Recipes

Crispy Honey Chicken

by Meal Plans.
July 02, 2026
View the Studiolink
@victor.wokmanyama

Crispy Honey Chicken Full Recipe: Ingredients: Chicken 100g plain flour 50g corn starch 30g oil 200ml water 1 tsp baking powder 2 tbsp honey 4 tbsp sugar 2 tbsp rice vinegar Toasted sesame seeds Vermicelli noodles, optional for plating Marinade: 1 tsp salt 1 tsp chicken powder 1 tsp baking soda ½ tbsp corn starch 1 tbsp mirin or cooking sake 1 Cut the chicken into 1cm pieces. Add salt, chicken powder, baking soda, corn starch, and mirin or cooking sake. Mix well and marinate for 10 minutes. 2 For the batter, mix plain flour, corn starch, and oil first. Add water and stir until smooth. Add baking powder and mix again. The batter should be thin enough to lightly coat your finger. 3 Add the chicken into the batter and mix until every piece is coated. 4 Heat oil to 180°C. Add the chicken pieces one by one. Don’t move them for at least 1 minute, or the batter may fall off. Fry for about 3 minutes until golden. 5 Raise the oil temperature to 190–200°C and fry again for about 15 seconds. Remove and drain. 6 Pour out the oil. Add honey, sugar, and rice vinegar to the wok. Cook over medium-high heat until the sugar melts and the syrup bubbles. Add the fried chicken and toss quickly until coated. 6 As it cools slightly, the glaze forms a thin crunchy honey shell. 7 For restaurant-style plating, fry a handful of vermicelli noodles until puffed. Place the honey chicken on top and finish with toasted sesame seeds. #HoneyChicken #CrispyChicken #ChineseFood #RestaurantStyle #homecooking

♬ original sound - Victor Wokmanyama

Made by Victor

Follow them on:

This Crispy Honey Chicken is golden, crunchy, and coated in a glossy honey glaze that sets into a thin sweet shell. It’s a restaurant-style takeout favorite you can make at home with a light batter, quick marinade, and toasted sesame finish.

Ingredients:

0.5x
1x
2x
4x
 
For the Chicken
  •   chicken
  •   100 g plain flour
  •   50 g cornstarch
  •   30 g oil
  •   200 ml water
  •   1 tsp baking powder
  •   2 tbsp honey
  •   4 tbsp sugar
  •   2 tbsp rice vinegar
  •   toasted sesame seeds
  •   vermicelli noodles (optional, for platingg)
 
For the Marinade
  •   1 tsp salt
  •   1 tsp chicken powder
  •   1 tsp baking soda
  •   1/2 tsp cornstarch
  •   1 tbsp mirin (or cooking sake)
Shop With Instacart

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Cut the chicken into small 1cm pieces.
  2. In a bowl, combine the chicken, salt, chicken powder, baking soda, cornstarch, and mirin or cooking sake. Mix well and marinate for 10 minutes.
  3. To make the batter, mix the plain flour, cornstarch, and oil together first.
  4. Add the water and stir until smooth, then add the baking powder. The batter should be thin enough to lightly coat your finger.
  5. Add the marinated chicken to the batter and mix until every piece is coated.
  6. Heat frying oil to 180°C. Add the chicken pieces one by one and do not move them for at least 1 minute. Fry for about 3 minutes, or until golden.
  7. Raise the oil temperature to 190–200°C and fry again for about 15 seconds. Remove and drain.
  8. Pour out the oil from the wok. Add the honey, sugar, and rice vinegar. Cook over medium-high heat until the sugar melts and the syrup bubbles.
  9. Add the fried chicken and toss quickly until coated. As it cools slightly, the glaze will form a thin crunchy honey shell.
  10. For restaurant-style plating, fry the vermicelli noodles until puffed, place the chicken on top, and finish with toasted sesame seeds.

Leave a Reply