Recipe For Honey Chilli Chicken
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The best Honey Chilli Chicken recipe, made with fried chicken strips tossed with delicious spicy-sweet, honey chilli sauce. You can create Chinese takeaway-style crispy honey chilli chicken at home with simple ingredients!
Honey chilli chicken is very popular in the UK, US, Chinese restaurants and takeaways. In this recipe, I'll be sharing our version of crispy fried chicken with honey chilli sauce from scratch.
Creating takeout dishes from scratch can be quite challenging when you recreate them at home. But this recipe does not need any special ingredients, equipment, or cooking skills. It is so much tastier and easier than you have imagined. Every home cook can make it happen without much hassle!
Honey Garlic Chilli Chicken Recipe By Kumkum Chatterjee
If you love Chinese restaurants dishes, you will definitely enjoy our viewers' favourite Crispy Chilli Beef and Crispy Salt and Chilli Chicken recipes.
You can use plain flour but the coating will be less in crunchiness. Recommend to use potato starch or corn starch for extra crispy coating texture.
This dish is 317 kcal per serving as an appetizer without rice. Nutritional information is calculated approximately and can be varied by a number of factors.
Easy Crispy Honey Chilli Chicken (30 Minute Recipe)
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Chinese takeaway style Honey Chilli Chicken recipe made with coated crispy fried chicken tossed with spicy, sweet, honey sauce. Perfect as an appetizer and made with simple cupboard-friendly ingredients.
Calories: 317 kcal | Carbohydrates: 45 g | Protein: 21 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 56 mg | Sodium: 699 mg | Potassium: 460 mg | Fiber: 1 g | Sugar: 13 g | Vitamin A: 286 IU | Vitamin C: 28 mg | Calcium: 22 mg | Iron: 1 mgCrispy, juicy and flavour-packed Chinese honey chilli chicken! These lip-smacking fried chicken bites are easy, super tasty and take just 30 minutes to make.
Honey Chilli Chicken — Farm To Fork
Similar to chicken nuggets, the coating of the chicken is light, crispy and thin. This means the chicken will stay crispy for longer once coated with the mouth-watering sauce.
Speaking of, the honey chilli sauce (hero of this dish IMHO) possesses the perfect balance of sweet, sour, spicy and savoury flavour profiles. Combined with crispy chicken, a match made in heaven. It's addictive and a complete joy to eat. Better than Chinese takeaway? You bet!
Loving the sound of this dish? You're going to want to also check out my ultra crispy, crunchy honey lemon chicken wings! Similar concept, similarly finger-licking good. Both are absolute crowd-pleasers.
Sweet Chili Chicken Wings Recipe
Although this dish does not take much time (all up, 30 minutes), it isn't one where you add everything into a pot and voila, it's done.
This honey chilli chicken recipe is a little fiddly but totally worth it. Definitely beat the versions you get from Chinese takeaway shops!
In a large bowl, combine chicken, minced garlic, soy sauce, shaoxing wine, chilli powder, salt and pepper. Note, chilli powder can be optional - leave it out if you prefer mild spiciness.
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Once all of the chicken has been generously coated with cornflour, it's time to get onto the last step before deep frying - make the ice cold batter.
Pour in 1 cup of ice cold soda water straight out of the fridge. Briskly mix until a thin batter is formed. This will only take about 30 seconds.
The batter is supposed to be quite thin, runny and bubbly. Don't worry if there are small lumps in the batter, that won't impact the texture of the coating once fried.
Buy Delicious Crispy Honey Chilli Chicken
You want to see the batter bubble up immediately, as soon as the ice cold soda water hits the flour mixture. A cold, bubbly batter produces the lightest and crispest chicken coating!
You want the oil to be really hot (at around 170°C-180°C or 340°F-360°F). Depending on the size of your pot/wok, you may need more or less oil. I used 2 litres/half a gallon.
To deep fry, pick up a piece of cornflour-coated chicken with a pair of tongs, dip chicken into the cold batter then immediately (and gently!) add it to the hot oil.
Sweet Chili Chicken (the Best Recipe!!)
Deep fry on high heat for about 2-3 minutes or until golden and crispy. Remove with a slotted spoon and place onto a paper towel-lined plate.
If you stop here you'd have a plate of lovely light and crispy Chinese chicken nuggets! But we're here for that tangy, sweet, savoury, spicy honey chilli chicken - so let's continue.
Simply add honey, soy sauce, sriracha sauce, tomato sauce (ketchup), rice wine vinegar and chilli powder (optional) in a large wok or pan.
Crispy Chilli Chicken
With a spatula, mix the sauce well over medium heat. Once the sauce starts to bubble, turn the heat to low and reduce the sauce to a thick, sticky, yummy consistency.
Carefully give it a taste (it will be VERY HOT) and add more chilli powder or sriracha sauce if preferred. The spiciness level of this recipe is low, perfect to build with.
Since honey chilli chicken is a very flavour-rich dish, opt for simpler dishes to balance it out such as a simple salad like an Asian coleslaw, sauteed leafy greens or steamed vegetables with a side of steamed rice.
Schwartz Las Iquanas Honey Chilli Chicken 35g
If serving a crowd, anything goes! Think noodles, rice, dumplings and other delicious Asian dishes (eg. san choy bow). Finish off with a triumphant fruit platter.
Cornflour and plain flour mixture is my favourite flour mix for deep frying, I used it in both my ultra crunchy and crispy honey lemon chicken wings and salt and pepper squid recipes!
After many trials, I can say the chicken will stay lightly crisp (definitely not soggy) for about 30 minutes once coated with the sticky honey chilli sauce. Over time, the chicken will lose its crispness due to the moisture from the sauce so best eat these quickly!
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On the off chance of leftovers, they can be stored in air-tight containers for up to 4 days in the fridge. The chicken coating will turn soft but all of the flavours will still be there!
Better than takeaway Chinese honey chilli chicken! The coating of the chicken is light, crispy and thin. This means the chicken will stay crispy for longer once coated with the perfectly balanced sweet, sour, spicy and savoury honey chilli sauce.
1. Oil quantity depends - I used a 25cm (8.5 inches) deep pot and used 2 litres (half a gallon) of oil. If you used a smaller pot you might not need as much oil (and vice versa).
Chinese Chilli Chicken
2. Ice cold soda water - ice cold being key here! It'll turn the coating ultra crispy and light. Substitute: ice cold beer. I find sparkling water not fizzy enough.
5. Let the chicken deep fry undisturbed in the first 1 minute before separating - there is a high chance that the chicken pieces will stick together whilst frying. Don't worry, they come apart really easily. First let the coating form/harden then gently separate each piece apart using chopsticks or tongs.
Leftovers/storage - store in air-tight containers for up to 4 days in the fridge. The chicken will lose its crispiness but all of the flavours will still be there!
Honey Chilli Potato Recipe
Calories: 341 kcal | Carbohydrates: 45.9 g | Protein: 12.7 g | Fat: 12.6 g | Saturated Fat: 1.6 g | Sodium: 817 mg | Fiber: 0.7 g | Sugar: 27.4 g
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