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A white plate containing, spicy fried chicken strips, topped with spring onion and sliced chillies.

Crispy Honey Chilli Chicken

Chinese takeaway style Honey Chilli Chicken recipe made with coated crispy fried chicken tossed with spicy, sweet, honey sauce. Perfect as an appetizer and made with simple cupboard-friendly ingredients.
5 from 46 votes
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Course: Appetizer, Main Course
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 10 minutes
Chicken Marinate Time: 10 minutes
Servings: 4
Calories: 317kcal
Author: Khin


  • 350 g Chicken breast ( about 12oz ) cut into thin strips about
  • 1 Egg white
  • 1 cup Corn starch
  • 1 tbsp Garlic finely chopped
  • 2 tsp Oil
  • Oil for frying Vegetable or neutral flavour oil

Chicken Marinade

  • 1 tbsp Light soy sauce
  • 1 tsp Garlic paste or finely grated garlic
  • 1 tsp Sesame oil
  • 2 tsp Sugar
  • ½ tsp White pepper or black pepper

Chilli Sauce Mixture

  • 3 tbsp Sriracha sauce Or hot chilli sauce ( see details in note )
  • 2 tbsp Tomato ketchup
  • 2 tbsp Honey Or sugar
  • 1 tbsp Lime
  • ¼ tsp Chilli flakes optional


  • 1 Red chili pepper cut thin slices
  • 2 Spring onions cut thin slices


  • First, cut the chicken breast into thin strips. Place the chicken strips in a bowl, marinade with soy sauce, sesame oil, garlic paste, sugar, and pepper for 10-15 minutes. Mix all the sauce ingredients in a small bowl and set it aside.
  • Next, add egg white into the chicken and mix it well. Then add the corn starch and coat each chicken piece. ( Add more corn starch if needed. ) Toss the excess flour out before frying.
  • Deep fry the coated chicken pieces with pre-heated high-heat oil, 350° F for 1-2 minutes until light brown. Remove from oil and set it aside for 4-5 minutes. Then place the fried chicken back in hot oil and fry it again for another 2-3 minutes or until crispy golden. Remove from oil and place it over the wire rack.
  • Heat the wok/pan into medium-low heat, drizzle 2 tsp of oil and saute the chopped garlic for few seconds. Then pour the sauce mixture in and stir for few seconds, place the fried chicken strips back in the wok.
  • Combine the sauce and chicken pieces well. Turn off the heat and sprinkle fresh chilli slices and spring onions.
  • Transfer to serving plate and serve immediately.
  • You can serve on its own or pair it with plain rice, egg fried rice or stir fry noodles.


  • Sriracha - is a Thai hot chilli sauce made from chilli peppers, garlic, vinegar, sugar and salt. You can swap it with Maggi hot chilli sauce, or any of your favourite chilli sauce brands.  
  • Adjust the spiciness - reduce the hot chilli sauce amount or swap it with mild chilli sauce. You can omit dried chilli flakes and fresh chilli according to your preference. 
  • Coat each chicken strips well - if the chicken strips are sticking to each other, you need to add more corn starch until each chicken strips separate. Or you can dip each chicken strips in the corn starch, one by one. 
  • Fry with high heat - it's important to fry with pre-heated high heat oil. The temperature should be around 350° F to prevent the chicken from soggy and greasy. 
  • Double fry the chicken - Double frying create the chicken extra crispy coating texture while the inner meat is still moist and juicy.
  • Baking Option - Deep frying tastes best, however, if you wish to bake or air fry, spray a generous amount of cooking oil over the chicken strips. Place them over the wire rack, bake with 400F ( 200 C ) preheated oven/air-fryer for 15-20 minutes or until crispy golden. Flip halfway through. 
  • More Sauce - This recipe doesn't come with loads of sauce. The sauce mixture is just to coat the chicken strips. If you prefer extra sauce, you can double the sauce ingredients. 


Calories: 317kcal | Carbohydrates: 45g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 699mg | Potassium: 460mg | Fiber: 1g | Sugar: 13g | Vitamin A: 286IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 1mg
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