I layered sticky honey and a secret spice blend to make Crispy Sweet Chilli Chicken with an impossibly shattering crunch.

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I can’t resist a plate of Crispy Honey Chilli Chicken. I use boneless chicken thighs or breast because they stay juicy and a good hit of honey makes the glaze dangerously addictive.

This started as a messy test in my kitchen somewhere between Crispy Chinese Honey Chicken and Hot Honey Chicken Bites, and I never looked back. The outside crunch breaks first then the sticky sweet heat wraps around each bite and you find yourself reaching for just one more.

I promise it’s weirdly simple yet oddly impossible to stop eating. It looks fancy but thats the best part.

Ingredients

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Chicken: main protein, juicy bite gives satiety and savory backbone to dish
Cornflour: creates crisp coating, mostly carbs, low fibre, gluten free thickener
Honey: natural sweetener, sticky glaze, adds sweetness and a little depth
Soy sauce: salty umami punch, adds depth and salt, watch the sodium
Garlic: pungent aroma that boosts flavor, few calories, may help immunity
Ginger: zesty warm kick, aids digestion, fragrant and brightens the sauce
Green chillies: fresh heat and vitamin C, brings bright spicy note, adjust
Spring onions: mild onion crunch, adds freshness and color, simple garnish

Ingredient Quantities

500 g boneless chicken thighs or breast, cut into bite sized pieces

1 tsp salt, plus extra to taste

1/2 tsp freshly ground black pepper

1 large egg, beaten

3/4 cup (about 120 g) cornflour, divided

1/4 cup (about 35 g) plain / all purpose flour

1/2 tsp baking powder

Vegetable oil for deep frying, about 1 to 1.5 liters

3 tbsp honey

2 tbsp tomato ketchup

2 tbsp red chilli sauce or Sriracha (adjust to taste)

1 tbsp light soy sauce

1 tbsp rice vinegar or white vinegar

1 tsp sugar or brown sugar (optional, balances acidity)

1/4 cup (60 ml) water

1 tsp cornflour (for slurry) mixed with 2 tbsp water

3 cloves garlic, minced

1 inch (2.5 cm) fresh ginger, minced or grated

2 to 3 fresh green chillies, sliced (or 1 red chilli)

2 spring onions, white and green parts thinly sliced

1 small red bell pepper, cut into 1 cm pieces (optional but nice)

1 tsp toasted sesame seeds for garnish

1 tsp sesame oil (optional, for finishing)

How to Make this

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Equipment Needed

1. Large mixing bowls (one big for the chicken batter, one small for the sauce and slurry)
2. Whisk or fork for beating and mixing, plus chopsticks or tongs to stir the batter
3. Measuring cups and spoons — get accurate ones, trust me youll thank me later
4. Sharp chef knife and a cutting board for dicing chicken, peppers, spring onions
5. Deep heavy-bottomed pan or wok or a deep fryer for frying the chicken pieces
6. Slotted spoon or spider strainer and a pair of tongs to lift and drain fried chicken
7. Small saucepan and a silicone spatula or wooden spoon to make the sauce
8. Wire rack or paper towels for draining, plus a small bowl or shallow dish for dredging the chicken into cornflour

FAQ

Can I use chicken breast instead of thighs? A: Yes, you can. Breasts work fine but they dry out quicker, so cut them into equal bite sized pieces and fry a little less, or watch temp closely so they stay juicy.

How do I keep the chicken really crispy after I add the sauce? A: Fry at 170 to 180°C (340 to 360°F) and don’t crowd the oil, double fry if you can. Drain on a wire rack not paper, then toss quickly in hot thickened sauce right before serving so it stays crunchy, not soggy.

Can I make it less spicy or more spicy? A: Totally. Cut the red chilli sauce and fresh chillies to make it milder, or add more Sriracha or chili flakes for heat. Balancing with extra honey or a pinch of sugar smooths it out if it gets too sharp.

Is there a lighter way to cook this without deep frying? A: You can bake or air fry. Bake at 220°C (425°F) for 20 to 25 minutes, toss halfway, or air fry at 200°C (400°F) about 12 to 15 minutes, shake once. They wont be exactly the same as deep fried, but still tasty.

My sauce is thin, how do I thicken it? A: Use the cornflour slurry (1 tsp cornflour + 2 tbsp water) and add it slowly while the sauce is simmering, stir until glossy. Reduce the water in the sauce if you want it thicker from the start.

How should I store and reheat leftovers? A: Keep in the fridge up to 2 days. Reheat in oven or air fryer at 180°C (350°F) for 8 to 10 minutes to bring back crispiness. Microwave will heat it faster, but it’ll get soft.

Crispy Honey Chilli Chicken Recipe Substitutions and Variations

Chicken: swap with firm tofu (press well, cube and double-coat to get it extra crisp), or cauliflower florets (par-boil briefly then coat and fry) or prawns/shrimp (cut frying time to 1–2 minutes), just watch cook times.
Cornflour: use potato starch or tapioca starch 1:1 for same crispiness; if you only have plain flour, use slightly more and add 1 tsp baking powder to help it stay light.
Honey: maple syrup or agave work 1:1, or use brown sugar (about 2 tbsp dissolved into the sauce) for similar sweetness and caramel color.
Rice vinegar: substitute white wine vinegar or lemon juice (use about 3/4 amount of lemon juice then taste because it’s sharper, add a pinch of sugar if needed).

Pro Tips

1) brine or salt the chicken ahead for 10 to 20 minutes, then pat it very dry. this gives juicier meat and helps the coating stick. toss the pieces in a little extra cornflour right before frying so they get that crackly outer layer, and make sure pieces are similar size so they cook evenly.

2) double fry for max crunch: fry once at a lower temp to cook through (about 160 to 170°C / 320 to 340°F), drain on a wire rack for 5 minutes, then blast at a hotter temp (190°C / 375°F) for 30 to 60 seconds to crisp. dont crowd the pan, do it in batches, and use a thermometer if you can so the oil stays steady.

3) nail the sauce and timing: get the sauce hot and thickened with the cornflour slurry before the chicken returns to the pan, reduce it so it clings, then toss chicken very quickly on high heat so it gets coated but stays crispy. finish with sesame oil and sliced spring onions off the heat to keep flavors bright, and add honey last if you want a glossier finish.

4) small hacks that matter: keep fried pieces on a wire rack not paper towels so they dont steam soggy, use fresh grated ginger and smashed garlic for punch, and if you need to hold food use a low oven (around 90°C / 200°F) to keep warmth without losing crunch. also check doneness with a probe (165°F / 74°C) or cut one open, its better than guessing.

Crispy Honey Chilli Chicken Recipe

Recipe by Jot Punji

0.0 from 0 votes

I layered sticky honey and a secret spice blend to make Crispy Sweet Chilli Chicken with an impossibly shattering crunch.

Servings

servings

Calories

547

kcal

Equipment: 1. Large mixing bowls (one big for the chicken batter, one small for the sauce and slurry)
2. Whisk or fork for beating and mixing, plus chopsticks or tongs to stir the batter
3. Measuring cups and spoons — get accurate ones, trust me youll thank me later
4. Sharp chef knife and a cutting board for dicing chicken, peppers, spring onions
5. Deep heavy-bottomed pan or wok or a deep fryer for frying the chicken pieces
6. Slotted spoon or spider strainer and a pair of tongs to lift and drain fried chicken
7. Small saucepan and a silicone spatula or wooden spoon to make the sauce
8. Wire rack or paper towels for draining, plus a small bowl or shallow dish for dredging the chicken into cornflour

Ingredients

500 g boneless chicken thighs or breast, cut into bite sized pieces
1 tsp salt, plus extra to taste
1/2 tsp freshly ground black pepper
1 large egg, beaten
3/4 cup (about 120 g) cornflour, divided
1/4 cup (about 35 g) plain / all purpose flour
1/2 tsp baking powder
Vegetable oil for deep frying, about 1 to 1.5 liters
3 tbsp honey
2 tbsp tomato ketchup
2 tbsp red chilli sauce or Sriracha (adjust to taste)
1 tbsp light soy sauce
1 tbsp rice vinegar or white vinegar
1 tsp sugar or brown sugar (optional, balances acidity)
1/4 cup (60 ml) water
1 tsp cornflour (for slurry) mixed with 2 tbsp water
3 cloves garlic, minced
1 inch (2.5 cm) fresh ginger, minced or grated
2 to 3 fresh green chillies, sliced (or 1 red chilli)
2 spring onions, white and green parts thinly sliced
1 small red bell pepper, cut into 1 cm pieces (optional but nice)
1 tsp toasted sesame seeds for garnish
1 tsp sesame oil (optional, for finishing)

Directions

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.