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.
Ingredients
Scale
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
Instructions
- Prepare the chicken coating: In a bowl, whisk together the all-purpose flour, salt, and black pepper thoroughly to create a seasoned flour mixture.
- 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.
- 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).
- 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.
- 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.
- Thicken the sauce: Stir in the cornstarch slurry and continue cooking for 2–3 minutes until the sauce thickens slightly to a glossy consistency.
- 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.
- 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
