Delicious honey chilli chicken in under 1 hour!

 

What sets this recipe apart is not just the incredible taste, but how easy and efficient it is to make. With less than 30 minutes of prep time—including marinating and coating the chicken—and a cooking time between just 10 to 30 minutes, you can go from craving to devouring this delicious dish in under an hour. Whether you're cooking for a midweek meal or impressing friends on the weekend, this recipe fits seamlessly into busy schedules without compromising on flavour or quality.

 

The chicken is lightly coated and pan-fried or oven-baked until golden and crunchy, then tossed in a glossy, sticky glaze made from a mix of honey, soy sauce, garlic, chilli, and a hint of vinegar for tang. The result? Each bite delivers the perfect hit of sweetness, spice, and umami, with that satisfying crunch that makes every mouthful exciting.

 

And the best part? It’s healthier than your average takeaway. You know exactly what’s going into your dish—no hidden oils, excess sugar, or artificial additives—just fresh ingredients, bold Asian flavours, and wholesome satisfaction.

 

Each serving provides:

 

802 kcal

 

70g protein

 

53g carbohydrate, of which 19g are natural sugars

 

33g fat, including 8.4g saturates

 

3.3g fibre

 

1.2g salt

 

That makes it a protein-packed option that’s both satisfying and energising, with balanced macros that work well for anyone keeping an eye on their nutrition.

 

Serve it over a bed of fluffy jasmine rice or crispy noodles, and garnish with fresh spring onions, sesame seeds, or a squeeze of lime for an extra burst of brightness. However you plate it, this honey chilli chicken is a total winner—quicker, tastier, and healthier than anything you could order from the local takeaway.

 

Honey chilli chicken ingredient lists; 

Ingredients for the honey chilli chicken:

Four boneless, skinless chicken thighs, sliced into small pieces

One tablespoon of vegetable oil + more for frying

Half a teaspoon of sea salt

60g/2¼oz of ordinary flour, beaten with one large free-range egg

One ounce (25g) of cornflour

One large clove of garlic, cut very coarsely

Fresh root ginger, peeled and grated, 3–4 cm/1½ in

One red chilli, cut thinly

Two big, coarsely chopped spring onions

 

Ingredients for the sauce;

Two tablespoons of runny honey

Dark soy sauce, 1 teaspoon

One teaspoon of dry sherry or Shaoxing rice wine

Toasted sesame oil, ½ teaspoon

½ lime, only the juice

 

Honey chilli chicken step by step instruction method

 

Step 1

Begin by preparing the sauce that gives this dish its signature sweet and spicy glaze. In a medium-sized bowl or jug, whisk together all the sauce ingredients until well combined. Be sure to add 4 tablespoons of cold water to help thin out the mixture and ensure it blends smoothly. The sauce should be glossy, slightly thickened, and evenly mixed with no lumps. Once combined, set the sauce aside—you’ll add it to the chicken towards the end of cooking to coat everything in that sticky, flavour-packed glaze.

 

Step 2

In a medium bowl, toss the chicken pieces with the vegetable oil and a pinch of sea salt. Mix well to ensure the seasoning is evenly distributed. Stir in the egg until the chicken is fully coated and glossy. Sprinkle over the plain flour and cornflour, then stir thoroughly until every piece is well coated in the thick, sticky batter. This coating will help create a crisp, golden crust when cooked. Set aside while you heat the pan or prepare the sauce.

 

Step 3

Pour enough oil into a large wok or frying pan to just cover the bottom—you don’t need to deep-fry, just enough for a shallow fry that will still give a crispy result. Place the pan over medium-high heat and allow the oil to heat until it’s shimmering and hot, but not smoking. You can test it by dropping in a small piece of the coating—it should sizzle immediately. Add the chicken pieces in batches, making sure not to overcrowd the pan, which can cause them to steam rather than crisp up. Fry for a few minutes on each side, turning occasionally, until the coating is golden brown and crisp, and the chicken is cooked through.

 

Step 4

As each batch finishes cooking, transfer the chicken to a plate lined with kitchen paper to drain off any excess oil. Repeat with the remaining pieces until all the chicken is cooked and golden. Once all the chicken is cooked, carefully discard the oil from the pan—use caution as the oil will still be hot. Then, using a pair of tongs or a heatproof spatula, wipe the pan clean with a piece of kitchen paper to remove any leftover crumbs or residue. This step helps prevent burning and ensures your sauce stays smooth and clean when added in the next step.

 

Step 5

Return the cleaned pan to a medium heat and add 1 teaspoon of oil. Once the oil is hot, add the garlic, ginger, and chilli. Gently fry for about 1 minute, stirring constantly, until fragrant and just starting to soften. Be careful not to let them burn—you're just looking to release their flavour and aroma to form the base of the sauce.

 

Step 6

Return the cooked chicken pieces to the pan with the garlic, ginger, and chilli. Pour in the prepared sauce and stir everything together so the chicken is evenly coated. Bring the sauce to a gentle simmer and let it bubble away for a minute or two, stirring occasionally, until it thickens slightly and becomes glossy. The sauce should cling to the chicken, creating that deliciously sticky, shiny coating.

 

Step 7

Serve the honey chilli chicken immediately, while it’s still hot and sticky. Sprinkle generously with freshly chopped spring onions for a burst of colour and a mild, fresh crunch.

 

Pair it with steamed rice or noodles for a complete, satisfying meal that’s sure to impress.