Crispy With Honey Glaze

This crispy honey chicken transforms your kitchen into a takeout-style haven with minimal effort. The combination of crispy fried chicken pieces smothered in a sweet and savory honey sauce creates a restaurant-quality meal that will have your family requesting it weekly.

I first made this recipe when I was craving Chinese food but didn’t want to order delivery. My family was so impressed they now request it for special occasions and I’ve perfected the technique over dozens of preparations.

Ingredients

• Honey: Provides natural sweetness and creates that signature glaze we all love from restaurant versions
• Low sodium soy sauce: Adds umami depth without making the dish too salty
• Buttermilk: Tenderizes the chicken and helps create an ultra crispy coating
• Spice blend: Chili powder, cumin, coriander, and onion powder create complex flavor in the coating
• Cornstarch: Thickens the sauce to the perfect consistency for coating each piece of chicken
• Chicken breasts: Stay tender inside while developing a crunchy exterior

Step-by-Step Instructions

Prepare the oil:

Pour canola or vegetable oil into a large frying pan with high sides reaching about 2 to 3 inches. Heat over medium high heat while you prepare the remaining components. The proper oil temperature is crucial for achieving that perfect crispy exterior.

Make the honey sauce:

Combine honey, soy sauce, water, sesame oil, vinegar, and optional red pepper flakes in a saucepan over medium heat. Whisk thoroughly and bring to a boil. This creates the foundation of your sweet and savory sauce.

Thicken the sauce:

Mix cornstarch and water in a separate bowl then slowly whisk into the boiling sauce. Return to a boil then reduce heat and simmer for 10 minutes. The sauce will continue to thicken as it simmers, creating that perfect clingy consistency.

Prepare the coating:

Mix flour and spices in one bowl and pour buttermilk into another. This dual coating system creates the ultimate crispy texture with layers of flavor.

Double dredge the chicken:

Working with two pieces at a time, coat chicken in the flour mixture, then dip in buttermilk, and back into the flour again. This creates multiple layers of crispy coating that will stay crunchy even after saucing.

Fry until golden:

Cook the coated chicken in hot oil for 5 to 7 minutes, turning occasionally, until golden brown and internal temperature reaches 165 degrees. The oil should bubble actively but not smoke.

Drain excess oil:

Place fried chicken on a paper towel-lined plate to remove excess oil while maintaining maximum crispiness.

Coat with sauce:

Transfer all chicken to a large bowl and pour the warm honey sauce over top. Gently toss until each piece is evenly coated in that luxurious sticky sauce.

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The sesame oil might seem like a small addition but it truly transforms this dish. I learned this secret from a Chinese chef who explained that just a touch creates that authentic restaurant flavor without overpowering the honey. My children now recognize the distinctive aroma the moment the sauce starts simmering.

Sauce Adjustments

The honey sauce recipe creates the perfect amount for coating the chicken with a light glaze. If you prefer extra sauce for drizzling over rice, consider making 1.5 times the sauce recipe rather than doubling it. Doubling can make the final dish overly sweet and throw off the balance of flavors. The key is achieving that perfect harmony between sweetness and savory notes.

Storage and Reheating

Store leftover honey chicken in an airtight container in the refrigerator for up to 3 days. The chicken will lose some crispiness over time but the flavor remains delicious. To reheat, place in a 350°F oven for 10 minutes to restore some crunchiness. Microwaving works in a pinch but results in a softer texture. The sauce may thicken when cold and can be thinned with a splash of water during reheating.

Serving Suggestions

Serve this crispy honey chicken over steamed white rice with sliced green onions sprinkled on top for color and fresh flavor. For a complete meal, add steamed broccoli or sugar snap peas on the side to balance the sweetness of the sauce with fresh vegetables. The dish also pairs wonderfully with simple fried rice or chow mein noodles for an authentic takeout experience at home.

Recipe FAQs

→ What type of chicken is best for this dish?

Boneless, skinless chicken breasts work best, cut into bite-sized pieces for even cooking.

→ Can I make the sauce in advance?

Yes, you can prepare the honey soy sauce ahead of time. Store it in the refrigerator and reheat gently when needed.

→ How can I ensure the chicken is crispy?

Make sure the oil is hot before frying and follow the double-coating method with flour and buttermilk.

→ Can I adjust the sweetness of the sauce?

Absolutely! Adjust the amount of honey or balance the flavor with more vinegar for a tangy touch.

→ What can I serve this dish with?

Steamed white rice is a classic pairing, but it also works with fried rice, noodles, or vegetables.

→ How do I store leftovers?

Store the chicken and sauce separately in airtight containers in the refrigerator. Reheat them individually for the best texture.

→ Can I make this dish less spicy?

Just omit the red pepper flakes from the sauce to reduce the heat level.