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chilli sweet chicken

Honey Chilli Chicken

A quick and flavorful honey chilli chicken recipe that's perfect for a tasty weeknight dinner. With crispy coated chicken tossed in a sweet and spicy sauce, this dish is ready in just 20 minutes and rivals restaurant-quality meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • Primary Ingredients:
  • 6 boneless skinless chicken thighs (or 3 chicken breasts), cut into 1-inch cubes
  • 1/3 cup arrowroot powder or cornstarch
  • 1/3 cup honey
  • 1/2 cup chicken stock
  • 2 tablespoons coconut aminos or soy sauce
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons canola oil for frying
  • Optional Add-Ons:
  • 1 teaspoon fresh ginger minced
  • 1-2 red Thai chilies finely chopped (for heat)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon black pepper
  • 1 teaspoon salt

Equipment

  • Wok or large frying pan
  • Mixing bowls
  • whisk
  • Tongs
  • Measuring cups and spoons

Method
 

  1. Prepare the Chicken: Cut chicken into 1-inch cubes and pat dry with kitchen paper.
  2. Coat the Chicken: In a bowl, mix arrowroot powder with salt, black pepper, and spices. Toss chicken pieces until evenly coated.
  3. Fry the Chicken: Heat oil in a wok over medium-high heat. Fry the chicken in batches for 5-7 minutes until golden and crispy. Remove and set aside.
  4. Make the Sauce: In a pan, combine honey, chicken stock, coconut aminos, apple cider vinegar, and optional ginger and chilies. Simmer for 3 minutes until slightly thickened.
  5. Toss and Coat: Add the crispy chicken to the pan and toss until fully coated in sauce. Cook for 1-2 minutes.
  6. Serve: Garnish with sliced green onions, toasted sesame seeds, and fresh cilantro. Serve with steamed rice or stir-fried vegetables.