Description
Sweet and Spicy Honey Pepper Chicken is a crispy, flavorful dish coated in a sticky honey glaze with a peppery kick. This easy recipe balances sweet, savory, and spicy notes, making it perfect for quick weeknight dinners or entertaining guests. Serve over rice, noodles, or veggies for a satisfying, restaurant-quality meal at home.
Ingredients
1½ lbs boneless, skinless chicken breast or thighs
Salt and pepper, to taste
½ cup cornstarch
2 large eggs, beaten
Vegetable oil, for frying
½ cup honey
3 tbsp soy sauce
2 tbsp apple cider vinegar
1½ tsp freshly cracked black pepper
3 cloves garlic, minced
½ tsp red pepper flakes (adjust to taste)
¼ cup water
Green onions, chopped, for garnish
Sesame seeds, optional garnish
Instructions
1. Cut chicken into bite-sized pieces and pat dry.
2. Season chicken with salt and pepper. Dip in beaten eggs, then coat with cornstarch, shaking off excess.
3. Heat 1–2 inches of oil in a skillet or wok over medium-high heat to 350°F. Fry chicken in batches until golden and crispy, about 4–5 minutes per batch. Drain on paper towels.
4. In a clean pan, combine honey, soy sauce, vinegar, garlic, black pepper, red pepper flakes, and water. Simmer for 2–3 minutes until slightly thickened.
5. Add fried chicken to sauce and toss to coat evenly.
6. Garnish with green onions and sesame seeds. Serve hot.
Notes
For a lighter version, bake coated chicken at 400°F for 18–20 minutes, flipping halfway.
Double the sauce if you want extra for drizzling over rice or noodles.
Use tamari for a gluten-free option.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 24g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 145mg