Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil.
  • In a small saucepan, combine the honey, low-sodium soy sauce, rice vinegar, and sesame oil. Heat over low heat, stirring gently until the mixture is warmed through and well combined, which should take about 5 minutes.
  • In a large mixing bowl, add the crispy chicken pieces and pour the warm honey sauce over them. Toss gently but thoroughly until all the chicken is well coated in the sticky sauce.
  • Transfer the honey chicken to a large serving platter. Garnish with sliced green onions and a sprinkle of sesame seeds.

Notes

Serve over jasmine rice or alongside a vegetable stir-fry for a complete meal.
Keyword chicken, crispy, fried, honey