If you’re looking for a sweet, spicy, and absolutely addictive dish, this Spicy Honey Pepper Chicken is a must-try. It features crispy fried chicken pieces tossed in a sticky, glistening sauce that balances the honey’s sweetness, the lively warmth from black pepper, and an irresistible heat from chili garlic sauce. Whether you’re serving it family-style over rice or plating up as a party appetizer, this dish is bound to become everyone’s new favorite comfort food.
Ingredients You’ll Need
The list for Spicy Honey Pepper Chicken looks simple, but each ingredient plays a starring role in creating those crispy, tender bites and that signature sauce. Here’s a breakdown of what you’ll need, with helpful tips on getting the best out of each component:
- Chicken: Boneless, skinless breasts or thighs cut into bite-sized pieces make for tender, juicy results that fry up beautifully.
- Cornstarch: This is the secret to that shatteringly crisp crust, locking in moisture while keeping the outside light.
- Eggs: Beaten eggs act as the perfect glue, helping the flour stick and adding richness to the frying process.
- All-purpose flour: A classic coating ingredient, flour adds subtle structure and color to the fried chicken.
- Salt and pepper: Always season at every stage for maximum flavor throughout the dish!
- Oil for frying: Choose a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil.
- Honey: The star of the sauce, honey gives the glaze its shine and sticky, sweet finish.
- Soy sauce (low sodium): Adds deep umami flavor and helps balance the honey’s sweetness.
- Rice vinegar or apple cider vinegar: A splash of acid brightens the sauce and keeps it from becoming too sweet.
- Chili garlic sauce or sriracha: For that unmistakable, fiery kick; adjust to taste for your perfect level of heat.
- Cracked black pepper: Lots of it is key for that signature peppery pop!
- Cornstarch slurry (cornstarch mixed with water): This thickens the sauce so it clings lusciously to the chicken.
- Olive oil or sesame oil: Use for sauteing the garlic—sesame brings extra depth and nuttiness if you have it.
- Garlic: Fresh minced garlic infuses the sauce with warmth and aroma—you can almost smell it already!
How to Make Spicy Honey Pepper Chicken
Step 1: Prepare and Coat the Chicken
Start by seasoning your chicken pieces with salt and pepper, making sure every piece gets a little love. Next, set up your breading station: lightly coat the chicken in cornstarch for that extra crunch, then dip into the beaten eggs, and finally dredge in the flour. This triple-coating system is what gives Spicy Honey Pepper Chicken its famously crisp exterior—it’s a little messy, but absolutely worth it!
Step 2: Fry the Chicken
Heat about half an inch of your chosen oil in a deep skillet over medium-high heat. Fry the chicken in batches, giving each piece enough space so they don’t stick together. Cook for about 4–5 minutes per side, until deeply golden and crispy. Drain the fried chicken on paper towels to keep things nice and crunchy.
Step 3: Make the Spicy Honey Pepper Sauce
While the chicken drains, heat olive or sesame oil in a saucepan over medium heat. Add the minced garlic and let it sizzle and perfume your kitchen for about 30 seconds—don’t let it burn! Stir in the honey, soy sauce, vinegar, chili garlic sauce, and plenty of cracked black pepper. Once it starts to bubble, mix in your cornstarch slurry and cook, stirring, until the sauce is beautifully thick and glossy—about 2–3 minutes.
Step 4: Toss and Serve
Now for the best part: add the crispy chicken to the saucepan and gently toss until every piece is evenly coated with that sticky, fiery honey pepper glaze. Serve Spicy Honey Pepper Chicken immediately, piling it high over steamed rice, noodles, or your favorite veggies. Prepare to watch it disappear!
How to Serve Spicy Honey Pepper Chicken
Garnishes
Add extra flair to your Spicy Honey Pepper Chicken by sprinkling freshly chopped green onions or a handful of toasted sesame seeds over the top. These garnishes not only make the dish look even more inviting but also provide a bright, fresh finish to each bite.
Side Dishes
This dish pairs beautifully with simple steamed white or jasmine rice to soak up the sauce, but you can also serve it alongside garlicky stir-fried vegetables or a crisp Asian slaw for balance. For noodle lovers, try it atop lo mein or rice noodles—heaven!
Creative Ways to Present
If you’re hosting, Spicy Honey Pepper Chicken can be served family-style on a large platter, piled high with garnishes. For appetizers, add bamboo skewers or serve in lettuce cups for a fun, portable twist. Leftovers also make a stellar filling for wraps, tacos, or rice bowl lunches.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Honey Pepper Chicken can be stored in an airtight container in the fridge for up to three days. The flavor actually deepens as it sits, making your next meal just as delicious!
Freezing
To freeze, lay the cooked and cooled chicken pieces on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag or container. Store the sauce separately if possible for the best texture upon reheating. Enjoy within two months for best results.
Reheating
For maximum crispiness, reheat in the oven or an air fryer at 350°F until hot and sizzling. If you’ve frozen the chicken, let it thaw in the fridge overnight first. A quick toss with extra sauce before serving will revive its sticky-spicy magic.
FAQs
Can I make this Spicy Honey Pepper Chicken recipe gluten-free?
Absolutely! Simply substitute all-purpose flour with your favorite gluten-free blend and double-check that your soy sauce is gluten-free. The rest of the ingredients are naturally gluten-free.
What oil is best for frying the chicken?
Choose a neutral, high-smoke-point oil like canola, vegetable, or peanut oil for the crispiest and lightest chicken. Sesame oil isn’t suitable for deep frying but works beautifully in the sauce for deeper flavor.
Is there a way to make Spicy Honey Pepper Chicken less spicy?
Of course! Just reduce the amount of chili garlic sauce or sriracha, or omit it altogether if you prefer a milder, family-friendly version. You’ll still get plenty of bold flavor from the black pepper and aromatic garlic.
Can I use chicken wings or tenders instead?
Definitely! This recipe works great with cut chicken tenders or even bone-in wings. Simply adjust the frying time as needed to ensure the chicken is cooked through and perfectly juicy.
Can I prepare this dish ahead of time for a party?
Yes! You can fry the chicken in advance and store it in the fridge, then reheat and toss with the sauce just before serving. The sauce can also be made ahead—simply warm it before combining for maximum gloss and cling.
Final Thoughts
There’s just something irresistible about Spicy Honey Pepper Chicken—every bite is crispy, sticky, spicy, and sweet, all at once. I hope you give this recipe a try and share it with the people you love. Trust me, it’s the kind of dish that disappears fast and leaves everyone asking for seconds!
Print
Spicy Honey Pepper Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Spicy Honey Pepper Chicken recipe combines crispy fried chicken with a sweet and spicy honey pepper sauce. Perfect for a flavorful Asian-inspired main course.
Ingredients
Main Ingredients:
- 1 ½ pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- Oil for frying
For the Sauce:
- 1/3 cup honey
- 1/4 cup soy sauce (low sodium)
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon chili garlic sauce or sriracha (adjust to taste)
- 2 teaspoons cracked black pepper
- 2 teaspoons cornstarch mixed with 2 tablespoons water (for slurry)
- 1 tablespoon olive oil or sesame oil
- 2 cloves garlic, minced
Instructions
- Prepare the Chicken: Season chicken pieces with salt and pepper. Coat in cornstarch, dip in beaten eggs, and dredge in flour.
- Fry the Chicken: Fry in oil until golden and crispy. Drain on paper towels.
- Make the Sauce: Sauté garlic in oil, add honey, soy sauce, vinegar, chili sauce, and pepper. Thicken with cornstarch slurry.
- Coat the Chicken: Toss fried chicken in sauce until coated. Serve over rice, noodles, or veggies.
Notes
- For a healthier version, bake or air-fry the chicken pieces and toss with the sauce.
- You can also use chicken tenders or wings with this same recipe.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 490
- Sugar: 17 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 135 mg
