Spicy Honey Chicken
Recipe type: Appetizer
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Chicken breast – 2, skinless & boneless, cut into bite-sized pieces
  • Honey – 2 tbsp
  • Dry red chilies – 2 to 3, broken into pieces
  • Garlic paste – 2 tsp
  • Spring onions – 3, white part finely chopped and greens cut into 1-cm pieces
  • Tomato ketchup – 2 & ½ tbsp
  • Soy sauce – 2 tbsp
  • Vegetable/canola oil for deep frying the chicken
For Marinate
  • Eggs – 2, beaten
  • Salt – ½ tsp
  • Pepper – ½ tsp
  • Corn flour – ¼ cup
  • Vegetable oil – 1 tbsp
  1. Wash and pat dry the chicken breasts. Cut each chicken breast into bite-sized pieces. Take them in a bowl.
  2. Add all the ingredients of the marinade to the chicken and mix everything well so that each chicken cube is coated thoroughly with the corn flour mixture.
  3. Heat vegetable oil in a deep-frying pan. Once the oil is hot, reduce the heat to medium-low. Tip in the coated chicken cubes one by one into the hot oil making sure they don’t stick to each other. Do not overcrowd the pan.
  4. Fry the chicken cubes until they are crispy and golden brown. Take them out using a slotted spoon and keep aside.
  5. Heat 2 tablespoons of vegetable oil in a wok. Once the oil is smoking hot, reduce heat. Add dry red chilis and stir. Add garlic paste. Stir for a few seconds.
  6. Add finely chopped white part of spring onions, tomato ketchup, soy sauce and honey. Sauté for a few seconds. You should not need any extra salt in the sauce as all the sauces come with added salt. But check for yourself and adjust only if needed.
  7. Add the crispy fried chicken and stir-fry ensuring that each piece is coated with the sauce. If the sauce is too thick, add few splashes of water and give a good stir. Final dish should be dry with all the sauce coating the chicken cubes all over. Remove from heat.
  8. Sprinkle the greens of spring onions. Serve hot!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2012/07/spicy-honey-chicken/