Name: Crispy Honey Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1.5 lbs Chicken thighs; 0.5 cup All-purpose flour; 1 tsp Salt; 0.5 tsp Black pepper; 1 cup Honey; 0.25 cup Soy sauce

What are some nights when the thought of cooking is unbearable? When do takeout menus start calling our name? What if I told you that you could have a dinner that’s even better than takeout, ready faster? What is more satisfying than delivery? What is your review of Crispy Honey Chicken? What’s that sweet and savory goodness that everyone craves, but without the grease and mystery? What’s a healthier takeout recipe? Is it easier to whip up than ordering in? Is this the kind of recipe that makes you feel like a rockstar even on the kitchen floor? What are the busi My family begs for this every week!

What is Crispy Honey Chicken?

Crispy Honey Chicken, in my humble opinion, is basically happiness on a plate! What is essentially bite-sized pieces of chicken, coated in a light and crispy batter, and then topped with cheese. It’s similar to fried chicken. drenched in a luscious honey glaze. Think of it as a cross between fried chicken and candy apples (but in the best way possible, I think). Is it really good? What’s not your average fried chicken? What is honey glaze? My version leans away from the overly sweet, sticky takeout versions you may be used to and instead of experimenting with a less sweet version. focuses on a balanced flavor profile that has just the right amount of sweetness, tang, and savory. Is it the perfect combination of flavors and textures? My kids call it “magic chicken” because it disappears so quickly!

Why you’ll love this recipe?

What are some good reasons to fall head-over-heels for this **Crispy Honey Chicken** recipe? What are the highlights of the event? First and foremost: the flavor. It’s an absolute explosion of deliciousness! The chicken is perfectly crispy on the outside, tender and juicy on inside, and then that honey on top. What is that honey glaze? Is it sweet, savory, slightly tangy, and just plain addictive? What I love most about this is how surprisingly easy it is to make. Don’t let the “crispy” part intimidate you. The batter is simple, the frying is quick, and the glaze comes together in minutes. What is a lifesaver on busy weeknights when you want to eat fast and delicious food without the hassle? Restaurant price tag. What are some of the most cost effective recipes? What are the best chicken thighs to cook on a budget? Is it incredibly versatile? What are some good low-carb options to serve with rice, noodles, or even lettuce wraps? If you’re looking for something similar but with a bit of kick, you might want to try my Spicy Peppers. Sesame Chicken What’s your favorite recipe for Cracky Honey Chicken?

How do you make crispy chicken?

Quick Overview

How do you make a crispy honey chicken? Is there more to life than you What is the process? First, you’ll cut the chicken into bite-sized pieces and prepare a simple batter. How do I fry chicken? While the chicken is frying, you’ll whip up a honey glaze. What is the best way to serve crispy chicken with a glaze? What is the beauty of this method is that it allows you to control the ingredients and the level of a food. What are some of the best takeout recipes? Plus, the satisfaction of making something from scratch is unbeatable!

Ingredients

For the Main Batter:
5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. (I prefer chicken because they stay in place). Can you use breasts? (I’m a vegetarian)
* 1 cup all-purpose flour
* 1/2 cup cornstarch (this is the key for the extra crispiness!)
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 large egg, lightly beaten
* 1/2 cup water
* Vegetable oil, for frying (enough to fill your pan about 1 inch deep)

What is Honey Glaze?
* 1/2 cup honey (use good quality honey for the best flavor)
* 1/4 cup soy sauce (I use low-sodium)
* 2 tablespoons rice vinegar (adds a nice tang)
* 1 tablespoon ketchup
* 1 teaspoon sesame oil (a little goes a long way!)
* 1 clove garlic, minced
* 1/2 teaspoon red pepper flakes (optional, for a little heat)

What are the steps for

Step 1: Prepare the Chicken

Cut the chicken thighs into bite-sized pieces. Pat them dry with paper towels. How do I get them extra crispy later on?

Step 2: Make the Batter

In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Set aside. What dry mixture will give the chicken that perfectly crispy coating? In another bowl, whisk together the egg and water. I always make sure the water is cold. What do you think of crispiness?

Step 3: Combine Wet and Dry

Do not overmix wet ingredients with dry ingredients! A few lumps are okay. If you overmix the flour, the gluten will develop, resulting in a tougher batter. The batter should be thick enough to coat the chicken, but not so thick that it’s gloppy. If it’s too thick, add a tablespoon or two of water until you reach the desired consistency.

Step 4: Coat the Chicken

Add the chicken pieces to the batter and toss to coat evenly. How do you make sure each piece is fully covered in batter?

Step 5: Heat the Oil

In a Dutch oven, heat the vegetable oil over medium heat until it’s about 1 inch deep. Add the onions and cook for about 3-4 minutes. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping it into the batter. If the batter turns golden brown in about 30 seconds, the oil is ready. If you overheat the oil, chicken will burn on the outside before it’s cooked. Is it through on the inside?

Step 6: Fry the Chicken

Carefully add the chicken pieces to the hot oil in a single layer. Don’t overcrowd the pan, or the oil temperature will drop and the chicken will not get crispy. Is it okay to fry chicken for about 3-4 minutes per side? The internal temperature of the chicken should reach 165°F (74°C). Remove chicken from oil and place on wire rack lined with paper. How do you drain excess oil? How can I keep my chicken crispy?

Step 7: Make the Honey Glaze

While the chicken is frying, prepare the honey glaze. In a small saucepan, whisk together the honey, soy sauce, rice vinegar, ketchup, garlic, and salt. Set aside. What is the best way to prepare red pepper flakes? Bring the mixture to a simmer over medium heat and cook for about 2-3 minutes or until the glaze is thick. has thickened slightly. Do not burn the glaze. Stir it occasionally to prevent sticking.

Step 8: Toss and Serve

Add the crispy chicken to the saucepan with the honey glaze and toss to coat evenly. How do I make sure every piece of chicken is covered in that delicious glaze? Serve immediately over rice, noodles, or your favorite side dish. Garnish with sesame seeds and chopped green onions. Enjoy!

What should I serve it with?

What is the beauty of this **Crispy Honey Chicken**? I love to serve it over white rice or brown rice for a classic Asian meal. My family enjoys it with stir-fried noodles or chow mein. If you’re looking for a lighter option, you can serve it over steamed lettuce with some chopped tomatoes. What are some good healthy salads to make?What is a quick and easy weeknight dinner? Serve with steamed broccoli and rice for a complete and satisfying meal.

For a dinner party:What are some of the best Asian dishes to serve with spring rolls?As an appetizer: I Serve on skewers with pineapple chunks for a fun and flavorful party snack.

My Personal Favorite: I always serve this with a side of homemade kimchi for a little extra kick. The tangy and spicy kimchi perfectly complements the sweetness of the honey glaze. It’s a match made in heaven! I’ve even used the chicken in lettuce wraps with some quick pickled carrots and daikon radish – so good and a bit lighter.

Top Tips for Perfecting Your Crispy Honey Chicken

Over the years, I’ve made my fair share of **Crispy Honey Chicken**, and I’ve learned a few tricks along the way to ensure it turns out perfectly every time.
Chicken Prep: Use boneless, skinless chicken thighs for the juiciest and most flavorful results. Cut the chicken into uniform, 1-inch pieces to ensure even cooking. Pat the chicken dry with paper towels before coating it in the batter. This will help the batter adhere better and result in a crispier coating.
Batter Consistency: The batter should be thick enough to coat the chicken, but not so thick that it’s gloppy. If it’s too thick, add a tablespoon or two of water until you reach the desired consistency. If it’s too thin, add a tablespoon or two of flour or cornstarch.
Oil Temperature: Maintaining the correct oil temperature is crucial for achieving perfectly crispy chicken. If the oil is too hot, the chicken will burn on the outside before it’s cooked through on the inside. If the oil is not hot enough, the chicken will absorb too much oil and become greasy. Use a thermometer to monitor the oil temperature and adjust the heat as needed.
Frying Technique: Don’t overcrowd the pan when frying the chicken. Fry the chicken in batches to ensure that the oil temperature remains consistent. Remove the chicken from the oil with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil. This will help keep the chicken crispy.
Glaze Thickness: Cook the glaze until it has thickened slightly, but be careful not to overcook it. The glaze should be thick enough to coat the chicken, but not so thick that it becomes sticky or candy-like. If the glaze becomes too thick, add a tablespoon or two of water until you reach the desired consistency. I once overcooked the glaze and it was like chicken flavored hard candy!
Ingredient Swaps: I have tried swapping out different things in the glaze. Maple syrup works in a pinch but the flavor is very distinct. For a lower sugar version, I’ve used a monk fruit based honey substitute and it worked well!

Storing and Reheating Tips

If you happen to have any leftover **Crispy Honey Chicken** (which is rare in my house!), here’s how to store and reheat it for the best results.

Room Temperature: I wouldn’t recommend leaving the chicken at room temperature for more than 2 hours.

Refrigerator Storage: Store the leftover chicken in an airtight container in the refrigerator for up to 3 days.

Freezer Instructions: For longer storage, you can freeze the chicken. Place the chicken in a single layer on a baking sheet and freeze for about 2 hours, or until solid. Then, transfer the frozen chicken to a freezer-safe bag or container and store in the freezer for up to 2 months. Thaw the chicken in the refrigerator overnight before reheating. I find that if I freeze it, it looses a little bit of the crisp, but it’s still tasty.

Reheating: The best way to reheat the chicken is in the oven. Preheat the oven to 350°F (175°C) and place the chicken on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until heated through. You can also reheat the chicken in a skillet over medium heat. Add a tablespoon or two of water to the skillet to prevent the chicken from drying out. Cook for about 5-7 minutes, or until heated through. I don’t recommend reheating the chicken in the microwave, as it will become soggy.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as this will help bind the ingredients together and prevent the batter from becoming too crumbly. You may need to adjust the amount of water slightly to achieve the desired batter consistency. I tested this with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and it worked beautifully!

Can I bake the chicken instead of frying it?

While frying is definitely what gives you the best, crispiest result, you can bake the chicken for a slightly healthier option. Preheat your oven to 400°F (200°C). Place the battered chicken pieces on a baking sheet lined with parchment paper. Spray the chicken with cooking oil spray and bake for about 20-25 minutes, or until the chicken is cooked through and golden brown. The texture won’t be quite as crispy as fried chicken, but it will still be delicious!

Can I use chicken breasts instead of chicken thighs?

Yes, you can use chicken breasts if you prefer. However, keep in mind that chicken breasts tend to be drier than chicken thighs, so they may not be as juicy. If you use chicken breasts, be sure to cut them into uniform pieces and don’t overcook them. I also recommend brining the chicken breasts before coating them in the batter. This will help keep them moist and tender.

How can I make the honey glaze spicier?

If you like your honey glaze with a little kick, you can add more red pepper flakes or a dash of hot sauce to the glaze. You can also add a pinch of cayenne pepper or a minced jalapeño pepper. Start with a small amount and taste the glaze before adding more. Remember, you can always add more spice, but you can’t take it away!

Can I make this ahead of time?

You can prepare the chicken and the honey glaze separately ahead of time. Store the cooked chicken in the refrigerator for up to 2 days. Store the honey glaze in an airtight container at room temperature for up to 3 days. When you’re ready to serve, reheat the chicken and the honey glaze separately and then toss the chicken in the glaze.

Final Thoughts

I truly believe this **Crispy Honey Chicken** recipe is one you’ll make again and again. It’s the perfect balance of sweet, savory, and crispy, and it’s surprisingly easy to make at home. Plus, it’s a guaranteed crowd-pleaser! Once you’ve tried this, you’ll probably want to start experimenting with other Asian-inspired recipes. If you enjoy this one, be sure to check out my Sesame Chicken or Kung Pao Chicken recipes. I truly hope you love this recipe as much as my family and I do! Happy cooking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment and rating below, and share your own variations. I’d love to see what you come up with!