Honey Chilli Chicken Recipe
Introduction
This Honey Chilli Chicken Recipe mouthwatering recipe combines crispy fried chicken coated in a sticky, flavorful sauce made from honey, chilli, and a mix of tangy spices. It's a popular favorite for those who enjoy the balance of heat with a hint of sweetness, making it an ideal dish for both casual dinners and special occasions. Whether served as an appetizer, side, or main course, honey chilli chicken is sure to satisfy your taste buds with every bite.
This Honey Chilli Chicken Recipe brings together the best of two worlds—sweet and spicy—in one irresistible dish. Tender chicken pieces are lightly fried until golden and crispy, then tossed in a luscious sauce made from honey, red chillies, garlic, and soy sauce. The result is a sticky, savory glaze that perfectly coats each bite of chicken, creating a delightful contrast of textures and flavors. This dish is ideal for those who love a punch of heat balanced with the natural sweetness of honey. Serve it as a crowd-pleasing appetizer or a bold, flavorful main course.
- 500 g boneless chicken (breast or thigh), cut into bite-sized pieces
- 1/2 cup cornflour
- 1/4 cup all-purpose flour
- 1 tablespoon soy sauce (for marination)
- Salt and pepper (to taste)
- Oil (for frying)
- 1 tablespoon oil (for the sauce)
- 3 garlic cloves, chopped
- 2 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 2 tablespoons chilli sauce (adjust for desired heat level)
- 3 tablespoons honey (for the sweet glaze)
- 1 teaspoon vinegar (optional, for extra tang)
- Chopped spring onions
- Sesame seeds
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Prepare the Chicken
Cut 500g of boneless chicken (breast or thigh) into bite-sized pieces. Season with a pinch of salt, pepper, and 1 tablespoon of soy sauce. Let it marinate for about 15-20 minutes. -
Coat the Chicken
In a bowl, mix ½ cup of cornflour and ¼ cup of all-purpose flour. Lightly coat the marinated chicken pieces in this flour mixture to give them a crispy texture when fried. -
Fry the Chicken
Heat oil in a deep pan or wok over medium heat. Fry the coated chicken pieces in batches until they are golden brown and crispy, about 5-6 minutes. Remove and drain on a paper towel to get rid of excess oil. -
Make the Sauce
In a separate pan, heat 1 tablespoon of oil over medium heat. Add 2-3 chopped garlic cloves and sauté for a minute until fragrant. Then add 2 tablespoons of soy sauce, 2 tablespoons of tomato ketchup, 1-2 tablespoons of chilli sauce (adjust to your spice preference), and 3 tablespoons of honey. Stir well until the sauce is smooth and slightly thickened. -
Combine Chicken and Sauce
Add the fried chicken pieces to the pan with the sauce and toss to coat evenly. Cook for another 2-3 minutes, allowing the sauce to fully coat and glaze the chicken. -
Garnish and Serve
Garnish the honey chilli chicken with chopped spring onions and sesame seeds for added flavor and crunch. Serve hot with rice, noodles, or as an appetizer on its own.
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