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Chinese Honey Chicken


Until now I have only tried honey chicken at the local Chinese buffets here in Michigan. Most of the honey chicken at the buffets I find a little too sweet for my liking. I decided I wanted to give it a try at home and came across a recipe that looked pretty good, and indeed it was. Basically this is no different than any other Chinese chicken recipe. The chicken is first battered, deep fried and then coated with a thick sauce. You can use a wok but I really recommend deep frying the chicken bits when using a batter like this. The sauce is a delicious mixture of honey, garlic, and ginger and rice vinegar. Serve with white rice. Enjoy.

Inspired By : Sue and Gambo

Chinese Honey Chicken is a light and crispy tempura battered chicken dish tossed with a sweetened honey sauce made with just 6 total ingredients in 20 minutes!


1/2 cup mayonnaise

3/4 cup cornstarch (or Mochiko Sweet Rice Flour)

vegetable oil , for frying

1 pound chicken breast , cut into 1 inch thin chunks

2 tablespoons sweetened condensed milk

1/4 cup honey

4 large egg whites

1/3 cup water


One, In a large bowl add the egg whites and whisk until foamy (1-2 minutes) before whisking in the cornstarch and water until combined and finally folding in the chicken.

Two, Heat three inches of oil on medium-high heat (to 350 degrees) in a large pot  and add the chicken pieces in 2 batches frying until golden brown, about 2-3 minutes per batch.

Three, In a large bowl mix the mayonnaise, honey and sweetened condensed milk then toss the just fried chicken into it just before serving.

Note: click on times in the instructions to start a kitchen timer while cooking.

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