Honey Pepper Chicken Irresistible Best
This Honey Pepper Chicken recipe delivers restaurant-quality flavor with a perfect balance of sweet, spicy, and savory notes. Crispy chicken is coated in a glistening honey-pepper sauce, creating an irresistible dish that's sure to become a family favorite. Serve with rice, noodles, or vegetables for a complete and satisfying meal.
Equipment
- Large bowl
- Small bowl
- Medium saucepan
- Large Skillet or Wok
- Whisk
- Slotted spoon
- Wire rack
- Measuring cups
- Measuring spoons
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 large egg, beaten
- 2 tablespoons vegetable oil, for frying
- ½ cup honey
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha or more, to taste
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ teaspoon red pepper flakes optional, for extra heat
- 1 tablespoon cornstarch
- 2 tablespoons water
- ¼ teaspoon black pepper, freshly cracked
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- In a large bowl, combine cornstarch, flour, salt, pepper, garlic powder, and paprika.
- In another bowl, whisk the egg.
- Dip each piece of chicken in the egg, then dredge in the cornstarch mixture, ensuring it's fully coated.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Carefully add the chicken to the hot oil in a single layer, being careful not to overcrowd the pan. Fry for about 4-5 minutes per side, or until golden brown and cooked through.
- Remove the chicken with a slotted spoon and place it on a wire rack to drain excess oil.
- In a small bowl, whisk together the cornstarch and water until smooth.
- In a medium saucepan, combine honey, soy sauce, rice vinegar, sriracha, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
- Bring the sauce to a simmer over medium heat, then stir in the cornstarch slurry. Cook for 1-2 minutes, or until the sauce has thickened to your desired consistency.
- Stir in the freshly cracked black pepper.
- Add the fried chicken to the saucepan with the honey pepper sauce. Toss to coat the chicken evenly.
- Continue cooking for another 1-2 minutes, allowing the sauce to cling to the chicken.
- Remove from heat and transfer to a serving dish.
- Garnish with sesame seeds and chopped green onions, if desired.
- Serve immediately.
Notes
For extra crispy chicken, ensure the oil is hot enough (around 350°F/175°C) and don't overcrowd the pan. Adjust the amount of sriracha and red pepper flakes to your preferred spice level. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Try serving over rice, noodles, or with steamed vegetables. Consider making a Honey Pepper Chicken Mac and Cheese by topping your favorite mac and cheese recipe with diced Honey Pepper Chicken.