Crispy Hot Honey Chicken
A delightfully sweet and spicy crispy chicken dish, perfect for a weeknight dinner or entertaining guests, inspired by popular restaurant offerings.
Ingredients
- 1.5 lb boneless skinless chicken thighs or breasts
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 large egg beaten
- 0.5 cup vegetable oil for frying
- 0.5 cup honey
- 0.25 cup hot sauce (e.g. Frank's RedHot)
- 1 tbsp apple cider vinegar
- 2 cloves garlic minced
- 0.5 tsp red pepper flakes or to taste
- 2 tbsp unsalted butter
- 2 tbsp sliced green onions for garnish
Instructions
- In a shallow dish, combine flour, cornstarch, salt, and pepper. In another shallow dish, beat the egg.
- Dredge each chicken piece first in the egg, then in the flour mixture, ensuring it's fully coated.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering (about 350°F/175°C).
- Carefully add chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken and place on a wire rack to drain, seasoning lightly with a pinch of salt.
- While chicken cooks, prepare the hot honey sauce: In a small saucepan, combine honey, hot sauce, apple cider vinegar, minced garlic, and red pepper flakes. Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low, add butter, and whisk until melted and incorporated into the sauce.
- Once all chicken is cooked, transfer it to a large bowl. Pour the hot honey sauce over the chicken and toss to coat evenly.
- Garnish with sliced green onions and serve immediately with your favorite sides.
Notes
Serve with rice, mashed potatoes, or a fresh salad. Adjust red pepper flakes for desired spice level. This recipe works well with both boneless, skinless chicken thighs or breasts, cut into uniform pieces for even cooking.