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Chinese Honey Chicken

My homemade better-for-you honey chicken does away with heavy, stodgy batter, and instead delivers a light, crispy, sticky texture you’ll love. The secret behind the flavour sensation? The next-level marinade


Chinese Honey Chicken

45 minutes
30 minutes

600g (1.3 lb) chicken breast, cut into roughly 3cm cubes

½ cup chicken stock

2 tbsp Chinese shaoxing wine*

2 tbsp white vinegar

3 tbsp honey

1 tbsp light soy sauce

1/4 cup sugar

2 garlic cloves, finely chopped

1 1/2 cups plain flour

2 tsp cornstarch (corn flour), dissolved in 2 tbsp water

vegetable oil for frying, plus 1 extra tablespoon

1 tsp sesame seeds


2 tbsp light soy sauce

1 tbsp Chinese shaoxing wine

1 egg white, lightly whisked

  • Step 1

    In a large bowl, place chicken and marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 10-20 minutes.

  • Step 2

    In another bowl, mix together the chicken stock, Shaoxing wine, vinegar, honey, soy sauce and sugar.

  • Step 3

    Place the flour in a large tray or bowl. Add the chicken pieces and the marinade and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating.

  • Step 4

    Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles. Shake excess flour from the chicken pieces. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper.

  • Step 5

    In a clean wok or pan over medium heat, add 1 tablespoon of oil and then add the garlic. Cook for about 10 seconds or until fragrant. Then add the chicken stock mixture. Cook for 2-3 minutes until the sugar has dissolved and the liquid starts to foam. Then add the cornstarch mixture. Cook for another 1-2 minutes or until the sauce has thickened slightly. Add the chicken pieces and toss until evenly coated. Transfer to a serving plate and sprinkle with sesame seeds.

  • Notes

    – Shaoxing is a Chinese cooking wine made from fermented rice. Use it to add flavour to Asian broths, stocks and stir-fries. If you don’t wish to use alcohol simply substitute chicken stock.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

Rated 5 out of 5
5 out of 5 stars (based on 7 reviews)
Very good0%
September 5, 2023

Staple recipe!

I found this recipe on Facebook about 4 years ago. I made it then and have been since. I recently purchased my first air fryer and thought I’d try it with this! I sprayed the pan with oil, put down a layer of chicken, sprayed the top with oil, air fried at 390F for 6-8min, shook it up, then cooked another 6-8 min. Paired it with lime zest jasmine rice.

I prefer the air fryer for ease of clean-up mostly. But frying in oil definitely fluffs up the breading a bit for an airier crunch. Both ways are delicious!! Thanks so much for this recipe!

Side note: Buy and use the shaoxing, it adds great flavor and is totally worth it.

August 7, 2023

Delish dish

I make this dish often, it’s simply and is a real crowd pleaser. I have made for my large family, rugby after match dish……delicious and loved by others.

June 15, 2023

Simple, tasty and delicious

I love all Marions recipes, they are so easy to prepare and cook with delicious results everytime. I love Noi’s recipes too, especially her Crispy Thai Pork toast, she is so entertaining.

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