Chinese Honey Chicken Recipe

Chinese honey chicken — this is a tangy, sticky, filling dish that’s sure to satisfy any Chinese takeout craving. Seriously. It’s that good.

What’s Chinese honey chicken?

I hate to break this news, but Chinese honey chicken is not a traditional Chinese dish. It’s more of an Australian-Chinese creation, at least according to Reddit.

Today, Chinese honey chicken is popular in the U.S., Australia, and the UK. It’s clear us Western folk like the combo of battered, fried chicken tossed in a sweet sauce. If you’re thinking it sounds a bit like orange chicken or sweet and sour chicken, you’re right. This dish is definitely in that swim lane — so if you like those, you’ll like this one too.

If you’d rather indulge in Chinese-inspired chicken that’s not stir-fried, try our easy Chinese chicken stir-fry recipe or Chinese chicken and broccoli.

Why make Chinese honey chicken

The most common reason I make Chinese honey chicken is simple: I’m craving Chinese. I live in New Mexico, which is not a destination for Chinese food. While I’m sure there is a good Chinese restaurant somewhere within driving distance, I haven’t found it yet.

So if I want Chinese, I make it myself. The good news is that homemade Chinese honey chicken can be lighter, fresher, and more flavorful than what you’ll get in a takeout container.

Ingredients for Chinese honey chicken

Here are the items you need to prepare Chinese honey chicken at home:

• 1 ½ lbs boneless skinless chicken breasts (cut into 1-inch chunks)
• Oil (for deep frying): use canola, peanut, or avocado oil
• 4 tablespoons + 1 teaspoon cornstarch
• ¼ cup flour
• 1 teaspoon baking powder
• 1 cup + 1 teaspoon of water
• 1 ½ teaspoon salt
• 1 egg + 1 egg white
• 2 teaspoons ginger (minced)
• 3 tablespoons garlic (minced)
• 3 tablespoons honey
• 1 teaspoon of rice wine vinegar
• 1 tablespoon sesame seeds (optional, for garnish)

You will also need a deep-fryer or a deep, heavy pot plus another skillet or wok for making the sauce.

How to make Chinese honey chicken

There is a bit of prep involved, but you can minimize the total time you spend by chopping and mincing while the batter sets. Follow these steps.

1. Mix the batter

To make your Chinese honey chicken batter, start by separating 1 egg. Set the yoke aside for use elsewhere and place the white into a medium-sized bowl. Now add the remaining batter ingredients to the same bowl. These are:

• 1 whole egg
• 4 tablespoons cornstarch
• ¼ cup flour
• 1 teaspoon baking powder
• ½ cup of water
• ½ teaspoon salt

You can use any flour you have on hand, but white flour will give the best result.

Mix the batter until it’s smooth, then cover it. Let it sit for 30 minutes.

2. Prep the ginger, garlic, and chicken

If you haven’t done so already, peel and mince 2 teaspoons of ginger and 3 tablespoons of garlic. For reference:

• To get 2 teaspoons of minced ginger, you’ll start with a ginger piece that’s about ¾-inch long and 1-inch wide.
• Garlic cloves range in size dramatically. But you’ll probably need 4 to 9 cloves to get to 3 tablespoons of minced garlic.

Next, cut boneless, skinless chicken breasts into 1-inch pieces. Cover the chicken if your batter isn’t set yet. Then, pour yourself a refreshing beverage and contemplate the meaning of life for a few minutes.

3. Batter and fry the chicken

Pour enough oil in a large pot that it’ll cover the chicken pieces. Turn on the heat to medium-high. Then, keeping an eye on your oil, add the chicken pieces to the batter bowl and toss to coat.

Also set out a plate or baking sheet lined with paper towels. And make sure you have a slotted spoon or tongs handy to get the chicken into and out of the oil.

Heat the oil until at least 350°F or 177°C before adding the chicken. You can use a thermometer to test the temperature, or you can do it the old-fashioned way. Drop a bit of the batter into the oil. It should sink at first and then rise to the top. You can also toss in a few popcorn kernels; if they pop immediately, your oil is ready.

Once the oil is hot, drop in a few pieces of chicken and let them fry. Don’t overcrowd the pot, as this will lower the oil temperature and threaten the texture of your chicken. You’ll see the batter will brown in just a few minutes. When the chicken looks golden brown, remove it from the oil and place it on the lined plate or sheet to drain.

I always like to use an instant-read thermometer here to verify the chicken is cooked to 165°F or 74°C.

Keep working in batches until all the chicken pieces are fried.

4. Make the honey sauce

To make Chinese chicken honey sauce, start by mixing 1 teaspoon of cornstarch with 1 teaspoon of water. Set aside. Then, heat 1 ½ tablespoons of oil in a wok or saute pan. Use a pan that’s big enough to hold the chicken you just fried. Add the minded garlic and ginger to the hot pan, and stir fry for 30 seconds. Then add:

• 1 teaspoon salt
• 3 tablespoons honey
• 1 teaspoon of rice wine vinegar
• ½ cup of water
• The cornstarch-water mixture

Bring the sauce to a simmer and let it boil gently for a couple minutes. Next, add the fried chicken to the pan and toss to coat. You can top the chicken with sesame seeds (though I routinely forget this step and the outcome is still delicious). Serve with rice.