I, on more than one occasion, have professed my love of Chinese buffets. My family would be there once a week if my husband allowed it. I’m not one of those people who end up with 5 plates in front of them, instead I get one plate and put one piece of everything on that plate. I’m a weirdo, what can I say? But there are a few things that I’m willing to go back for seconds of and one of those is honey chicken. If you’ve never tried it, it’s deep fried chicken nuggets that are tossed in a honey sauce. Oh yes. It’s super sweet and just perfection in every way.

This recipe is exactly like that honey chicken I love so much! The original recipe says that it’s not as sweet as the buffet-style chicken but I think it’s identical to the versions of honey chicken I’ve tried. My kids even ate it which says a lot because neither of them are big chicken eaters unless it comes in a cardboard box and with a toy.

I will recommend that you make extra sauce to put on the rice. Trust me, you’ll want it.

Honey Chicken
  • 1 1/2 lbs boneless skinless chicken breasts cut into 1” chunks
  • Oil for deep frying
For the batter:
  • 4 tablespoons cornstarch
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 egg
  • 1 egg white
For the sauce:
  • 1 1/2 tablespoons oil
  • 2 teaspoon ginger minced
  • 3 tablespoons garlic minced
  • 1 teaspoon salt
  • 3 tablespoons honey
  • 1 teaspoon rice wine vinegar
  • 1/2 cup water
  • 1 teaspoon cornstarch mixed with 1 teaspoon water
  • Sesame seeds for garnish
  1. In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat.
  2. Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.
  3. To make the sauce. Heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
  4. Coat chicken with the sauce and garnish with sesame seeds. Serve with rice.
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