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A plate with Crispy Honey Chicken with a pair of chopsticks lifting a piece up.

Crispy Honey Chicken

4.88 from 8 votes
Created by Mariam Ezzeddine
Skip the take-out and make this Crispy Honey Chicken recipe at home today! They’re sticky, sweet, and so crispy. The crunch is absolutely addictive! These tempura batter coated chicken bites are double fried to golden perfection then topped with a sweet honey sauce, the whole family will love this recipe. 
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Servings 4 Small Servings
Small Servings

Ingredients

For the Chicken Marinade:

  • 1 lb. chicken tenderloins cubed
  • ½ tsp. salt or more to taste
  • ½ tsp. black pepper
  • 1 tsp. soy sauce
  • 1 tsp. cornstarch

For Tempura Batter:

  • 1 cup corn starch to coat the chicken
  • 1 cup all purpose flour
  • 2 tsps. baking powder
  • 1 cup water chilled
  • 1 whole egg white
  • Oil to deep fry

For the Honey Sauce:

  • ¼ cup raw honey
  • 3 tbsps. lite corn syrup or glucose
  • 1½ tbsps. soy sauce
  • 2 tbsps. green onion chopped
  • 1 tsp. sesame seeds to garnish

Instructions

  • In a medium bowl marinate the chicken with salt, pepper, soy sauce and a tablespoon of cornstarch. Let it sit for at least 10 minutes.
  • Take a wide plate, spread the remaining cornstarch and coat the chicken evenly all over. Repeat the same with the raining chicken pieces and keep it aside.
  • In a medium bowl mix the ingredients to create tempura batter; flour, baking powder, water and egg whites until smooth.
  • Add the chicken cubes and coat them well in the batter. Deep fry the chicken cubes for 4-5 minutes. Remove the fried chicken from oil and add the next batch.
  • Once all the chicken cubes are fried , double fry the chicken again until golden and crispy.
  • In a skillet add honey, corn or glucose syrup and soy sauce. Bring to simmer until the sauce turns bubbly (2-3 minutes)
  • Add the chicken back to the pan, toss the chicken until coated with honey sauce.
  • Finally sprinkle some sesame seeds and green onions, toss and serve while it is still warm.

Video

Notes

  • Make sure the oil is not at the highest heat setting otherwise it will splatter.
  • If the temperature is too high, the outside of the chicken will burn before the inside cooks.
  • When frying, I recommend using a Dutch oven as it is great at keeping the temperature steady. The high sides also help keep splattering to a minimum. 
  • Avoid adding too many pieces of chicken into the oil at once as it will drop the temperature of the oil.
  • Double frying the chicken ensures that the chicken gets super crispy. Don’t skip that step!
  • The longer you let the chicken marinate, the better!
  • Be sure the temperature of the oil reaches at least 350 F. If the chicken is added to the oil too early on, the chicken will be greasy as it absorbs a lot more oil.

Nutrition

Calories: 491kcal | Carbohydrates: 82g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1005mg | Potassium: 509mg | Fiber: 2g | Sugar: 18g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 3mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.