Description
Honey pepper chicken brings together bold Asian-inspired flavors in a quick weeknight dinner. Crispy chicken pieces glazed with a perfect balance of sweet honey and fiery pepper create an irresistible meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless, skinless chicken breasts, cut into bite-sized pieces
Coating Ingredients:
- ½ cup (60 grams) flour
- ½ cup (60 grams) cornstarch
- 2 eggs, beaten
- Salt, to taste
- Black pepper, to taste
- Vegetable oil, for frying
Sauce Ingredients:
- ⅓ cup (113 grams) honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons ketchup
- 1 tablespoon hot sauce
- 1 teaspoon crushed red pepper flakes
- 3 cloves garlic, minced
- 1 teaspoon black pepper
- 2 tablespoons water
- 1 tablespoon cornstarch
Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the chicken by generously seasoning with salt and black pepper, ensuring even coverage. Create a three-stage coating process: first dredge each piece in cornstarch, then dip into whisked eggs, and finally roll in flour for a crispy exterior.
- Heat vegetable oil in a large skillet over medium-high temperature. Carefully lower chicken pieces into the hot oil, frying in small batches to maintain optimal crispiness. Cook until each piece develops a rich golden-brown color and reaches a crisp texture, approximately 4-5 minutes per batch. Transfer fried chicken to paper towels to drain excess oil.
- Craft the sauce by combining honey, soy sauce, apple cider vinegar, ketchup, hot sauce, red pepper flakes, minced garlic, and ground black pepper in a separate saucepan. Bring the mixture to a gentle simmer, allowing the flavors to meld and intensify.
- Create a cornstarch slurry by whisking water and cornstarch together until smooth. Gradually incorporate the slurry into the simmering sauce, stirring continuously to prevent lumps and promote even thickening. Continue cooking for 2-3 minutes until the sauce reaches a glossy, clingy consistency.
- Gently introduce the crispy chicken pieces into the sauce, carefully tossing to ensure each piece is completely and evenly coated with the sweet and spicy glaze.
- Elevate the dish’s presentation by sprinkling freshly chopped green onions and toasted sesame seeds over the glazed chicken. Serve immediately while the chicken remains crisp and the sauce is warm.
Notes
- Ensure chicken pieces are evenly sized for consistent cooking and crispy texture.
- Pat chicken dry before seasoning to help cornstarch and flour coating adhere perfectly.
- Use a deep-fry thermometer to maintain oil temperature around 350°F for optimal crispiness without burning.
- Adjust spice levels by reducing or increasing hot sauce and red pepper flakes according to personal heat tolerance.
- Make the dish gluten-free by substituting all-purpose flour with rice flour or gluten-free blend.
- Prepare cornstarch slurry separately and whisk thoroughly to prevent lumps in the sauce.
- For extra crunch, double-coat chicken by repeating egg and flour dredging process.
- Allow chicken to rest on paper towels for a few minutes to maintain crispy exterior when tossing in sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 430
- Sugar: 20g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 140mg