Honey Chilli Chicken
Experience the perfect balance of sweet, spicy, and savory flavors with this Honey Chilli Chicken recipe—a crowd-pleasing fusion dish that combines golden, crispy chicken with a mouthwatering, sticky sauce. Tender chunks of boneless chicken are coated in a light batter and fried to perfection before being tossed with a vibrant blend of garlic, ginger, and green chilies. A glossy sauce made with honey, soy sauce, and red chili sauce brings an irresistible depth of flavor, while crunchy capsicum and fragrant spring onions add a fresh, colorful touch. Ideal as an appetizer or served alongside fried rice or noodles for a hearty meal, this dish is a restaurant-style favorite you can effortlessly recreate at home. Garnish with sesame seeds for an added crunch and visual flair. Ready in under 45 minutes, it’s the ultimate choice for lovers of bold and exciting flavors!
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 4 tablespoons Cornflour
- 2 tablespoons All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable oil
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 pieces Green chilies, finely chopped
- 2 tablespoons Soy sauce
- 3 tablespoons Tomato ketchup
- 3 tablespoons Honey
- 1 tablespoon Red chili sauce
- 1 teaspoon Vinegar
- 1 cup Capsicum (bell pepper), sliced
- 2 tablespoons Spring onions, finely chopped
- 1 teaspoon Sesame seeds (optional, for garnish)
- 4 tablespoons Water
Instructions
Clean and cut the boneless chicken breast into bite-sized pieces.
In a large bowl, combine cornflour, all-purpose flour, egg, salt, and black pepper. Add 2 tablespoons of water to form a smooth batter.
Add the chicken pieces to the batter and mix well until each piece is coated.
Heat vegetable oil in a deep pan for frying. Once the oil is hot, fry the chicken pieces in batches until golden brown and crispy. Remove and place them on a paper towel to drain excess oil.
In a separate large pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Sauté the minced garlic, ginger, and green chilies until fragrant.
Add sliced capsicum (bell pepper) to the wok and stir-fry for 2–3 minutes.
In a small bowl, mix soy sauce, tomato ketchup, honey, red chili sauce, vinegar, and 4 tablespoons of water to create the sauce.
Pour the sauce mixture into the wok and stir well. Cook for 2–3 minutes until the sauce begins to thicken slightly.
Add the fried chicken pieces into the wok and toss to ensure they are evenly coated with the sauce.
Garnish with chopped spring onions and sesame seeds (if using).
Serve hot as an appetizer or pair with fried rice or noodles for a main course.
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 71.7 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1375 mg | 60% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 18.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
