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I made this chicken one night when I got a craving for honey chicken like at my go-to Chinese spot, but didn’t feel like dropping $15 on what’s basically crispy chicken drenched in sauce. I wanted to skip the fryer and the bones, so I went with chicken strips and baked them up. Double-dipping them in the coating gave them an amazing crispy crunch. That sticky honey soy sauce hits with the right mix of sweet and salty. Every bite is super crunchy chicken, covered in glossy, sticky goodness, way tastier than anything I’ve ordered out.
My husband never orders anything different at Chinese places, but when he tasted this, he was sold. Said it blew our favorite spot out of the water because the chicken actually stayed crunchy. My kids, who usually just eat the breading and leave the chicken, finished every single piece and kept bugging me to make it again. Even my mother-in-law, who’s picky about what counts as "real" Chinese food, admitted it tasted just like the classics.
Must-Have Ingredients
- Chicken breast pieces: Chop into bigger chunks so they cook nice and even
- Buttermilk: Adds tang and makes the crust stick well
- Cornstarch slurry: A simple mix to turn the sauce nice and glossy and thick
- Honey soy sauce: It’s a sweet and salty blend with a little bit of sesame oil for flavor
- Seasoned flour coating: Mix up flour with cumin, coriander, onion powder, and chili powder for extra flavor
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Simple How-To Steps
- Final Touch
- When your chicken is fried, toss it all in a big bowl with the warm sauce so every bite gets coated in the glossy glaze.
- Cooking the Chicken
- Drop your coated pieces into the hot oil and cook them for 5–7 minutes, turning to get even color. Take them out once they’re golden and cooked fully – about 165 degrees inside. Don’t crowd the pot, do a few at a time for best crunch.
- Getting Them Extra Crispy
- Mix your flour and all those spices in one bowl, and pour some buttermilk in another. Each chicken chunk goes into flour, then buttermilk, then flour again to lock in the crunch.
- Getting the Oil Ready
- Pour 2–3 inches of oil into a wide pan with high sides and heat to medium-high so the chicken will fry evenly. Let it heat up while you get everything else set.
- Making the Sauce
- Mix honey, soy sauce, water, vinegar, sesame oil, and a pinch of red pepper flakes in a pan. Bring it to a boil, then stir in a smooth cornstarch and water mix. Once it boils, turn down the heat and let it thicken up on low about 10 minutes.
I only learned to fry in batches after making a mess of soggy chicken from dumping it all in at once. Smaller batches totally change the texture and keep everything crunchy. And if the sauce is hot, it sticks way better than if you let it sit and get cool.
Tasty Pairings
This goes so well over fluffy white rice that just soaks up all that honey sauce. Toss some steamed snap peas or broccoli on the side for a fresh crunch. An ice-cold beer or a tall glass of iced tea is great with those sweet and salty flavors too.
Fun Twists
Switch up the spices if you want—try a little five-spice powder for a more classic Chinese kick. Grate in some fresh ginger for a spicy, warming sauce. Spice fans can always add more pepper flakes or squirt in sriracha. Swapping in chicken thighs makes it extra juicy too.
Leftover Gameplan
Honestly, this is best fresh out of the pan when the outside is still shatter-crisp. But if you have leftovers, stash them in the fridge for a day, then reheat at 375°F in the oven for ten minutes. It won’t be as crisp as day one, but still pretty tasty. Don’t use the microwave unless you want soggy chicken.
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We make this crispy honey chicken almost every Friday since it feels like a treat but costs way less than calling for delivery. It goes to show, if you get a few techniques right, homemade takeout favorites can taste even better. I’m always amazed at how much tastier chicken straight from your own pan is, especially compared to stuff sitting in takeout containers. Honestly, it’s one of those meals that makes you prefer staying in.
Recipe FAQs
- → Is there a way to bake this instead of frying?
- Definitely! Cook the chicken in the oven at 425°F for 20-25 minutes, flipping once in the middle. It won’t be as crispy, but still super tasty.
- → How do I know when my oil is ready?
- The oil should hit 350°F. To check, toss in a small piece of batter. If it sizzles instantly and pops to the top, you’re good to go.
- → Can I make the honey sauce ahead?
- Sure thing! The honey glaze will stay fresh in the fridge for about a week. Warm it up gently when you’re ready to use it.
- → What if I don’t have buttermilk around?
- No worries! Combine 1½ cups of milk with 1½ tablespoons of either lemon juice or vinegar. Let it rest for 5 minutes, and you’ve got your buttermilk.
- → Why not double the sauce recipe?
- Doubling will make it overly sweet. If you need more, just make 1.5 times the sauce for a better flavor balance.