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Member recipe

Crispy Honey Chilli Chicken

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(16 ratings)

Member recipe by

Servings

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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Ingredients

  • 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)

Method

    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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gaildoc
20th Mar, 2017
1.3
I made this tonight and it looked great but I was very disappointed. My husband didn't eat his as he said that all he could taste was lemon. It was very sour and I don't think it tasted like honey chilli chicken. I ate mine and it was okay but not what I expected. I followed the recipe to the letter so I don't know what happened. I tasted more like sweet and sour with not very much sweet if you know what I mean. Should there be less lemon juice perhaps?
mistachesta
22nd Apr, 2017
5.05
Haha.... oh dear. I must've made this a million times and it's a knock out every time. Not sure why it's not worked for you!
Katrina2017
13th Jan, 2017
I made this tonight and followed the instructions and ingredients. However, have to say I was a bit disappointed I thought it tasted more like sweet and sour than honey chilli chicken and also I thought the sauce was a bit dry even though I added extra water. I think maybe next time I will add more honey and possibly some extra sweet chilli sauce with extra water.
dgalloway273
7th Jan, 2017
Came across this yesterday and made it tonight.......fantastic ;-)
Paulager
27th Sep, 2016
Approx how many calories are in a portion, it's my absolute favourite but I'm trying to be good!!
mistachesta
12th Oct, 2016
5.05
Roughly.... 480 calories per portion 30g fat (of which 6g saturates) 35g carbs 23g protein So... if you're being good... delicious as this is... you'll want to have it on a treat night! :)
Jo551166
22nd Aug, 2016
5.05
Just made this,added garlic,only cos i like it and we all loved it .deffo nicer than what you get from takeaways.will no doubt be making this again very soon!! Thankyou
mistachesta
22nd Sep, 2016
5.05
Sweet! Glad you like it :)
NotDanDan
14th May, 2016
Boooooooom! This is naughty! It's the sort of thing that is dead easy to do yet absolutely blows people away if you make it for them. I found the oil was getting a bit tired after frying all the chicken so chucked it all, cleaned out the wok and started with some fresh oil when it came to the chilli and ginger. This might help to avoid the aforementioned issue of the sweet chilli sauce mix turning black when adding to the wok - My assumption is this happened due to little burnt bits making the oil dirty. As a really nit-picky type point, i did the spring onions shredded just because i thought it'd look better. This is crying out to be mixed into a dragon chicken type recipe with some peppers, garlic, maybe some shredded carrots.
Debsnjules
2nd Apr, 2016
I have made this dish a few times and am making it again today always goes down well.

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Onoderas
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
mistachesta
27th Jan, 2015
5.05
Yes, you can make it without ginger... it'll be missing that buzz though :(
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