By Becky Hardin
Published Aug 22, 2022
Honey Chicken serves up crispy fried chicken morsels in a lip-smacking, sweet honey sauce! Perfect for an easy and delicious weeknight dinner.
What’s in this Honey Chicken Recipe?
It really is so easy to whip up this PF Chang’s favorite in your own kitchen! Tender chunks of chicken in a crispy batter, slathered in a sweet and savory honey sauce. This easy chicken recipe rivals take-out any day of the week, it’s a new favorite in our house!
- Vegetable Oil: The perfect high smoke point neutral oil for frying.
- Chicken: Boneless, skinless chicken breasts cut into chunks are the perfect meat for this recipe.
- Salt + Pepper: Seasons the chicken and batter.
- All-Purpose Flour: Helps the batter to adhere to the chicken chunks.
- Cornstarch: Helps the chicken to get an extra-crispy golden brown coating when it is fried.
- Baking Powder: Helps draw moisture to the surface to create a crispy, craggy coating.
- Cold Water: Helps to dissolve the cornstarch without making it clumpy.
- Honey: Gives this chicken its sweet floral flavor.
- Rice Vinegar: Adds a bit of acidity to balance the sweetness.
- Soy Sauce: Adds a salty, savory, umami flavor to the sauce.
- Sesame Oil: Adds a nutty flavor to the sauce.
- Garlic: Adds an earthy flavor to the sauce.
- Ginger: Adds brightness, freshness, and spice to the sauce.
- Crushed Red Pepper Flakes: While totally optional, red pepper flakes add a bit of a kick to this dish if you like spicy!
- Cooked White Rice : The perfect neutral base to serve this flavorful chicken over.
Pro Tip: If you like dark meat, you can use chicken thighs instead of breasts!
Variations on Honey Glazed Chicken
This sweet, savory, crunchy chicken is so delicious all by itself. But you can certainly make some modifications to change up the flavor!
- Sesame: Add sesame seeds for an added nutty flavor and texture.
- Orange: Use orange juice instead of rice vinegar in the honey sauce for a tangy twist on the classic recipe.
- Mustard: Mix Dijon mustard into the honey sauce for a tangy and slightly spicy flavor.
- Sriracha: Add Sriracha hot sauce to the honey sauce for a spicy twist on the classic recipe.
- Chipotle: Add chipotle powder to the honey sauce for a smoky, spicy flavor.
- Lime: Squeeze fresh lime juice over the crispy chicken for a bright, citrusy flavor that complements the sweetness of the honey.
This recipe is based on PF Chang’s Crispy Honey Chicken , which is a dish of battered and fried chicken pieces in a sweet honey sauce.
No, it is not the same thing as orange chicken. Honey chicken is sweet with notes of soy sauce and ginger, while orange chicken is a bit spicier with a strong citrus flavor.
Yes, you can! I recommend using boneless, skinless thighs and cutting them into bite-sized pieces.
If you can’t find fresh ginger, use 1¼ teaspoons of ground ginger in its place.
To make this chicken spicier, add the optional ½ teaspoon of red pepper flakes.
How to Store and Reheat
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.
How to Freeze
I recommend freezing the chicken and the sauce separately for the best results. Freeze the cooked chicken in an airtight container for up to 3 months, and freeze the sauce in a Ziplock bag. Allow the chicken and sauce to thaw in the refrigerator overnight before reheating and tossing together.
Serving Suggestions
Serve this chicken with your favorite Asian sides. I love white rice, ham fried rice , cauliflower fried rice , or vegetable lo mein . Start off your meal with an Asian cucumber salad , egg rolls , and crab rangoon . The easy homemade honey sauce is so delicious, you’ll want to use it on everything and anything
Ingredients1x2x3x
For the Chicken
- ▢ 1 cup vegetable oil
- ▢ 2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
- ▢ Salt and pepper to taste
For the Batter
- ▢ ½ cup all-purpose flour
- ▢ ¼ cup cornstarch
- ▢ ½ teaspoon baking powder
- ▢ ⅛ teaspoon kosher salt
- ▢ ½ cup cold water
For the Honey Sauce
- ▢ ⅓ cup honey
- ▢ ¼ cup rice vinegar
- ▢ 3 tablespoons soy sauce (see note)
- ▢ 2 teaspoons cornstarch
- ▢ 1 teaspoon sesame oil
- ▢ 3 cloves garlic minced
- ▢ 1 (1-inch piece) fresh ginger minced
- ▢ ½ teaspoon crushed red pepper flakes optional, for spice
For Serving
- ▢ 3 cups cooked white rice
Video
Instructions
- Add the oil to a cast iron skillet and line a baking sheet with parchment paper. Set both aside. 1 cup vegetable oil
- Season the chicken with a sprinkle of salt and pepper. 2 pounds boneless, skinless chicken breasts, Salt and pepper
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and water. ½ cup all-purpose flour, ¼ cup cornstarch, ½ teaspoon baking powder, ⅛ teaspoon kosher salt, ½ cup cold water
- Add in the chicken pieces and stir to coat in the batter.
- In a separate bowl, whisk together the honey sauce ingredients and set aside. ⅓ cup honey, ¼ cup rice vinegar, 3 tablespoons soy sauce, 2 teaspoons cornstarch, 1 teaspoon sesame oil, 3 cloves garlic, 1 (1-inch piece) fresh ginger, ½ teaspoon crushed red pepper flakes
- Heat the oil in a large skillet over medium heat.
- Once heated, add in the chicken pieces, one-by-one, and fry on each side until crispy and golden brown. Do this in 2 batches.
- Transfer the chicken to the prepared baking sheet.
- When frying is complete, carefully transfer the hot oil to a jar or bowl. See notes.
- Add the honey sauce mixture to the skillet.
- Bring the sauce to a simmer, stirring, until it thickens. This should take no more than a minute.
- Add the chicken back to the pan and stir until coated in the sauce.
- Serve over rice. 3 cups cooked white rice
Equipment
- Cast Iron Skillet
- Baking Sheet
Becky’s Tips
- Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten free alternative.
- Oil: If unable to safely transfer the oil, heat the honey sauce ingredients in a separate small saucepan. Once thickened, combine the chicken and sauce in a separate bowl.
- You can use chicken thighs instead of breasts in this recipe.
- You can use apple cider vinegar instead of rice vinegar.
- If you can’t find fresh ginger, use 1¼ teaspoons of ground ginger.
- To make this dish spicier, use more crushed red pepper flakes.
- Make sure to thoroughly preheat your pan before cooking the chicken. This will allow the chicken to crisp on the outside, and it will prevent the chicken from sticking to the pan.
- If the chicken is sticking to the pan, don’t force it. Wait for the chicken to naturally release.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Honey Chicken Recipes We Love
- Honey Glazed Chicken Wings
- Hot Honey Chicken Wings
- Honey Garlic Chicken Thighs
- Honey Balsamic Chicken Breast
- Honey Garlic Chicken Breast
- Slow Cooker Honey BBQ Chicken Wings
- One Pan Honey Garlic Chicken and Veggies
Honey Chicken Recipe
Equipment
- Cast Iron Skillet
- Baking Sheet
Ingredients
For the Chicken
- 1 cup vegetable oil
- 2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
- Salt and pepper to taste
For the Batter
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ⅛ teaspoon kosher salt
- ½ cup cold water
For the Honey Sauce
- ⅓ cup honey
- ¼ cup rice vinegar
- 3 tablespoons soy sauce (see note)
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 3 cloves garlic minced
- 1 (1-inch piece) fresh ginger minced
- ½ teaspoon crushed red pepper flakes optional, for spice
For Serving
- 3 cups cooked white rice
Instructions
- Add the oil to a cast iron skillet and line a baking sheet with parchment paper. Set both aside. 1 cup vegetable oil
- Season the chicken with a sprinkle of salt and pepper. 2 pounds boneless, skinless chicken breasts, Salt and pepper
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and water. ½ cup all-purpose flour, ¼ cup cornstarch, ½ teaspoon baking powder, ⅛ teaspoon kosher salt, ½ cup cold water
- Add in the chicken pieces and stir to coat in the batter.
- In a separate bowl, whisk together the honey sauce ingredients and set aside. ⅓ cup honey, ¼ cup rice vinegar, 3 tablespoons soy sauce, 2 teaspoons cornstarch, 1 teaspoon sesame oil, 3 cloves garlic, 1 (1-inch piece) fresh ginger, ½ teaspoon crushed red pepper flakes
- Heat the oil in a large skillet over medium heat.
- Once heated, add in the chicken pieces, one-by-one, and fry on each side until crispy and golden brown. Do this in 2 batches.
- Transfer the chicken to the prepared baking sheet.
- When frying is complete, carefully transfer the hot oil to a jar or bowl. See notes.
- Add the honey sauce mixture to the skillet.
- Bring the sauce to a simmer, stirring, until it thickens. This should take no more than a minute.
- Add the chicken back to the pan and stir until coated in the sauce.
- Serve over rice. 3 cups cooked white rice
Video
Notes
- Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten free alternative.
- Oil: If unable to safely transfer the oil, heat the honey sauce ingredients in a separate small saucepan. Once thickened, combine the chicken and sauce in a separate bowl.
- You can use chicken thighs instead of breasts in this recipe.
- You can use apple cider vinegar instead of rice vinegar.
- If you can’t find fresh ginger, use 1¼ teaspoons of ground ginger.
- To make this dish spicier, use more crushed red pepper flakes.
- Make sure to thoroughly preheat your pan before cooking the chicken. This will allow the chicken to crisp on the outside, and it will prevent the chicken from sticking to the pan.
- If the chicken is sticking to the pan, don’t force it. Wait for the chicken to naturally release.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
