Honey Ginger Chicken (Crispy, Spicy, Irresistible!)

Crispy, savory chicken in a zesty, sweet and spicy sauce - this Honey Ginger Chicken recipe is like the Honey Chicken you know and love, but more complex in flavor. You can pan-fry, deep-fry, or air-fry the chicken, which is always tender thanks to baking soda. Crunchy bell pepper and onion make it a full-bodied, complete dish.

📝 Ingredients

• 1 lb boneless chicken breast (cut into 3/4”/1.9cm cubes - Note 1)
• 1 egg white
• 1 tbsp crushed or minced garlic
• 1 tbsp soy sauce
• 1/2 tsp white pepper powder
• 1/2 tsp black pepper powder
• 3/4 tsp sea salt
• 1/4 tsp baking soda
• 1 tsp sesame oil
• 1/3-1/2 cup cornstarch (use 1/3 cup/43g if air-frying or pan-frying)
• 2 tbsp all-purpose flour
• 1/4 cup + 1 tbsp honey ((I use pure wildflower honey))
• 1/4 cup + 1 tbsp South Asian-style Chilli Garlic sauce
• 3 1/2 tbsp soy sauce (regular)
• 1 tbsp grated ginger
• 1 small green chili pepper (such as Serrano or Thai, deseeded and finely chopped)
• 1 1/2 tsp rice vinegar
• 1 tbsp water
• 1 tbsp neutral oil (such as grapeseed, plus more for frying)
• 1 medium yellow onion (chopped into 3/4-1” squares)
• 1 medium green bell pepper (chopped into 3/4-1” squares)
• 1-2 tbsp julienned ginger
• sesame seeds (optional - for garnish)

👨‍🍳 Instructions

1. 1Marinate chicken: Rinse the chicken in cold water and drain. Transfer the chicken to a medium bowl and lightly pat it dry. Add the egg white, garlic, soy sauce, white pepper, black pepper, salt, baking soda, and sesame oil and toss to coat the chicken evenly. Cover and allow to marinate for at least 30 minutes, up to 24 hours in the fridge (the longer the better!). When you’re ready to cook, add the cornstarch and all-purpose flour and toss to coat the chicken. It’ll form an uneven, scraggly edged coating.
2. 2Preheat oil - See Note 3 for Pan-frying or Air Frying: Heat a large frying pan or heavy-bottomed pot over medium-high heat. Add oil so that it’s at least 1/2”/1.27 cm deep. It should be deep enough so that the batter doesn't stick to the bottom. Once the oil is hot, adjust heat level as needed to maintain medium-high heat (around 325-350°F/113-175°C).
3. 3Fry chicken: One at a time, lift each chicken piece and gently place it into the hot oil, making sure not to overcrowd the pan. Fry, turning occasionally, until golden and crispy, about 4 minutes.
4. 4Remove: Use a slotted spoon or spider strainer to remove from oil and transfer to a paper-towel lined plate or wire cooling rack. Repeat with the remaining chicken. You want to maintain a medium-high temperature. Temp too low = chicken drying out. Temp too high = chicken still raw inside.
5. 5Prep Sauce: In a small bowl or measuring cup, whisk together all the ingredients listed under ‘Honey Sauce’.
6. 6Reduce Sauce: Pour the sauce into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook, stirring or whisking occasionally, for 5-6 minutes. The sauce will go from thick to thin as it heats up, before becoming thick again. It should develop a honey-like consistency, so that it’s no longer runny and coats the back of a spoon without easily dripping off. Turn off heat and set aside.
7. 7Stir-fry: Heat a wok or large nonstick skillet over high heat. Add the oil, onions, bell pepper, and julienned ginger and toss, breaking up the onions. Spread the vegetables evenly in the pan and allow them to cook, undisturbed, for 1-2 minutes, until lightly browned around the edges. Continue to cook for another minute.
8. 8Toss: Stir in the reduced sauce, then add the fried chicken. Toss everything together, ensuring the chicken is fully coated with the sauce. Top with sesame seeds, if using. Serve with white jasmine rice or plain basmati rice.