This honey chicken recipe is crispy pieces of chicken breast that are fried to golden brown perfection, then tossed in a sweet and savory honey sauce. A homemade version of the takeout classic that tastes even better than what you would get at a restaurant!

My family loves when I prepare some of our favorite Asian food recipes at home including pork fried rice, sweet and sour chicken, egg rolls and this amazingly delicious honey chicken. Add a side of rice and dinner is served!

A pan of crispy honey chicken garnished with green onions.

Whenever I eat at P.F. Chang’s I have to order the honey chicken. I just can’t resist that combination of ultra crispy chicken with the sweetness of the flavorful sauce! This copycat version is simple to make, and is sure to please the whole family.

Honey Chicken Ingredients

To make this recipe, you will need boneless skinless chicken breasts, eggs, salt, black pepper, all purpose flour, corn starch, oil, green onions, honey, soy sauce, water, sesame oil and apple cider vinegar.

How Do You Make Honey Chicken?

The first step is to cook up the chicken. Dip pieces of chicken breast into a seasoned egg mixture, then coat them in a blend of cornstarch and flour. Fry the chicken until it’s golden brown and cooked through. While the chicken is cooking, prepare the sauce. Place honey, soy sauce and seasonings in a pan or large skillet, then bring the mixture to a simmer. Stir in a little corn starch to thicken the sauce. Toss the cooked chicken pieces in the sauce, then garnish with green onions and enjoy.

Bowls of diced chicken, eggs and flour.

Tips For The Perfect Chicken

  • Be sure to use a frying thermometer so that you can closely monitor the temperature of the oil. If the oil is too hot, the coating can burn before the chicken is cooked through. If the oil is too cold, the chicken will absorb excess grease.
  • This dish is best served immediately as the chicken coating will eventually soften as it soaks up the sauce. If you’d like to have leftovers for another day, plan to store a portion of the crispy chicken separate from the sauce. That way you can reheat the chicken and sauce on their own, and the dish will maintain its flavor and texture.
  • I typically use a basic clover honey for this dish, but other varieties of honey will also work. I recommend using a milder flavor honey so that the flavor of the sauce doesn’t overpower the meat.

Quick Tip

Use a neutral flavored oil with a high smoke point such as vegetable oil, canola oil or peanut oil.

Chicken pieces coated in corn starch and flour.

Flavor Variations

While I love this recipe as written, sometimes I use other ingredients for a different flavor.

  • Protein: Try using pieces of chicken thighs instead of breasts for a richer flavor. Another option is to use medium sized shrimp. If you use shrimp, they will have a shorter cooking time.
  • Vegetables: Feel free to add some cooked vegetables to the chicken and sauce. Some good options include broccoli, zucchini or carrots.
  • Flavorings: Love spicy food? Add some heat to the sauce with sriracha or crushed red pepper flakes to taste. You can also add minced garlic cloves, or try sprinkling some sesame seeds over the finished dish.
Deep fried chicken pieces on a sheet pan.

Recipe FAQs

What is honey chicken made of?

Honey chicken contains pieces of fried breaded chicken in a sauce of honey, soy sauce, sesame oil and vinegar.

What to serve with honey chicken?

While I often serve this dish over steamed white rice, other great grain options include crispy fried rice noodles, quinoa, brown rice, or a boiled rice or egg noodle. If you’re looking to save a few carbs, try serving your honey chicken over cauliflower rice or zucchini noodles.

Is honey chicken the same as orange chicken?

Honey chicken and orange chicken are similar in that they both contain breaded pieces of chicken in a sweet sauce. Orange chicken has a strong citrus flavor, but honey chicken does not contain any citrus.

FOLLOW ME

Honey chicken served over a bowl of steamed rice.

This dish is full of bold flavors and is just as good as anything you’d get at your favorite Asian restaurant!

More Asian Food Favorites

Honey Chicken Video

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Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

5 from 38 votes

Honey Chicken

AuthorSara Welch
A pan of crispy honey chicken garnished with green onions.
This honey chicken is crispy pieces of chicken breast that are fried to golden brown perfection, then tossed in a sweet and savory honey sauce. A homemade version of the takeout classic that tastes even better than what you would get at a restaurant!
Time
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course Main
Cuisine Asian
Serves 6

Ingredients 

For the chicken

  • 1 1/2 pounds boneless skinless chicken breasts cut into 1 inch pieces
  • 2 eggs
  • salt and pepper to taste
  • 1/2 cup all purpose flour
  • 1/2 cup corn starch
  • oil for frying canola or vegetable oil
  • 1/4 cup green onions thinly sliced

For the sauce

  • 1/2 cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons water divided use
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon corn starch

Instructions 

For the chicken

  • Place the eggs, salt and pepper in a bowl. Stir to combine.
  • Place the flour and 1/2 cup corn starch in a shallow bowl or on a plate. Stir to combine.
  • Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
  • Heat 3 inches of oil in a deep pot to 350 degrees F.
  • Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken.
  • Drain the chicken on paper towels.

For the sauce

  • While the chicken is cooking, make the sauce. Place the honey, soy sauce, 1 tablespoon of water, sesame oil and apple cider vinegar in a small pan. Bring to a simmer.
  • Mix the corn starch with the remaining tablespoon of water. Pour the corn starch mixture into the honey mixture. 
  • Bring the sauce to a boil. Cook, stirring constantly, for 1-2 minutes or until sauce has thickened.
  • Toss the honey sauce with the chicken. Sprinkle with green onions, then serve.

Notes

  1. Be sure to use a frying thermometer so that you can closely monitor the temperature of the oil. If the oil is too hot, the coating can burn before the chicken is cooked through. If the oil is too cold, the chicken will absorb excess grease.
  2. This dish is best served immediately as the chicken coating will eventually soften as it soaks up the sauce. If you’d like to have leftovers for another day, plan to store a portion of the crispy chicken separate from the sauce. 

Nutrition

Calories: 323kcal | Carbohydrates: 40g | Protein: 27g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 127mg | Sodium: 156mg | Potassium: 471mg | Sugar: 11g | Vitamin A: 115IU | Vitamin C: 9.2mg | Calcium: 20mg | Iron: 1.4mg

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Comments

  1. 5 stars
    THIS is a chicken dish I’ve been looking for! This is a great recipe to change up the same-old, same-old chicken recipes I sometimes get “stuck” with. Love this!

  2. 5 stars
    This turned out SO TASTY! The chicken had the best crispy coating and unbelievable flavor. I think we found a new family favorite.

  3. 5 stars
    Your Honey Chicken recipe was a delightful surprise! The balance of flavors was spot-on, and the cooking instructions were clear and easy to follow. I especially appreciated the tips on getting that perfect glaze – it really made the dish shine. This recipe has definitely earned a spot in my regular dinner rotation.

    1. 5 stars
      I only had rice vinegar and it worked just fine. I had made it before with ape cider vinegar and really did not notice a difference.

  4. 5 stars
    I love breaded, fried food, but it doesn’t love me, so I made this without the breading and it is still so delicious. Definitely going in the rotation!

  5. 5 stars
    I first tried to make this recipe using my Air Fryer instead of frying the chicken and it was not good. No fault of the recipe though as I did not follow it!

    I then made it again and cut the corn starch out of the chicken coating, just dipping it in egg and then flour and it was wonderful!

  6. 5 stars
    I made the Honey Chicken, this recipe was truly amazing, I doubled the sauce bc I had a lot of cubed chicken pieces, in the end, I will be cooking this recipe again, and I added chopped onion and chopped mushrooms as I wanted to use these ingredients while they were fresh. Thank you. I had a chance to at least taste some it Honey Chicken, I’ll make even more sauce the next time.