I’m sharing my Crispy Sweet Chilli Chicken because a simple pantry swap finally made it possible to recreate the dish at home with ordinary ingredients.

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Crispy Honey Chilli Chicken is the kind of thing I make when I want something loud and a little dangerous. I start with boneless chicken thighs because they stay juicy and actually taste like chicken, then I drown the bites in honey so the glaze gets sticky and a little naughty.

It ends up somewhere between Chili Fried Chicken and those viral Hot Honey Chicken Bites everyone talks about, sweet first then a slow heat that sneaks up on you. I screw up the sauce sometimes, sure, but those happy mistakes always teach you where the balance really lives.

Ingredients

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Chicken thighs: rich in protein and flavour, more juicy than breast, adds comfort.
Cornflour: makes a super crispy coating, mostly starch so it add carbs.
Honey: gives sweet glossy glaze, adds sugars and sticky balance to heat.
Soy sauce: salty umami, adds savory depth and a little sodium.
Garlic: sharp aromatic, boosts flavour and have tiny health benefits.
Ginger: warm spicy note, aids digestion and brightens sauce flavour.
Red chillies: bring heat and color, can boost metabolism a bit.
Sesame oil: strong nutty aroma, it’s used sparingly for fragrance not bulk.

Ingredient Quantities

500 g boneless chicken thighs, bite sized (about 1 lb; thighs give more flavour than breast)

1 large egg

3 tbsp cornflour (cornstarch) (about 30 g)

3 tbsp plain/all purpose flour (about 27 g)

1/2 tsp baking powder (optional)

1 tsp salt

1/2 tsp freshly ground black pepper

1 tsp light soy sauce

1 tsp grated ginger

1 tsp minced garlic

Vegetable oil for deep frying, about 1 to 1.5 L

3 tbsp honey (about 60 g)

2 tbsp light soy sauce

2 tbsp tomato ketchup

1 tbsp rice vinegar (or white vinegar)

1 tbsp red chilli sauce or Sriracha (adjust for heat)

1 tbsp cornflour mixed with 2 tbsp water (slurry)

2 cloves garlic, thinly sliced or minced

1 tsp grated ginger (for the sauce)

2 small red chillies, sliced, or 1/2 tsp chilli flakes

1 tsp sesame oil (for aroma)

2 spring onions (scallions), sliced on the bias, for garnish

1 tsp toasted sesame seeds, for garnish

How to Make this

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1. Pat 500 g boneless chicken thighs dry and cut into bite sized pieces, toss with 1 tsp light soy sauce, 1 tsp grated ginger and 1 tsp minced garlic, let sit 10 to 15 minutes while you prep the batter.

2. In a bowl whisk 1 large egg, then add 3 tbsp cornflour, 3 tbsp plain flour, 1/2 tsp baking powder (optional), 1 tsp salt and 1/2 tsp freshly ground black pepper. Mix into a smooth slightly thick batter; if too stiff add a teaspoon of water. Let rest 5 minutes.

3. Heat about 1 to
1.5 L vegetable oil in a deep pot to frying temp. Test with a little batter drop it should sizzle and float 175 to 180 C (350 to 360 F) or when oil is shimmering. Meanwhile toss the marinated chicken into the batter to coat well, shaking off excess.

4. Fry the chicken in small batches so oil temp stays up. Fry about 4 to 6 minutes until golden and mostly cooked. Remove to a wire rack or paper towel. Tip: for extra crisp fry twice – par fry at 160 C to cook through, rest 5 minutes, then fry again at 180 C until deeply golden.

5. Drain the oil leaving about 1 tbsp in a clean wok or skillet (or scoop a bit from the fryer). Heat it and add 2 cloves garlic thinly sliced and 1 tsp grated ginger, sauté briefly until fragrant but not burnt, about 20 seconds.

6. Add 3 tbsp honey, 2 tbsp light soy sauce, 2 tbsp tomato ketchup, 1 tbsp rice vinegar, and 1 tbsp red chilli sauce or Sriracha. Stir and bring to a gentle simmer so the flavors combine.

7. Whisk together 1 tbsp cornflour with 2 tbsp water to make the slurry, pour into the simmering sauce and stir until it thickens to a glossy coating. If sauce gets too thick add a splash of water. Finish with 1 tsp sesame oil for aroma.

8. Add the fried chicken to the sauce and toss quickly over medium heat until every piece is evenly coated and sticky, about 1 minute. Don’t overcook or the sauce will dry out.

9. Serve immediately garnished with 2 spring onions sliced on the bias and 1 tsp toasted sesame seeds. Eat right away for best crisp texture, or re-crisp briefly in hot oil or an oven if it sits a bit.

Equipment Needed

1. Deep heavy pot or deep fryer (3 to 4 qt) for frying oil — use a pot with high sides so it wont splash
2. Candy or fry thermometer to hit 175 to 180 C (350 to 360 F) reliably
3. Wire rack plus baking sheet or paper towels for draining fried chicken
4. Two medium mixing bowls (one for marinade, one for the batter)
5. Whisk for the batter and slurry
6. Measuring spoons and a tablespoon/cup measure for accuracy
7. Slotted spoon or spider skimmer to remove chicken from hot oil
8. Small wok or skillet and a heatproof spatula or tongs to finish the chicken in the sauce

FAQ

Q: Can I use chicken breast instead of thighs?

A: Yes you can, but breast dries out faster. Cut into uniform bite sized pieces, marinate a bit longer or add a teaspoon of oil to the mix. Fry a little less time and watch closely so it does not overcook.

Q: How do I make the chicken extra crispy?

A: Dry the pieces well, coat and rest them in the fridge for 15 to 30 minutes, then use the double fry trick. Fry first at a lower temp till just cooked, rest on a wire rack, then fry again at a hotter temp till golden. Don't overcrowd the oil and use a thermometer if you can.

Q: Won't the honey burn when I make the sauce?

A: Honey can scorch if the pan is too hot. Cook the sauce on medium low, combine the soy, ketchup, vinegar and chilli first, add honey and only simmer gently. Stir in the cornflour slurry at the end to thicken and remove from heat once glossy.

Q: Can I make this without deep frying?

A: Yes, but texture changes. For oven or air fryer, toss pieces with a bit more oil and preheat well. Bake or air fry at a high temp and flip once. It won't be quite the same as deep fried, but still tasty. Toss briefly in sauce or serve sauce on the side to keep them crisp.

Q: How do I adjust the heat and sweetness?

A: Simple. Cut the red chilli or sriracha for milder, add more for heat. Reduce honey for less sweet and add a splash more vinegar or soy to keep balance. Taste the sauce before adding to the chicken so you can tweak easily.

Q: How should I store and reheat leftovers?

A: Store chicken and sauce separately in the fridge for up to 2 to 3 days. To re crisp, reheat in the oven or air fryer at a high temp for a few minutes. Microwave will work but makes the coating soft, so avoid it if you want crunch.

Crispy Honey Chilli Chicken Recipe Substitutions and Variations

Chicken thighs: use boneless chicken breast (cook a bit less so it dont dry), firm tofu pressed and cubed for a vegetarian switch, or cauliflower florets for a veg crunchy bite (double-fry the cauliflower for best crisp).
Cornflour (cornstarch): swap 1:1 with potato starch or tapioca starch for same crisp, or use rice flour (slightly lighter but less glossy).
Honey: use pure maple syrup or agave nectar (equal amount), or dissolve 1 tbsp brown sugar in 1 tbsp hot water as a quick substitute with a deeper caramel note.
Light soy sauce: replace with tamari for a gluten free option, coconut aminos if you need soy free (use a little more, its milder), or reduced-sodium soy if you want less salt.

Pro Tips

1) Double fry for real crunch. Par-fry the pieces until just cooked, let them rest a few minutes, then finish at hotter oil so the coating goes deeply golden. Dont crowd the fryer or the oil temp will crash and youll get soggy chicken.

2) Watch the oil, not the clock. Use a thermometer if you have one, or drop a tiny bit of batter to test — it should sizzle and float right away. Give the oil time to recover between batches, and use a spider or slotted spoon so less oil clings to the pieces.

3) Make the sauce gentle and taste as you go. Cook honey and soy mix on low so the sugars dont scorch, add the cornstarch slurry slowly to reach a glossy coating, and balance sweet with a little extra vinegar or chilli if it feels too sweet. Add sesame oil at the end off the heat for aroma.

4) Keep crunch till serving. Toss chicken in the sauce only at the last minute, or serve sauce on the side and let people dip. If it sits, re-crisp in a very hot oven or a quick flash in hot oil instead of microwaving, and drain on a rack not paper towels so the bottom stays crisp.