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Member recipe

Crispy Honey Chilli Chicken

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(25 ratings)

Member recipe by


Serves 2

Sweet and sticky honey, chilli and ginger chicken for special occasions or a quick supper. Try it once and you'll be guaranteed to add this to your favorites.

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  • Rapeseed / Sunflower oil
  • 2 large chicken breasts
  • Plain flour
  • Salt and black pepper
  • 1 tbsp Sweet Chilli Dipping Sauce
  • 2 tsp Soy Sauce
  • 80ml water
  • Juice of 1 large lemon
  • 2 teaspoons cornflour
  • 2 tablespoons honey
  • A thumb sized piece of ginger
  • A handful of spring onions
  • 1 large red chilli (or more for extra heat)


    1. Cut the chicken breast into strips, quite thinly, add some rock salt, black pepper and the flour to a bowl - coat the chicken. Set aside.
    2. Finely slice the ginger, cut the chilli into thin strips and remove the seeds.
    3. Get a wok and heat your Rapeseed/ Sunflower oil. You'll want a good amount to deep fry the chicken.
    4. Meanwhile, juice the lemon into a cup or bowl, add the chilli dipping sauce, soy sauce, water and cornflower and stir together. Leave to one side for now.
    5. Fry the chicken in batches for a few minutes in the hot oil until golden brown and remove to drain on paper towels. Repeat until all the chicken is looking ace!
    6. Discard all but about a tablespoon of the oil from the wok and gently fry the ginger and sliced chilli for a minute or so.
    7. Add the honey to the wok and stir whilst it is bubbling away for another minute. Then add the lemon juice, dipping sauce, soy sauce, water and cornflower. Keep stirring and bring to the boil, the sauce will thicken.
    8. Add the chicken to the wok to heat through for a few minutes, toss in the sauce to coat.
    9. Slice the spring onions into fancy diagonals and throw in the wok for the last minute - serve with rice. Boooooom!!

Comments, questions and tips

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Barry McCormack
14th Mar, 2019
After cooking this for my wife she said if she ordered it in a restaurant she would be delighted with it & would order it every time she went. One of our favourite home cooked meals now.
31st Jul, 2019
Awesome!! glad you like it :)
Jess Bland's picture
Jess Bland
2nd Sep, 2018
I made this tonightfor me and my partner and it was my first time cooking it! I’m literally addicted! I would recommend this recipe to everyone!!!
8th Oct, 2018
Glad you enjoy it as much as I do :)
12th Mar, 2018
Just had this for tea and it is amazing!!
Mrs j M skinner
19th Feb, 2018
Can I make the sauce and freeze?
4th Mar, 2018
I'd say probably best fresh, but then... I've never tried. Give it a go and let me know how it works out :) Enjoy.
4th Nov, 2017
Making this again tonight,we all love it,i just have to triple the ingredients now!!! Winner every time
4th Mar, 2018
I know... there's never enough :) :)
22nd Aug, 2017
Great recipie but i take out the lemon as a personal taste thing.


26th Apr, 2019
Followed recipie but chicken not crispy. Any reason why
16th Sep, 2015
Unfortunately the sauce seemed to turn black like tar when I went to put it into the wok. Any ideas on where I went wrong :(?
Charlie1st time...
6th Mar, 2014
Can u make it without the ginger?as I'm not a fan!x
27th Jan, 2015
Yes, you can make it without ginger... it'll be missing that buzz though :(
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