This honey sauce chicken features juicy chicken pieces in a light crispy batter, coated in a glossy sweet-tart glaze with a gentle garlic aroma. Minimal effort, easy-to-find ingredients, and clear steps make it a reliable first-time success.
Ingredients
Chicken marinade
- Chicken breast — 1.1 lb | 500 g
- Salt — 0.2 oz | 6 g (1 tsp)
- Garlic powder — 0.1 oz | 3 g (1 tsp)
- Ground black pepper — 0.07 oz | 2 g (⅔ tsp)
Flour mixture (batter)
- Egg (M size) — 1
- Water — 5.1 fl oz | 150 ml
- Salt — 0.05 oz | 1.5 g (¼ tsp)
- Ground black pepper — 0.07 oz | 2 g (⅔ tsp)
- Garlic powder — 0.1 oz | 3 g (1 tsp)
- All-purpose flour — 4.2 oz | 120 g
- Baking powder — 0.1 oz | 3 g (1 tsp)
- Sunflower oil — for frying
Sauce
- Sunflower oil — 1 tbsp | 15 ml
- Garlic — 1 clove
- Honey — 3 oz | 85 g
- Ketchup — 3.5 oz | 100 g
- Soy sauce — 0.7 oz | 20 g
Step-by-Step Recipe
- Cut the chicken breast into 1–1.2 in | 2–3 cm cubes. Season with salt, garlic powder, and black pepper, toss well, and marinate for 15–30 minutes at room temperature or up to 1 hour in the refrigerator.
- For the batter, whisk the egg with the water, then add salt, pepper, and garlic powder. Stir in the flour and baking powder until smooth. The texture should resemble a thin sour cream: the batter should coat the chicken in a delicate layer.
- Pour 1.2–1.6 in | 3–4 cm of sunflower oil into a saucepan or deep skillet and heat to 338–347°F | 170–175°C. If you do not have a thermometer, a drop of batter should rise immediately and brown quickly.
- Dip the marinated chicken pieces into the batter, let the excess drip off, and lower them into the hot oil in batches. Do not crowd the pan.
- Fry for 4–5 minutes until evenly golden, turning as needed. Transfer the cooked pieces to a rack or paper towels to drain excess oil.
- Sauce: heat 1 tbsp | 15 ml oil in a separate skillet. Add the finely chopped garlic and cook for 10–15 seconds until fragrant. Stir in the ketchup, soy sauce, and honey; bring to a boil and simmer for 1–2 minutes until slightly thickened.
- Add the fried chicken to the skillet with the sauce and toss quickly so every piece is glazed. Or serve the sauce on the side for dipping if you want maximum crispness.
- Serve immediately. Garnish with scallions or sesame seeds if desired.
Nutrition Facts (per serving)
| Item | Per serving |
|---|---|
| Calories | ≈ 560 kcal |
| Protein | ≈ 36 g |
| Fat | ≈ 16 g |
| Carbohydrates | ≈ 68 g |
| Sugar | ≈ 35 g |
| Sodium | ≈ 1200 mg |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and Variations
- Batter thickness: if it is too thin, add 1–2 tbsp flour; if too thick, add 1–2 tbsp water.
- Oil temperature is the key to crispness. Below 329°F | 165°C, the batter absorbs oil; above 356°F | 180°C, the crust burns before the chicken cooks through.
- Baking/air fryer: to use less oil, place the battered chicken on parchment, brush lightly with oil, and bake at 392°F | 200°C for 18–20 minutes, or air-fry at 374°F | 190°C for 12–14 minutes, flipping halfway through. The crust will be different, but still very appetizing.
- Heat: add a pinch of chili flakes or a little hot sauce to the honey glaze to taste.
- Gluten-free: replace the all-purpose flour with a 1:1 mix of rice flour and cornstarch.
- Substitutions: a thick tomato sauce can stand in for ketchup; part of the honey can be replaced with syrup, such as maple.
Frequently Asked Questions
Can I use thigh meat instead of breast?
Yes. Remove the skin and bone, then cut into the same size cubes. Fry 1–2 minutes longer: thigh meat is a little fattier and takes slightly longer to cook, but it stays especially juicy.
What can I use instead of garlic powder?
Use fresh garlic: finely grate 1–2 cloves for the marinade, and add a pinch of granulated garlic or very finely minced fresh garlic to the batter. The sauce calls for 1 clove as written.
How do I store and reheat it to keep the crispness?
Store the chicken and sauce separately for up to 2 days in the refrigerator. Reheat the chicken in the oven or air fryer at 356°F | 180°C for 6–8 minutes on a rack, then warm the sauce in a skillet and combine just before serving.