How to Make Honey Chicken: 3 Delicious Ways That’ll Make Your Taste Buds Dance!

Hey there, fellow food lovers! Today I’m super excited to share with you my absolute favorite recipes for making honey chicken. Whether you’re craving that crispy Chinese takeout-style honey chicken, a simple glazed version, or an easy baked dinner option, I’ve got you covered with these three amazing recipes that’ll satisfy any craving!

I’ve tested these recipes multiple times in my kitchen (and may have eaten way too much chicken in the process!), but trust me, it was worth it to bring you these foolproof methods. So let’s jump right in!

Why Honey Chicken Is So Darn Good

Before we dive into the recipes, let me just say – honey chicken is magical The combination of sweet honey with savory chicken creates this perfect balance that’s impossible to resist Plus

• It’s versatile – works with different cooking methods
• Uses simple ingredients you probably already have
• Can be made quick for weeknights or fancy for guests
• Kids and adults both love it (no more cooking separate meals!)

Now, let’s get cooking!

Recipe #1: Super Crispy Chinese-Style Honey Chicken

This first recipe is for those times when you’re craving that crispy, restaurant-style honey chicken that somehow stays crunchy even after being coated in sauce. The secret? A special batter and double-frying technique!

Ingredients

For the Chicken & Marinade:

• 300g (10oz) boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon light soy sauce
• 2 teaspoons Chinese cooking wine (or substitute with more soy sauce)
• 2 teaspoons cornstarch/cornflour

For the Dredging:

• 1/2 cup cornstarch/cornflour

For the Stay-Crispy Batter:

• 6 tablespoons cornstarch/cornflour
• 4 tablespoons all-purpose flour
• 7-8 tablespoons COLD soda water or club soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

For the Honey Sauce:

• 1/3 cup (100g) honey
• 1.5 tablespoons glucose or light corn syrup
• 1 tablespoon light soy sauce
• 2 teaspoons Chinese cooking wine

For Garnish:

• Sesame seeds
• Sliced green onions
• Crispy rice vermicelli noodles (optional)

Instructions

1. Marinate the chicken: Mix chicken with soy sauce, cooking wine, and cornstarch in a bowl. Refrigerate for 30 minutes.

2. Prep for frying: Fill a pot with about 2-3 cups of vegetable oil to a depth of 1.7 inches. Place a wire rack over a tray for draining.

3. Dust the chicken: Spread cornstarch on a plate. Toss chicken pieces to coat, shaking off excess.

4. Make the cold batter: In a cold bowl, whisk together flour, cornstarch, baking powder and salt. Pour in the cold soda water and whisk just until combined – a few lumps are fine! The batter should coat the chicken easily but not be too thick.

5. First fry: Heat oil to 350°F (180°C). Dip chicken pieces in batter, then carefully place in hot oil. Fry for 3 minutes until light golden and crispy. Drain on rack. Do this in batches – don’t crowd the pot!

6. Cool the chicken: Let chicken cool for 20 minutes.

7. Make the sauce: Combine honey, glucose/corn syrup, soy sauce, and cooking wine in a large saucepan. Bring to simmer and let it bubble for 3 minutes. Turn off heat and cover to keep warm.

8. Double fry: Heat oil to 390°F (200°C). Add half the chicken (you can crowd the pot this time) and fry for 90 seconds until golden. Repeat with remaining chicken.

9. Toss in sauce: Quickly tumble the chicken into the sauce and toss with a rubber spatula until coated. The sauce will thicken as it cools, so work fast!

10. Serve: Pile chicken over crispy noodles if using, and garnish with sesame seeds and green onions.

The double-frying technique is what makes this chicken stay crispy for HOURS, even after being coated in sauce! It’s a game-changer, seriously.

Recipe #2: Easy Honey Glazed Chicken (5 Ingredients!)

Need a quick weeknight dinner? This simple honey glazed chicken uses just 5 ingredients but delivers big on flavor! It’s perfect when you want something delicious without a ton of fuss.

Ingredients

• 2 skinless, boneless chicken breast halves, cut into bite-size pieces
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1/8 teaspoon red pepper flakes
• 1 1/2 tablespoons olive oil

Instructions

1. Prep the sauce: In a small bowl, whisk together honey, soy sauce, and red pepper flakes. Set aside.

2. Cook the chicken: Heat olive oil in a skillet over medium heat. Add chicken pieces and cook until lightly browned, about 5 minutes.

3. Add the sauce: Pour the honey mixture into the skillet. Continue cooking and stirring until chicken is no longer pink in the center and sauce has thickened, about 5 more minutes.

4. Serve: This goes great with steamed rice and garnished with sliced green onions!

What I love about this recipe is that it’s so adaptable. You can easily double it for a family, add more red pepper flakes if you like heat, or throw in some veggies like broccoli or bell peppers to make it a complete meal.

Recipe #3: Honey Butter Baked Chicken

When you want dinner to basically cook itself, this honey butter baked chicken is your new best friend. Just 4 main ingredients, minimal prep, and the oven does all the work!

Ingredients

• 4 boneless skinless chicken breasts
• 1/3 cup honey
• 1/3 cup butter, melted
• 2 tablespoons mustard
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C).

2. Mix the sauce: Combine honey, melted butter, mustard, and salt in a mixing bowl.

3. Arrange chicken: Place chicken breasts in a shallow baking dish, laying them flat.

4. Add sauce: Pour the honey-butter mixture evenly over the chicken.

5. Bake: Put in the oven for 1 hour, basting the chicken every 15 minutes with the sauce from the pan.

6. Rest and serve: Let chicken rest for a few minutes before serving.

This baked version is awesome because while it’s cooking, you have time to prepare sides or just relax! The honey-butter sauce creates this amazing glaze on the chicken that’s both sweet and savory.

Tips for Perfect Honey Chicken (Any Version)

No matter which recipe you choose, these tips will help you nail it:

• Use chicken thighs when possible – they’re more forgiving and stay juicier than breast meat
• Don’t overcook – chicken breast especially can dry out quickly
• For the crispiest version, make sure your oil is at the right temperature (use a thermometer if you have one)
• Sauce too thin? Let it simmer a bit longer to reduce and thicken
• Make ahead tip: For the crispy version, you can fry the chicken ahead of time, then reheat in a 350°F oven for 7 minutes to re-crisp before coating with sauce

Serving Suggestions

Honey chicken pairs beautifully with:

• Steamed white rice or fried rice
• Stir-fried vegetables like broccoli or bok choy
• A simple Asian slaw or cucumber salad
• Garlic bread or rolls (especially with the baked version)
• Vermicelli rice noodles (particularly for the crispy version)

Frequently Asked Questions

Q: Can I use chicken breast instead of thighs in the crispy recipe?
A: Yes! But add 1/8 teaspoon baking soda to the marinade to help tenderize it, and don’t marinate longer than the recipe states.

Q: Is honey chicken really sweet?
A: It is sweet, which is why kids especially love it! But the savory elements balance it. If you prefer less sweetness, you can add a bit of apple cider vinegar to the sauce.

Q: Can I make any of these recipes ahead of time?
A: The baked version reheats well. For the crispy version, fry the chicken, cool it, refrigerate, then reheat in the oven at 350°F for 7 minutes until crispy again. Make the sauce separately and combine just before serving.

Q: Can I freeze honey chicken?
A: The baked version freezes decently. The glazed stovetop version is ok for freezing. The crispy version is best eaten fresh or stored in the fridge for 2-3 days.

My Personal Take

I’ve tried all these recipes multiple times, and honestly, they each have their place in my rotation. The crispy version is amazing when I want to impress friends or satisfy a takeout craving. The simple glazed version is my go-to for busy weeknights when I need dinner in under 20 minutes. And the baked honey butter chicken is perfect for those days when I need to multitask while dinner cooks itself.

My family tends to like the crispy version best (who wouldn’t?), but I find myself making the simple glazed version most often because it’s so quick.

Wrapping It Up

So there you have it – three fantastic ways to make honey chicken that’ll suit any occasion, time constraint, or craving! Whether you’re in the mood for crispy Chinese-restaurant style, quick and easy glazed, or hands-off baked chicken, these recipes have got you covered.

I’d love to hear which version you tried and how it turned out! Drop me a comment below or tag me in your food pics if you give any of these a go.

Happy cooking!

P.S. If you’ve got leftover honey, check out my honey garlic chicken or honey mustard chicken recipes coming next week!