Sweet and Spicy Honey Pepper Chicken

Posted by by Sara 8 months Ago 83 Views

Crispy chicken coated in a sticky-sweet honey glaze with a bold peppery kick — it’s the perfect balance of heat and sweetness in every bite.

Description

If you’re craving bold flavors that dance on your taste buds, this Sweet and Spicy Honey Pepper Chicken is your ticket to dinner perfection. Imagine crispy, golden-brown chicken tossed in a luscious glaze made with honey, cracked black pepper, garlic, soy sauce, and a hint of chili heat. It’s sweet, savory, spicy — and totally irresistible.

Whether you serve it over rice, in a wrap, or with roasted veggies, this dish is easy to make and delivers that satisfying takeout-style flavor at home. It’s perfect for weeknight dinners, meal prep, or impressing guests with minimal effort and maximum taste.

Ingredients (Serves 4)

For the Chicken:

  • 1½ pounds boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
  • 1 cup buttermilk (or milk with 1 tbsp vinegar)
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • Vegetable oil, for frying

For the Honey Pepper Sauce:

  • ½ cup honey
  • 3 tablespoons soy sauce
  • 2 tablespoons apple cider vinegar (or rice vinegar)
  • 2 cloves garlic, minced
  • 1 teaspoon freshly cracked black pepper (or more to taste)
  • ½ teaspoon red pepper flakes (adjust for spice level)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Optional Garnishes:

  • Green onions, chopped
  • Toasted sesame seeds
  • Extra cracked pepper
  • Lime wedges (for serving)

Instructions

1. Marinate the Chicken

  1. In a bowl, add chicken pieces and pour over the buttermilk. Cover and let marinate for at least 30 minutes (or up to overnight in the fridge).

2. Prepare the Coating

  1. In a separate bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper.

3. Dredge and Fry

  1. Remove chicken from marinade and shake off excess liquid.
  2. Dredge each piece in the flour mixture, pressing to coat well.
  3. Heat 2–3 inches of oil in a deep skillet or heavy pot to 350°F.
  4. Fry chicken in batches for 4–5 minutes or until golden brown and cooked through. Drain on paper towels.

4. Make the Sauce

  1. In a saucepan over medium heat, combine honey, soy sauce, vinegar, garlic, black pepper, and red pepper flakes. Stir and bring to a gentle boil.
  2. Optional: Stir in cornstarch slurry and simmer for 2–3 minutes until thickened.
  3. Remove from heat and toss with fried chicken until coated.

5. Serve

  1. Plate chicken over steamed rice, noodles, or salad.
  2. Garnish with chopped green onions, sesame seeds, and a squeeze of lime.

Nutrition Facts (Per serving, approx.)

  • Calories: 530
  • Protein: 32g
  • Fat: 22g
  • Carbs: 48g
  • Sugar: 24g
  • Sodium: 710mg

Tips & Tricks

  • Baking or air-frying? You can bake the coated chicken at 425°F for 20–25 minutes or air fry at 390°F for 12–14 minutes, flipping halfway.
  • No buttermilk? Use regular milk with a splash of vinegar or lemon juice.
  • Make it saucier: Double the sauce if serving over rice or noodles — it’s THAT good!
  • Add veggies: Stir-fried bell peppers, broccoli, or snap peas go great with this dish.

Something Extra from Me

To give this dish a twist, you can add a splash of pineapple juice to the honey sauce for a tropical kick or stir in a little sriracha for deeper heat. If you want a more fusion-style dish, toss the chicken in the sauce and serve in lettuce wraps topped with pickled red onions and crunchy peanuts.

You can also turn this into a meal prep superstar — store the chicken and sauce separately and reheat them together for crispy, flavorful leftovers that don’t go soggy.