The chicken is lightly battered and fried until crispy, then drizzled with a glossy sauce made from honey, soy sauce, sesame oil, and a hint of spice. The result is a delicious dish that’s crunchy on the outside, tender on the inside, and bursting with flavor.
This recipe is perfect for quick weeknight dinners, family meals, or even as a party appetizer. Serve it with fried rice or steamed vegetables for a complete meal.
Why Make Asian Honey Chicken at Home?
- A popular takeout favorite made easily at home
- Budget-friendly compared to ordering takeout
- Ready in about 30 minutes
- Made with fresh ingredients
- Easy to customize to your taste
Ingredients
For the Chicken
- ½ cup vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup all-purpose flour
- 1 cup buttermilk
For the Honey Sauce
- 1 tablespoon cornstarch
- ½ cup honey
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes (or more to taste)
Instructions
1. Heat the Oil
Heat vegetable oil in a large cast iron skillet over medium heat.
2. Coat the Chicken
Working one piece at a time, dredge the chicken in flour.
Dip it into the buttermilk, then dredge it again in flour, pressing gently to create a thick coating.
3. Fry the Chicken
Cook the chicken in small batches in the hot oil.
Fry for about 2 minutes on each side, until golden brown and crispy.
Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
4. Prepare the Sauce
In a small bowl, mix cornstarch with 1 tablespoon of water and set aside.
In a saucepan over medium-high heat, combine honey, soy sauce, apple cider vinegar, sesame oil, and red pepper flakes.
Bring the mixture to a boil, then reduce heat.
Stir in the cornstarch mixture and cook for 2–3 minutes, until the sauce thickens slightly.
5. Serve
Serve the crispy chicken immediately, drizzled with the warm honey glaze.
Tips for Success
Use a cast iron skillet
It distributes heat evenly and helps fry the chicken perfectly.
Use reduced-sodium soy sauce
This keeps the dish flavorful without becoming too salty.
Cook in batches
Adding too much chicken at once lowers the oil temperature and can make the chicken soggy.
Double the sauce
If you like extra sauce for rice, the sauce recipe can easily be doubled.
Variations
Spicy Honey Chicken
Add extra red pepper flakes or sriracha for more heat.
Shrimp or Pork Version
Replace chicken with shrimp or pork pieces.
Air Fryer Version
Cook breaded chicken in the air fryer at 400°F (200°C) for 12–15 minutes.
Storage and Leftovers
Refrigeration
Store leftovers in an airtight container in the refrigerator for 2–3 days.
Reheating
Reheat on the stovetop over low heat, stirring occasionally until warmed through.
Freezing
Freezing is not recommended, as the crispy texture will not hold well.
What to Serve with Asian Honey Chicken
This dish pairs perfectly with:
- Homemade fried rice
- Steamed broccoli
- Egg drop soup
- Hot and sour soup
- Vegetable spring rolls with peanut sauce
FAQ
What oil works best for frying?
Use a neutral oil with a high smoke point such as vegetable oil, canola oil, or peanut oil.
Can I use chicken thighs?
Yes! Chicken breasts, thighs, or tenderloins all work well.
What if I have a soy allergy?
You can substitute coconut aminos, which are also gluten-free.
How long do leftovers last?
Leftovers can be stored in the refrigerator for 2–3 days in an airtight container.