Chinese-American inspired · Recipes

Crispy Honey Chicken

Name: Crispy Honey Chicken
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 350 g boneless chicken thigh, cut into 2 cm pieces; 45 g cornstarch for coating; 0.25 tsp salt; 150 ml neutral oil for shallow frying; not all consumed; 2 tbsp honey; 1 tbsp rice vinegar; 0.5 tbsp light soy sauce; 35 ml water; 1 pieces scallion, sliced

蜜汁脆皮鸡 · Mì zhī cuì pí jī

A thin honey glaze gives crisp chicken a light sweetness. There is no batter in this simple starch-coated version.

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Prep15 min

Cook18 min

Serves2

DifficultyMedium

Crispy Honey Chicken — AI-generated dish reference, not a photo — AI-generated dish reference · not a photograph · China Table · AI-generated · Original AI illustration

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Dry and coat
Pat the chicken dry with kitchen paper. Toss with salt, then coat evenly with starch. Keep raw-food utensils separate.
02
Shallow-fry in batches
Heat measured oil in a small heavy pan to about 175°C; use a thermometer. Fry in uncrowded batches, turning, until crisp, usually 6–8 minutes. Chicken must reach 74°C in its centre. Lift out onto a rack. Never leave hot oil unattended.
03
Reduce the honey glaze
In a clean saucepan, stir honey, vinegar, soy sauce, and water together. Simmer 2–3 minutes until bubbles become slightly larger and the glaze coats a spoon. Avoid dark caramelisation.
04
Coat briefly
Add the cooked chicken to the finished sauce and fold for 20–30 seconds. Scatter sliced scallion and serve promptly.