Name: Easy Crispy Honey Chilli Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 500g chicken breast or thigh pieces; 2 tbsp soy sauce; 1 tsp sesame oil; 2 cloves garlic, freshly minced or 1 tsp garlic paste; 1 egg white; 1/2 cup cornstarch (or plain flour); Neutral oil for frying; 3 tbsp honey; 2 tbsp chilli sauce (Sriracha or sweet chilli sauce); 1 tbsp rice vinegar or lime juice; Optional: 1 tbsp ketchup; Optional: chopped spring onions; Optional: sesame seeds; Optional: fresh chilli slices

Jump to Recipe·Print Recipe

Short description

I absolutely adore this crispy honey chilli chicken—it’s sticky, sweet, and packs a spicy kick that hits all the right notes. With everyday ingredients and a 30-minute prep-to-table time, it’s the perfect fuss-free, takeout-style dinner I make when I’m craving bold Asian flavors at home.

Easy Crispy Honey Chilli Chicken

Why You’ll Love This Recipe

I love how simple yet versatile this recipe is. It uses pantry staples like soy sauce, honey, and cornstarch, so I rarely have to shop for obscure items, and it’s just as crispy and satisfying as Chinese takeaway. Plus, the sweet‑spicy balance makes it a crowd‑pleaser every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breast or thigh pieces
Soy sauce
Sesame oil
Garlic (freshly minced or paste)
Egg white
Cornstarch (or plain flour)
Neutral oil for frying
Honey
Chilli sauce (like Sriracha or sweet chilli sauce)
Rice vinegar or lime juice
Optional: ketchup, spring onions, sesame seeds, fresh chilli slices

Directions

Marinate the chicken
I toss the chicken in soy sauce, sesame oil, garlic, and white pepper (if using), then let it sit for about 10–15 minutes for deeper flavor.
Coat the chicken
I whip an egg white, coat the marinated chicken, then dredge in cornstarch until each piece is dry‑looking—this gives amazing crispiness.
Double-fry or air-fry
I deep-fry the chicken twice: first at medium-high heat until light golden, then again briefly to get that ultimate crunch. When I want a lighter option, I air-fry at 400 °F for about 10 minutes, shaking halfway through.
Make the sauce
I mix honey, chilli sauce, soy sauce, rice vinegar or lime juice, and a bit of garlic. Heating this in a pan until slightly thickened creates a glossy glaze.
Toss everything
I sauté garlic in oil, pour in the sauce, then add the crispy chicken. Tossing everything well ensures each piece is perfectly coated.
Garnish and serve
I finish with spring onions, sesame seeds, and fresh chilli slices, then serve over steamed rice or noodles.

Servings and timing

This recipe serves 4 people, with 15 minutes of prep time, 15 minutes of cooking time, and a total time of about 30 minutes.

Variations

Protein swaps: I’ve also made this with tofu, which crisps up beautifully when air-fried or baked.
Spice level: I adjust the amount of chilli sauce or add fresh chillies to turn up the heat.
Extra veggies: I sometimes toss in bell peppers, green beans, or snow peas for more crunch and color.
Air-fryer tweak: I spray coated chicken generously with oil and air-fry at 400 °F, flipping halfway through for an evenly crisp texture.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them for about 3 months.
To reheat, I prefer a quick pan-fry or a few minutes in a hot oven to bring back the crispiness. Microwaving is quicker but softens the coating a bit.

FAQs

How can I keep the coating crispy after adding sauce?

I make sure the chicken is fried until very crisp and avoid letting it sit in the sauce too long before serving. Adding sauce just before serving helps maintain the crunch.

Can I bake instead of frying?

Yes, I sometimes bake the coated chicken at 400 °F for 15–20 minutes, flipping halfway. Brushing lightly with oil helps get that golden finish.

Is cornstarch essential?

Cornstarch is key to getting the crispy texture I love, but in a pinch, I use plain flour or a mix of the two for similar results.

What sauce combinations work well?

I usually go with honey, chilli sauce, soy sauce, and lime juice, but I sometimes add ketchup or garlic for extra depth and tang.

Can I meal prep this?

Definitely—I cook the chicken and make the sauce ahead of time. When ready to eat, I reheat the chicken and toss it with the sauce just before serving to keep it crispy.

Conclusion

This crispy honey chilli chicken is my go-to for busy nights or entertaining—quick, flavorful, and dangerously tasty. I play with spice, protein, and veggies based on mood, but the core combo of crispy chicken and sticky sweet-spicy sauce never disappoints. Hope you enjoy it as much as I do!

Easy Crispy Honey Chilli Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chef Sara
Total Time: 30 minutes
Yield: 4 servings
Diet: Halal

Print Recipe

Pin Recipe

Description

This easy crispy honey chilli chicken is a sticky, sweet, and spicy dish that mimics the bold flavors of Chinese takeout, ready in just 30 minutes with everyday ingredients.

Ingredients

500g chicken breast or thigh pieces

2 tbsp soy sauce

1 tsp sesame oil

2 cloves garlic, freshly minced or 1 tsp garlic paste

1 egg white

1/2 cup cornstarch (or plain flour)

Neutral oil for frying

3 tbsp honey

2 tbsp chilli sauce (Sriracha or sweet chilli sauce)

1 tbsp rice vinegar or lime juice

Optional: 1 tbsp ketchup

Optional: chopped spring onions

Optional: sesame seeds

Optional: fresh chilli slices

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, marinate the chicken with soy sauce, sesame oil, garlic, and white pepper if using. Let sit for 10–15 minutes.
Whip the egg white and coat the marinated chicken in it. Dredge each piece in cornstarch until dry-looking.
Deep-fry the chicken in neutral oil at medium-high heat until light golden. Remove, then fry again briefly for extra crispiness. Alternatively, air-fry at 400°F for about 10 minutes, shaking halfway through.
In a pan, mix and heat honey, chilli sauce, soy sauce, rice vinegar or lime juice, and a bit of garlic until slightly thickened.
Sauté garlic in a little oil, pour in the sauce, then add the crispy chicken. Toss well to coat evenly.
Garnish with spring onions, sesame seeds, and fresh chilli slices. Serve hot over steamed rice or noodles.