Name: Crispy Honey Chilli Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 350g chicken breast (about 12oz), cut into thin strips; 1 egg white; 1 cup corn starch; 1 tbsp garlic, finely chopped; 2 tsp oil (for sauce); Oil for frying (vegetable or neutral oil); Chicken Marinade:; 1 tbsp light soy sauce; 1 tsp garlic paste (or finely grated garlic); 1 tsp sesame oil; 2 tsp sugar; 1/2 tsp white pepper (or black pepper); Chilli Sauce Mixture:; 3 tbsp sriracha sauce (or hot chilli sauce); 2 tbsp tomato ketchup; 2 tbsp honey (or sugar); 1 tbsp lime juice; 1/4 tsp chilli flakes (optional); Garnish:; 1 red chili pepper, thinly sliced; 2 spring onions, thinly sliced

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This crispy honey chilli chicken is a Chinese takeaway–inspired dish that combines crunchy fried chicken strips with a sweet, spicy, and tangy sauce. Made with simple pantry staples, it’s a quick and flavorful recipe that works perfectly as an appetizer or a main dish with rice or noodles.

Crispy Honey Chilli Chicken

Why You’ll Love This Recipe

Crispy double-fried chicken with a light, crunchy coating.
A sticky-sweet honey and chilli sauce that’s perfectly balanced.
Quick to prepare—ready in under 30 minutes (plus marinating).
Versatile—serve as an appetizer or main course.
Tastes just like your favorite takeaway, but homemade.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:
350 g (12 oz) chicken breast, cut into thin strips
1 egg white
1 cup corn starch
1 tbsp garlic, finely chopped
2 tsp oil
Vegetable or neutral oil, for frying

For the marinade:
1 tbsp light soy sauce
1 tsp garlic paste (or finely grated garlic)
1 tsp sesame oil
2 tsp sugar
1/2 tsp white pepper (or black pepper)

For the chilli sauce:
3 tbsp sriracha sauce (or hot chilli sauce)
2 tbsp tomato ketchup
2 tbsp honey (or sugar)
1 tbsp lime juice
1/4 tsp chilli flakes (optional)

For garnish:
1 red chili pepper, thinly sliced
2 spring onions, thinly sliced

Directions

Marinate chicken – Place chicken strips in a bowl with soy sauce, sesame oil, garlic paste, sugar, and pepper. Marinate for 10–15 minutes.
Coat chicken – Mix in egg white, then toss chicken in cornstarch until evenly coated. Shake off excess starch.
Fry chicken – Heat oil to 350°F. Deep fry chicken for 1–2 minutes until light golden. Remove and rest for 4–5 minutes. Return chicken to hot oil and fry again for 2–3 minutes until golden and crispy. Drain on a wire rack.
Make sauce – Heat 2 tsp oil in a wok over medium-low heat. Sauté garlic briefly, then add the sauce mixture. Stir for a few seconds.
Combine – Add fried chicken strips to the wok, tossing to coat evenly in sauce.
Garnish and serve – Top with sliced red chili and spring onions. Serve immediately with plain rice, fried rice, or noodles.

Servings and timing

Servings: 4
Prep time: 10 minutes
Marinate time: 10 minutes
Cook time: 10 minutes
Total time: 30 minutes
Calories: 317 kcal per serving

Variations

Use chicken thighs instead of breasts for extra juiciness.
Adjust spice by adding more or less sriracha and chili flakes.
Swap honey for maple syrup or brown sugar for a different sweetness.
Make it vegetarian with crispy fried cauliflower or tofu.
Add sesame seeds on top for a nutty finish.

Storage/Reheating

This dish is best served fresh for maximum crispiness. If storing, refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven or air fryer at 375°F until warmed through and crispy. Avoid microwaving as it will soften the coating.

FAQs

Why double-fry the chicken?

Double frying ensures a crispy coating that stays crunchy even after tossing in sauce.

Can I use flour instead of cornstarch?

Cornstarch gives a lighter, crispier texture, but flour can work in a pinch.

How spicy is this dish?

It’s mildly spicy, but you can adjust by reducing or increasing sriracha and chili flakes.

Can I make this dish without deep frying?

Yes, air frying or shallow frying works, though it may not be as crispy.

Can I make it ahead of time?

You can marinate the chicken in advance, but fry and toss in sauce just before serving.

What other proteins work with this recipe?

Shrimp or even crispy tofu are great alternatives.

Can I bake the chicken instead of frying?

Yes, bake at 425°F for 18–20 minutes, flipping halfway, then toss in sauce.

What’s the best oil for frying?

Use neutral oils with a high smoke point like vegetable, canola, or sunflower oil.

Can I use bottled chili garlic sauce instead of sriracha?

Yes, just adjust the sweetness and tang by balancing with honey and lime.

What sides go best with honey chilli chicken?

Serve with steamed rice, egg fried rice, or vegetable stir-fried noodles.

Conclusion

Crispy honey chilli chicken is a perfect balance of crunchy, sweet, and spicy—an irresistible homemade version of a takeaway favorite. With simple ingredients and quick cooking time, it’s an easy recipe to impress family and friends. Serve it hot with rice or noodles for a satisfying meal that everyone will love.

Jessica