30 Minute Honey Chili Chicken (2024)

💡 Top Tips

• Ensure the oil is hot enough before frying. Test with a small piece of chicken.
• Don’t overcrowd the pan. Fry in batches for consistent results.

5 from 5 votes

Course: Easy Dinners

Cuisine: Asian

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Author: Deborah Rainford

• 4 (4) boneless, skinless chicken breasts, diced into large chunks
• 75 g (4 tablespoon) cornstarch or plain flour seasons with salt and pepper, for dusting
• 300 ml (1 ⅕ cups) vegetable oil, for frying

For the sauce

• 2 tablespoons (2 tablespoons) sweet chili sauce
• 4 teaspoons (4 teaspoons) soy sauce
• 150 ml (¾ cups) water
• Juice of 2 limes
• 4 teaspoons (4 teaspoons) cornflour
• 4 tablespoons (4 tablespoons) honey
• 2 tablespoons (2 tablespoons) ginger, finely sliced
• 4 cloves (4 cloves) garlic, minced

For serving

• Fresh red chili slices, de-seeded, quantity to preference
• Spring onions, sliced (quantity to preference)
• Chopped coriander, quantity to preference

Preparing the Chicken:

• Mix 75g of cornstarch or flour with salt and pepper.

• Coat chicken chunks in the seasoned flour mix and set aside.

• In a frying pan, heat the vegetable oil over medium-high heat.

Sauce Mix:

• In a separate bowl, whisk together lime juice, sweet chili sauce, soy sauce, water, and cornflour. Set aside.

Frying the Chicken:

• Fry chicken in batches until golden brown and cooked through.

• Drain excess oil from the chicken using paper towels.

Creating the Sauce:

• Keep about two tablespoons of oil in the pan and discard the excess.

• Sauté ginger, garlic, and chilli slices for about a minute.

• Pour in the honey and stir for another minute.

• Incorporate the sauce mix and continue stirring until it thickens and reaches a boil.

• Mix in the fried chicken, ensuring each piece is well-coated with the sauce.

Garnishing and serving:

• Top with generous amounts of sliced spring onions and chopped coriander.

• Ideal when paired with rice.

• Oil Temperature: To test if the oil is hot enough, insert a wooden chopstick or the handle end of a wooden spoon into the oil. If bubbles form around the wood and start to float up, your oil is ready. If it's bubbling hard, the oil is too hot; if no or very few bubbles pop up, it's not hot enough.
• Sauce Consistency: If the sauce becomes too thick, you can thin it out with a splash of chicken broth or water. If too thin, allow it to simmer a bit longer or add a touch more cornflour mixed with a little water.
• Heat Level: Adjust the number of chilli slices to control the spiciness of the dish. Removing the seeds also reduces the heat.
• Garnishing: For a burst of colour and added crunch, consider adding thinly sliced bell peppers or carrots.
• Storing Leftovers: This dish can be refrigerated for 3-4 days in an airtight container. For best results when reheating, use a stovetop and add a splash of water or chicken broth to bring back the sauce's consistency.