Honey-Chili Chicken

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
A crispy, sweet, and spicy stir-fry with tender chicken coated in a glossy glaze.
Honey-Chili Chicken recipe image
Honey-Chili Chicken recipe image
Print Recipe

Honey-Chili Chicken

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 168.9

Description

This Honey-Chili Chicken is a vibrant and addictive dish that balances the crunch of deep-fried chicken with a sticky, aromatic sauce. The combination of honey, Chinese chili sauce, and fresh ginger creates a complex flavor profile that is both sweet and fiery. Tender pieces of chicken are coated lightly in flour and fried until golden, then tossed in a quick reduction of soy sauce, lemon juice, and cornstarch. Its perfect for a quick weeknight dinner or as an appetizer for gatherings. Serve it hot over steamed rice to soak up every drop of the delicious sauce. The fresh green onions add a bright, sharp finish that cuts through the richness, making this a crowd-pleasing meal that feels gourmet but comes together in under 40 minutes.

Ingredients

Directions

  1. Rinse the chicken and cut it into small serving pieces.
  2. Combine flour and salt in a large bowl.
  3. Add chicken pieces to the flour mixture and toss until evenly coated.
  4. Heat oil in a wok or deep skillet over high heat until it reaches 375F (191C).
  5. Carefully add chicken pieces to the hot oil, cooking only one-third of the pieces at a time to avoid overcrowding.
  6. Fry until the chicken is golden brown and cooked through, about 5 minutes per batch.
  7. Remove chicken with a slotted spoon and drain on paper towels. Repeat with remaining chicken.
  8. Remove all but 1 tablespoon of oil from the wok.
  9. In a small bowl, whisk together water, lemon juice, cornstarch, chili sauce, and soy sauce until smooth.
  10. Add minced ginger to the wok and stir-fry for 1 minute until fragrant.
  11. Stir in honey and cook for 1 minute.
  12. Pour in the cornstarch-chili mixture and stir constantly until the sauce boils and thickens, about 1 minute.
  13. Return the fried chicken pieces to the wok and toss to coat evenly in the sauce. Cook and stir for 3 minutes until heated through.
  14. Stir in the sliced green onions and cook for 1 more minute. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 168.9kcal
% Daily Value *
Total Fat 3.3g6%
Saturated Fat 0.9g5%
Cholesterol 22.2mg8%
Sodium 2458.6mg103%
Total Carbohydrate 22.8g8%
Dietary Fiber 0.8g4%
Sugars 0.1g
Protein 9.8g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra crispy chicken, let the coated chicken rest for 10 minutes before frying.

You can substitute Chinese chili sauce with Sriracha or Sambal Oelek for a different heat profile.

Serve immediately after tossing with the sauce to maintain crispiness. If storing leftovers, reheat in an oven or air fryer rather than a microwave to preserve texture.

Use boneless, skinless chicken thighs for a juicier result, or drumsticks for traditional texture.

Keywords: honey chili chicken, crispy chicken, stir fry, spicy chicken, quick dinner, weeknight meal, asian fusion, chicken appetizer, glazed chicken, easy recipe, chili sauce, ginger chicken, soy sauce, fried chicken, rice bowl, party food, comfort food, sweet and spicy, green onion, cornstarch slurry
Recipe Card powered by WP Delicious