Sweet & Spicy Honey Pepper Chicken Recipe
Better Than Takeout Chicken.
Crispy chicken bites tossed in a sticky, sweet, and spicy honey pepper sauce. An easy weeknight meal that tastes better than takeout.
I remember one dreary Tuesday, the kind where the rain just won't quit. I was craving something comforting, something with a little kick to wake up the evening. Instead of reaching for a delivery app, I pulled out a skillet. I started playing with honey, soy sauce, and a generous amount of black pepper. The result was this magic sauce. My family wandered into the kitchen, drawn in by the aroma. Now, it's our go-to for 'takeout night' at home. It’s a little moment of joy in a bowl.
Why You'll Fall in Love with This Dish
- •It truly tastes better than takeout.
- •That sticky, sweet, and spicy sauce is just everything.
- •It’s ready in 30 minutes, which is perfect for busy weeknights.
- •The chicken gets so wonderfully crispy from the cornstarch coating.
- •It’s a crowd-pleaser. I mean, who doesn't love this flavor combination?
- •Making it at home means you control the ingredients. No hidden stuff.
Wow, just wow. I made this for dinner tonight and my husband couldn't stop talking about it. He said it's way better than the honey chicken from our local spot. The sauce is so addictive! This is definitely going into our regular rotation. Thank you!
Essential Ingredient Guide
- Cornstarch: This is the secret to getting that light, crispy coating on the chicken. Don’t skip it! It also helps thicken the sauce into a perfect glaze.
- Coarsely Ground Black Pepper: For a 'pepper chicken,' the pepper really needs to shine. Using a coarse grind gives you little pops of warmth and texture. It makes such a difference compared to fine powder.
- Honey: The heart of the sweetness. A good quality, mild honey like clover or wildflower works best. It provides that classic sticky texture we all love.
- Low-Sodium Soy Sauce: Using low-sodium gives you control over the saltiness, especially since the honey is so sweet. It lets the other flavors come through without being overpowering.
Complete Cooking Process
- First, I like to get my little dredging station ready. It feels so organized. One bowl for the egg, another for the cornstarch.
- I pat the chicken pieces dry. This is a small step but it helps the coating stick so much better.
- Then, it's a simple dip-and-dredge. Egg first, then a good coating of cornstarch. I lay them all out on a plate, ready for the pan.
- Get your skillet nice and hot. A little shimmer in the oil is the cue.
- I place the chicken in a single layer. This is key! If you crowd them, they'll steam instead of fry, and we want that crispiness.
- A few minutes on each side is all it takes. Look for that beautiful golden-brown color. Then I let them rest on a wire rack while I make the sauce.
- This part happens fast, so have everything ready. All the sauce ingredients go into the clean skillet.
- I give it a good whisk and let it come to a happy little bubble.
- Then, the cornstarch slurry goes in. It thickens up almost instantly. It’s so satisfying to watch it turn into a glossy glaze.
- Finally, the best part. I add the crispy chicken back in and give it a gentle toss. Every piece gets coated in that lovely, sticky sauce. Done.
A Few Common Questions
→Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs would be delicious. They might take an extra minute or two to cook through, but they'll be wonderfully juicy.
→Is there a way to make this gluten-free?
Yes, easily. Just substitute the soy sauce with tamari or a certified gluten-free soy sauce. The rest of the ingredients are naturally gluten-free.
→How can I adjust the spice level?
It's so simple to customize. For less heat, reduce or omit the red pepper flakes. For more of a kick, add a little extra or even a dash of sriracha to the sauce.
→What should I serve with this chicken?
My favorite is simple steamed jasmine rice. It's the perfect canvas. Steamed broccoli or green beans on the side also makes it a complete, lovely meal.
Sweet & Spicy Honey Pepper Chicken Recipe
Make sweet and spicy honey pepper chicken at home! This recipe is easy to follow and delivers a delicious flavor. Perfect for dinner.
Timing
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Chicken
- 011.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 021/2 cup cornstarch
- 032 large eggs, lightly beaten
- 041/2 teaspoon salt
- 051/4 teaspoon white pepper
- 061/4 cup vegetable oil, for frying
For the Honey Pepper Sauce
- 011/2 cup honey
- 021/3 cup low-sodium soy sauce
- 032 tablespoons rice vinegar
- 044 cloves garlic, minced
- 051 tablespoon fresh ginger, grated
- 061 tablespoon coarsely ground black pepper
- 071/2 teaspoon red pepper flakes (or more, to taste)
- 081 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
For Garnish
- 01Sesame seeds
- 02Sliced green onions
Instructions
In a medium bowl, toss the chicken cubes with salt and white pepper. In a separate shallow dish, place the cornstarch. In another shallow dish, have the beaten eggs ready.
Dip each piece of chicken first into the egg, letting any excess drip off, then dredge it thoroughly in the cornstarch, shaking off any excess. Set the coated chicken on a plate.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the chicken in a single layer. Don't overcrowd the pan; cook in batches if necessary.
Fry the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and place it on a wire rack to drain.
Carefully wipe out the skillet. Reduce the heat to medium and add all sauce ingredients (honey, soy sauce, rice vinegar, garlic, ginger, black pepper, and red pepper flakes). Bring to a simmer, stirring constantly.
Once the sauce is simmering, slowly whisk in the cornstarch slurry. Continue to cook for 1-2 minutes, stirring, until the sauce thickens to a glaze-like consistency.
Return the crispy chicken to the skillet. Gently toss everything together until each piece of chicken is beautifully coated in the sticky sauce.
Serve immediately over steamed rice. Garnish with a sprinkle of sesame seeds and sliced green onions. Enjoy that wonderful meal you just made.
Notes & Tips
- 1You can add some stir-fried vegetables like bell peppers or onions to the dish for extra color and nutrition.
- 2Make sure your honey is runny. If it's crystallized, just warm it gently for a few seconds in the microwave.
Tools You'll Need
- •Don't overcrowd the pan when frying the chicken. Work in batches to ensure every piece gets crispy.
- •Pat the chicken dry before coating. This helps the egg and cornstarch adhere properly.
- •Have all your sauce ingredients measured and ready to go. The sauce comes together very quickly.
- •Toss the chicken in the sauce right before serving to keep it as crispy as possible.