Crispy Honey Soy Chicken
- 1 tbsp corn flour
- ¼ cup chicken stock
- ¼ cup tamari or all purpose soy sauce
- ¼ cup honey
- 1 garlic clove, freshly minced
- Juice of 1 lime
- 600g chicken thigh or breast, cut into bite sized pieces
- ¼ cup corn flour
- Oil for shallow frying (see note 1)
- 2 spring onions, cut into 2cm batons
- 1 tsp sesame seeds
- Rice or noodles to serve
- Combine the sauce ingredients (corn flour, chicken stock, tamari or all purpose soy sauce, honey, minced garlic and lime juice) in a small bowl. 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, 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, stirring occasionally until slightly thickened. Add ⅔ cup of 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.
Note 1 – Olive oil was used in this recipe. If a neutral flavour is preferred, canola or vegetable oil can be used.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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