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)

        Yum

162 Responses to “Chinese Honey Chicken Recipe”

  1. Ravina — February 4, 2010 @ 4:48 am

    Hi. This is an awesome recipie. Am from india and came across this on google. Will b a regular now to your blog.

  2. Dana — February 8, 2010 @ 7:46 pm

    hi there, this looks delicious, I’m making a big dinner this week with lots of fiddly little bits, so was just wondering if it would be fine to batter the chicken and make the sauce in the morning, leaving it in the fridge until it was needed that night. or would it make the batter funny?
    Thank you so much

  3. laurel — February 17, 2010 @ 12:14 am

    —wonderful—I made this about two weeks ago—added a bit more honey to the sauce—and my husband loved it. Now, I am planning to make for a pitch-in.

  4. Aysha — February 18, 2010 @ 3:27 am

    Hi,
    Its really delicious. I was looking for the recipe and finally I got it from your site.
    But can you tell me if there any variation of this recipe with tomato ketchup? because I eat once the same recipe but there was also a strong taste of tomato ketchup.

  5. Bobby — February 18, 2010 @ 7:12 am

    Aysha – Chances are you are referring to sweet and sour chicken, see here – http://blogchef.net/sweet-and-sour-chicken-recipe/

  6. susan — February 21, 2010 @ 3:44 pm

    very yummy will make it again

  7. Thyst — March 10, 2010 @ 3:55 pm

    I found this recipe to be pretty good. Even with the cornstarch, it still turned out very thin when I made it. I added more honey both for thickness, and because I like the sweeter honey chicken that is served at restaurants. I was worried about the garlic being too much, but it was actually just fine (however if I hadn’t added extra honey, the garlic would have been stronger).

  8. Dion — March 12, 2010 @ 1:47 am

    Makin it as we speak….batters in the fridge, thanks for the guidelines, heres hoping I can pull it off without the ginger and rice wine (the pantry doesn’t have em atm)…YUMMO & CHEERS!

  9. Rainbow — April 9, 2010 @ 1:48 am

    Hi
    You’re honey Chicken is really nice we made a gluten free batter and everyone loved it I was alaso wondering if it is atchully 3 tablespoons of garlic or just 3 teaspoons?

  10. Rainbow — April 9, 2010 @ 2:07 am

    We will be making this Recipe again

  11. bryant — April 24, 2010 @ 5:21 pm

    very good i made it and will make it again

  12. Andelka — June 5, 2010 @ 4:24 pm

    Thank you for this lovely recipe, I made it last night for a family gathering and everyone loved it and I had no leftovers!

  13. vicki fox — June 10, 2010 @ 10:57 pm

    my grandson loves chinese honey chicken and needed a receipty so looked this up it sounds just like the one he needs because he loves to cook thank you

  14. Jane — June 13, 2010 @ 8:05 pm

    This recipe has become a family favorite. I haven’t changed a thing and my picky kids love it! Thanks so much for posting it!

  15. Tas' — June 14, 2010 @ 2:40 am

    I was also wondering about the amount of garlic. I only used about 1 tablespoon and thought it was a lot. Apart from that, I enjoyed it.

  16. megan — July 9, 2010 @ 10:25 pm

    i have always used honey and plum sauce in my honey chicken but this one lokks and sounds great i will give it a try i am sure it will be nice

  17. Splifftor — July 20, 2010 @ 8:54 am

    excellent recipe, my own twist was to add 2 tblsp soy sauce to convert it into an excellent honey-soy dish, me and the mrs loved it. Keep up the good work mate

  18. Tania — August 1, 2010 @ 2:00 pm

    We’ve made this a few times now – the first few times exactly like the recipe stated and then after that amending a bit. The ginger and garlic amounts are good – don’t get me wrong – but create more of a sweet chicken than a ‘honey’ chicken. We cut down on that a tablespoon each and add more honey and cornstarch.

  19. kate — August 3, 2010 @ 6:51 pm

    i love honey chicken!!!!!

  20. whit — August 26, 2010 @ 3:18 pm

    So sooo good.
    This is my second time making it.
    I doubled the sauce.

  21. somebody — August 28, 2010 @ 2:01 pm

    i used to go to a chinese restaurant back dc. they had this honey chicken and it was to die for. me and my dad would bike there from the Potomac to have an excuse to eat there. we moved a few years back and i think i well use this recipe for old times sake!! thank you bobby

  22. Vicki P — October 15, 2010 @ 1:52 am

    I found this recipe very helpful. I did add some fish sauce and palm sugar, also soya sauce and that took it a little closer to our take away recipes here in Aus.

  23. rose — December 14, 2010 @ 9:38 pm

    hi i made this recipe so many times and must say its a winner in my house! the only thing is i use less garlic as its seems over powering once all mixed together. but a beautiful recipe… thankyou

  24. Jessie — December 15, 2010 @ 9:41 pm

    I found this recipe yesterday and made it for dinner tonight. I knew I would love it, because I love honey chicken, sesame chicken, and most related recipes. What I didn’t expect was that my ridiculously picky four-year-old would like it. She hates everything except mac & cheese, but she ate every bit of the chicken I put on her plate! Thank you so much for this recipe!

  25. Alisa — December 24, 2010 @ 12:01 am

    hi, for christmas we want different FOOD!, got all the ingredients, looks YUMMY!..wish me luck!

  26. Shanice — December 29, 2010 @ 6:21 pm

    This looks really delicious. I can’t wait to try it out. 🙂

  27. Nika — January 4, 2011 @ 1:03 pm

    It really looks good. I’m going to try it tonight.

  28. daniele — January 12, 2011 @ 12:18 am

    hi, it might sound a little complicated, but i’m not much of a cook when it comes to following recipe dishes. Just like to know what it means to BATTER, and also with the chicken breast normally they would get cut into strips so how are they to be a rounder look at chinese resturants, thanks so much for your time, and enjoy…

  29. bronwyn white — January 30, 2011 @ 6:06 pm

    i think i can smell it from here yum!!!!!!!!!!!!

  30. Kelly — February 1, 2011 @ 7:11 pm

    Very good. Even my picky 3 year old liked it. Hubby and I loved it and it was pretty easy too. The batter didn’t thicken as much as I thought it would so after dipping in the batter I coated the chicken with some cornmeal and bread crumbs. It turned out excellent. The sauce is very yummy!!

  31. Toni — February 28, 2011 @ 11:49 pm

    I just tried this, it was delicious !! i’ve been looking for a recipe for years, the sauce is perfect, not too sweet .
    thankyou!!!

  32. Nicki Minaj — March 2, 2011 @ 12:05 am

    YUM ! This looks delicious I can’t wait to try it and make it, thanks 😉

  33. Andrea — March 10, 2011 @ 8:08 pm

    Wow, this is amazing. Thank you!!!

  34. DC — April 9, 2011 @ 3:33 pm

    Just tried this for supper tonight and it was really good. The batter comes out very crispy. The sauce was good, but not as sweet as I thought it would be, and for some reason it didn’t thicken very much. I’ll try it again with more honey. Very good recipe as it is, though.

  35. GG — April 19, 2011 @ 4:51 am

    Oh my God! I just went to heaven…this is my fave chinese dish and looks fantastic!

  36. nicole — April 30, 2011 @ 2:29 am

    been using this recipe for 1 and a half years now my partner loves it.i have been draining oil removing solids of ginger and garlic to make the sauce smooth and sweeter was this just a step u left out of recipe, thank you.

  37. stroud09 — May 3, 2011 @ 6:48 pm

    I just made this for my family and they loved it! When my husband smelled it cooking he asked if his friend could come over! lol And he loved it too. I doubled the recipe but tripled the sauce could have made a little more so we could put some over the rice.

  38. SilentChorus — June 20, 2011 @ 9:25 pm

    This is the BEST Honey Chicken I have EVER tasted! Only thing is I doubled the sauce, but only put 3 tbls of garlic in, plus I used normal white vinegar, and I liked a lot more cornflour in the batter mix. It is DELICIOUS!!!

  39. Emily :) — June 23, 2011 @ 5:37 pm

    that great recipe! l use this recipe to make yummy dinner thanks for that so much! 🙂 l really love it so much 🙂

  40. brent — June 24, 2011 @ 7:45 pm

    i love honey chicken, my local chinese buffet has a honey chicken that looks totally different from this, im trying to find a recipe for it. its more red looking, no seseme seeds. any suggestions?

  41. Bobby — June 25, 2011 @ 8:17 am

    brent- Yes, when it appears on buffets it usually looks like that. I am assuming they just use food coloring to get it that color. See when you make this recipe the sauce will actually be clear. I added yellow food coloring to add some color.

  42. Marion C — August 25, 2011 @ 9:47 pm

    I tried the chicken and it was good .. i like the light batter on it .I always made it a different way that was really crispy .. but this one is a nice one ..

  43. LoveChineseFood — September 8, 2011 @ 12:04 am

    I made this tonight, i couldnt get the batter to work. I cook alot but i never really deepfry. So I tried it, the chicken stuck to the fryer basket and the batter didnt puff up… i dont knw whats going on. sauce is quite good.

  44. Victoria — October 9, 2011 @ 2:50 pm

    Made this last night it is very good! Will be adding this to our menu!!! Id made ham fried rice to go with it!

  45. Shenae — October 23, 2011 @ 1:50 am

    You are the man! Its so delicious!

  46. MissC — October 23, 2011 @ 3:11 am

    This is BEAUTIFUL!! I have been looking for a decent honey chicken recipe for years and finally found one!! Didn’t have any baking powder, so I substituted half the amount of baking soda, and the batter worked a treat. This will be a staple in our house now!

  47. KeIlIdH — November 14, 2011 @ 12:47 pm

    This looks really good! My friend and I are trying it with fried rice instead

  48. Pamela — November 17, 2011 @ 2:34 pm

    Just made it. Really freaking good! Can’t wait to eat tonight!!

  49. Steve — November 18, 2011 @ 10:54 am

    Ok – I just tried this, it needs some help. The batter was too thin and soft, the sauce too watery.
    I would change the batter – you can even just dip the chicken in beaten eggwhites and cornstarch or even better, potato starch and then fry. The sauce needs at least another tsp of cornstarch and I would do soy sauce in there instead of salt.

  50. Alice — November 20, 2011 @ 2:16 am

    Tried this recipe just now and it turned out fantastically, just as good if not better than honey chicken at our local Chinese restaurant. Thanks a bunch!

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