This quick and easy homemade Chinese-style recipe features tender chicken with a crispy exterior and a juicy interior, all coated in a delicious honey sauce bursting with rich flavors.
Whether it's a busy weeknight or a special family dinner, this Spicy Honey Chicken will impress.
How to Make Honey Chicken
Note: The full instructions are provided in the recipe card below.
In a medium bowl, combine the chicken pieces, peanut oil, garlic powder, cayenne pepper, and kosher salt. Mix well and let marinate for 10 to 15 minutes. In a small bowl, mix all the ingredients for the honey sauce and set aside.
Add the beaten egg into the bowl with the chicken. Stir to mix well. In a large ziplock bag, combine the cornstarch and cayenne pepper, add the chicken pieces to the bag, and shake to coat the chicken until well coated.
Heat the oil (about ¼ to ⅓ cup) in a large nonstick skillet over medium-high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Cook without touching the chicken for 2 - 3 minutes or until the bottom turns golden.
Flip to brown on the other side for about 2-3 minutes. Transfer the chicken to a big plate lined with a paper towel and set aside. Wipe the skillet with paper towels, leaving about 1 tablespoon of oil in the skillet.
Add the chilies, garlic, ginger, white part of the green onion, and some green parts, and stir-fry for a few seconds to release the aroma.
Stir the honey sauce again to dissolve the cornstarch. Pour it into the skillet thoroughly, and cook, stirring, until the sauce thickens, about 1 minute. Add the chicken back to the pan and toss to combine.
Transfer the Spicy Honey Chicken to a plate, garnish with the green part of the green onion, and serve hot over steamed rice. You can add some steamed vegetables on the side if desired.
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📖 Recipe
Easy Honey Chicken
Ingredients
To marinate the chicken:
- 1 pound chicken thighs or boneless skinless chicken breasts , cut into bite-sized chunks *(about 1-inch to 1 and ¼-inch pieces).
- 1 tablespoon peanut oil or canola oil
- ¼ teaspoon kosher salt
- ¼ teaspoon granulated garlic
- ¼ teaspoon cayenne pepper or ground black pepper
To coat the chicken:
- 1 egg , beaten
- ½ cup cornstarch
- ¼ teaspoon cayenne pepper or ground black pepper , optional
For the Honey Sauce:
- ¼ cup honey
- ½ cup warm water + ½ teaspoon Knorr chicken flavor bouillon or water
- 3 tablespoons Shaoxing wine or dry sherry wine
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon red pepper flakes , to taste
Additional
- ¼ to ⅓ cup peanut oil for the stir-fry
- 2 cloves garlic , minced
- 2 teaspoons ginger , minced
- 3 green onions , chopped, with the white and green parts separated
- 3 dried red chilies , optional
Instructions
- Combine the chicken pieces, peanut oil, garlic powder, cayenne pepper, and kosher salt in a medium bowl. Mix well and let marinate for 10 to 15 minutes.
- In a small bowl, mix all the ingredients for the honey sauce and set aside.
- Add the beaten egg into the bowl with the chicken. Stir to mix well. In a large ziplock bag, combine the cornstarch and cayenne pepper, add the chicken pieces to the bag and shake to coat the chicken until well coated.
- Heat the oil (about ¼ to ⅓ cup) in a large nonstick skillet over medium-high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Cook without touching the chicken for about 2 - 3 minutes or until the bottom turns golden. Flip to brown the other side, about 2-3 minutes.
- Transfer chicken to a big plate lined with a paper towel and set aside. Wipe the skillet with paper towels, leaving about 1 tablespoon of oil in the skillet. Add the chilies, garlic, ginger, white part of the green onion, and some green parts, and stir-fry for a few seconds to release the aroma.
- Stir the honey sauce again to dissolve the cornstarch, pour into the skillet thoroughly, and cook stirring until the sauce thickens about 1 minute. Add the chicken back to the pan and toss to combine. Transfer the Spicy Honey Chicken to a plate, garnish with the green part of the green onion and serve hot over steamed rice. You can add some steamed vegetables on the side if desired.
- Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
