Crispy Honey Chilli Chicken Recipe I Can’t Stop Making

I made this crispy honey chilli chicken recipe last weekend, and I was honestly blown away. It’s sweet, spicy, and incredibly crunchy—all the things I love in one dish. It reminds me of something you’d order at a fancy Asian restaurant, but I made it right at home.

If you’re like me and enjoy bold flavors and crunchy textures, this one’s for you. Plus, if you enjoy dishes like Chicken Alfredo, you’ll appreciate how comforting this one feels, too.

Additional Tips for Making Crispy Honey Chilli Chicken Recipe

Here are a few personal tips I discovered after making this recipe multiple times. These helped me make the chicken even crispier and the sauce more balanced.

• Use ice-cold soda water – I always chill mine in the freezer for 10 minutes before making the batter. It creates the lightest, crunchiest coating.
• Don’t overcrowd the pot – Fry the chicken in small batches. Trust me, overcrowding ruins the crisp.
• Let the batter sit for a minute – After mixing the batter, give it a minute. It becomes slightly foamy, which is great for texture.
• Add a dash of lime – I like squeezing some lime into the sauce at the end. It adds brightness.
• Keep the sauce warm, not hot – If it gets too hot, it thickens too much before coating the chicken.

Variations to Try Next Time

Want to mix it up? Here are some smart ways to switch or tweak the recipe without losing flavor. This way, you can enjoy it again and again with fresh twists. You can also explore chicken recipes that suit your dietary needs or flavor preferences.

• Gluten-Free Option – Use gluten-free flour and cornflour. The texture remains great.
• Sugar-Free Swap – Replace honey with a sugar-free syrup alternative.
• Extra Crunch – Mix some panko breadcrumbs into the batter for an extra-crispy crust.
• Vegetarian Twist – Try it with cauliflower florets or tofu cubes.
• Add Heat – I sometimes throw in chopped red chilies with the sauce if I want a fiery kick.

Equipment You’ll Need to Make It Right

These are the tools I used to make the cooking smooth and mess-free.

• Large mixing bowls – One for marinating chicken, one for batter.
• Whisk – To blend the batter quickly without lumps.
• Tongs – For safe dipping and frying of chicken.
• Deep wok or pot – To deep-fry chicken evenly.
• Paper towel-lined plate – To drain excess oil after frying.
• Non-stick pan – To cook the sauce and coat chicken easily.

How to Serve Crispy Honey Chilli Chicken?

Presentation takes this dish to the next level. Here’s how I serve it for the best experience.

I usually plate the chicken over a bed of jasmine rice or next to stir-fried noodles. A sprinkle of toasted sesame seeds and chopped spring onions on top adds color and crunch. It also pairs beautifully with a chilled drink like iced tea or lemonade.

If you’re a fan of balanced meals, you can serve it with a light salad or a side of stir-fried veggies for a complete dish—just like you’d pair a rich Tomato Spinach Shrimp Pasta Recipe with garlic bread and salad.

How to Store Crispy Honey Chilli Chicken?

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Not ideal, as the batter becomes soggy after thawing.
• Reheat: Use an oven or air fryer to bring back the crispness. Avoid microwaving.

Why You’ll Love This Recipe?

Here’s why this recipe became one of my favorites almost instantly:

• Quick to Make: Just 30 minutes from start to finish—perfect for busy nights.
• Restaurant-Style at Home: You get the flavor and crunch without leaving your kitchen.
• Customizable Heat: Adjust the spice level to your liking with more or less chili.
• Crispy Yet Juicy: The batter is light, and the chicken inside stays tender.
• Great for Everyone: Kids love the sweet sauce; adults enjoy the heat and crunch.

Extra Info You Should Know

Here are a few more things that might help if it’s your first time trying this:

• You can replace Shaoxing wine with dry sherry or skip it entirely.
• Make sure the soda water is ice cold—it truly changes the game.
• Avoid using frozen chicken—it releases water and ruins the batter.
• Always fry in hot oil (about 170°C or 340°F). Too cool and the chicken absorbs oil.
• Serve immediately after tossing in sauce to keep the texture perfect.

Ben Carraoli

Crispy Honey Chilli Chicken Recipe

This Honey Chilli Chicken is crispy, saucy, and slightly spicy—perfect for a flavorful dinner or weekend treat. Tender chicken bites are deep-fried with a light batter, then coated in a sticky, sweet, and mildly hot sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Dinner

Calories: 341

Ingredients Method

Ingredients

  

• Chicken & Marinade:
• 500 g / 1 pound chicken breast cut into bite-sized pieces – fresh boneless chicken works best for juicy texture.
• 2 cloves garlic minced – adds a rich aroma and flavor.
• ½ tablespoon soy sauce – for umami seasoning.
• ½ tablespoon Shaoxing wine – boosts depth of flavor can sub with dry sherry.
• 1 teaspoon chili powder optional – adds mild heat.
• ¼ teaspoon white pepper – for a clean sharp spice.
• ¼ teaspoon salt – enhances taste of the chicken.
• For Coating Crispy Layer:
• 1¼ cups cornflour cornstarch – gives a crisp, light texture.
• ½ cup plain flour – helps structure the batter.
• 1 teaspoon baking powder – creates bubbles for a fluffy crust.
• ½ teaspoon white pepper – balances the batter’s seasoning.
• ½ teaspoon salt – enhances coating flavor.
• 1 cup ice-cold soda water – must be cold to make batter light and crispy.
• For Sauce:
• ⅓ cup honey – gives sweetness and shine.
• 1 tablespoon soy sauce – balances the honey with saltiness.
• 1 tablespoon rice wine vinegar – adds tangy acidity.
• 1 tablespoon tomato sauce – for color and depth.
• 1 tablespoon sriracha – offers a spicy kick.
• ½ tablespoon chili powder optional – intensifies the heat.
• Oil for Frying:
• Deep frying oil like canola sunflower, or vegetable oil – use enough to submerge chicken pieces.

Method

 

1. Mix chicken with garlic, soy sauce, Shaoxing wine, chili, salt, and pepper. Let it rest for 5–10 minutes.
2. Dust chicken in cornflour. In another bowl, mix remaining flours, salt, pepper, baking powder. Add cold soda water to form a bubbly batter.
3. Dip chicken into batter and fry in hot oil (170–180°C) for 2–3 mins until golden. Drain on paper towel.
4. Mix all sauce ingredients in a pan. Simmer on low until thick (3–4 mins). Toss fried chicken in sauce until coated.
5. Top with sesame seed (optional). Best enjoyed fresh and crispy!