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Close-up of crispy honey soy chicken drizzled with a sweet sauce, garnished with sesame seeds and topped with chopped spring onions

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

Scale

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

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

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

Find it online: https://simplehomeedit.com/recipe/crispy-honey-soy-chicken/