Honey chilli chicken recipe features chicken fillets cooked in a sweet, sour, salty, and spicy sauce enhanced with garlic & ginger.
Heavily influenced by Chinese takeaway dishes, this morish and easy meal cooks in just 25 minutes and is a real crowd-pleaser.
Sticky Sweet & Spicy Chicken Fillets
I love quick sub-30-minute fakeaway recipes. Sure, it is simple to log on to an app or pick up the takeaway menus, but dishes like this are so much quicker & cheaper. Personally speaking, I also find them so much more satisfying.
They have become part of a regular Friday night fakeaway in our house.
This honey chilli chicken takes its slot in a rota that includes Dan Dan noodles, chicken with ginger and spring onions and Szechuan beef.
The chicken gets a bit of background flavour from Chinese five spice, a technique lifted directly from my salt and pepper chicken recipe.
It is fried until crispy, then removed, whilst a super quick and sticky sauce is made in the same pan.
Throw the chicken back in and grab some eating irons and a beer because by then dinner is ready. It all cooks in pretty much the same amount of time it takes to boil some rice.
Frequently Asked Questions
Do I have to use chicken fillets or tenders?
No, you could use chicken breasts sliced into pieces roughly the same size as chicken fillets. You could even use chicken thighs, although cutting them into neat pieces is more of a challenge.
What chillies should I use?
As ever, use a chilli whose heat you can tolerate. I personally use fresh cayenne peppers a lot; they have a reasonable amount of heat without making me cry.
Can I add other vegetables?
Yes, anything that can be stir-fried in a couple of minutes works well.
Courgette or zucchini, onions, broccoli cut small, sugar snap peas or mange tout, mushrooms or pak choi are good options.
What is the difference between dark soy sauce and soy sauce?
Dark soy sauce is a little thicker than regular soy sauce; it is not as salty, and it is a little sweeter.
It is perfect for this dish because it adds the right amount of salt; using light soy risks over-seasoning the recipe.
Serving Suggestions
I usually serve this recipe with boiled rice because the sauce is big and bold, and it carries the flavour well.
Egg fried rice is another great option if you have planned ahead.
If you want a vegetable side dish, you could serve this with either stir fried broccoli or stir fried asparagus.
Let's not forget noodles, they would be perfect alongside this honey chilli chicken. These quick vegetable noodles would be a fab accompaniment.
Equipment Used
I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 30cm or 12" nonstick frying pan or skillet.
- Kicthen knife.
- Chopping board.
- A combination of weighing scales, a measuring jug, cups and spoons.
- Mixing bowls.
- Kitchen tongs, stirring and serving spoons
Honey Chilli Chicken Recipe
Ingredients
- 350 g Chicken Fillets or Tenders 12oz
- ½ teaspoon Chinese Five Spice
- ½ teaspoon Salt
- 1 tablespoon Cornflour
- 1 tablespoon Oil
- 1 tablespoon Ginger Paste
- 1 Green Chilli Pepper Medium Hot
- 1 Red Chilli Pepper Medium Hot
- 2 Garlic Cloves
- 1 Small Red Pepper
- 2 Spring Onions
- 3 tablespoon Honey 60g
- 125 ml Chicken Stock ½ Cup
- 1 tablespoon Crispy Chilli Oil (Lao Gan Ma)
- Generous Pinch MSG
- 2 tablespoon Rice Wine
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Lemon Juice
Instructions
- If you are using chicken breasts rather than chicken fillets, cut them into lengths about 10cm long, roughly the same shape as a chicken fillet.
- Slice the chilli peppers into rounds approximately 2-3mm (⅛") thick.
- Peel and slice the garlic cloves as thinly as you can.
- Top and tail the red pepper and cut it into a 1-1.5cm (½") dice.
- Slice the spring onions at a 45° angle to the stem into slices 2-3mm (⅛") thick.
- Mix together the chicken stock, rice wine, honey, crispy chilli oil, lemon juice, MSG and dark soy sauce.
- Place the chicken in the bowl, add the salt and Chinese five-spice, mix well and then coat the chicken with the cornflour.
- Heat a 30cm or 12" frying pan over a medium-high heat and add the oil. When it is hot, fry the chicken for 1-2 minutes on each side until nicely coloured. Remove the chicken and set it aside.
- Add the chillies, garlic, ginger, and red pepper to the frying pan and stir fry for 2 minutes.
- Add the sauce and boil hard for 2 minutes.
- Reduce the heat to medium and return the chicken with any resting juices and cook for a final 2 minutes or until the chicken is cooked, then serve immediately.
