crispy honey soy chicken


Crunchy yet succulent baked chicken pieces in a mouthwatering glaze of sweet honey and savoury soy sauce, with a kick of chilli.

30 mins (includes marinating time)

30 mins

316 kcals

serves 4

crispy honey soy chickenPin

Crispy honey soy chicken recipe

With a crispy texture to the chicken, and a rich sticky glaze of soy sauce, honey, chilli and ginger, this crispy honey soy chicken recipe is on the cards to be a real family favourite fakeaway. You can make this in the time it would take to order a takeaway and it tastes just as good, using ingredients from your own kitchen.

The cornflour coating helps the chicken to quickly crisp up on the outside, whilst remaining succulent in the middle, and the sticky sauce has the sweet, spicy, savoury taste which is irresistible.

What is crispy honey soy chicken?

Crispy honey soy chicken is an Asian-inspired dish of crispy baked chicken pieces served coated in a rich and sticky sauce.

This is a deliciously satisfying fakeaway which offers a combination of sweet and savoury flavours along with a satisfying interplay of crispy, tender and sticky textures. Honey offers a rich, natural sweetness, and soy adds that savoury, umami depth. Garlic and ginger add a subtle, aromatic layer of warmth and complexity to the overall flavour.

By Pip

What ingredients do I need to make crispy honey soy chicken?

Skinless chicken thigh fillets: These work really well in this dish. You can easily find them at the supermarket or request your butcher to prepare some for you. I choose thigh fillets over chicken breast because they naturally retain more moisture and succulence when cooked at the temperature required for this recipe. However, if you have a preference for chicken breasts, you can substitute them, although they may have a slightly drier texture once cooked. Chicken thigh fillets are skinless and boneless, which simplifies the preparation process. As you cut them into pieces during the prep, it’s easy to trim any excess fat from these fillets.

Cornflour: Cornflour, alternatively known as cornstarch, is a finely ground, white powder derived from corn kernels. Cornflour is a really versatile kitchen staple, and proves exceptionally useful for thickening sauces and gravies. I often use it in recipes such as herby chicken casserole to thicken up the sauce for a more satisfying overall consistency.

Cornflour is also gluten-free which makes it work for anyone with a gluten intolerance or coeliac disease (although of course if you are making this recipe for someone who cannot eat gluten then you need to ensure that the soy sauce is also gluten-free.) Cornflour works perfectly here as a way to add a light and crisp coating to the chicken.

Low-calorie cooking spray: Typically, I opt for spray oil when pan-frying, but I’ve discovered that a low-calorie cooking spray works exceptionally well for achieving even coverage when preparing dishes which are going into the oven and require good overall coverage. In recipes like this, where a crispy texture is the goal, I personally favour using the low-calorie cooking spray. However, if you have a preference for spray oil, feel free to substitute it, but ensure you thoroughly coat the chicken to avoid any impact on the final dish.

Spring onions: When you serve this meal, spring onions provide a vibrant green garnish, but they also add a touch of freshness and tanginess that pairs beautifully with the chicken and sauce. If you prefer, you can also garnish with snipped chives or finely chopped coriander as alternatives.

Garlic and root ginger: Both of these ingredients contribute significantly to the overall flavour of this dish. While I typically rely on fresh garlic and ginger in my cooking, I occasionally turn to pre-chopped versions in a jar when time is tight. In a dish like this, where various flavours intermingle, this substitution would not negatively affect the end result.

Dark soy sauce: In addition to its salty taste, dark soy sauce plays a crucial role in enhancing the visual appeal of the finished dish, giving it a deep, inviting, and rich colour.

Honey: Honey serves a dual purpose, bringing both sweetness and stickiness to the table. It aids in coating the chicken, allowing the sauce to adhere and create that lovely, sticky glaze which is so satisfying.

Fresh red chilli: In UK supermarkets, there is a common type of chilli that you will find in packs of green, red, or mixed. This ‘generic’ chilli is the most easily available in the shops, and it is what I am referring to in this recipe.

These conventional chillies typically offer a mild-to-medium level of spiciness. Although the packaging doesn’t explicitly specify, they are often of the Serrano variety. Their heat levels can vary noticeably between different batches and even from month to month. The most reliable method to determine their heat is to slice a small piece and taste it, which will reveal whether they have a subtle kick or pack a substantial punch in terms of spiciness. You can then tailor the amount that you use in the dish to suit your own tastes.

Dried chilli flakes: I also use dried chilli flakes in this recipe as I find that they offer a different kind of heat to the fresh red chillies- these will add a deeper, warming heat to the dish. Again, please feel free to reduce the amounts used in this if you would like to reduce the level of spice in this dish. You can even omit these altogether if you prefer.

What can be served with Crispy honey soy chicken?

Crispy honey soy chicken pairs brilliantly with a variety of side dishes for a balanced and delicious meal! Here are some side dish ideas to consider:

-Steamed Jasmine Rice: A simple and classic choice to soak up the delicious sauce from the chicken.

Egg Fried Rice: Whip up some homemade egg fried rice for a tasty and filling side.

– Stir-Fried Vegetables: A medley of stir-fried vegetables, such as broccoli, peppers, carrots, and sugarsnap peas, provides a fresh and crunchy contrast to the chicken.

-Asian-style Slaw: Create a refreshing coleslaw with an Asian twist by tossing shredded cabbage, carrots, and coriander with a sesame-ginger dressing.

-Noodles: Serve the chicken with cooked noodles, tossed in a dash of soy sauce and sesame oil.

-Sesame Cucumber Salad: Thinly sliced cucumbers dressed with a sesame-soy vinaigrette make for a cool and tangy side dish.

-Steamed Pak Choy: Steam some pak choy for a healthy green side.

-Kimchi: If you enjoy Korean flavours, a serving of kimchi can provide a spicy and tangy accompaniment to the chicken.

-Edamame: Steam or boil edamame (young soybeans) and sprinkle them with sea salt for a quick and nutritious side. You can often pick up packs of frozen edamame in the supermarket which are so convenient!

-Pineapple Fried Rice: Add some tropical sweetness by making pineapple fried rice with chunks of pineapple, vegetables, and rice.

Choose one or a combination of these sides to complement your crispy honey soy chicken, and you’ll have a well-rounded, delicious meal.

How to store Crispy honey soy chicken:

I very rarely have any leftovers of this dish, but if you do, you can store it in the fridge for 3-4 days, or in the freezer for up to 3 months.

FRIDGE:  The leftover chicken should be placed in a reusable, clean airtight container. Alternatively it can be stored in bowl tightly covered with cling film, just make sure that this is airtight. You can then store it in the fridge for 3-4 days.

FREEZER: Place the leftover chicken ideally in a reusable, clean airtight container that is freezer safe. Make sure to label the container with the date that it went into the freezer. This can then be stored for up to 3 months When you are ready to eat the chicken, thaw it in the fridge overnight. Alternatively you can use a microwave on a defrost setting – just follow the microwave instructions.

How to reheat Crispy honey soy chicken:

Make sure that if you have taken the leftovers out of the freezer, that they have fully defrosted before trying to reheat.

-Stovetop: To reheat the leftover chicken, put it in a frying pan with a light coating of spray oil over a medium heat. Stir-fry it until it’s heated through. If you notice the chicken becoming too dry, you can add a few dashes of water to maintain its moisture. If you’re uncertain about whether the chicken has reheated thoroughly, consider using a meat thermometer to gauge the internal temperature. Make sure the cooked chicken reaches an internal temperature of at least 75ºC (165ºF).

-Microwave: Transfer the leftover chicken to a microwave-safe container and cover it with a microwave-safe lid or leave a small gap in clingfilm to allow steam to escape. Heat the chicken in the microwave for 1-2 minutes, or until it’s thoroughly heated (if you’re unsure, you can use a meat thermometer to confirm the temperature). Be cautious not to overheat the chicken, as it may become tough. After microwaving, let the chicken sit for 1-2 minutes to allow the steam to subside, then carefully remove the lid or clingfilm to avoid any risk of burns.

Does this recipe have any allergens?

Yes this dish does contain ingredients that cause common allergens.

  • Soy sauce: This contains both soy and wheat. You can substitute soy sauce with tamari.

How does this recipe work if I am following Slimming World?

This recipe is a bit of a treat and therefore does carry a few syns, however making your own at home will without a doubt save on syns from ordering this from a takeaway. Overall, the syns are 2.5 syns per portion. The syns in this meal come from:

Cornflour: 1 syn per tablespoon

Honey: 2.5 syns per tablespoon

Please note that these syn values are correct at the time of writing, but may be subject to change. It is advised that you use your own Slimming World materials to ensure that you accurately calculate these values yourself.


Why hasn’t my chicken gone crispy?

Coating with Cornflour and Cooking Spray/Oil: Achieving that desired crispiness in the chicken hinges on coating it with both cornflour and cooking spray or spray oil. Ensure an even distribution of cornflour over all chicken pieces, and when applying the spray, make certain every chicken piece is thoroughly covered.

Arranging Chicken Pieces with Adequate Space: For optimal crispiness, it’s crucial to arrange the chicken pieces with ample space between them, avoiding any contact. If your baking tray isn’t large enough, simply divide the chicken pieces between two separate trays.

Baking at the Right Temperature: Oven temperatures can vary, and this recipe relies on a high heat setting to achieve that delightful crispy coating. If you want to ensure precise temperatures, you can invest in a dedicated oven thermometer to verify your oven’s accuracy.

Can I use chicken breast instead of chicken thigh fillet?

You can switch for chicken breast if you prefer, although you might find that the chicken is slightly drier and less juicy on the inside than it would be if you were using chicken thigh.

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crispy honey soy chicken

Crispy honey soy chicken

  • Author: Pip Payne
  • Total Time: 50 minutes
  • Yield: Serves 4
  • Diet: Low Calorie


Crunchy yet succulent baked chicken pieces in a sweet and spicy gochujang sauce – prepped and cooked in under 30 mins.

Syns per portion: 2.5


  • 8 chicken thigh fillets, excess fat trimmed away and cut into quarters

For the marinade:

  • 3 garlic cloves, crushed
  • 5cm piece of ginger, peeled and grated
  • 3 tablespoons dark soy sauce
  • 1 teaspoon crushed chilli flakes
  • ½ teaspoon ground black pepper

For baking the chicken:

  • 4 tablespoons cornflour
  • Low calorie cooking spray

 For the sauce:

  • ½ cup (125ml) dark soy sauce
  • 2 tablespoons honey
  • 2 garlic cloves, crushed
  • 2cm piece ginger, peeled and grated
  • 1 red chilli, deseeded and diced
  • 2 spring onions, trimmed and sliced
  • 1 teaspoon crushed chilli flakes
  • 1 teaspoon cornflour
  • ¼ cup (60ml) cold water

To garnish (optional)

  • 1 teaspoon sesame seeds
  • 1 spring onion, trimmed and finely sliced
  • Small handful fresh coriander, finely chopped
  • ½ red chilli, deseeded and finely diced


  1. Make up the marinade for the chicken by mixing up all the marinade ingredients.
  2. Stir in the chicken pieces and mix well. Set aside for at least 20 minutes to marinade (this is a great opportunity to prepare the sauce ingredients).
  3. Heat the oven to 190C
  4. pray a large baking tray with low calories cooking spray, and then dip each piece of chicken into the cornflour to coat it, then place onto the baking tray making sure there is a little space between each piece of chicken.
  5. Spray the chicken thoroughly with low calorie cooking spray and bake for 25 minutes, until crispy on the outside.
  6. For the sauce, add the soy sauce, honey, garlic, ginger, red chilli, spring onions and crushed chilli into a pan and bring up to a fast simmer. Simmer for 3 minutes stirring regularly.
  7. Stir in 1 teaspoon of cornflour into the ¼ cup cold water until dissolved and pour into the saucepan. Simmer for another minute until the sauce thickens up.
  8. Add the crispy chicken, stir it thoroughly into the sauce.
  9. Serve immediately garnished with sesame seeds, sp[ring onions, coriander and chill, and with the side of your choice.
  • Prep Time: 30 minutes (including marinading time)
  • Cook Time: 20 minutes
  • Category: Fakeaway
  • Method: Easy
  • Cuisine: Asian-style

Keywords: fakeaway, chilli, chicken,

Hi, I’m Pip!

I’m a mum with a young family living in Devon.
My food is all about healthy, well balanced recipes that are made from scratch using whole foods and packed full of flavour.


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