My kids are obsessed with the sweet and savoury flavours of the honey soy sauce, and I love how easy it is to whip up. Whether served over a bed of fluffy steamed rice or with some fresh noodles, this dish always hits the spot. And the best part? It’s made in just one pan and ready in less time than it takes to wait for home delivery, making it a perfect go-to meal for those hectic evenings when you need something quick, delicious and homemade!
What can I serve with Crispy Honey Soy Chicken?
Because the sauce is rich and flavour-filled, I like to keep the sides simple. Rice, noodles or cauliflower rice work well to soak up the delicious sauce, while steamed vegetables are the perfect quick and easy side. Try steamed bok choy, choy sum, green beans, sugar snap peas, green beans, broccolini (tender-stem broccoli) or broccoli florets. You could also try serving with fresh, crunchy salads, like sliced cucumber, carrot and shredded cabbage.
How can I spice it up?
Add 1 tablespoon of sriracha or 1 teaspoon of dried crushed chilli (red pepper) flakes to the sauce to add a kick of heat.
No deep-frying required
I like frying food only when it’s ESSENTIAL (Southern Fried Chicken Burger, I’m looking at you!). This recipe uses a small amount of oil to cook the chicken and what that means is not having chicken coated in a thick, crispy batter. It’s a lighter, thinner coating, but what you receive in return is no leftover oil to deal with and no oil spluttering all over the stove, making a beeline for your eye – and I think that’s worth the pay off!
Watch how to make Crispy Honey Soy Chicken
If you enjoyed this easy, one-pan Asian-style dish in a sticky sauce, I think you’ll love:
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1 tsp cornflour (cornstarch) ¼ cup (60 ml) water ¼ cup (60 ml) runny honey 2 tbsp tamari or all-purpose soy sauce 2 tbsp rice wine vinegar 1 tsp freshly minced garlic 1 tsp freshly minced ginger (optional)
STIR-FRY
600 g (1 lb 5 oz) boneless, skinless chicken breast, cut into bite-sized pieces (can be substituted with chicken thighs) ½ cup (60 g) cornflour (cornstarch) ½ tsp salt ½ tsp cracked black pepper 1 egg, whisked (optional, see note 1) Oil, for shallow frying (see note 2)
TO SERVE
Steamed rice 1 spring onion (scallion), finely sliced 1 tsp sesame seeds
Chicken: Note 2 – I use olive oil. If a neutral flavour is preferred, canola (rapeseed) oil, vegetable oil, sunflower oil, grapeseed or rice bran oil can be used. You’ll need enough oil to cover the base of the pan.
Make ahead
Chicken – Cut the chicken ahead of time, so it’s ready for when you need it! Store it up until its expiration date, refrigerated in an airtight container.
Leftovers
Refrigerate in an airtight container for up to 3 days. Reheat in the microwave. Not suitable to freeze.
