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crispy honey chilli chicken recipe
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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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!