Indian Style Honey Chicken

Ingredients

• 500 grams Chicken (boneless, cut into bite-sized pieces) (Preferably thigh or breast, skinless)
• 3 tablespoons Cornflour (cornstarch) (For coating chicken)
• 2 tablespoons All-purpose flour (maida) (For coating chicken)
• 1 teaspoon Salt (To taste)
• 1/2 teaspoon Black pepper powder
• 1 teaspoon Red chili powder (Adjust to taste)
• 1 tablespoon Ginger-garlic paste
• 2 tablespoons Soy sauce (Dark or light, as preferred)
• 1 tablespoon Vinegar (white or apple cider)
• 2 tablespoons Tomato ketchup
• 2 tablespoons Honey
• 500 ml Oil (for frying) (Vegetable or sunflower oil)
• 1 piece Green chili (optional) (Finely chopped, for extra heat)
• 2 stalks Spring onion (for garnish, optional) (Chopped)

Instructions

1. Prepare Chicken Marinade

   In a mixing bowl, combine chicken pieces with cornflour, all-purpose flour, salt, black pepper, red chili powder, and ginger-garlic paste. Mix well to coat all pieces evenly. Let it marinate for 15 minutes.

   Time: PT15M

2. Heat Oil for Frying

   Pour oil into a deep frying pan or wok and heat on medium-high until it reaches about 180°C (test by dropping a small piece of batter; it should sizzle immediately).

   Time: PT5M

   Temperature: 180°C

3. Fry Chicken

   Add marinated chicken pieces in batches. Fry on medium heat until golden brown and cooked through, about 6-8 minutes per batch. Remove with a slotted spoon and drain on paper towels.

   Time: PT12M

   Temperature: 180°C

4. Prepare Honey Sauce

   In a clean pan, add 1 tablespoon oil. Add green chili (if using), soy sauce, vinegar, tomato ketchup, and honey. Stir and cook on medium heat for 2-3 minutes until slightly thickened.

   Time: PT5M

   Temperature: Medium heat

5. Toss Chicken in Sauce

   Add fried chicken pieces to the sauce. Toss well to coat evenly. Cook for another 2-3 minutes until chicken is heated through and sauce is sticky.

   Time: PT3M

   Temperature: Medium heat

6. Garnish and Serve

   Transfer honey chicken to a serving plate. Garnish with chopped spring onion. Serve hot.

   Time: PT2M

7. Cleanup

   Dispose of used oil safely. Wash all utensils, pans, and surfaces with hot soapy water.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

22g

Carbohydrates

28g

Fat

16g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken (boneless, cut into bite-sized pieces): Paneer (for vegetarian), Tofu
• Instead of Cornflour (cornstarch): Rice flour
• Instead of All-purpose flour (maida): Whole wheat flour
• Instead of Red chili powder: Paprika, Cayenne
• Instead of Ginger-garlic paste: Fresh grated ginger and garlic
• Instead of Soy sauce: Tamari
• Instead of Vinegar (white or apple cider): Rice vinegar
• Instead of Tomato ketchup: Tomato sauce + sugar
• Instead of Honey: Maple syrup
• Instead of Oil (for frying): Canola oil
• Instead of Spring onion (for garnish, optional): Cilantro

Equipment Needed

• Mixing bowls
• Deep frying pan or wok
• Slotted spoon
• Paper towels (optional)
• Measuring spoons
• Knife and chopping board
• Serving plate (optional)
• Stove

Critical Steps — Do Not Skip

• Marinate chicken properly for flavor and coating adhesion.
• Maintain correct oil temperature for frying.
• Do not overcrowd pan during frying.
• Stir sauce constantly to prevent burning honey.
• Coat chicken evenly in sauce.

Chef Tips from the Video

• For extra crunch, double-fry the chicken pieces.
• Add bell peppers or onions for more texture and flavor.
• Use fresh ginger and garlic for best taste.

Troubleshooting

Storage

Refrigerator: Store in airtight container for up to 2 days. Reheat in oven or pan for best texture.

Freezer: Not recommended; coating loses crispness.

Room temperature: Consume within 2 hours.

Make-Ahead Tips

• Marinate chicken up to 8 hours in advance and refrigerate.
• Fry chicken ahead, but toss in sauce just before serving for crispiness.