Honey Chilli Chicken

5 from 7 votes

A mouthwatering 30-minute stir-fry recipe with crispy fried chicken and red peppers in a sweet, spicy and tangy honey chilli sauce.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 483kcal

Author: Helen

Equipment

Ingredients

Sauce

3 tbsp soy sauce (Note 1)
2 tbsp honey
1 tbsp brown sugar (Note 2)
2 tbsp sweet chilli sauce (Note 3)
1 tbsp rice vinegar or apple cider vinegar

Honey Chilli Chicken:

2 tbsp cornflour / cornstarch (Note 4)
¼ tsp garlic powder
⅛ tsp Pinch of white pepper optional
¼ tsp salt
4 chicken thighs cut into bite-sized chunks (Note 5)
vegetable or sunflower oil for frying (Note 6)
2 cm fresh ginger finely chopped
2 cloves garlic crushed
1 red chilli de-seeded and chopped (Note
2 large red or green peppers cut into bite-sized pieces (Note

To serve:

2 spring onions/scallions green parts only thinly sliced
toasted sesame seeds

US Customary - Metric

Instructions

Mix the sauce ingredients together in a small jug or bowl and set aside.
Mix the cornflour/cornstarch, garlic powder, and optional white pepper in a medium-sized bowl that is large enough to hold the chicken pieces.
Place the chicken pieces in the bowl and mix with your hands until they are evenly coated with the flour mixture.
Put a frying pan on a high heat and add around 0.5cm or ¼ inch oil. Add chicken when the oil is hot (Note 2) and fry for a couple of minutes on each side. Remove from the pan and set aside when it is crispy on the outside and cooked in the middle. (Note 7)
Carefully remove the excess oil from the pan or use a clean frying pan (you should be left with about a tablespoon - Note 8). Fry the chilli, garlic and ginger for 1-2 minutes until fragrant and add the peppers and fry for a few minutes until they begin to soften.
Pour in the sauce let it reduce for a few seconds before adding the chicken pieces.
Serve immediately with rice, topped with spring onions and toasted sesame seeds.

Notes

Soy sauce: Use regular light soy sauce. Dark soy sauce will make the sauce too rich.
Brown sugar: Substitute with the same amount of white sugar.
Sweet chilli sauce: Any brand is fine. I often use Blue Dragon.
Cornflour/cornstarch: You can use rice flour instead, but I do not advise using plain flour because it will absorb more moisture and make the chicken greasy.
Chicken thighs: You can use breasts instead, but the cooked chicken won't be as juicy. Pork and beef can also be used.
Oil for frying: Choose an oil with a high burn point like sunflower oil, vegetable oil or canola oil. Olive oil is not suitable for this recipe.
Check the oil is ready by dropping a breadcrumb into the pan. If it sizzles up the oil is ready. If the crumb sinks it needs longer.
Checking doneness: Chicken pieces are cooked when they are white and opaque in the middle. If in doubt, cut the largest piece in half to check.
Safety tip: Be very careful when removing the hot oil from the pan. Ensure it does not come into contact with water and carefully pour it into a Pyrex heat-proof jug or bowl and set it aside in a place where there is no risk of it being knocked over by you or anyone else in your household. Do not pour it down the sink. Instead, transfer it to a container with a lid when it is cool and dispose of it in your normal waste bin.

Storage:

Honey chilli chicken tastes best when eaten fresh. When the dish is ready, serve it immediately. This isn't one you should leave hanging around. You can store the cooked honey chilli chicken in the fridge for up to 3 days, but it will lose its crispy deliciousness. Make sure you reheat it thoroughly on the stove or in the microwave before you eat it. This dish is not suitable for freezing.

Nutrition