Can I bake the chicken instead of frying?

Absolutely! Lay the breaded chicken on a wire rack over a baking sheet, spray lightly with oil, and bake at 425°F for 18-22 minutes, flipping halfway. While not as crispy as frying, it’s still delicious and lighter.

What type of honey works best?

Any good-quality, mild honey will do—you don’t want anything too strong-flavored, as the sauce should sing with sweet balance rather than overwhelm.

How do I know when the oil is hot enough?

Drop a tiny piece of bread or rice into the oil; if it bubbles up instantly, you’re ready to fry. If you have a thermometer, aim for 350°F.

Can I make this ahead for meal prep?

Yes! Fry the chicken and store it separately from the sauce. Reheat the chicken in the oven to crisp it back up, warm the sauce, and toss together just before serving.

Crispy Honey Chicken Recipe

Description

Crispy Honey Chicken features tender, juicy chicken bites, double-dipped for extra crunch, then coated in a thick homemade honey sauce with a hint of spice. Perfect for serving over rice, this crowd-pleaser combines sweet, savory, and crispy textures for a restaurant-worthy meal at home.

Ingredients

Units Scale

For the 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

For the Chicken

3 large chicken breasts (about 1 1/2 lbs), cut into large bite-sized pieces
1 1/2 cups flour
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon onion powder
1 1/2 cups buttermilk
Canola oil or vegetable oil (about 2″-3″ of oil in a skillet pan with sides)

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Instructions

Heat the Oil: Pour about 2-3 inches of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and allow the oil to heat while you prepare the other components.
Make the Honey Sauce: In a saucepan over medium heat, add honey, soy sauce, water, sesame oil, red pepper flakes (if using), and vinegar. Whisk together and bring the mixture to a boil.
Thicken the Sauce: In a separate bowl, stir together the cornstarch and water until smooth. Once the sauce is boiling, slowly add the cornstarch mixture while whisking. Return to a boil, then reduce heat to low and let simmer for 10 minutes. If sauce becomes too thick, add water a tablespoon at a time to thin as needed.
Prepare the Chicken Coating: In a bowl, mix flour, chili powder, cumin, coriander, and onion powder with a fork until well blended. Place buttermilk in a separate bowl.
Bread and Fry the Chicken: Working with two pieces at a time, dip each chicken piece in the flour mixture, then into the buttermilk, then back into the flour, ensuring each piece is well coated. Place coated chicken into the hot oil. Fry for 5-7 minutes, turning as needed, until chicken is golden and fully cooked (internal temperature 165°F).
Drain the Chicken: Use a slotted spoon to transfer cooked chicken onto a plate lined with paper towels to drain excess oil. Continue breading and frying the remaining chicken in batches.
Toss in Sauce: Once all chicken is cooked, transfer to a large mixing bowl. Pour the hot honey sauce over the chicken and gently toss to coat all pieces evenly in the sauce.
Serve: Serve immediately over cooked rice and garnish with sliced green onions, if desired.

Notes

The sauce can be doubled or made 1.5 times for extra, but it may become very sweet; adjust to taste.
Keep the sauce simmering over low heat while frying chicken to keep it ready for tossing.
If the sauce thickens too much while frying, add water a tablespoon at a time to reach the desired consistency.
Serve chicken immediately after saucing for the crispiest texture.

Nutrition

Serving Size: 1/6 of recipe
Calories: 480
Sugar: 28g
Sodium: 640mg
Fat: 15g
Saturated Fat: 2.5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 59g
Fiber: 2g
Protein: 29g
Cholesterol: 85mg