Crispy Honey Chicken

This chicken came about when I was craving that amazing honey chicken from our favorite Chinese takeout place but didn't want to pay $15 for what was basically fried chicken with sauce. I figured if I made chicken strips instead of wings and baked them rather than frying, I could get all those great flavors without the grease and bones. The double-dredged coating gets incredibly crunchy while the honey soy sauce creates this perfect sweet and salty combination that's way better than any restaurant version I've tried. Each piece delivers that satisfying crunch followed by tender, juicy chicken coated in sticky, glossy sauce.

My husband, who usually orders the same thing every time we get Chinese food, tried this and said it was way better than our usual place because the chicken was actually crispy instead of soggy. My kids, who normally pick the coating off fried chicken, ate every single piece and kept asking when I was making it again. Even my mother-in-law, who's pretty traditional about Chinese food, admitted this was "surprisingly authentic tasting."

Ingredients

• Chicken breast pieces: Cut into large bite-sized chunks that cook evenly
• Seasoned flour coating: Chili powder, cumin, coriander, and onion powder add depth
• Buttermilk: Creates that perfect tangy base for the coating to stick to
• Honey soy sauce: Sweet honey balanced with salty soy sauce and a touch of sesame oil
• Cornstarch slurry: Thickens the sauce to that perfect glossy consistency

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Step-by-Step Instructions

Oil Preparation

Pour 2 to 3 inches of oil into a large, heavy-bottomed pan with high sides and heat to medium-high. You want enough oil to submerge the chicken pieces for even cooking. Let it heat while you prep everything else.

Sauce Creation

In a saucepan, combine honey, soy sauce, water, sesame oil, vinegar, and red pepper flakes if using. Bring to a boil over medium heat. Mix cornstarch and water in a small bowl until smooth, then slowly whisk this into the boiling sauce. Reduce heat to low and simmer for 10 minutes until thickened.

Double Dredging

Mix flour with all the spices in one bowl, and pour buttermilk in another. Take two pieces of chicken at a time and dredge first in flour, then buttermilk, then flour again. This double coating is what creates that incredible crunch.

Frying Process

Carefully place the coated chicken in the hot oil and fry for 5 to 7 minutes, turning as needed until golden brown and cooked through to 165 degrees. Don't overcrowd the pan, work in batches for best results.

Final Assembly

Drain the fried chicken briefly on paper towels, then toss all the pieces in a large bowl with the hot honey sauce until every piece is coated with that glossy, sticky glaze.

I learned the batching lesson after trying to fry everything at once and ending up with chicken that was more soggy than crispy. Taking time to do smaller batches makes such a difference in the final texture. Also, I used to let the sauce cool while frying, but warm sauce coats so much better.

Perfect Pairings

This is incredible served over steamed white rice that soaks up all that delicious sauce. Some steamed broccoli or snap peas add color and freshness to balance the rich, sweet chicken. For drinks, iced tea or even a light beer complement the sweet and savory flavors perfectly.

Creative Variations

Try different spice blends in the flour like five-spice powder for more authentic Chinese flavor. You could add fresh ginger to the sauce for extra warmth and complexity. For heat lovers, increase the red pepper flakes or add some sriracha to the sauce. I've also made this with chicken thighs for even juicier results.

Storage Solutions

This is definitely best eaten fresh while the coating is still crispy, but leftovers can be stored in the fridge for a day and reheated in the oven at 375 degrees for about 10 minutes. The coating won't be quite as crispy, but it still tastes great. Don't microwave it because that makes everything soggy.

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This crispy honey chicken has become our go-to Friday night dinner because it feels like a special treat but costs way less than ordering takeout. It proves that with the right techniques, homemade versions of restaurant favorites can actually be better than the originals. Every time I make it, I'm amazed by how much better fresh fried chicken tastes compared to the stuff that's been sitting under heat lamps. It's become one of those recipes that makes staying in feel like more of a treat than going out.

Frequently Asked Questions

→ Can I bake this instead of frying?

Yes! Bake the coated chicken at 425°F for 20-25 minutes, flipping halfway through. It won't be quite as crispy but still delicious.

→ How do I know when the oil is hot enough?

The oil should be around 350°F. Test by dropping in a small piece of batter - it should sizzle immediately and float to the surface.

→ Can I make the sauce ahead of time?

Absolutely! The honey sauce keeps well in the fridge for up to a week. Just reheat gently before using.

→ What if I don't have buttermilk?

Mix 1½ cups regular milk with 1½ tablespoons lemon juice or vinegar. Let it sit for 5 minutes and it works just as well.

→ Why shouldn't I double the sauce recipe?

The sauce becomes too sweet when doubled. If you want extra sauce, make 1.5 times the recipe instead for the best balance of flavors.