Asian Honey Chicken

A take-out favorite that you can easily make right at home – and the homemade version tastes a million times better!

Featured Comment

We make this at least once a month! My kids ask me for it all the time and my husband says it is better than the Chinese buffett he goes to for lunch. We have it with homemade fried rice and steamed brocolli. Would be great with toothpicks as an appetizer served hot for football games or parties also.

Caitlin

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REASONS TO MAKE ASIAN HONEY CHICKEN AT HOME

Takeout favorite
Budget-friendly
Saves time
Made with fresh ingredients

INGREDIENTS

Vegetable oil

A great all-purpose oil with a high smoke point and neutral flavor.

Chicken

Breast, thighs or even tenderloins can be used here depending on personal preference.

Flour and Buttermilk

Coating the chicken in flour, buttermilk and flour again will help achieve that crispy crust and tender meat.

Cornstarch

To help thicken the sauce.

Honey

The key ingredient for the sweet sauce.

Soy Sauce

Adding salty, savory, umami flavors, blending so well with the rest of the flavors.

Apple cider vinegar

A little bit of acid to add flavor, balance and a bit of sweetness to the sauce.

Sesame oil

Adds a nutty flavor.

Crushed red pepper flakes

For added heat. Sriracha can also be used.

TIPS AND TRICKS FOR SUCCESS

Use a cast iron skillet. A cast iron skillet is ideal here for even heat distribution for the hot oil.
Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
Cook in batches. If too much chicken is added at once, the oil temperature will drop and the chicken will absorb too much oil, resulting in soggy chicken.
Mix it up. Use pork or shrimp in place of the chicken.
Double the sauce. Need extra sauce for sopping with rice? The sauce portion can easily be doubled or tripled for those saucy folks!

LEFTOVERS AND STORAGE

Storage

Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Reheating

Reheat on the stovetop over low heat, stirring occasionally, until heated through.

Freezing

We do not recommend freezing as the crisp texture will not hold up well in the freezer.

WHAT TO SERVE WITH ASIAN HONEY CHICKEN

Sheet Pan Fried Rice
Egg Drop Soup
Easy Hot and Sour Soup
Chinese Chicken Salad
Vegetable Spring Rolls with Peanut Sauce

TOOLS FOR THIS RECIPE

Large cast iron skillet

ASIAN HONEY CHICKEN: FREQUENTLY ASKED QUESTIONS

What other oils can I use to cook the chicken?

We recommend using a neutral oil with a high smoke point such as vegetable oil, canola oil or peanut oil.

Can I use chicken thighs?

Absolutely! Chicken breasts, thighs or tenderloins can be used.

I have a soy allergy. What can I use in place of the soy sauce?

Coconut aminos is a great substitute that is also gluten-free.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Recipe

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Ingredients

½ cup vegetable oil

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

1 cup all-purpose flour

1 cup buttermilk

1 tablespoon cornstarch

½ cup honey

2 tablespoons reduced sodium soy sauce

1 tablespoon apple cider vinegar

1 teaspoon sesame oil

½ teaspoon crushed red pepper flakes, or more, to taste

Instructions

1. Heat vegetable oil in a large cast iron skillet over medium heat.
2. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
3. Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.
4. In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
5. In a small saucepan over medium high heat, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes; set aside.
6. Serve chicken immediately, drizzled with honey glaze.