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Crispy Honey Chicken

This Crispy Honey Chicken Recipe is everything you crave in comfort food: juicy, tender chicken pieces fried to golden perfection, tossed in a sticky, sweet-savory honey sauce with just a hint of warmth. It's the perfect homemade alternative to takeout, without sacrificing flavor or crunch.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 5

Ingredients
  

For the Honey Sauce:

  • ½ cup honey
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons water
  • 1 tablespoon apple cider vinegar or rice vinegar
  • ¼ teaspoon toasted sesame oil
  • Optional: pinch of red pepper flakes
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water for slurry

For the Chicken:

  • 3 large chicken breasts about 1½ lbs, cut into 1½" chunks
  • 1½ cups all-purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon ground coriander
  • ½ teaspoon onion powder
  • 1½ cups buttermilk
  • Canola or vegetable oil for frying (about 2–3" depth in skillet)

Instructions
 

  • Make the sauce: In a small saucepan, combine honey, soy sauce, 2 tbsp water, vinegar, sesame oil, and optional red pepper flakes. Bring to a simmer over medium heat.
  • In a separate bowl, stir together the cornstarch and 1 tbsp cold water to make a slurry. Slowly whisk this into the simmering sauce. Cook 2–3 minutes until thickened. Reduce to low to keep warm.
  • Prepare the chicken coating: In a shallow bowl, mix flour, cumin, chili powder, coriander, and onion powder. In a second bowl, pour the buttermilk.
  • Coat the chicken: Working with a few pieces at a time, dredge chicken in flour, dip into buttermilk, then back into the flour. Press to adhere coating well.
  • Fry the chicken: Heat oil in a large deep skillet over medium-high. Once shimmering, carefully fry chicken in batches, 5–7 minutes per batch, turning as needed until golden brown and internal temp reaches 165°F. Drain on paper towels.
  • Toss and serve: Place fried chicken into a large mixing bowl. Pour the warm honey sauce over the chicken and gently stir to coat.
  • Serve hot: Best with steamed rice and a sprinkle of green onions.

Notes

  • Don’t overcrowd the pan while frying—work in batches to keep the oil temperature stable.
  • You can prep the sauce and flour mix in advance to save time.
  • The sauce thickens more as it cools—add a splash of water if needed before serving.
  • For extra crunch, double-dip the chicken in buttermilk and flour.
  • Add steamed broccoli or snap peas for a takeout-style meal with veggies.