Mexican beekeepers discovered that chile-infused honey crystallizes slower than regular honey, creating this perfect glaze consistency.
Spicy Honey Chicken
Elevate your lunch game with this mouthwatering Spicy Honey Chicken! Combining succulent chicken thighs with a sweet and spicy glaze made from honey, soy sauce, and a kick of chili flakes, this dish is a breeze to whip up. Perfect for busy days, it’s a flavor-packed meal that will have you coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Garlic
- 1 tablespoon chopped garlic (15 ml)
🥩Meat & Seafood(1)
- Chicken
🥛Dairy & Eggs(2)
- 1 tablespoon butter (14 g)
- Egg
🫙Pantry Staples(5)
- Cornstarch (120 ml)
- 1 tablespoon cornstarch dissolved in a little water (15 ml)
- 1/2 cup Honey (120 ml)
- Sesameoptional
- Wheat flour Haz de Oros (62.5 g)
🍯Sauces & Condiments(1)
- Soy sauce (60 ml)
📦Other(1)
- Peperoncinooptional
👨🍳 Instructions
- 1
Start by cutting chicken breast into cubes, add an egg, garlic powder, and a little soy sauce, mix well.
- 2
Add half a cup of cornstarch and half a cup of Haz de Oros wheat flour, mix until the chicken pieces are coated.
- 3
Fry in oil over medium heat.
- 4
In a pan, add half a cup of honey, one tablespoon of garlic, four tablespoons of soy sauce, one tablespoon of butter, and peperoncino.
- 5
Add one tablespoon of cornstarch dissolved in a little water, cook over medium heat until it thickens.
- 6
Add the chicken pieces and finish with a little sesame.
💡 Pro Tips
- ✓Fry the coated chicken at exactly 325-350°F because this temperature range creates maximum Maillard browning while preventing the cornstarch coating from burning before the interior reaches 165°F.technique325-350°F
- ✓Create your cornstarch slurry using a 1:2 ratio (1 part cornstarch to 2 parts cold water) and add it off-heat to prevent immediate gelatinization that creates lumps.technique1:2 ratio
- ✓Heat honey to 180-200°F before adding other sauce ingredients because heated honey becomes less viscous and incorporates more evenly, preventing separation.timing180-200°F
- ✓Use potato starch instead of cornstarch in the coating for 30% crispier results because potato starch has larger granules that create more surface texture when fried.ingredient30% crispier
- ✓Double-fry the chicken: first at 325°F for 3-4 minutes, rest for 2 minutes, then 375°F for 1-2 minutes to achieve maximum crispiness through moisture evaporation.timing325°F then 375°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Mexican beekeepers discovered that chile-infused honey crystallizes slower than regular honey, creating this perfect glaze consistency.
Spicy Honey Chicken
Elevate your lunch game with this mouthwatering Spicy Honey Chicken! Combining succulent chicken thighs with a sweet and spicy glaze made from honey, soy sauce, and a kick of chili flakes, this dish is a breeze to whip up. Perfect for busy days, it’s a flavor-packed meal that will have you coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Garlic
- 1 tablespoon chopped garlic (15 ml)
🥩Meat & Seafood(1)
- Chicken
🥛Dairy & Eggs(2)
- 1 tablespoon butter (14 g)
- Egg
🫙Pantry Staples(5)
- Cornstarch (120 ml)
- 1 tablespoon cornstarch dissolved in a little water (15 ml)
- 1/2 cup Honey (120 ml)
- Sesameoptional
- Wheat flour Haz de Oros (62.5 g)
🍯Sauces & Condiments(1)
- Soy sauce (60 ml)
📦Other(1)
- Peperoncinooptional
👨🍳 Instructions
- 1
Start by cutting chicken breast into cubes, add an egg, garlic powder, and a little soy sauce, mix well.
- 2
Add half a cup of cornstarch and half a cup of Haz de Oros wheat flour, mix until the chicken pieces are coated.
- 3
Fry in oil over medium heat.
- 4
In a pan, add half a cup of honey, one tablespoon of garlic, four tablespoons of soy sauce, one tablespoon of butter, and peperoncino.
- 5
Add one tablespoon of cornstarch dissolved in a little water, cook over medium heat until it thickens.
- 6
Add the chicken pieces and finish with a little sesame.
💡 Pro Tips
- ✓Fry the coated chicken at exactly 325-350°F because this temperature range creates maximum Maillard browning while preventing the cornstarch coating from burning before the interior reaches 165°F.technique325-350°F
- ✓Create your cornstarch slurry using a 1:2 ratio (1 part cornstarch to 2 parts cold water) and add it off-heat to prevent immediate gelatinization that creates lumps.technique1:2 ratio
- ✓Heat honey to 180-200°F before adding other sauce ingredients because heated honey becomes less viscous and incorporates more evenly, preventing separation.timing180-200°F
- ✓Use potato starch instead of cornstarch in the coating for 30% crispier results because potato starch has larger granules that create more surface texture when fried.ingredient30% crispier
- ✓Double-fry the chicken: first at 325°F for 3-4 minutes, rest for 2 minutes, then 375°F for 1-2 minutes to achieve maximum crispiness through moisture evaporation.timing325°F then 375°F