Honey chicken
Honey chicken 🍯🐓 is a easy American Chinese recipe that serves 4. 350 calories per serving. Recipe by Andy Cooks on YouTube.
Prep: 17 min | Cook: 13 min | Total: 40 min
Cost: $7.33 total, $1.83 per serving
Ingredients
- 1.5 lb Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
- 0.5 cup All-Purpose Flour (for coating the chicken)
- 0.25 cup Cornstarch (for coating the chicken)
- 0.5 tsp Salt (seasoning)
- 0.25 tsp Black Pepper (freshly ground)
- 2 tbsp Vegetable Oil (for frying)
- 2 cloves Garlic (minced)
- 1 tsp Fresh Ginger (grated)
- 0.25 cup Honey (pure honey)
- 3 tbsp Soy Sauce (low‑sodium)
- 1 tbsp Rice Vinegar (adds acidity)
- 1 tsp Sesame Oil (for flavor)
- 2 stalks Green Onions (sliced for garnish)
- 1 tsp Sesame Seeds (toasted)
Instructions
Prepare Chicken
Trim any excess fat, cut the chicken thighs into bite‑size pieces, then season with salt and pepper. In a bowl combine the flour and cornstarch, coat the chicken pieces, and shake off excess.
Time: PT10M
Fry Chicken
Heat the vegetable oil in a large skillet over medium‑high heat until shimmering (about 350°F). Add the coated chicken in a single layer and fry, turning once, until golden brown and cooked through, about 6‑8 minutes. Transfer to a plate lined with paper towels.
Time: PT8M
Temperature: 350°F
Make Sauce
In the same skillet remove excess oil, leaving about 1 tbsp. Add minced garlic and grated ginger; sauté for 30 seconds. Stir in honey, soy sauce, rice vinegar, and sesame oil. Bring to a gentle boil and let the sauce thicken for 2‑3 minutes.
Time: PT5M
Temperature: Medium
Combine Chicken and Sauce
Return the fried chicken to the skillet, toss to coat evenly with the honey‑soy glaze. Cook for another 2‑3 minutes, allowing the sauce to cling and the chicken to re‑heat.
Time: PT5M
Temperature: Medium
Garnish and Serve
Transfer the honey chicken to a serving plate, sprinkle with sliced green onions and toasted sesame seeds. Serve hot over rice or noodles.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 1g
Dietary info: Contains meat, Contains gluten, Not vegan, Not vegetarian
Allergens: Soy, Gluten, Honey
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken Breast
- Instead of All-Purpose Flour: Rice Flour (gluten‑free)
- Instead of Cornstarch: Potato Starch
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of Fresh Ginger: Ground ginger (½ tsp)
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Green Onions: Chives
Equipment Needed
- Cutting Board
- Chef’s Knife
- Mixing Bowl
- Small Bowl
- Whisk (optional)
- Plate or Tray
- Large Skillet or Wok
- Tongs
- Spoon or Ladle
- Measuring Spoons
- Paper Towels (optional)
Critical Steps — Do Not Skip
- Coating the chicken evenly without excess flour.
- Maintaining proper oil temperature while frying.
- Balancing the sauce thickness so it clings without burning.
Chef Tips from the Video
- Use dark honey for a richer flavor and deeper color.
- Add a pinch of red pepper flakes to the sauce for a subtle heat.
- For extra crispness, double‑coat the chicken: dip in beaten egg before the flour‑cornstarch mix.
Troubleshooting
Chicken coating becomes soggy.
Ensure oil is hot before adding chicken and avoid crowding the pan; fry in batches.
Sauce is too thin.
Simmer a little longer to reduce, or add 1 tsp cornstarch mixed with water.
Honey burns and turns bitter.
Lower the heat once the sauce starts to bubble and stir continuously.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Not recommended; texture may become soggy after reheating.
Room temperature: Can sit out for up to 2 hours; keep hot.
Make-Ahead Tips
- Prepare the sauce up to the boiling stage and refrigerate; reheat gently before adding chicken.
- Coated chicken can be kept on a tray in the fridge for up to 30 minutes before frying.
Frequently Asked Questions
What is the cultural significance and history of Honey Chicken in American Chinese cuisine?
Honey Chicken is a staple of American Chinese take‑out, created to appeal to Western palates with its sweet glaze and crispy texture. It evolved from traditional Cantonese sweet‑and‑sour dishes, adapting honey as a primary sweetener for a more familiar flavor in the United States.
What are the traditional regional variations of Honey Chicken in Chinese-American cuisine?
In the U.S., Honey Chicken is often deep‑fried and tossed in a thick honey‑soy glaze. Some regional versions add pineapple, bell peppers, or a hint of chili for heat, while others use a lighter stir‑fry method to keep the coating crisp without deep frying.
How is Honey Chicken traditionally served in American Chinese restaurants?
It is typically served hot, garnished with sliced green onions and toasted sesame seeds, alongside steamed white rice or fried rice. Some places also pair it with a side of sautéed vegetables or a simple cucumber salad.
What occasions or celebrations is Honey Chicken commonly associated with in American Chinese culture?
Honey Chicken is a popular choice for casual family meals, birthday parties, and office lunches because it is quick, kid‑friendly, and universally liked. It also appears on many holiday take‑out menus during Chinese New Year celebrations in the U.S.
How does Honey Chicken fit into the broader American Chinese cuisine tradition?
Honey Chicken exemplifies the American Chinese focus on sweet, savory, and texturally contrasting dishes. It reflects the adaptation of traditional Chinese cooking techniques—like stir‑frying and glazing—to suit American taste preferences for sweetness and crispiness.
What are the authentic traditional ingredients for Honey Chicken versus acceptable substitutes?
Traditional ingredients include boneless chicken, all‑purpose flour, cornstarch, honey, soy sauce, garlic, ginger, and sesame oil. Acceptable substitutes are chicken breast for thigh meat, rice flour for a gluten‑free coating, tamari instead of soy sauce, and maple syrup or agave nectar in place of honey.
What other American Chinese dishes pair well with Honey Chicken?
Honey Chicken pairs nicely with steamed jasmine rice, fried rice, lo mein, or simple stir‑fried bok choy. For a balanced meal, serve a light soup like hot and sour soup or an egg drop soup on the side.
What makes Honey Chicken special or unique in American Chinese cuisine?
Its unique combination of a crisp, fried coating and a glossy, sweet‑savory honey glaze sets it apart from other chicken dishes. The balance of honey’s natural sweetness with soy’s umami creates a flavor profile that is both comforting and crave‑worthy.
What are the most common mistakes to avoid when making Honey Chicken at home?
Common mistakes include frying at too low a temperature, which makes the coating soggy, and adding the honey too early, which can cause burning. Also, overcrowding the pan prevents even browning, and not reducing the sauce enough leaves it too watery to cling.
Can I make Honey Chicken ahead of time and how should I store it?
Yes, you can fry the chicken and prepare the sauce ahead of time. Store the fried chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce, toss the chicken back in, and garnish just before serving.
What does the YouTube channel Andy Cooks specialize in?
The YouTube channel Andy Cooks specializes in quick, approachable home‑cooking videos that focus on classic comfort foods and everyday meals, often featuring simple techniques and pantry‑friendly ingredients.
How does the YouTube channel Andy Cooks' approach to American Chinese cooking differ from other cooking channels?
Andy Cooks emphasizes minimal prep and accessible equipment, breaking down popular American Chinese dishes into straightforward steps that home cooks can replicate without a deep pantry. Other channels may focus on authentic regional Chinese techniques, while Andy keeps it practical for a Western kitchen.
Last updated: August 28, 2026
