Crispy Honey Chicken – Irresistibly Sweet, Crunchy, and Better Than Takeout

Who needs takeout when you can whip up something even better right in your own kitchen? This crispy honey chicken recipe delivers that perfect golden crunch you crave, wrapped in a sweet, sticky honey soy glaze that clings to every bite. It’s the kind of dish that makes everyone at the table stop talking and start devouring. Whether you’re cooking for picky kids or impressing guests, this one-pan wonder makes it all worth the extra step of frying.

Forget soggy chicken or watered-down sauce—this recipe is all about bold flavors, crisp textures, and the kind of satisfaction only comfort food brings. From choosing the right cut of chicken to mastering the fry without the mess, we’re breaking down everything you need to know to nail this better-than-takeout classic. Along the way, we’ll cover smart kitchen shortcuts, healthier baking alternatives, and what makes crispy honey chicken different from General Tso’s or orange chicken.

Crispy Honey Chicken

---

• Author: mounirlegdani
• Total Time: 50 minutes
• Yield: 6

Print Recipe

Pin Recipe

Description

Crispy Honey Chicken fried on the stove top and then covered in a sweet honey soy sauce dressing. Serve over rice for a better-than-takeout dinner!

---

Ingredients

Honey Sauce

 

 

• ▢1/2 cup Honey
• ▢2 tablespoons low sodium soy sauce
• ▢2 tablespoons water
• ▢1/4 teaspoon sesame oil
• ▢1 tablespoon apple cider vinegar or rice wine vinegar
• ▢pinch of red pepper flakes (optional)
• ▢1 tablespoon cornstarch
• ▢1 tablespoon water

Chicken

• • ▢3 large chicken breasts (about 1 1/2 lbs, cut into large bite-sized pieces)
  • ▢1 1/2 cups flour
  • ▢1 teaspoon chili powder

 

 

• ▢1 teaspoon cumin
• ▢1/2 teaspoon coriander
• ▢1/2 teaspoon onion powder
• ▢1 1/2 cups buttermilk
• ▢canola oil or vegetable oil (about 2″-3″ of oil in a skillet pan with sides)

---

Instructions

• Pour about 2″-3″ of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and let the oil get hot while you prepare the sauce and other ingredients.

Make the Honey Sauce

 

 

• In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinegar. Whisk together and bring to a boil.
• In a separate bowl stir together the cornstarch and water. Set aside. Once the sauce is boiling slowly add the cornstarch mixture, while whisking. Bring back to a boil and then turn the heat down to low and let simmer for 10 minutes.
• ** If the sauce seems to be getting too thick (while you’re frying the chicken) then add water, a tablespoon at a time, to thin it out. You don’t want the sauce too thin as it is supposed to be a thicker sauce.

   

  ** The sauce is just fine simmering on the stove top while you’re frying the chicken batches.

Crispy Chicken

 

 

• Add flour, chili powder, cumin, coriander, and onion powder into a bowl. Stir with a fork to combine. In a sperate bowl, add the buttermilk.
• Two pieces of chicken at a time, once in each hand (fingers), dip the chicken in the flour, then into the buttermilk and then back into the flour. Place the coated chicken in the hot oil and cook for about 5-7 minutes, turning the chicken as needed. The chicken needs to be cooked through and up to temperature, 165 degrees.
• Place the cooked chicken on a paper towel lined plate.
• Continue cooking the remaining chicken in batches until done.
• Combine all the cooked chicken into a large mixing bowl. Pour the hot honey sauce over and gently mix together until all chicken pieces are coated.
• Serve with cooked rice and sliced green onions.

Notes

I find the sauce too sweet when I double it. If you want more sauce then you can try doing 1 1/2 times the sauce recipe. Again, I find it too sweet and I think the sauce as is, is perfect for the juicy crispy chicken. But double it or 1 1/2 times it, depending on your preference if you want some additional sauce to drizzle over the chicken & rice.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pan-Fried
• Cuisine: Chinese

Nutrition

• Serving Size: 1 bowl
• Calories: 378 kcal
• Sugar: 26g
• Sodium: 380mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 15 g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 79mg

Keywords: crispy honey chicken, sticky chicken, honey soy chicken, fried chicken recipe, Asian takeout chicken

PART 1: The Allure of Crispy Honey Chicken

Why Crispy Honey Chicken Is Everyone’s Favorite

Crispy honey chicken is the kind of meal that makes you forget about takeout. With its golden-brown crunch and sticky-sweet honey glaze, it hits that perfect balance of texture and flavor. Kids love it. Adults love it. And when it’s homemade, it’s even better.

This dish brings comfort food to the next level—crispy, flavorful, and deeply satisfying. Whether you serve it on a busy weeknight or at a casual dinner party, it’s a guaranteed crowd-pleaser.

What Makes This Dish Different from Other Asian Chicken Recipes

Unlike General Tso’s or orange chicken, crispy honey chicken focuses on rich sweetness instead of spice or citrus. The sauce—made with honey, soy sauce, and garlic—is smooth and glossy, coating each bite in flavor.

And that crispy crust? It stays crunchy thanks to a double-dip in seasoned flour and buttermilk. It’s not just fried chicken—it’s better-than-takeout, homemade magic.

PART 2: Key Ingredients for Crispy Honey Chicken Perfection

Chicken, Buttermilk, and Spices – Choosing the Right Ingredients

For the best crispy honey chicken, your ingredients matter. Start with boneless, skinless chicken breasts or thighs. Thighs are juicier, but breasts give a clean bite and crispier texture when fried right.

Buttermilk is the secret weapon in the dredging process. It tenderizes the meat and helps the seasoned flour stick like a charm. Speaking of flour, your spice mix should include:

• All-purpose flour
• Chili powder
• Ground cumin
• Onion powder
• Ground coriander

These spices add subtle depth to each bite, balancing the sweetness of the sauce with a little kick.

Creating the Ultimate Honey-Garlic Soy Glaze – Thick, Sticky, and Flavor-Packed

The honey soy glaze is what transforms this dish from good to unforgettable. It’s a mix of:

• Honey
• Soy sauce
• Garlic powder
• Apple cider vinegar
• Water
• A cornstarch slurry for thickening

Once it simmers and reduces, it turns into a luscious coating that clings to the crispy chicken without making it soggy.

A great tip? Make the sauce while the chicken is frying. That way, it’s ready to pour while the chicken is hot and crispy.

PART 3: How to Make Crispy Honey Chicken from Scratch

Step-by-Step Guide: Prepping, Dredging, and Frying

Making crispy honey chicken at home doesn’t have to be intimidating—it’s all about the prep. Here’s how to get it right every time:

1. Prep your ingredients first. Cut the chicken into bite-sized pieces and season lightly with salt and pepper. Have your flour mixture and buttermilk ready in two separate bowls.
2. Heat the oil. Add 2-3 inches of canola or vegetable oil to a deep skillet or sauté pan. Use medium-high heat—don’t rush it. To check if it’s ready, insert the tip of a wooden spoon into the oil—if it sizzles energetically, the oil is hot enough.
3. Double dredge for crunch. Dip each piece of chicken into the flour, then the buttermilk, then back into the flour. This double coating is key for that signature crispy bite.
4. Fry in batches. Cook 12–14 pieces at a time, making sure not to overcrowd the pan. Each batch should take 5–7 minutes. Use tongs to turn and remove when golden and cooked through (165°F internal temp).
5. Drain properly. Let the fried chicken rest on a paper towel-lined plate before transferring to a large bowl for saucing.

This process may take a few rounds, but trust us—it’s worth it.

Tips to Avoid Common Mistakes During Frying

• Don’t overheat the oil. It causes splatter and uneven cooking. Medium-high is your friend.
• Use a thermometer. It’s the best way to ensure your chicken is fully cooked without being dry.
• Clean your hands. Between batches, rinse off any flour-batter buildup. It’ll keep the process smooth and clean.
• Start the sauce early. Let it simmer as you fry. If it thickens too much, just add a splash of water.

PART 4: Secrets to Getting Crispy Chicken Every Time

How to Heat the Oil Correctly for Crispy Coating

The first rule of crispy honey chicken? The oil must be hot enough—but not too hot.

Start by pouring about 2-3 inches of oil into a deep pan. Use medium-high heat, and let the oil come to temperature gradually. Don’t crank the heat to high; it’ll cause the oil to spatter when you drop in the chicken.

How to test the oil:
Dip the end of a wooden spoon or a chopstick into the oil. rewrite unique in. If the bubbles are slow or barely there, wait a little longer. Too aggressive? Turn down the heat.

Maintain that heat as you cook—letting it drop too low leads to soggy chicken. If the heat is too high, the coating will scorch while the chicken remains undercooked.

How to Keep Chicken Crispy After Saucing

This is where most people slip up. You’ve got beautifully fried chicken—then you drown it in sauce, and it turns soft in minutes.

Here’s how to avoid that:

1. Let the chicken cool slightly before adding sauce—this helps preserve the crust.
2. Gently toss the chicken in the sauce, rather than pouring it over and stirring aggressively. You want to coat, not soak.
3. If you prefer extra crispy bites, serve the sauce on the side for dipping.
4. If the sauce thickens too much while waiting, add 1–2 tablespoons of water and stir gently over low heat to loosen it up.

PART 5: Crispy Honey Chicken vs. General Tso’s vs. Orange Chicken

Comparing Flavor Profiles and Ingredients

While all three dishes—Crispy Honey Chicken, General Tso’s Chicken, and Orange Chicken—share a few similarities like fried chicken pieces and sticky sauces, their flavors are totally different.

Crispy Honey Chicken stands out with its deep honey glaze, mellow garlic notes, and thick, sticky texture. There’s no overpowering spice, just pure savory-sweet comfort. General Tso’s brings more heat and complexity, while Orange Chicken is all about zesty brightness.

If you’re not into spicy or sour, crispy honey chicken is the ultimate winner.

Which One Is Right for You?

• Craving comfort food? Go for honey chicken—it’s sweet, mild, and great with rice.
• Want bold and spicy? Choose General Tso’s—it delivers heat with every bite.
• Love citrus flavors? Orange chicken is your go-to—tangy, sweet, and crowd-pleasing.

Still undecided? Start with crispy honey chicken and work your way through the others. It’s an ideal intro to fried Asian-style chicken.

PART 6: Healthier Alternatives to Classic Frying

Can You Bake or Air Fry Crispy Honey Chicken?

Absolutely. If you love the taste of crispy honey chicken but want to skip deep frying, baking or air frying is your best bet. You’ll still get crunch—just with a lighter touch.

To bake:

1. Preheat oven to 425°F.
2. Place double-dredged chicken pieces on a wire rack set over a baking sheet.
3. Spray lightly with oil or cooking spray.
4. Bake for 20 to 25 minutes, turning once midway, until they’re golden brown and crispy.

To air fry:

1. Preheat air fryer to 400°F.
2. Spray chicken with a little oil.
3. Cook in batches for 10–12 minutes, shaking halfway through.

The result? Still crispy, still flavorful, but with far less oil.

Making the Sauce Lighter Without Losing Flavor

If you’re also watching your sugar or sodium intake, here’s how to make the honey sauce healthier:

• Use reduced-sodium soy sauce
• Swap part of the honey for maple syrup or agave
• Use fresh garlic and ginger instead of powders
• Add a splash of rice vinegar or lemon juice to cut sweetness

And remember—a little sauce goes a long way. Toss gently instead of drowning the chicken, and serve with steamed rice and fresh veggies for a wholesome balance.

PART 7: Serving Suggestions That Elevate the Experience

Rice, Noodles, and Veggies – Perfect Pairings

Crispy honey chicken is the star of the show, but the right sides can turn it into a complete, satisfying meal. Here are a few go-to pairings that bring everything together:

• White or Jasmine Rice: The classic base that soaks up that sweet, sticky sauce beautifully.
• Fried Rice: For extra flavor, toss together eggs, peas, and leftover rice with a splash of soy sauce.
• Lo Mein or Ramen Noodles: A noodle base adds heartiness and texture that pairs perfectly with the crispy chicken.
• Steamed Broccoli or Snap Peas: The crunch of veggies balances out the richness of the dish and adds a fresh bite.

If you’re building a takeout-style dinner at home, consider this: honey chicken + veggie fried rice + sesame noodles = perfection.

Garnishing with Green Onions, Sesame Seeds, and More

The details matter. Finishing touches don’t just make your dish look great—they add layers of flavor and crunch too. Try these:

• Sliced green onions: Add freshness and a light onion bite.
• Toasted sesame seeds: Nutty and aromatic, they bring a subtle texture contrast.
• A splash of chili oil or a sprinkle of red pepper flakes adds a subtle heat.
• Crushed peanuts or cashews: Add crunch and elevate the takeout vibe.

Presentation counts too—serve your crispy honey chicken in shallow bowls or plates, spoon sauce over just before serving, and stack a small mountain of rice underneath.

Don’t miss our homemade pecan pie cobbler if you’re craving a warm dessert to follow this comforting meal.

PART 8: Cooking Tips and Troubleshooting

Preventing Soggy Chicken and Fixing Sauce Thickness

Nobody wants soggy chicken—especially after all that work to get it crispy. Here’s how to lock in the crunch and get your sauce texture just right:

Keep it crispy:

• Drain fried chicken on paper towels immediately to absorb extra oil.
• Don’t cover it while it cools—trapped steam = soggy crust.
• Sauce should be added last, just before serving. If you need to wait, keep the chicken and sauce separate.

Thicken your sauce like a pro:

• Let the sauce simmer gently to reduce and concentrate flavor.
• Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to the simmering sauce to thicken it quickly.
• If it’s too thick? Stir in a little warm water or broth to loosen it back up.

These small steps make a big difference in delivering restaurant-style results at home.

How to Batch-Cook for Families Without Stress

Feeding a crowd? Crispy honey chicken can easily scale up, but you need to stay organized:

• Prep all chicken in advance. Cut, season, and dredge it early—keep it chilled until you’re ready to fry.
• Use a large skillet or deep fryer to speed up batches.
• Fry in small groups (12–14 pieces) to keep oil temperature consistent.
• Keep the cooked chicken warm by placing it on a wire rack in a 200°F oven as you finish frying the remaining pieces.

Bonus tip: Make the sauce in a separate saucepan and keep it warm on low heat—don’t combine it until all chicken is ready to go.

PART 9: Storage, Reheating & Make-Ahead Tips

Best Practices for Storing Leftovers

If you’ve made a big batch of crispy honey chicken, great news: it stores well—with the right approach.

To store leftovers properly:

• Separate chicken and sauce if possible. This helps preserve the crunch.
• Store in airtight containers in the refrigerator for up to 3 days.
• Use wax paper or parchment between layers of chicken to keep pieces from sticking together.

If the chicken is already sauced, it will soften over time—but still taste delicious.

Reheating Without Losing the Crunch

Want to bring the crunch back? Skip the microwave.

Best reheating methods:

• Oven method: Preheat to 375°F. Set the chicken on a wire rack positioned atop a baking sheet . Bake for 10–12 minutes or until hot and crispy.
• Air fryer method: Heat at 375°F for 5–7 minutes. This restores the texture almost like freshly fried.
• Reheat sauce separately in a saucepan over low heat, adding 1–2 tbsp of water to loosen if needed.

Make-ahead tip: You can prep and freeze the dredged, uncooked chicken pieces in a single layer. When ready to cook, fry directly from frozen—just add 1–2 minutes to cooking time.

Conclusion

Crispy honey chicken is proof that great food doesn’t have to come from a restaurant. With its golden crunch, sticky-sweet glaze, and deeply satisfying bite, it’s a dish that delivers on every level. Whether you’re frying it up the classic way or trying a healthier baked version, this recipe is pure comfort—quick enough for weeknights, impressive enough for guests.

Follow us on Facebook at recipemo for daily recipe inspiration and kitchen tips.

Frequently Asked Questions