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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Course: Main Course

Cuisine: Chinese

Keyword: Crispy Chinese Honey Chicken

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: Servings

Calories: 480kcal

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

Instructions

Marinate the Chicken:

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:

In another bowl, mix all-purpose flour and cornstarch. Lightly coat each marinated chicken piece in this dry mixture.

Heat the Oil:

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:

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:

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:

Mix cornstarch and water to make starch water. Slowly pour it into the sauce while stirring until it thickens slightly.

Combine Chicken and Sauce:

Add fried chicken pieces to the pan, tossing quickly to coat evenly. The sauce should cling beautifully to each piece.

Garnish and Serve:

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.

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