Honey Chicken Recipe | Spicy Honey Soy Chicken Thighs
Published Date: February 20, 2024
Last Updated: February 20, 2024
Published Date: February 20, 2024
Last Updated: February 20, 2024
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This Spicy Honey Chicken recipe is packed with your favorite takeout flavors, but made in the comfort of your own kitchen! You’ll love the light and crispy tempura-fried chicken thighs that are perfectly glazed with a sauce that is sweet on the tongue with a kiss of heat to finish.
It’s Budget-Friendly. Hello, affordable dinner! Forget spending a small fortune on takeout when you can make something just as good —if not better— than takeout in the comfort of your own kitchen! Opting for chicken thighs instead of chicken breasts makes this choice super flavorful, juicy, and even easier on your wallet!
Minimal Steps To Follow. Cut up the chicken thighs, bread them, pop them in some hot oil to cook, prepare the tasty homemade sauce, and dig in! Just a few easy steps for a flavorful meal the family will happily dig into.
It Brings The Heat. I’m a heat lover, and I’ll admit that the first time I made this sauce, it was a little intense for me. So, I did some adjusting to balance the heat perfectly for my family. Follow the suggestions below to adjust things to make it perfect for yours.
Not sure what you need to grab to make a delicious Honey Soy Chicken with homemade sauce? Make sure you have these items before you get started. Don’t let the length of the list scare you away! A well stocked spice rack opens up so many more options for dinner time.
Gather the ingredients. Gather all of the ingredients for the sauce, batter, and prepare the chicken thighs before getting started.
Mix the dry batter ingredients. In a medium sized bowl, combine the all purpose flour, all cornstarch but 2 tbsp, baking powder, salt, and pepper.
Incorporate the wet batter ingredients. Slowly add in the seltzer water and mix well.
Coat the chicken. Place the chunked chicken into the batter and ensure it is coated well. The chicken thighs like to stick to each other and prevent all of the sides from coating evenly.
Fry to perfection. Bring the vegetable oil up to 350F. Place in 1/4 of the coated chicken and gently stir it with tongs to prevent it from sticking together. Fry for 3-4 minutes. This is the first fry. Remove the chicken from the fryer and place it on paper towels. DO NOT CONSUME THE CHICKEN YET. Once all of the chicken has received the first fry, begin the second fry. Place the partially cooked chicken back in the oil and fry for an additional 2 minutes, or until the internal temperature reaches 165F.
**Pro Frying Tips**You will need to cook your chicken in batches on the first fry to prevent overcrowding. When it is time for the second fry, overcrowding is less of an issue. I cooked in 4 batches for the first fry, and 2 for the s
Create the sauce. While the chicken is frying, you can begin creating your sauce. Bring the chicken broth, soy sauce, hot sauce, honey, rice vinegar, corn syrup, garlic, and red pepper flakes to a simmer in a saucepan over medium heat.
Make a slurry and thicken. In a small bowl, combine 2 tablespoons of cornstarch and 1/4 cup of water. Mix them together well. Slowly pour the cornstarch slurry into the simmering sauce. Whisk vigorously until the sauce begins to thicken and remove it from the heat.
Coat, serve, and enjoy! Toss the fried chicken in the homemade Honey Soy Sauce. Serve with your favorite side dish, serve, and enjoy!
Looking for more ways to make this Honey Chicken an even better fit for your family? Try some of these tips, tricks, and variations to make sure this dish is a hit:
If you’re not sure what to serve with your Honey Soy Chicken? Think of your favorite side dishes at the best Asian takeout place in town. Here are some of our favorites:
I’ll be honest. This tempura-like batter doesn’t reheat as well as standard fried chicken. Don’t let that scare you away from making it, though!
If you have leftovers, store the chicken and sauce separately. This will prevent the breading on the chicken from becoming soggy.
To reheat the chicken, toss the cooked chunks in the air fryer at 300F for 2-3 minutes, or until they’re warmed through. Add a tablespoon of of water to the refrigerated sauce and either warm it in the microwave for a minute or allow it to simmer on the stovetop in a sauce pan until warmed through. Make sure you stir it often when reheating to prevent the cornstarch from separating and creating jelly-like clumps.
For the best bite, try to enjoy your leftover Honey Chicken within 3-4 days of preparing it. If you want to freeze it, store it in a freezer-safe container and date it. Use any frozen chicken within 3 months of the initial preparation.
If you love this Spicy Honey Soy Chicken recipe as much as our family does, make sure you share it with your friends on social media so they can try making it too. Don’t forget to save the recipe so you can add it to your weekly meal rotation.
Hi! I'm Ashley.
Welcome to my corner of the internet!
I'm married to my high school sweetheart and we have three amazing sons.
I love carbs, cheese, and all things spicy and deep fried. There's nothing that makes me happier than a full kitchen table and a family with a full belly!