Description
This Spicy Honey Pepper Chicken features crispy fried chicken pieces coated in a sweet and tangy honey pepper sauce with a kick of heat. Perfectly balanced with garlic and black pepper, this Asian-inspired main course is bold, flavorful, and a crowd-pleaser served over rice, noodles, or steamed vegetables.
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 depth in skillet)
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 (for slurry)
- 1 tablespoon olive oil or sesame oil
- 2 cloves garlic, minced
Instructions
- Prepare the Chicken: Season the bite-sized chicken pieces with salt and pepper. Coat each piece first in cornstarch, then dip into the beaten eggs, and finally dredge thoroughly in flour to create a crispy coating when cooked.
- Fry the Chicken: Heat oil about ½ inch deep in a deep skillet over medium-high heat. Fry the chicken pieces in batches for about 4 to 5 minutes per side, until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Make the Sauce: In a saucepan, heat olive or sesame oil over medium heat. Add the minced garlic and sauté until fragrant, around 30 seconds. Stir in honey, soy sauce, vinegar, chili garlic sauce, and cracked black pepper. Bring to a simmer.
- Thicken the Sauce: Stir in the cornstarch slurry and cook the sauce for 2 to 3 minutes until it thickens and becomes glossy.
- Toss Chicken with Sauce: Add the fried chicken pieces to the sauce and toss well to coat every piece with the thick sauce evenly.
- Serve: Serve the spicy honey pepper chicken immediately over steamed rice, noodles, or vegetables. Optionally, garnish with chopped green onions or sesame seeds for added flavor and presentation.
Notes
- For a healthier option, bake or air-fry the chicken pieces instead of frying, then toss with the sauce.
- This recipe works well with chicken tenders or wings too.
- Adjust the chili garlic sauce or sriracha to control the spice level according to preference.
- Serve with steamed vegetables or a side salad for a balanced meal.
