Honey Pepper Chicken Recipe

If you’re looking for a meal that’s equal parts crispy, sweet, and savory, Honey Pepper Chicken is about to become your next obsession. Imagine golden, crunchy bites of tender chicken, all tossed in a glossy, sticky sauce that’s rich with honey, a punch of black pepper, and the aromatic depth of garlic and ginger. This dish is a true weeknight hero—quick to pull together and totally irresistible, whether you’re planning a cozy dinner at home or hoping to impress at a family gathering.

Ingredients You’ll Need

The beauty of Honey Pepper Chicken lies in its straightforward ingredient list. Each item plays a crucial role, from making the chicken extra crunchy to giving that signature sweet and peppery glaze. Here’s what you’ll need and why you shouldn’t skip a thing:

• Chicken: Boneless, skinless breasts or thighs work best for juicy, bite-sized perfection.
• Cornstarch: The secret to an ultra-crispy coating that fries up golden and light.
• Eggs: Help the flour coating stick and add extra crunch when fried.
• All-purpose flour: Gives the chicken its classic, satisfying fried texture.
• Salt: Essential for seasoning every bite and bringing all the flavors together.
• Black pepper: Adds warmth and just the right kick—freshly cracked is best!
• Vegetable oil: Neutral-tasting and perfect for frying up the chicken until crispy.
• Honey: Brings sweetness and caramelizes beautifully in the sauce.
• Soy sauce (low-sodium): Balances the honey with a savory, umami punch.
• Rice vinegar: Lends just a touch of tang to brighten the glaze.
• Garlic: Minced fresh for a fragrant, mouthwatering aroma.
• Ginger: Freshly grated for a subtle, zesty undertone in every bite.
• Cornstarch slurry: Thickens the sauce so it clings to each piece of chicken.
• Green onions & sesame seeds (optional): For a pop of color and crunch on top.

How to Make Honey Pepper Chicken

Step 1: Prep the Chicken

Start by cutting your chicken into bite-sized pieces—think about the perfect, poppable size for maximum crunch and sauciness. This makes sure every bit gets evenly coated and cooks through quickly.

Step 2: Set Up the Coating Stations

Whisk together flour, salt, and black pepper in one bowl. In another bowl, beat the eggs. And in a third, place your cornstarch. This simple assembly line is the secret to that irresistible triple-layered crunch.

Step 3: Dredge and Coat

Take each piece of chicken and dredge it in the cornstarch first, then dip it in the beaten eggs, and finally coat it in the seasoned flour. This step ensures the coating sticks beautifully and fries up with incredible texture.

Step 4: Fry to Golden Perfection

Heat about an inch of vegetable oil in a deep skillet or pot over medium-high heat. Fry the chicken in batches, making sure not to overcrowd the pan. Each batch needs about 4 to 5 minutes until they’re golden, crispy, and cooked through. Drain the finished chicken on paper towels to keep them crisp.

Step 5: Make the Honey Pepper Sauce

In a clean saucepan, stir together the honey, soy sauce, rice vinegar, black pepper, minced garlic, and grated ginger. Bring everything to a gentle simmer, then add the cornstarch slurry. Let it cook for 2 to 3 minutes until the sauce thickens into a glossy, syrupy glaze.

Step 6: Toss and Serve

Add your crispy chicken to the sauce and toss until every piece is thoroughly coated. Serve immediately for maximum crispiness, and don’t forget a sprinkle of green onions and sesame seeds if you want a little flair.

How to Serve Honey Pepper Chicken

Garnishes

A final flourish of sliced green onions and a scattering of sesame seeds not only make your Honey Pepper Chicken look restaurant-worthy, but they also add freshness and a subtle nutty crunch. If you’re feeling bold, a few chili flakes can bring a gentle heat to the party.

Side Dishes

You can’t go wrong with a bowl of hot steamed rice to soak up every drop of that glossy honey pepper glaze. For something heartier, toss your chicken over noodles. A side of crisp stir-fried veggies or even a cooling cucumber salad brings balance and completes the meal.

Creative Ways to Present

Try serving your Honey Pepper Chicken in lettuce wraps for a fun, hand-held twist, or pile it onto a platter with extra sauce for dipping. It also makes fantastic sliders—just tuck a few pieces inside a soft bun with a little slaw for a crowd-pleasing appetizer.

Make Ahead and Storage

Storing Leftovers

If you have any Honey Pepper Chicken left (which is rare!), cool it completely before transferring to an airtight container. Store in the fridge for up to 3 days. This keeps the chicken tender and the sauce flavorful.

Freezing

For longer storage, freeze the cooked chicken pieces (without sauce) on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months. When you’re ready, thaw and reheat, then toss in fresh sauce for best results.

Reheating

To recapture that crispy texture, reheat the chicken in a hot oven or air fryer rather than the microwave. Warm the sauce separately, then toss together just before serving for the freshest taste and crunch.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a bit juicier and add a richer flavor to Honey Pepper Chicken. Just cut them into similar-sized pieces for even cooking.

Is there a way to make this recipe lighter?

Yes! Instead of deep-frying, you can air fry or bake the coated chicken pieces. They’ll still get nicely crisp, and you’ll cut down on oil without sacrificing flavor.

Can I make Honey Pepper Chicken gluten-free?

You sure can. Swap out the all-purpose flour for a gluten-free blend and use tamari instead of soy sauce. The rest of the recipe stays the same and is naturally gluten-free.

What’s the best way to reheat leftovers?

For best results, reheat your chicken in the oven at 375°F until hot and crispy, or use an air fryer. Warm up the sauce separately and toss together just before serving.

How spicy is Honey Pepper Chicken?

The black pepper gives a gentle warmth, but it’s not overly spicy. If you want more heat, add chili flakes or a splash of hot sauce to the glaze to suit your taste.

Final Thoughts

If you’re craving a homemade dinner that’s both comforting and a little bit special, this Honey Pepper Chicken is your golden ticket. Every time I make it, it disappears in a flash! Give it a try—you’ll be amazed at how easy and satisfying this sweet and peppery favorite can be in your own kitchen.

Honey Pepper Chicken Recipe

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4.6 from 27 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

Honey Pepper Chicken is a deliciously crispy and flavorful dish featuring bite-sized pieces of chicken coated in a seasoned flour and cornstarch mixture, then fried to golden perfection and tossed in a sweet and tangy honey glaze with garlic and ginger. This Asian-inspired main course delivers a perfect balance of savory, sweet, and spicy notes, making it an ideal takeout-style dinner that’s great served over steamed rice or noodles.

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Ingredients

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Chicken Preparation

• 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying

Honey Pepper Sauce

• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon black pepper (adjust to taste)
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Garnish (Optional)

• Sliced green onions
• Sesame seeds

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Instructions

1. Prepare the chicken coating: In a bowl, whisk together the all-purpose flour, salt, and black pepper thoroughly to create a seasoned flour mixture.
2. Coat the chicken: Dredge the bite-sized chicken pieces first in cornstarch, then dip each piece into the beaten eggs, and finally coat them evenly with the seasoned flour mixture, ensuring every piece is well covered.
3. Heat the oil: Pour about 1 inch of vegetable oil into a deep skillet or pot and heat it over medium-high heat until hot enough for frying, approximately 350°F (175°C).
4. Fry the chicken: Fry the coated chicken pieces in batches to avoid overcrowding, cooking each batch for about 4–5 minutes until they turn golden brown and crispy. Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil.
5. Make the honey pepper sauce: In a separate saucepan, combine the honey, low-sodium soy sauce, rice vinegar, black pepper, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat, stirring frequently.
6. Thicken the sauce: Stir in the cornstarch slurry and continue cooking for 2–3 minutes until the sauce thickens slightly to a glossy consistency.
7. Coat the chicken: Add the fried chicken pieces to the saucepan with the honey pepper sauce and toss gently until each piece is thoroughly coated with the flavorful glaze.
8. Garnish and serve: Transfer the glazed chicken to a serving plate and garnish with sliced green onions and sesame seeds, if desired. Serve immediately over steamed rice or noodles for a complete meal.

Notes

• Serve the honey pepper chicken over steamed rice or your favorite noodles for a hearty meal.
• For a spicier variation, add a pinch of red pepper flakes or a dash of hot sauce to the honey glaze while simmering.
• To reduce oil usage, you can air fry or bake the chicken pieces instead of deep frying for a lighter version.
• Ensure your oil is hot enough before frying to achieve a crispy crust without absorbing excess oil.
• Use low-sodium soy sauce to control the sodium content of the dish.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 520
• Sugar: 18g
• Sodium: 780mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 135mg