Honey Chicken

Honey Chicken has long been a staple of many a Chinese food order on take-away night, but we reckon our homemade version is much better than what you’ll buy in a restaurant. 

Serves: Four
Time: 30 minutes 


  • 800g chicken breast or thighs, cut into 2.5cm chunks
  • grapeseed oil, for deep frying


  • 4 tablespoons cornstarch
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 egg
  • 1 egg white 


  • 2 teaspoons ginger, minced
  • 1 1/2 tablespoons olive oil
  • 3 teaspoons garlic, minced
  • 1 teaspoon salt
  • 3 tablespoons honey
  • 1 teaspoon rice wine vinegar
  • 1/2 cup water
  • 1 teaspoon cornstarch
  • sesame seeds, toasted

In a large bowl, mix all the batter ingredients together until smooth. Cover and allow the batter to sit for at least 30 minutes. Then add the chicken to the batter tossing to coat. In a wok, heat the oil. Fry chicken pieces in batches until batter becomes firm and the chicken is cooked through (you can check by cutting open a piece).
Drain on paper towels.

In a separate wok or saucepan, heat one and a half tablespoons of olive oil. Add garlic and ginger and stir-fry for 30 seconds. Add the salt, honey, vinegar and water. Mix well. Combine one teaspoon of water with one teaspoon of cornstarch. Add to the sauce and simmer for two minutes.
Pour the sauce over the chicken and garnish with sesame seeds. Serve with steamed rice and wilted or steamed greens.

Written by Debbie McTaggart