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With its crispy, juicy, and succulent texture, this Crispy Honey Soy Chicken will surely become a family favourite. It can be prepared in less time than it takes to order delivery from your local Chinese restaurant and it tastes just as good, if not better. The sweet honey and savoury soy sauce combination is a classic—my kids are obsessed with the flavours. Serve with noodles or rice, and add some veggies if you like. I hope you try my easy-to-make and delicious fakeaway recipe!
Can you make Crispy Honey Soy Chicken ahead of time?
This Crispy Honey Soy Chicken recipe is best made fresh. Prepare your chicken by slicing it in advance to speed through dinner.
Is Crispy Honey Soy Chicken suitable for leftovers?
Crispy Honey Soy Chicken leftovers can be refrigerated for up to 3 days. Reheat in the microwave until piping hot. Not suitable for freezing.
Crispy Honey Soy Chicken
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 2 reviews
- Total Time: 20 min
- Yield: 4 1x
Ingredients
UnitsScale
Sauce
- 1 tbsp corn flour/cornstarch
- 1/4 cup chicken stock
- 1/4 cup tamari or all-purpose soy sauce
- 1/4 cup honey
- 1 garlic clove, freshly minced
- Juice of 1 lime
Stir-fry
- 600 g chicken thighs or breasts, cut into bite-sized pieces
- 1/4 cup corn flour/cornstarch
- Oil for shallow frying (see note 1)
- 2/3 cup water
- 2 spring onions/scallions, sliced into 2 cm or 3/4” batons
- 1 tsp sesame seeds
- Rice or noodles, to serve
Instructions
- In a small bowl, combine the sauce ingredients (corn flour, chicken stock, tamari or all-purpose soy sauce, honey, minced garlic and lime juice). Set aside.
- Place the chicken in a large bowl, add the corn flour and toss to coat.
- Heat the oil in a large skillet over medium heat, and cook the chicken in batches for 3-4 minutes until golden. Set aside on a paper towel to drain.
- Wipe the pan clean and add the prepared sauce to the same pan. Cook for 2 minutes, occasionally stirring until slightly thickened. Add the water. Cook for a further 2 minutes before returning the chicken to the pan along with the spring onions.
- Toss the chicken in the sauce so that it is evenly coated and glossy.
- Sprinkle with sesame seeds and serve immediately on a bed of rice or noodles.
Notes
Note 1 – Olive oil was used in this recipe. If a neutral flavour is preferred, canola or vegetable oil can be used.
MAKE AHEAD
This recipe is best made fresh. Prepare your chicken by slicing it in advance to speed through dinner.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave until piping hot. Not suitable for freezing.
- Author: Nicole
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Chicken
- Method: Stir-fry
- Cuisine: Asian
Made this recipe? Tell me what you think:
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ennayoung says:
Great tasting meal and fast to
Make.- Reply
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sarburgess7 says:
Easy and delicious! Chicken was crispy but moist. I added some extra veg – carrot and broccoli. Was a hit with the hubby AND toddler!
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rebeccamitric says:
Simple but delicious. The chicken stayed nice and moist even after the next day when it was reheated.
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Nicole says:
The corn flour is the secret ingredient that keeps the chicken from drying out, so simple but makes all the difference – We love this one too! I am so, so glad you enjoyed it and am so grateful you took the time to write – Thank you so much! x
- Reply
serenamoore says:
We had this for dinner last night and it was a winner for us, Mr 4 demolished it too! Another winner, thanks Nic.
- Reply
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Nicole says:
So fantastic to hear! Thank you so much x
- Reply
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