Easy Honey Chicken
This quick and easy homemade Chinese-style recipe features tender chicken with a crispy exterior and a juicy interior, all coated in a luscious honey sauce bursting with rich flavors. It's a delightful combination of sweet and savory that will have your taste buds dancing. Whether it's a busy weeknight or a special family dinner, this Spicy Honey Chicken is sure to impress. So, let's dive into the recipe and embark on a culinary adventure that will leave everyone craving more!
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
How to Store & Re-Heat
Place leftover Honey Chicken in an airtight container and refrigerate it for 2-3 days. To reheat, you can microwave it for 2 minutes for a quick option, or better results, reheat it in a skillet over medium heat with a touch of oil to maintain its crispiness. Make sure it's heated through before serving. Enjoy your reheated Honey Chicken!
Make-Ahead
For a make-ahead option, you can marinate the chicken and prepare the honey sauce in advance, keeping them in separate containers in the refrigerator. When you're ready to cook, simply coat and fry the chicken, stir-fry the sauce, and combine them per the recipe instructions for a quick and convenient meal.
How to Freeze
To freeze Honey Chicken, allow it to cool to room temperature, divide it into smaller portions, and place them into freezer-safe containers or freezer bags, removing as much air as possible. Remember to label the containers with the date and contents. Honey Chicken can be frozen for up to 2-3 months. When ready to use the frozen Honey Chicken, thaw it in the refrigerator overnight.
You can then reheat it using the same methods as reheating fresh Honey Chicken, such as on the stove, in the microwave, or in the oven. Be sure to check the internal temperature of the chicken with a food thermometer to ensure it has reached a safe temperature of 165°F (74°C) before consuming it. Refreezing thawed Honey Chicken is not recommended, so only freeze the chicken once.
Nutrition Facts
Easy Honey Chicken
Amount per Serving
Calories
188
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
4
g
Cholesterol
45
mg
15
%
Sodium
297
mg
13
%
Potassium
261
mg
7
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
11
g
22
%
Vitamin A
303
IU
6
%
Vitamin C
21
mg
25
%
Calcium
14
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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