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.
Equipment
- Wok or large frying pan
- Mixing bowls
- whisk
- Tongs
- Measuring cups and spoons
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
Instructions
- Prepare the Chicken: Cut chicken into 1-inch cubes and pat dry with kitchen paper.
- Coat the Chicken: In a bowl, mix arrowroot powder with salt, black pepper, and spices. Toss chicken pieces until evenly coated.
- 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.
- 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.
- Toss and Coat: Add the crispy chicken to the pan and toss until fully coated in sauce. Cook for 1-2 minutes.
- Serve: Garnish with sliced green onions, toasted sesame seeds, and fresh cilantro. Serve with steamed rice or stir-fried vegetables.