I tried this in Thailand and fell in love with it.
I knew I had to make this recipe for myself!
I just love crispy chicken coated in a sticky, sweet, and spicy sauce! It goes so well with rice.
I make this on cozy nights when I want takeout-style food at home but better, fresher, and a little more wholesome.
Served over steamed rice with a sprinkle of sesame seeds and scallions, it’s an instant favorite.
Trust me, once you try this homemade version, you’ll never want takeout again! Plus, it’s quick to make and uses simple pantry ingredients.
I’m adding variations and substitutions at the bottom of the recipe.
Let’s dive in!
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Before we dive in, here are some of my favorite kitchen tools and ingredients for making the best crispy honey chicken:
- A high-quality honey for rich, natural sweetness
- The best wok or deep pan for frying
Tips for the best crispy honey chicken:
- A deep frying thermometer helps keep oil temperature consistent for perfect crunch.
- Fry in small batches to avoid lowering the oil temperature.
- For an even crispier finish, double-fry the chicken for 1–2 minutes after the first batch.
- Use low-sodium soy sauce to balance the sweetness.
- Garnish with toasted sesame seeds and extra chili flakes for that restaurant-style touch.
Sweet and Spicy Crispy Chicken
Course: Lunch, DinnerDifficulty: Easy4
servings15
minutes20
minutesIngredients
- For the chicken:
500 g boneless chicken breast or thighs, cut into bite-sized pieces
½ cup all-purpose flour
½ cup cornstarch
½ teaspoon salt
½ teaspoon pepper
1 cup cold sparkling water (or plain cold water)
Oil for frying
- For the sauce:
3 tablespoons soy sauce
3 tablespoons honey (or maple syrup)
2 tablespoons ketchup
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon sriracha or chili paste (adjust to taste)
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon sesame oil
Optional toppings: sesame seeds, sliced green onions
Directions
- In a large bowl, whisk together flour, cornstarch, salt, pepper, and cold sparkling water until smooth. The batter should be slightly thick but pourable.
- Dip the chicken pieces into the batter and fry in hot oil (around 350°F/175°C) for 4–5 minutes until golden brown and crispy. Transfer to a wire rack or paper towels to drain excess oil.
- Meanwhile, make the sauce. In a small saucepan, combine soy sauce, honey, ketchup, rice vinegar, brown sugar, sriracha, garlic, ginger, and sesame oil. Simmer over medium heat for 3–4 minutes until slightly thickened.
- Add the crispy chicken to the pan and toss until each piece is coated in the glossy, sticky sauce. Serve immediately over warm rice or noodles, topped with sesame seeds and sliced scallions.
- You can make this dish once a week, it’s so easy and quick!
Variations & Substitutions
Air fryer version: Coat chicken lightly in oil and air fry at 390°F (200°C) for 10–12 minutes until golden.
Vegan option: Replace chicken with cauliflower florets or tofu — the sauce works perfectly.
Gluten-free: Use rice flour and tamari instead of regular flour and soy sauce.
Extra spicy: Add chili oil or gochujang for a deeper heat.
Sweeter version: Use pineapple juice in place of vinegar for a tangy sweetness.
Whether you love it just as it is or prefer to tweak it with spice, extra crunch, or even a different protein, this recipe is endlessly adaptable to your taste.
Cooking at home allows you to control the quality of ingredients and adjust flavors to your liking.
This sweet and spicy crispy chicken is the perfect combination of crunch, heat, and sweetness — it’s comfort food with a kick.
Every bite has that sticky glaze you can’t stop eating, and it pairs beautifully with fluffy rice or even lettuce wraps.
Once you make it at home, you’ll never want takeout again — and honestly, it’s faster than waiting for delivery.
