Description
This Spicy Honey Pepper Chicken recipe features crispy, bite-sized pieces of chicken coated in a sweet and spicy honey pepper sauce. Perfectly fried to golden perfection and tossed in a flavorful sauce made with honey, soy sauce, garlic, and cracked black pepper, this dish is an Asian-inspired main course that pairs wonderfully with rice, noodles, or steamed vegetables. It’s quick to prepare and offers a delicious balance of sweet, savory, and spicy flavors.
Ingredients
Scale
Chicken and Coating
- 1 ½ pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- ½ cup cornstarch
- 2 eggs, beaten
- ½ cup all-purpose flour
- Salt and pepper to taste
- Oil for frying (about ½ inch deep)
Sauce
- 1/3 cup honey
- ¼ cup soy sauce (low sodium)
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon chili garlic sauce or sriracha (adjust to taste)
- 2 teaspoons cracked black pepper
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon olive oil or sesame oil
- 2 cloves garlic, minced
Instructions
- Prepare and Season the Chicken: In a bowl, season the chicken pieces with salt and pepper. Coat each piece first in cornstarch, then dip into the beaten eggs, and finally dredge in all-purpose flour to ensure a crispy outer layer.
- Fry the Chicken: Heat about half an inch of oil in a deep skillet over medium-high heat. Fry the chicken pieces in batches, cooking approximately 4–5 minutes per side or until golden brown and crispy. Use a slotted spoon to transfer the fried chicken to paper towels to drain excess oil.
- Make the Sauce: In a separate saucepan, heat the olive or sesame oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in honey, soy sauce, vinegar, chili garlic sauce, and cracked black pepper. Bring the mixture to a simmer.
- Thicken the Sauce: Stir in the cornstarch slurry and continue cooking until the sauce thickens, about 2–3 minutes, stirring frequently to avoid lumps.
- Toss Chicken in Sauce and Serve: Add the fried chicken pieces to the saucepan and toss until they are evenly coated with the thickened honey pepper sauce. Serve immediately over rice, noodles, or steamed vegetables, and garnish with green onions or sesame seeds if desired.
Notes
- For a healthier alternative, bake or air-fry the chicken pieces instead of frying, then toss with the sauce.
- You can substitute chicken tenders or wings using the same coating and sauce recipe.
- Adjust the amount of chili garlic sauce or sriracha to modify the spice level to your preference.
- Leftover chicken is best reheated gently to maintain crispiness.
