Crispy Honey Chilli Chicken
An irresistible Indo-Chinese appetizer featuring crispy battered chicken tossed in a spicy garlic and soy sauce glaze, finished with a luscious coating of raw honey and toasted sesame seeds.
Ingredients
For the Chicken Coating & Frying
- 400 g Boneless Chicken Breast cut into bite-sized cubes
- 2 tbsp Plain Flour Maida
- ½ tsp Red Chilli Powder
- 1 pinch Salt
- 4 tbsp Cornflour
- ½ tsp Black Pepper Powder
- 1 tsp Dark Soy Sauce
- ¼ cup Water adjust for a smooth, semi-thin batter
- Oil as needed for deep/shallow frying
For the Chilli Honey Glaze
- 1 tbsp Cooking Oil reserved from frying
- 10 cloves Garlic finely chopped
- 1 inch Fresh Ginger finely chopped
- 4 Whole Dried Red Chillies
- 1½ tsp Crushed Red Chilli Flakes
- 5 stalks Spring Onion Whites finely chopped
- 1 tsp Celery finely chopped, optional
- 2½ tbsp Dark Soy Sauce
- 2 tsp Tomato Ketchup / Sauce
- ½ cup Chicken Stock or Water
- 1½ tsp Cornflour dissolved in 2 tbsp water for slurry
- Salt to taste, use sparingly
- 2½ to 3 tbsp Pure Honey
For Garnish
- 2 tbsp Spring Onion Greens finely chopped
- 1 tsp White Sesame Seeds lightly toasted
Instructions
Phase 1: Battering & Frying the Chicken
- Prep the Chicken: Wash, drain, and pat dry the boneless chicken breast cubes thoroughly with paper towels.
- Dust the Chicken: In a shallow mixing bowl, combine plain flour (Maida), red chilli powder, and a pinch of salt. Coat the chicken pieces evenly in this seasoned dry flour and shake off any excess.
- Whisk the Wet Batter: In a separate bowl, whisk together cornflour, black pepper powder, 1 teaspoon of soy sauce, a light pinch of salt, and ¼ cup water until a smooth, lump-free dipping batter forms.
- Fry to Golden Crisp: Heat cooking oil in a deep pan or wok over medium-high heat. Dip the flour-dusted chicken pieces into the batter and slide them gently into hot oil. Fry in batches for 4–5 minutes until golden brown and crisp. Drain on a paper-lined tray and set aside.
Phase 2: Preparing the Spicy Aromatics & Sauce
- Sauté the Aromatics: Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Add the whole dried red chillies, minced garlic, and minced ginger; stir-fry for 30–45 seconds until fragrant without browning.
- Add Greens & Sauces: Toss in the chopped spring onion whites, optional celery, and crushed chilli flakes. Pour in the soy sauce and tomato sauce, mixing briskly.
- Thicken the Gravy: Pour in the chicken stock (or water) and bring to a simmer. Stir the cornflour slurry once more, pour it into the bubbling sauce, and stir continuously until the glaze turns glossy and thick. Taste and adjust salt if needed.
Phase 3: Tossing & Honey Glazing
- Combine Chicken: Add the fried chicken pieces directly into the wok. Toss rapidly on high heat for 1 minute until every piece is coated in the savory sauce.
- Fold in Honey Off the Heat: Turn off the heat and remove the wok from the burner. Allow the pan to cool slightly for 30–60 seconds so the steam subsides, then drizzle in the honey. Stir thoroughly to give the chicken an even, glistening shine.
- Garnish & Serve: Transfer to a warm platter, sprinkle generously with toasted white sesame seeds and spring onion greens, and serve immediately.
Notes
- FAQ 1: Can I make this dish without deep-frying (Air Fryer or Oven)? Yes! To air-fry, coat the battered chicken cubes lightly with oil spray and cook at 200°C (390°F) for 10–12 minutes, shaking the basket halfway through until crisp and golden. For oven baking, place on a greased wire rack at 200°C (400°F) for 15–18 minutes. Toss directly into the warm sauce glaze as instructed.
- FAQ 2: Why should honey be added off the heat? Traditional culinary and Ayurvedic guidelines advise against cooking honey at high temperatures (above 40°C), as excess heat destroys its natural enzymes, beneficial antioxidants, and subtle floral aroma. Letting the pan cool down slightly preserves these natural qualities while still creating a silky glaze.
- FAQ 3: How do I keep the chicken crispy if serving at a party? Prepare both elements in advance: fry the chicken and keep the cooked sauce base ready in a separate pan. Right before your guests arrive, quickly reheat the sauce, turn off the stove, toss in the chicken and honey, and garnish. This ensures the crust stays crunchy.
- Useful Link: Kitchen Measurement & Unit Conversion Table – Use our instant converter to easily scale ingredients between grams, ounces, and cups.