Crispy Honey Soy Chicken

We’ve all had those moments when cooking feels like a daunting task, and ordering in seems like the only solution – particularly on chaotic weeknights when everyone has different schedules, energy levels are depleted and the last thing we want to do is spend hours in the kitchen. That’s when this Crispy Honey Soy Chicken comes to the rescue. It’s one of those “faster than takeout” options that not only saves time, but tastes just as good as your local Chinese restaurant, if not better! The chicken is lightly coated in cornflour (cornstarch) and egg, which gives it a perfect crispiness and crust for the deliciously sticky sauce to cling to, without the heaviness of traditional takeout!

My kids are obsessed with the sweet and savoury flavours of the honey soy sauce, and I love how easy it is to whip up. Whether served over a bed of fluffy steamed rice or with some fresh noodles, this dish always hits the spot. And the best part? It’s made in just one pan and ready in less time than it takes to wait for home delivery, making it a perfect go-to meal for those hectic evenings when you need something quick, delicious and homemade!

What can I serve with Crispy Honey Soy Chicken?

Because the sauce is rich and flavour-filled, I like to keep the sides simple. Rice, noodles or cauliflower rice work well to soak up the delicious sauce, while steamed vegetables are the perfect quick and easy side. Try steamed bok choy, choy sum, green beans, sugar snap peas, green beans, broccolini (tender-stem broccoli) or broccoli florets. You could also try serving with fresh, crunchy salads, like sliced cucumber, carrot and shredded cabbage.

How can I spice it up?

Add 1 tablespoon of sriracha or 1 teaspoon of dried crushed chilli (red pepper) flakes to the sauce to add a kick of heat.

No deep-frying required

I like frying food only when it’s ESSENTIAL (Southern Fried Chicken Burger, I’m looking at you!). This recipe uses a small amount of oil to cook the chicken and what that means is not having chicken coated in a thick, crispy batter. It’s a lighter, thinner coating, but what you receive in return is no leftover oil to deal with and no oil spluttering all over the stove, making a beeline for your eye – and I think that’s worth the pay off!

Watch how to make Crispy Honey Soy Chicken

If you enjoyed this easy, one-pan Asian-style dish in a sticky sauce, I think you’ll love:

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Crispy Honey Soy Chicken

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5 from 9 reviews

This Crispy Honey Soy Chicken is a quick alternative to takeout, featuring tender chicken pieces in a delicious honey soy sauce. Perfect for busy weeknights, it’s a one-pan family favourite that’s ready in under 30 minutes!

• Total Time: 25 min
• Yield: 4 1x

Ingredients

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SAUCE

• 1 tsp cornflour (cornstarch)
• ¼ cup (60 ml) water 
• ¼ cup (60 ml) runny honey 
• 2 tbsp tamari or all-purpose soy sauce 
• 2 tbsp rice wine vinegar 
• 1 tsp freshly minced garlic
• 1 tsp freshly minced ginger (optional) 

STIR-FRY

• 600 g (1 lb 5 oz) boneless, skinless chicken breast, cut into bite-sized pieces (can be substituted with chicken thighs)
• ½ cup (60 g) cornflour (cornstarch)
• ½ tsp salt 
• ½ tsp cracked black pepper 
• 1 egg, whisked (optional, see note 1)
• Oil, for shallow frying (see note 2)

TO SERVE

• Steamed rice
• 1 spring onion (scallion), finely sliced 
• 1 tsp sesame seeds

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Instructions

Sauce

1. In a small bowl, combine the sauce ingredients and set aside.

Chicken

1. Place the chicken in a large bowl. Add the cornflour, salt, pepper and egg and mix using a spoon until the mixture is thick and sticky, coating the chicken evenly.

1. Heat the oil in a large, heavy-based frying pan over medium heat, and cook the chicken in batches for 3–4 minutes until golden. Set aside on a paper towel to drain.
2. Wipe the pan clean, reduce the heat to low and add the prepared sauce to the same pan. Cook, stirring, for 2 minutes, or until the sauce has slightly thickened and caramelised. Return the chicken to the pan and toss the chicken in the sauce so that it is evenly coated and glossy.
3. Divide the rice among four bowls. Top the rice with the chicken and sauce, sprinkle with the spring onion and sesame seeds to garnish and serve immediately!

To cook in the air fryer

1. Preheat the airfryer basket to 200°C (400°F). Spray the basket generously with oil to stop the chicken pieces sticking.
2. Arrange the coated chicken pieces in a single layer in the air fryer basket, ensuring they are not overcrowded. Spray generously with more oil so that they are completely coated. Cook in batches if necessary for 8–10 minutes, shaking the basket halfway through to ensure even cooking. The chicken should be crispy and golden, if not, continue cooking in 1–2 minute intervals.
3. Once the chicken is done, toss it in the pan with the sauce, stirring over low heat for 1–2 minutes until evenly coated and glossy. 
4. Divide the rice among four bowls. Top the rice with the chicken and sauce, sprinkle with the spring onion and sesame seeds to garnish and serve immediately!

Equipment

Staub Chistera

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Notes

Note 1 – Use an egg for a crispy, golden, even coating. It can be omitted from the recipe, but the end result will be less of a thick batter and more of a coating, which will allow the sauce to cling to the chicken. 

Note 2 – I use olive oil. If a neutral flavour is preferred, canola (rapeseed) oil, vegetable oil, sunflower oil, grapeseed or rice bran oil can be used. You’ll need enough oil to cover the base of the pan.

Make ahead

Chicken – Cut the chicken ahead of time, so it’s ready for when you need it! Store it up until its expiration date, refrigerated in an airtight container. 

Leftovers

Refrigerate in an airtight container for up to 3 days. Reheat in the microwave. Not suitable to freeze.

• Author: Nicole
• Prep Time: 5 min
• Cook Time: 15 min
• Category: Chicken
• Method: Stir-fry
• Cuisine: Asian