Spicy Honey Chicken

Ingredients

• 680 g (1.5 lb)boneless, skinless chicken breasts or thighs, cut into 2.5 cm (1-inch) cubes
• 64 g (½ cup)cornflour
• 5 ml (1 tsp)salt
• 2.5 ml (½ tsp)black pepper
• 60 ml (¼ cup)avocado oil, or another oil suitable for high-heat frying
• 3 clovesgarlic, freshly minced
• 5 ml (1 tsp)fresh ginger, grated
• 60 ml (¼ cup)reduced-salt soy sauce
• 85 g (¼ cup)honey
• 30 ml (2 tbsp)rice vinegar
• 15–30 ml (1–2 tbsp), to tastechilli garlic sauce or Sriracha
• 5 ml (1 tsp)toasted sesame oil
• 15 g (1 tbsp)sesame seeds, for garnish
• 2spring onions, thinly sliced, for garnish

Instructions

1. 1

   Coat the chicken

   Pat the chicken pieces thoroughly dry with kitchen paper. Toss them with the salt and pepper in a medium bowl, then add the cornflour and mix until each piece is evenly coated.

2. 2

   Mix the sauce

   In a separate small bowl, whisk together the soy sauce, honey, rice vinegar and chilli garlic sauce. Set the mixture aside.

3. 3

   Fry until crisp

   Heat the high-heat oil in a large frying pan or wok over medium-high heat until shimmering. Add the chicken carefully in a single layer, frying in batches if needed to avoid crowding. Cook for 3–4 minutes on each side until golden, crisp and cooked through. Lift out with a slotted spoon and place on a wire rack.

4. 4

   Cook the aromatics

   Lower the heat to medium and carefully drain away excess oil, leaving about 15 ml (1 tablespoon) in the pan. Add the minced garlic and grated ginger and cook for 30 seconds, stirring, until fragrant without letting them burn.

5. 5

   Thicken the glaze

   Pour the prepared sauce into the pan. Bring it to a simmer, stirring continuously, and bubble for 1–2 minutes until thick enough to coat a spoon.

6. 6

   Glaze and serve

   Return the crisp chicken to the pan and toss gently to coat each piece. Turn off the heat and stir in the toasted sesame oil. Serve straight away, topped with sesame seeds and sliced spring onions.

What is spicy honey chicken?

This Asian-inspired dish pairs crisp-coated chicken with a sweet, savoury and spicy glaze. It is a quick skillet-style meal rather than a single traditional regional preparation.

The contrast is what makes this version work: a light cornflour coating crisps in the pan, while honey, soy, vinegar and chilli make a glossy sauce. Sesame oil and spring onions finish it with fragrant, fresh notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while the cornflour and honey contribute carbohydrates. Most of the fat comes from the frying oil, with a smaller amount from the sesame oil. Serve a portion with vegetables and rice, adjusting the rice to suit how filling you want the meal to be.

Why the coating matters

Dry chicken: pat the pieces well before seasoning so moisture does not interfere with browning.

Cornflour: coat every side evenly, then fry the pieces in a single layer. Cooking in batches gives them room to crisp rather than steam.

Build the glaze carefully

Garlic and ginger: cook them briefly in the reserved oil, just until fragrant. They can turn bitter if they brown too much.

Honey and soy: stir the sauce as it simmers so it thickens evenly. Stop when it coats a spoon; it will cling to the chicken when tossed.

Look for crisp, cooked chicken

Colour: the outside should be golden and crisp after frying. Allow the pieces to drain on a wire rack while you make the glaze.

Doneness: the method calls for chicken cooked through. If checking with a thermometer, measure the thickest piece and follow your local food-safety guidance.

Keep the timing in mind

Prepare the sauce while the chicken is being coated, then keep it ready beside the hob. This makes it easier to move directly from frying to glazing.

Glaze just before serving. A long rest in the sauce softens the crisp coating, so bring the chicken to the table promptly.

Serve it with

Rice: plain steamed rice is a simple base that soaks up the extra glaze. Noodles also work if you want a more substantial bowl.

Vegetables: add a side of quickly cooked greens, such as broccoli or pak choi, for freshness and contrast. Keep the sesame and spring onion garnish for a final aromatic lift.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar rate.
• Keep the coated chicken in a single layer when frying, and work in batches if necessary.
• Use a wire rack to drain the cooked chicken and help preserve its crisp coating.
• Taste the sauce before adding it to the pan and adjust the chilli within the stated range.
• Have the sesame oil and garnishes ready before tossing the chicken with the glaze.

Variations

• Milder glaze: use 1 tablespoon of chilli garlic sauce or Sriracha.
• Hotter glaze: use 2 tablespoons of chilli garlic sauce or Sriracha.
• Chicken thighs: choose boneless, skinless thighs for a richer, tender result.
• Extra vegetables: serve with or add separately cooked broccoli or pak choi.
• Rice bowl: serve the glazed chicken over steamed rice to catch the sauce.

Common mistakes to avoid

• Damp chicken: pat it thoroughly dry before seasoning so the coating can crisp.
• Crowded pan: fry in batches to avoid steaming the chicken.
• Burnt aromatics: keep the heat at medium and cook the garlic and ginger for only 30 seconds.
• Over-reduced sauce: stop simmering once it coats a spoon, as it thickens further when tossed with the chicken.
• Soggy coating: combine the chicken and glaze just before serving.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat in a frying pan until piping hot; the coating may be softer after storage.

Frequently asked questions