Extra Crispy Honey Baked Chicken: A Sweet and Savory Delight 🍯🍗
Craving a dish that’s crispy, juicy, and bursting with flavor? This Extra Crispy Honey Baked Chicken is your answer! Tender chicken breast cubes are coated in a light, crunchy batter, fried to golden perfection, and then tossed in a luscious honey sauce that’s equal parts sweet, tangy, and savory. Infused with garlic, sesame, and a hint of soy, this dish delivers restaurant-quality taste right from your home kitchen. Perfect for a weeknight dinner, a game-day spread, or a special occasion, this recipe is sure to win hearts (and taste buds) with its irresistible combination of textures and flavors.
Whether you’re cooking for family, friends, or just treating yourself, this dish is a crowd-pleaser that’s surprisingly easy to whip up. The crispy coating gives way to juicy chicken, while the sticky honey sauce adds a touch of indulgence that makes every bite unforgettable. Let’s get started on this flavor-packed adventure that’ll have everyone asking for seconds!
Ingredients (Serves 4)
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes for bite-sized perfection
- ¼ cup cornstarch, for a light, crispy coating
- 2 large eggs, beaten, to help the coating stick
- ½ cup all-purpose flour, for a golden, crunchy exterior
- Vegetable oil or canola oil, for frying (enough for 3 inches in your pan)
For the Honey Sauce:
- ⅓ cup honey, for that signature sweet stickiness
- ¼ cup low-sodium soy sauce or Tamari, for a savory umami kick (use Tamari for gluten-free)
- 1 tablespoon sesame oil, for a nutty depth of flavor
- 1 tablespoon rice wine vinegar, for a tangy balance
- 1 tablespoon brown sugar, to enhance the sweetness
- 2 cloves garlic, finely minced, for aromatic warmth
- ¼ cup sesame seeds, lightly toasted, for a nutty garnish and subtle crunch
Equipment Needed
- Deep frying pan or Dutch oven
- Three shallow bowls for dredging
- Whisk for mixing
- Tongs or slotted spoon for frying
- Paper towels for draining
- Medium saucepan for the sauce
- Measuring cups and spoons
Instructions
- Set Up Your Dredging Station
Start by preparing the chicken coating. In one shallow bowl, beat the eggs until smooth and fully blended. In a second shallow bowl, whisk together the cornstarch and all-purpose flour until well combined—this mixture ensures a light yet crispy crust. Set these bowls near your stovetop for easy access. Place a plate lined with paper towels nearby for draining the fried chicken. - Heat the Oil
Pour about 3 inches of vegetable or canola oil into a deep frying pan or Dutch oven and heat it over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small pinch of flour into it—it should sizzle immediately but not burn. Maintaining the right oil temperature is key to achieving that extra-crispy texture. - Coat and Fry the Chicken
Working in batches, dip each chicken cube into the beaten eggs, ensuring it’s fully coated. Let any excess egg drip off, then transfer the cube to the flour-cornstarch mixture, tossing gently to coat evenly. Shake off any excess coating to keep the oil clean. Carefully place the coated chicken pieces into the hot oil, frying for 4–5 minutes or until golden brown and crispy. Use tongs or a slotted spoon to turn the pieces occasionally for even cooking. Once done, transfer the chicken to the paper towel-lined plate to drain excess oil. Repeat until all chicken is fried. - Prepare the Honey Sauce
While the chicken fries, make the irresistible honey sauce. In a medium saucepan over medium heat, combine the honey, low-sodium soy sauce (or Tamari), sesame oil, rice wine vinegar, brown sugar, and minced garlic. Whisk until the ingredients are fully blended. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 1–2 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy. Remove from heat and set aside. - Toss and Garnish
In a large mixing bowl, add the crispy fried chicken pieces and pour the warm honey sauce over them. Gently toss to ensure every piece is coated in the sticky, flavorful glaze. Sprinkle the toasted sesame seeds over the top for a nutty crunch and a beautiful presentation. Serve immediately to enjoy the contrast of crispy chicken and glossy sauce at its best.
Prep and Cooking Details
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories: Approximately 400 kcal per serving
- Servings: 4 portions
Why This Recipe Shines
This Extra Crispy Honey Baked Chicken is a standout for its perfect balance of textures and flavors. The cornstarch-flour coating creates a shatteringly crisp exterior that holds up to the sticky sauce, while the chicken remains tender and juicy inside. The honey sauce, with its sweet-savory-tangy profile, elevates the dish to a whole new level of deliciousness. Plus, it’s quick enough for a busy weeknight but impressive enough for guests. Whether you’re a seasoned cook or a kitchen newbie, this recipe is approachable yet delivers big on flavor.
Tips for Success
- Cut Chicken Evenly: Ensure the chicken cubes are uniform in size (about 1 inch) for consistent cooking and a polished look.
- Control Oil Temperature: Keep the oil between 340–360°F (170–180°C) to avoid greasy or undercooked chicken. Too hot, and the coating burns; too cool, and it absorbs oil.
- Toast Sesame Seeds: For extra flavor, lightly toast the sesame seeds in a dry skillet over medium heat for 1–2 minutes until golden and fragrant.
- Work in Batches: Avoid overcrowding the pan when frying to maintain oil temperature and achieve maximum crispiness.
- Gluten-Free Option: Use Tamari instead of soy sauce and double-check that your cornstarch and flour are gluten-free certified.
Recipe Variations
- Spicy Kick: Add 1 teaspoon of sriracha or red pepper flakes to the honey sauce for a sweet-and-spicy twist.
- Citrus Zest: Stir in 1 teaspoon of orange or lemon zest to the sauce for a bright, refreshing note.
- Herb Infusion: Mix in 1 tablespoon of chopped fresh cilantro or green onions with the sesame seeds for a fresh garnish.
- Baked Option: For a lighter version, skip frying and bake the coated chicken at 400°F (200°C) for 15–20 minutes, flipping halfway, then toss with the sauce.
- Protein Swap: Try this recipe with shrimp or tofu for a seafood or vegetarian alternative.
Serving Suggestions
This Extra Crispy Honey Baked Chicken is versatile and pairs beautifully with a variety of sides. Here are some ideas to complete your meal:
- With Rice: Serve over steamed jasmine or sticky rice to soak up the delicious sauce.
- Veggie Sides: Pair with stir-fried broccoli, snap peas, or a cucumber salad for a fresh contrast.
- Appetizer Style: Skewer the chicken cubes for a fun, party-friendly appetizer with extra sauce for dipping.
- Asian-Inspired Feast: Include alongside fried rice, spring rolls, or miso soup for a complete Asian-inspired meal.
- Taco Twist: Stuff the chicken into soft tortillas with shredded lettuce and a drizzle of sriracha mayo for a fusion taco night.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may soften the coating over time.
- Reheating: Reheat in a 375°F (190°C) oven for 8–10 minutes to restore some crispiness, or microwave in 20-second intervals (though this may soften the texture).
- Freezing: Freeze cooked, unsauced chicken in an airtight container for up to 1 month. Thaw, reheat in the oven, and toss with freshly made sauce.
Make It Your Own
This recipe is a canvas for creativity! Adjust the sauce’s sweetness by tweaking the honey or brown sugar, or experiment with different garnishes like crushed peanuts or scallions. Whether you’re serving it for a casual dinner or a festive gathering, this Extra Crispy Honey Baked Chicken is sure to impress. Share your twists and tweaks in the comments on our website—we can’t wait to see how you make this dish your own!
