Chinese Honey Chicken Recipe


Until now I have only tried honey chicken at the local Chinese buffets here in Michigan. Most of the honey chicken at the buffets I find a little too sweet for my liking. I decided I wanted to give it a try at home and came across a recipe that looked pretty good, and indeed it was. Basically this is no different than any other Chinese chicken recipe. The chicken is first battered, deep fried and then coated with a thick sauce. You can use a wok but I really recommend deep frying the chicken bits when using a batter like this. The sauce is a delicious mixture of honey, garlic, and ginger and rice vinegar. Serve with white rice. Enjoy.

Ingredients:
1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)
Oil (for deep frying)
Batter-
4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg
1 egg white
Sauce-
1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)

Cooking Instructions:

Step 1: In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat.
Step 2: Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.

Step 3: To make the sauce. Heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds.  Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
Step 4: Coat chicken with the sauce and garnish with sesame seeds. Serve with white rice.
(Makes 4 servings)

       

148 Responses to “Chinese Honey Chicken Recipe”

  1. Ling — December 31, 2011 @ 8:49 pm

    Do you have to let the batter sit for at least 30 minutes before adding in the chicken?

  2. Bobby — January 1, 2012 @ 10:23 pm

    Ling- I wouldn’t say you have to let it sit. It should be okay if you dont.

  3. Melanie — January 14, 2012 @ 11:16 am

    I have made this several times. It is a family favorite. I only use 1 Tablespoon of garlic. The full recipe was way too garlicy for my taste!! otherwise, awesome recipe :)

  4. Natty — February 7, 2012 @ 7:23 pm

    Man, I love honey chicken. I’ve never made it before, and I was so excited when I found this that I made it the same night. I had to substitute the honey with golden syrup (have not been able to eat honey now for 4 yrs thanks to fructose malabsorption) and it is very tasty. A different type of sweetness (thanks to the glucose) but still amazing. Will definitely be made again, thanks!

  5. david — March 11, 2012 @ 5:33 pm

    I cook this dish all the time its so easy to make and my kids cant get enough of it 10 out of 10

  6. Darnaka — March 26, 2012 @ 9:05 pm

    i cooked this dish for a school assessment!

  7. Rochelle — March 29, 2012 @ 8:03 am

    I made this tonight and it was a hit! I used only half the amount of ginger though because we’re not big ginger fans in our house. We all loved it. Even our kids, who can be a little fussy when it comes to Chinese food. We’ll be making it again for sure. Thank you so much for the recipe. :D

  8. Kitty — April 20, 2012 @ 1:35 pm

    This looks delicious!!! I am going to try to make this for dinner tonight, but with less garlic and honey. Thanks Bobby!

  9. Alex — April 27, 2012 @ 5:11 pm

    I was wondering does anyone know what you can use for a substitute for the rice wine vinegar in this and general Tso’s chicken…( due to my faith me and my family are not allowed to consume any type of alcohol)

  10. Jane Melina — June 3, 2012 @ 9:55 pm

    Wow, sure it’s gonna be delicious! :-)

  11. sugata — June 6, 2012 @ 1:39 pm

    wow …… totally awsome…..
    i personally suggest all should try this honey chicken….

  12. Maya — June 12, 2012 @ 11:25 am

    i love this recipe! the batter made the chicken so light and crispy and the sauce was delicious!

  13. Bekah — July 17, 2012 @ 10:10 am

    What if you have ground ginger instead of minced will it still work?

  14. Bobby — July 19, 2012 @ 5:53 pm

    Bekah- Yes, you could use ground ginger but you will probably want to use less.

  15. sc — July 29, 2012 @ 1:32 am

    Just polished off my second serving, absolutely amazing! Better than resturants! :D
    Although I added more honey and less garlic. And then batter could have been a little thicker, but that is the only cons, everything else was delicious!
    My family give it a 11/10 ;)

  16. mommie40 — August 6, 2012 @ 5:45 pm

    The flavors were good, but I couldn’t get the chicken brown enough or crispy enough. Maybe because the batter was too thin? I don’t know.

  17. Dante's mum — August 22, 2012 @ 9:58 pm

    Wow, I didn’t realise Honey Chicken had garlic and ginger in it, I definitely wont be using much of either, not a fan, sounds delicious though, going to give it a crack tonight, have taken into consideration other peoples advice and might perhaps use more cornstarch to thicken the batter and more honey for a sweeter flavour :)

  18. Cle — September 25, 2012 @ 7:50 am

    Wow!
    It seems delicious!
    thank you for sharing this recipe!
    Iim gonna try it!

  19. Kevin — October 2, 2012 @ 1:47 am

    Same recipe but with fish instead of chicken funny twist but very very tasty :)

  20. Michelle — October 14, 2012 @ 4:32 pm

    This was really tasty. My 13 year old loved it. I doubled the sauce, but you don’t need to. It was a little time consuming, for me.. so I don’t know how often it will be made. But, it was good.

  21. Alishia LaPorte — October 28, 2012 @ 6:44 am

    I tried this recipe. I followed word for word but my sauce just end up being mostly garlic and ginger and not much sauce. I was really disappointed. :-(

  22. Shane Babcock — November 9, 2012 @ 8:44 pm

    Tried this tonight, followed the recipe exactly but by mistake used 1/2 cup flour instead of 1/4. Nothing bad happened from it and the batter was amazing, Im going to use it for onion rings and chicken tenders its soo good. The sauce is great too. Its something you can make and adjust it to your own taste without messing it up. Thanks Bobby this was great and everyone loved it. :)

  23. Nikki — November 11, 2012 @ 6:25 pm

    The batter was delicious..sauce too gingery for my liking but will definately be using batter recipe again.

  24. Nakeeta — November 19, 2012 @ 4:06 pm

    Came across this yesterday & we are trying it tonight! It looks delicious!

  25. sanjay — November 25, 2012 @ 8:51 pm

    tried it yesterday. GREAT…..
    simple to make, fast to cook,great to taste.

  26. Bonnie — November 29, 2012 @ 4:25 pm

    Made this for dinner tonight. I grilled strips of chicken breast and then chopped it up in 2 inch pieces, coated in sauce and sesame seeds…ooh man it was fantastic. I know fried chicken pieces would be even better! Thanks for the great recipe will definitely make this again!

  27. Kate — December 13, 2012 @ 5:08 pm

    Made this tonight and it was absolutely delicious! The only things I did differently was doubled the sauce, added extra honey and instead of this batter, I used the one from the General Tso’s recipe because it was easier to make. Came out wonderful!

  28. Luisa — January 5, 2013 @ 12:45 pm

    Hi! This sounds delicious!!! I just got an actifry for christmas!Could I cook this recipe in that and if so, what would the directions be?

  29. Bobby — January 5, 2013 @ 10:00 pm

    Luisa – Sorry, I cannot give you any advice because I am not familiar with actifry.

  30. Ben — January 21, 2013 @ 3:14 am

    I made this recipe over the weekend and it turned out awesome! Nicely done! The sauce is sweet but delicious, you could easily use this for any meat.

    http://i.imgur.com/DjW8YiV.jpg

  31. Dianne — April 9, 2013 @ 6:04 pm

    Hi this thread is old but this recipe was terrific!!I too was looking for the Red style Honey chicken, it was not battered, had a flavor sort of like cherry & hint of cinnamon. I had it at the Mandarin buffet on Hwy 10 in Coon Rapids/Anoka MN

  32. Sook — April 10, 2013 @ 12:28 pm

    Just made this today – LOVED IT! Thank you!

  33. liz — April 11, 2013 @ 5:04 pm

    Amazing! I made these for dinner and my family loved them! Thank you!

  34. rossana — May 3, 2013 @ 3:44 am

    Tried it tonight and the family was pretty impressed. Loved it! Although for thicker batter i rolled my chicken in flour (to which i added a generous pinch of salt) before i covered it with the egg batter. Thanks you so much for sharing!

  35. April N — May 9, 2013 @ 5:34 pm

    Made this tonight and invited the neighbor over. It was a hit! Only change I made was to add carrots andgreen beans stirfried in the same sauce as the chicken. I didnt think there was enough of the sauce when I got done so I made more. De-LISH!

  36. LizzyC100 — May 24, 2013 @ 11:15 am

    Thank you for this recipe. This really tastes just how it looks, it was soooo good and I am about to archive it in my family favourites

    I substituded a few things though

    I only had one egg,
    i used chicken thigh fillets (cheaper and tastier)
    didnt have fresh ginger so used 1/2 teas of dry ginger
    used sesame oil for sauce
    and just used small saucepan instead of wok for sauce
    uk guys – cornstarch is cornflour

    Thanks again

  37. Andrea — August 19, 2013 @ 9:26 am

    Very disappointing recipe. I cut the garlic to 1 TBS and ALL I could taste was garlic, it needs way more honey. The salt needs to be cut in half in both the sauce and the batter. The batter itself has the right consistency to make crispy chicken, but didn’t stick to the chicken. Half the batter slipped off the chicken right when I started frying, and the rest slid off during turning and when I pulled them out, and on top of that even after turning a golden brown was soggy and inedible. Wasted a lot of time prepping and cleaning up for something I threw in the trash.

  38. Joyce — September 18, 2013 @ 3:04 pm

    I made this for dinner this evening. After reading all the reviews, I modified it as follows: added 1/4 more flour to the batter and used 2 whole eggs. Added 2 inches of oil to small pot and fried the battered chicken in batches. The batter stayed on the chicken and turned a much nicer brown color. I used sesame oil for the sauce, cut the garlic in half and doubled the honey. I also doubled the sauce recipe. I served it over saffron rice.

  39. brittany — October 2, 2013 @ 4:29 am

    This was really good! I will definitey make it again. Thank you! (:

  40. paul — November 10, 2013 @ 12:16 am

    i tried this recipe, and sorry to say mate, it was rubbish, so i altered it the next time. if anyone likes the sweet restaurant style honey chicken, take out most of the ginger and garlic from the sauce.

    try:
    1/4 teaspoon garlic
    1/4 teaspoon ginger
    plus ADD around 3 teaspoons of white sugar.

    to me these amendments made it virtually restaurant quality honey chicken.

  41. Umabala — November 17, 2013 @ 8:09 am

    Am definetely going to give this recipe a try. It looks yummy

  42. Akon — November 22, 2013 @ 8:37 pm

    I looooooooooooooooove honey chicken I cant help it

  43. Nasreen Khan — December 11, 2013 @ 1:44 pm

    plz tell me can we replace cornflour to corn starch?

  44. Bobby — December 11, 2013 @ 8:32 pm

    Nasreen Khan – Yes, cornflour will work fine.

  45. bob — February 11, 2014 @ 5:33 pm

    Where can I buy rice wine vinegar

    • Bobby replied: — February 11th, 2014 @ 9:14 pm

      You should be able to find it at a grocery store, probably in the Asian section. Super Wal-Marts will carry it as well.

  46. shilla — June 21, 2014 @ 12:18 am

    is it possible to fry chicken in just 2 min…..

    • Bobby replied: — June 21st, 2014 @ 6:59 pm

      It could be possible if the pieces are small enough. Make sure the internal temperature of the chicken reaches 165 degrees F.

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