Honey Chicken: a weeknight method

A pan of crunchy honey chicken garnished with green onions.

This honey chicken recipe is crunchy pieces of chicken breast that are fried to golden brown perfection, then tossed in a sweet and savory honey sauce. A kitchen-made version of the takeout classic that tastes even better than what you would get at a restaurant!

My family loves when I prepare some of our go-to Asian food recipes at home including pork fried rice, sweet and sour chicken, egg rolls and this amazingly tasty honey chicken. Add a side of rice and dinner is served!

A pan of crispy honey chicken garnished with green onions.

Whenever I eat at P.F. Chang’s I have to order the honey chicken. I just can’t resist that combination of ultra crunchy chicken with the sweetness of the flavorful sauce! This copycat version is unfussy to make, and is sure to please the whole family.

Honey Chicken Ingredients

To make this recipe, you will need boneless skinless chicken breasts, eggs, salt, black pepper, all purpose flour, corn starch, oil, green onions, honey, soy sauce, water, sesame oil and apple cider vinegar.

How Do You Make Honey Chicken?

The first step is to cook up the chicken. Dip pieces of chicken breast into a seasoned egg mixture, then coat them in a blend of cornstarch and flour. Fry the chicken until it’s golden brown and cooked through. While the chicken is cooking, prepare the sauce. Place honey, soy sauce and seasonings in a pan or large skillet, then bring the mixture to a simmer. Stir in a little corn starch to thicken the sauce. Toss the cooked chicken pieces in the sauce, then garnish with green onions and enjoy.

Tips For The Reliable Chicken

Be sure to use a frying thermometer so that you can closely monitor the temperature of the oil. If the oil is too hot, the coating can burn before the chicken is cooked through. If the oil is too cold, the chicken will absorb excess grease.
This dish is finest served immediately as the chicken coating will eventually soften as it soaks up the sauce. If you’d like to have leftovers for another day, plan to store a portion of the crunchy chicken separate from the sauce. That way you can reheat the chicken and sauce on their own, and the dish will maintain its flavor and texture.
I typically use a basic clover honey for this dish, but other varieties of honey will also work. I recommend using a milder flavor honey so that the flavor of the sauce doesn’t overpower the meat.

Quick Tip

Use a neutral flavored oil with a high smoke point such as vegetable oil, canola oil or peanut oil.

Chicken pieces coated in corn starch and flour.

Flavor Variations

While I love this recipe as written, sometimes I use other ingredients for a different flavor.

Protein: Try using pieces of chicken thighs instead of breasts for a richer flavor. Another option is to use medium sized shrimp. If you use shrimp, they will have a shorter cooking time.
Vegetables: Feel free to add some cooked vegetables to the chicken and sauce. Some good options include broccoli, zucchini or carrots.
Flavorings: Love spicy food? Add some heat to the sauce with sriracha or crushed red pepper flakes to taste. You can also add minced garlic cloves, or try sprinkling some sesame seeds over the finished dish.

Deep fried chicken pieces on a sheet pan.

Recipe FAQs

What is honey chicken made of?

Honey chicken contains pieces of fried breaded chicken in a sauce of honey, soy sauce, sesame oil and vinegar.

What to serve with honey chicken?

While I often serve this dish over steamed white rice, other great grain options include crunchy fried rice noodles, quinoa, brown rice, or a boiled rice or egg noodle. If you’re looking to save a few carbs, try serving your honey chicken over cauliflower rice or zucchini noodles.

Is honey chicken the same as orange chicken?

Honey chicken and orange chicken are similar in that they both contain breaded pieces of chicken in a sweet sauce. Orange chicken has a strong citrus flavor, but honey chicken does not contain any citrus.

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Honey chicken served over a bowl of steamed rice.

This dish is full of bold flavors and is just as good as anything you’d get at your go-to Asian restaurant!

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Add as Google preferred source Authorthe Makdob kitchen A pan of crispy honey chicken garnished with green onions.

This honey chicken is crunchy pieces of chicken breast that are fried to golden brown perfection, then tossed in a sweet and savory honey sauce. A kitchen-made version of the takeout classic that tastes even better than what you would get at a restaurant! Time Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes

Course Main
Cuisine Asian
Serves 6

Ingredients

For the chicken

1 1/2 pounds boneless skinless chicken breasts cut into 1 inch pieces
2 eggs
salt and pepper to taste
1/2 cup all purpose flour
1/2 cup corn starch
oil for frying canola or vegetable oil
1/4 cup green onions thinly sliced

For the sauce

1/2 cup honey
2 tablespoons soy sauce
2 tablespoons water divided use
1/2 teaspoon toasted sesame oil
1 tablespoon apple cider vinegar
1 tablespoon corn starch

Instructions

For the chicken

Place the eggs, salt and pepper in a bowl. Stir to combine.
Place the flour and 1/2 cup corn starch in a shallow bowl or on a plate. Stir to combine.
Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
Heat 3 inches of oil in a deep pot to 350 degrees F.
Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crunchy and golden brown. Repeat the process with the remaining chicken.
Drain the chicken on paper towels.

For the sauce

While the chicken is cooking, make the sauce. Place the honey, soy sauce, 1 tablespoon of water, sesame oil and apple cider vinegar in a small pan. Bring to a simmer.
Mix the corn starch with the remaining tablespoon of water. Pour the corn starch mixture into the honey mixture.
Bring the sauce to a boil. Cook, stirring constantly, for 1-2 minutes or until sauce has thickened.
Toss the honey sauce with the chicken. Sprinkle with green onions, then serve.

Notes

Be sure to use a frying thermometer so that you can closely monitor the temperature of the oil. If the oil is too hot, the coating can burn before the chicken is cooked through. If the oil is too cold, the chicken will absorb excess grease.
This dish is finest served immediately as the chicken coating will eventually soften as it soaks up the sauce. If you’d like to have leftovers for another day, plan to store a portion of the crunchy chicken separate from the sauce.