Crispy Honey Soy Chicken
Servings: 4
Calories: 379kcal
This Crispy Honey Soy Chicken is a quick alternative to takeout, featuring tender chicken pieces in a delicious honey soy sauce. Perfect for busy weeknights, it’s a one-pan family favourite that’s ready in under 30 minutes!
Ingredients
SAUCE
- 1 tsp cornflour (cornstarch)
- 60 ml water
- 60 ml runny honey
- 2 tbsp tamari or all-purpose soy sauce
- 2 tbsp rice wine vinegar
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger (optional)
STIR-FRY
TO SERVE
- Steamed rice
- 1 spring onion (scallion), finely sliced
- 1 tsp sesame seeds
Instructions
- Make the sauce – In a small bowl, combine the sauce ingredients and set aside.
- Prep the chicken – Place the chicken in a large bowl. Add the cornflour, salt, pepper and egg and mix using a spoon until the mixture is thick and sticky, coating the chicken evenly.
- Cook the chicken in a pan – Heat the oil in a large, heavy-based frying pan over medium heat, and cook the chicken in batches for 3–4 minutes until golden. Set aside on a paper towel to drain.
- Wipe the pan clean, reduce the heat to low and add the prepared sauce to the same pan. Cook, stirring, for 2 minutes, or until the sauce has slightly thickened and caramelised. Return the chicken to the pan and toss the chicken in the sauce so that it is evenly coated and glossy.
- Serve – Divide the rice among four bowls. Top the rice with the chicken and sauce, sprinkle with the spring onion and sesame seeds to garnish and serve immediately!
To cook in the air fryer
- Preheat – Preheat the airfryer basket to 200°C (400°F). Spray the basket generously with oil to stop the chicken pieces sticking.
- Cook the chicken – Arrange the coated chicken pieces in a single layer in the air fryer basket, ensuring they are not overcrowded. Spray generously with more oil so that they are completely coated. Cook in batches if necessary for 8–10 minutes, shaking the basket halfway through to ensure even cooking. The chicken should be crispy and golden, if not, continue cooking in 1–2 minute intervals.
- Once the chicken is done, toss it in the pan with the sauce, stirring over low heat for 1–2 minutes until evenly coated and glossy.
- Serve – Divide the rice among four bowls. Top the rice with the chicken and sauce, sprinkle with the spring onion and sesame seeds to garnish and serve immediately!
Notes
Note 1 - Use an egg for a crispy, golden, even coating. It can be omitted from the recipe, but the end result will be less of a thick batter and more of a coating, which will allow the sauce to cling to the chicken.
Note 2 – I use olive oil. If a neutral flavour is preferred, canola (rapeseed) oil, vegetable oil, sunflower oil, grapeseed or rice bran oil can be used. You’ll need enough oil to cover the base of the pan.
MAKE AHEAD
Chicken – Cut the chicken ahead of time, so it’s ready for when you need it! Store it up until its expiration date, refrigerated in an airtight container.LEFTOVERS
Refrigerate in an airtight container for up to 3 days. Reheat in the microwave. Not suitable to freeze.Nutrition Facts
Crispy Honey Soy Chicken
Amount per Serving
Calories
379
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Cholesterol
137
mg
46
%
Sodium
1168
mg
51
%
Potassium
627
mg
18
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
35
g
70
%
Vitamin A
136
IU
3
%
Vitamin C
3
mg
4
%
Calcium
29
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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