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Crispy Chinese Honey Chicken

Crispy Chinese Honey Chicken

Crispy Chinese Honey Chicken is a takeout-style favorite made with golden fried chicken bites coated in a sticky, sweet honey sauce. It’s crunchy on the outside, tender inside, and full of bold, delicious flavor — perfect for an easy homemade dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Chinese
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 400 g chicken leg meat cut into bite-sized pieces
  • 1 tbsp Chinese cooking wine Shaoxing wine
  • 1.5 tbsp light soy sauce
  • 1 egg white
  • 1 cup all-purpose flour
  • 1/3 cup cornstarch
  • Oil for frying
  • Chopped green onions for garnish
  • Toasted sesame seeds for garnish
Honey Sauce
  • 1 chicken bouillon cube
  • 1/2 cup water
  • 2 tbsp Chinese cooking wine Shaoxing wine
  • 2 tbsp rice vinegar
  • 1 tbsp light soy sauce
  • 3 tbsp honey
  • 1/4 cup brown sugar
  • 1 tbsp vegetable oil
  • 3 garlic cloves finely chopped
Starch Water
  • 2 tsp cornstarch
  • 2 tbsp water

Method
 

Marinate the Chicken:
  1. In a bowl, combine chicken pieces with Shaoxing wine, soy sauce, and egg white. Mix well and let sit for 10–15 minutes to absorb the flavors.
Prepare the Batter:
  1. In another bowl, mix all-purpose flour and cornstarch. Lightly coat each marinated chicken piece in this dry mixture.
Heat the Oil:
  1. Pour enough oil into a wok or deep skillet for frying. Heat to 350°F (175°C). You can test by dropping in a small piece of batter — if it bubbles instantly, it’s ready.
Fry the Chicken:
  1. Fry the chicken in batches until golden and crisp, about 4–5 minutes per batch. Don’t overcrowd the pan. Transfer to a wire rack or paper towel to drain.
Make the Honey Sauce:
  1. In a saucepan, heat vegetable oil and sauté garlic until fragrant. Add chicken bouillon, water, Shaoxing wine, rice vinegar, soy sauce, honey, and brown sugar. Stir and bring to a light simmer.
Thicken the Sauce:
  1. Mix cornstarch and water to make starch water. Slowly pour it into the sauce while stirring until it thickens slightly.
Combine Chicken and Sauce:
  1. Add fried chicken pieces to the pan, tossing quickly to coat evenly. The sauce should cling beautifully to each piece.
Garnish and Serve:
  1. Sprinkle chopped green onions and toasted sesame seeds on top. Serve hot!

Notes

  • Use chicken thigh for juicy texture.
  • Double fry if you want extra crunch.
  • Warm the honey sauce before mixing — it coats better.
  • Garnish right before serving to keep the crunch intact.