Crispy Honey Chicken pairs a double flour-and-buttermilk coating with a glossy sweet-savory sauce. Small chicken pieces fry until deeply crisp, then meet the warm honey sauce only at the last moment so the coating keeps as much texture as possible.
The recipe makes exactly 6 servings, about 30 chicken pieces, in 50 minutes: 30 minutes of preparation and 20 minutes of cooking. Have the sauce ready before frying and toss each hot batch just before serving.
Crispy Honey Chicken Ingredients
For the sauce, use ½ cup honey, 2 tablespoons low-sodium soy sauce, 2 tablespoons water, ¼ teaspoon sesame oil, 1 tablespoon apple cider vinegar or rice wine vinegar, and optional red pepper flakes. Make a slurry from 1 tablespoon cornstarch and 1 tablespoon water.
Cut 3 chicken breasts, about 1½ pounds, into roughly 30 bites. Prepare 1½ cups flour, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon coriander, ½ teaspoon onion powder, 1½ cups buttermilk, and 2–3 inches vegetable oil.
If you enjoy this recipe, you may also like Birria Tacos with Consomme.
How to Make Crispy Honey Chicken
- Begin heating 2–3 inches vegetable oil in a deep pot.
- Bring honey, soy sauce, 2 tablespoons water, sesame oil, vinegar, and optional flakes to a boil.
- Stir together 1 tablespoon cornstarch and 1 tablespoon water; whisk it into the sauce, return to a boil, then simmer low for 10 minutes.
- Mix flour with chili powder, cumin, coriander, and onion powder.
- Working two pieces at a time, coat chicken in flour, then buttermilk, then flour again.
- Fry in batches for 5–7 minutes, turning, until golden and 165°F inside.
- Drain each batch, repeat with all 30 pieces, then toss with the hot sauce and serve immediately.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Cut Three Breasts into About Thirty Pieces
Start Heating Two to Three Inches of Oil
Combine the Honey Sauce Ingredients
Thicken with the Exact Slurry
Season One and a Half Cups Flour
Set Out One and a Half Cups Buttermilk
Double-Coat Two Pieces at a Time
Fry in Batches for Five to Seven Minutes
Drain Before Adding Any Sauce
Toss Hot Chicken and Serve Immediately
Store Leftovers Safely
Conclusion
Simmer honey, soy sauce, water, sesame oil, vinegar, and optional pepper flakes; whisk in a 1-tablespoon cornstarch and 1-tablespoon water slurry, then simmer 10 minutes. Season 1½ cups flour. Coat about 30 chicken bites two at a time in flour, 1½ cups buttermilk, and flour again. Fry in batches for 5–7 minutes, turning until golden and 165°F. Drain, toss with hot sauce, and serve immediately as 6 portions.
Frequently Asked Questions
- → How many servings does Crispy Honey Chicken make?
It makes exactly 6 servings from about 30 bite-size pieces.
- → What internal temperature should the chicken reach?
The thickest pieces must reach 165°F before they leave the oil.
- → Why is the chicken coated twice in flour?
The flour-buttermilk-flour sequence creates the textured crust that becomes crisp during frying.
- → When should the honey sauce be added?
Toss it with the hot, drained chicken immediately before serving to preserve the crisp coating.