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Crispy Honey Soy Chicken

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We’ve all had those moments when cooking feels like a daunting task, and ordering in seems like the only solution – particularly on chaotic weeknights when everyone has different schedules, energy levels are depleted and the last thing we want to do is spend hours in the kitchen. That’s when this Crispy Honey Soy Chicken comes to the rescue. It’s one of those “faster than takeout” options that not only saves time, but tastes just as good as your local Chinese restaurant, if not better! The chicken is lightly coated in cornflour (cornstarch) and egg, which gives it a perfect crispiness and crust for the deliciously sticky sauce to cling to, without the heaviness of traditional takeout!

Crispy Honey Soy Chicken
Ready in less than 20 minutes, this delicious, one-pan Crispy Honey Soy Chicken is a fantastic option for quick weeknight dinners.

My kids are obsessed with the sweet and savoury flavours of the honey soy sauce, and I love how easy it is to whip up. Whether served over a bed of fluffy steamed rice or with some fresh noodles, this dish always hits the spot. And the best part? It’s made in just one pan and ready in less time than it takes to wait for home delivery, making it a perfect go-to meal for those hectic evenings when you need something quick, delicious and homemade!

Crispy Honey Soy Chicken
You can serve Crispy Honey Soy Chicken on a bed of rice or noodles, with steamed vegetables on the side.

What can I serve with Crispy Honey Soy Chicken?

Because the sauce is rich and flavour-filled, I like to keep the sides simple. Rice, noodles or cauliflower rice work well to soak up the delicious sauce, while steamed vegetables are the perfect quick and easy side. Try steamed bok choy, choy sum, Chinese broccoli (gai lan), green beans, sugar snap peas, green beans, broccolini (tender-stem broccoli) or broccoli florets. You could also try serving with fresh, crunchy salads, like sliced cucumber, carrot and shredded cabbage.

Crispy Honey Soy Chicken
The chicken is lightly coated in cornflour (cornstarch) before being fried until golden, then coated in a sticky honey soy sauce. The crispy coating is perfect for all of the delicious sauce to cling to.

How can I spice it up?

Add 1 tablespoon of sriracha or 1 teaspoon of dried crushed chilli (red pepper) flakes to the sauce to add a kick of heat.

No deep-frying required

I like frying food only when it’s ESSENTIAL (Southern Fried Chicken Burger, I’m looking at you!). This recipe uses a small amount of oil to cook the chicken and what that means is not having chicken coated in a thick, crispy batter. It’s a lighter, thinner coating, but what you receive in return is no leftover oil to deal with and no oil spluttering all over the stove, making a beeline for your eye – and I think that’s worth the pay off!

Watch how to make Crispy Honey Soy Chicken

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Close-up of crispy honey soy chicken drizzled with a sweet sauce, garnished with sesame seeds and topped with chopped spring onions

Crispy Honey Soy Chicken

Author: Nicole
5 from 11 votes
“This was so good! Super easy to make after a full day of work.”
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This Crispy Honey Soy Chicken is a quick alternative to takeout, featuring tender chicken pieces in a delicious honey soy sauce. Perfect for busy weeknights, it’s a one-pan family favourite that’s ready in under 30 minutes!
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Servings: 4

Ingredients

SAUCE
  • 1 tsp cornflour (cornstarch)
  • 60 ml (¼ cup) water
  • 60 ml (¼ cup) runny honey
  • 2 tbsp tamari or all-purpose soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tsp freshly minced garlic
  • 1 tsp freshly minced ginger (optional)
STIR-FRY
  • 600 g (1¼ lb) boneless, skinless chicken breast, cut into bite-sized pieces (can be substituted with chicken thighs)
  • 60 g (½ cup) cornflour (cornstarch)
  • ½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 1 egg, whisked (optional, see note 1)
  • Oil, for shallow frying (see note 2)
TO SERVE
  • Steamed rice
  • 1 spring onion (scallion), finely sliced
  • 1 tsp sesame seeds

Instructions

  • Make the sauce – In a small bowl, combine the sauce ingredients and set aside.
  • Prep the chicken – Place the chicken in a large bowl. Add the cornflour, salt, pepper and egg and mix using a spoon until the mixture is thick and sticky, coating the chicken evenly.
  • Cook the chicken in a pan – Heat the oil in a large, heavy-based frying pan over medium heat, and cook the chicken in batches for 3–4 minutes until golden. Set aside on a paper towel to drain.
  • Wipe the pan clean, reduce the heat to low and add the prepared sauce to the same pan. Cook, stirring, for 2 minutes, or until the sauce has slightly thickened and caramelised. Return the chicken to the pan and toss the chicken in the sauce so that it is evenly coated and glossy.
  • Serve – Divide the rice among four bowls. Top the rice with the chicken and sauce, sprinkle with the spring onion and sesame seeds to garnish and serve immediately!
To cook in the air fryer
  • Preheat – Preheat the airfryer basket to 200°C (400°F). Spray the basket generously with oil to stop the chicken pieces sticking.
  • Cook the chicken – Arrange the coated chicken pieces in a single layer in the air fryer basket, ensuring they are not overcrowded. Spray generously with more oil so that they are completely coated. Cook in batches if necessary for 8–10 minutes, shaking the basket halfway through to ensure even cooking. The chicken should be crispy and golden, if not, continue cooking in 1–2 minute intervals.
  • Once the chicken is done, toss it in the pan with the sauce, stirring over low heat for 1–2 minutes until evenly coated and glossy. 
  • Serve – Divide the rice among four bowls. Top the rice with the chicken and sauce, sprinkle with the spring onion and sesame seeds to garnish and serve immediately!

Nutrition information

Nutrition Facts
Crispy Honey Soy Chicken
Amount per Serving
Calories
379
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
5
g
Cholesterol
 
137
mg
46
%
Sodium
 
1168
mg
51
%
Potassium
 
627
mg
18
%
Carbohydrates
 
33
g
11
%
Fiber
 
1
g
4
%
Sugar
 
18
g
20
%
Protein
 
35
g
70
%
Vitamin A
 
136
IU
3
%
Vitamin C
 
3
mg
4
%
Calcium
 
29
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Use an egg for a crispy, golden, even coating. It can be omitted from the recipe, but the end result will be less of a thick batter and more of a coating, which will allow the sauce to cling to the chicken. 
Note 2 – I use olive oil. If a neutral flavour is preferred, canola (rapeseed) oil, vegetable oil, sunflower oil, grapeseed or rice bran oil can be used. You’ll need enough oil to cover the base of the pan.

MAKE AHEAD

Chicken – Cut the chicken ahead of time, so it’s ready for when you need it! Store it up until its expiration date, refrigerated in an airtight container. 

LEFTOVERS

Refrigerate in an airtight container for up to 3 days. Reheat in the microwave. Not suitable to freeze.

Tried this recipe?

Let us know how it was!
Course chicken, entrée, Main Course
Cuisine Asian

  1. Hi there can you provide cooking instructions for those who don’t have an airfryer please? Many thanks

    • Hi Rebekah, the main recipe method (steps 2 to 4) outlines how to cook in a pan. The air fryer is a separate method. I have tweaked the style of the recipe a little, to make it clearer. Nic x

  2. 5 stars
    Tried this recipe out last night for dinner. And abosolutley loved it. So simple and easy and tastes so yummy. Thank you so much, your recipes are amazing!!

    • Aww, Kelly, it’s my absolute pleasure and I’m thrilled you are enjoying the recipes, including this one (a fave of mine). 🥰 Thanks for the rating, Nic x

  3. 5 stars
    A winning meal as judged by fussy eaters! Thanks Nic.

    • Hi Michelle, isn’t it wonderful when a recipe wins over the fussy eaters! Well done! 👏🏻 Thanks for the rating too. Nic x

  4. Delicious!😋 The whole family loved this, even my fussy 10 year old who tends to dislike Asian flavours.
    We’ve tried 4 of your recipes so far & they’ve all been a hit, will definitely be getting your book!😍

    • Just wonderful to hear, Jo Jo! So excited that you will be getting the book! Thanks for the rating, too! Nic x

  5. Hi Nicole
    I LOVE the look of all your delicious meals and would really like to buy your book. I live in South Africa. Does your book reach our shops? 🙂

    • Hi Nicola, thank you for your lovely comment! Check this link here to find out about the various shipping options available. Nic x

  6. I am going to make this but I don’t have a air fryer , can I cook it in the oven or oil in a pan ?

    • Hi Julie, the main recipe instructions are actually for cooking in a frying pan. See step 2 under ‘Chicken’ in the method. Nic xxx

  7. Easy, delicious meal that my 2.5 year old loves too, which is an absolute miracle! Except I had A LOT of oil splatter and had to keep the lid on the pan for most of the cooking (which I think is the reason it didn’t turn out crispy). Any tips for minimal splatter? We don’t use olive oil as it bothers my husband’s stomach. Thanks 🙏🏼

    • Hi Stella, this one is a favourite at our place too, so it’s wonderful to hear it was a win with your little one! Oil splatter is my nemesis. Haha! MY tips – 1. Make sure the chicken is thoroughly patted dry with paper towel before cooking – this especially applies to frozen and thawed chicken, which releases more moisture and causes splatter. 2. Make sure the oil is hot enough when adding the chicken, so the outside sears immediately and reduces the splatter. Hope this helps! Nic xx

  8. This was a hit with the fam! Made a quick fried rice to go with it. Adding to the rotation for sure!

    • Hi Kate, when I hear a recipe is going on the rotation it makes me so happy! Nic x

  9. Going to give this a go this week.
    Has anyone done this in the air fryer??

    • Hi Rachel, your great question has prompted me to add air fryer instructions to the recipe. But here they are. I hope these help. Nic x Preheat the air fryer basket to 200°C (400°F). Spray the basket generously with oil to stop the pieces sticking. Arrange the coated chicken pieces in a single layer in the air fryer basket, ensuring they are not overcrowded. Cook in batches if necessary. Spray generously with more oil so that they are completely coated. Air fry for 8–10 minutes, shaking the basket halfway through to ensure even cooking. The chicken should be crispy and golden, if not, continue cooking in 1–2 minute intervals. Once the chicken is done, toss it in the pan with the sauce, stirring over low heat for 1–2 minutes until evenly coated and glossy.

  10. 5 stars
    This was so good! Super easy to make after a full day of work. I will double the sauce for us next time, we loved it’s flavor

    • So glad you enjoyed this, Riss. And yep, the sauce is amazing. Thanks for the rating. Nic x

  11. Great easy dinner! the 3 & 5 year old loved it!

    • Hi Bec, so happy to hear the Littles loved it! Nic x

  12. Win win for everyone! Thank you for this recipe! Devine delicious 😋

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.