Sweet and Spicy Honey Chilli Chicken with Colorful Bell Peppers and Sesame

Honey Chilli Chicken with Colorful Bell Peppers and Sesame

Crispy golden chicken coated in a glossy, sticky sauce, tossed with red and yellow bell peppers, and finished with spring onions, toasted sesame seeds and a crunchy cabbage-and-carrot topping: this honey chilli chicken looks as good as it tastes. Every bite is sweet, tangy, salty and gently spicy.

It is an Indo-Chinese favorite that works as a party starter or a main dish with rice or noodles. The chicken is marinated, coated in a light cornflour batter and fried until crisp. Then it is tossed in a quick sauce of soy, chilli sauce, ketchup, vinegar and honey in a very hot pan.

The result looks like it came from your favorite restaurant, but it is easy to make at home in under an hour.

Why You’ll Love This Recipe

• Sweet, spicy and tangy. Honey softens the heat, and vinegar adds brightness.
• Crispy coating. A thin cornflour batter stays crunchy under the sticky glaze.
• Colorful and fresh. Bell peppers and spring onions keep the dish vibrant and crisp.
• Great for sharing. It works as an appetizer, party platter or main course.
• Beautiful presentation. A simple garnish makes it look restaurant-ready.

Ingredients

This recipe serves 4.

For the Chicken

• 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
• 1 tablespoon soy sauce
• 1 teaspoon ginger-garlic paste
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 egg, lightly beaten
• 4 tablespoons cornflour (cornstarch)
• 2 tablespoons all-purpose flour
• Vegetable oil, about 2 cups (480 ml), for frying

For the Stir-Fry

• 2 tablespoons vegetable oil
• 4 garlic cloves, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 1 medium red onion, cut into wedges
• 1 red bell pepper, cut into 1-inch (2.5 cm) pieces
• 1 yellow bell pepper, cut into 1-inch (2.5 cm) pieces
• 3 spring onions, whites and greens separated, sliced

For the Honey Chilli Sauce

• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons red chilli sauce
• 2 tablespoons tomato ketchup
• 1 tablespoon rice vinegar or white vinegar
• 1 teaspoon red chilli flakes
• ½ teaspoon black pepper
• 3 tablespoons water
• 1 teaspoon cornflour mixed with 2 tablespoons water

For Garnish

• 1 tablespoon toasted sesame seeds
• ¼ cup (25 g) finely shredded white cabbage
• 1 small carrot, cut into thin matchsticks
• A few thin strips of raw beetroot (optional)
• Carrot and cucumber slices, for decoration (optional)

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a large bowl, combine the chicken with the soy sauce, ginger-garlic paste, salt and black pepper. Mix well. Add the egg, cornflour and all-purpose flour, and stir until each piece is evenly coated in a thick batter. Rest in the fridge for at least 30 minutes.

Step 2: Mix the Sauce

In a small bowl, whisk together the honey, soy sauce, chilli sauce, ketchup, vinegar, chilli flakes, black pepper and 3 tablespoons water. In a separate cup, stir the cornflour with 2 tablespoons water to make a slurry. Set both aside.

Step 3: Prepare the Garnish

Cut the cabbage and carrot into thin strips. Place them in a bowl of cold water for 10 minutes to crisp, then drain and pat dry. Toast the sesame seeds in a dry pan over low heat for 1 to 2 minutes, until lightly golden.

Step 4: Fry the Chicken

Heat the oil in a deep skillet or wok to 350°F (175°C). Fry the chicken in 2 or 3 batches for 5 to 6 minutes per batch, turning once, until golden and cooked through. Drain on paper towels. For extra crunch, fry the chicken a second time for 1 minute at the end.

Step 5: Stir-Fry the Aromatics and Vegetables

Heat 2 tablespoons oil in a clean wok over high heat. Add the garlic, ginger and the white parts of the spring onions. Stir for 30 seconds until fragrant. Add the red onion and bell peppers and stir-fry for 2 minutes, until the edges are lightly charred but the vegetables still have a crunch.

Step 6: Make the Glaze

Pour the sauce into the wok and let it bubble for 30 seconds. Stir the slurry again, add it to the pan, and cook for 30 to 45 seconds until the sauce thickens and turns glossy.

Step 7: Toss and Plate

Add the fried chicken and toss over high heat for 1 to 2 minutes, until every piece is coated in the sticky glaze. Turn off the heat and stir in the spring onion greens.

Transfer to a rectangular serving plate. Scatter the sesame seeds over the top and arrange the cabbage, carrot and beetroot strips across the chicken for color and crunch. Garnish the plate with a carrot rose, carrot hearts or cucumber slices, if you like. Serve at once.

Tips & Substitutions

Tips for Crispy, Glossy Chilli Chicken

• Keep the batter thick. It should cling to the chicken like a paste.
• Fry in batches. Overcrowding lowers the oil temperature and makes the coating soggy.
• Use very high heat for the stir-fry. A hot wok gives the peppers a smoky flavor.
• Toss at the last minute. The crust is crispiest when the sauce goes on right before serving.
• Taste the sauce first. Adjust the honey, vinegar or chilli to suit your preference.

Substitutions

• Chicken: Use chicken breast, paneer, cauliflower, firm tofu or shrimp.
• Honey: Use maple syrup, brown sugar or agave.
• Chilli sauce: Use sriracha, sambal oelek or a mild chilli paste.
• Rice vinegar: Use apple cider vinegar or lime juice.
• Egg-free: Replace the egg with 3 tablespoons of yogurt or cold water.
• Gluten-free: Use tamari and a gluten-free flour blend.
• Bell peppers: Use any color, or add green pepper for extra contrast.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days. The coating will soften, but the flavor holds up well.
• Reheating: Warm in a hot skillet for 3 to 4 minutes, or in a 375°F (190°C) oven for 8 to 10 minutes. Add a splash of water if the sauce has thickened.
• Freezer: Freeze the fried chicken without the sauce for up to 2 months. Reheat in the oven until crisp and toss in freshly made sauce.
• Make-ahead: Marinate the chicken up to 24 hours ahead and mix the sauce 2 days ahead. Keep the garnish in cold water in the fridge.

Serving Suggestions

• Steamed jasmine or basmati rice
• Vegetable fried rice or hakka noodles
• Stir-fried greens with garlic
• A crisp cucumber salad with rice vinegar
• Iced tea, lemonade or a cold sweet lime soda

Variations

• Extra Spicy: Add 2 chopped green chillies or an extra teaspoon of chilli flakes.
• Garlic Honey Chicken: Double the garlic and skip the chilli sauce for a milder dish.
• Gravy Style: Add ½ cup (120 ml) water and an extra teaspoon of cornflour for a saucier dish to serve over rice.
• Air-Fryer Method: Spray the coated chicken with oil and air fry at 400°F (200°C) for 12 to 14 minutes, turning halfway, then toss in the sauce.
• Veggie Version: Use fried cauliflower florets or paneer cubes instead of chicken.
• Orange Twist: Add 2 tablespoons orange juice and a little zest to the sauce.

Frequently Asked Questions

What is honey chilli chicken?

Honey chilli chicken is an Indo-Chinese dish of crispy fried chicken tossed in a sticky sauce of honey, chilli, soy and vinegar, usually with bell peppers, onions and sesame seeds. It is both sweet and spicy.

How do you keep honey chilli chicken crispy?

Use a thin, thick-textured cornflour batter, fry at 350°F (175°C) and avoid crowding the pan. Add the chicken to the sauce at the very end and serve immediately.

Can I make honey chilli chicken without deep frying?

Yes. Shallow-fry in a few tablespoons of oil, bake at 425°F (220°C) for 20 minutes, or use an air fryer. The coating will be slightly less crisp but still tasty.

What can I use instead of chilli sauce?

Sriracha, sambal oelek or a mix of ketchup and chilli flakes all work. Start with a smaller amount and add more to taste.

Is chicken thigh or breast better?

Thighs stay juicier and are more forgiving when fried. Breast works too, but cut it slightly larger and avoid overcooking.

What should I serve with honey chilli chicken?

It pairs well with fried rice, noodles or plain steamed rice. A crisp salad or stir-fried greens on the side balances the sweet and spicy sauce.

Recipe Card

Honey Chilli Chicken with Colorful Bell Peppers and Sesame

Ingredients

• 1.5 lb (680 g) boneless chicken thighs, cut into 1-inch pieces
• 1 tablespoon soy sauce
• 1 teaspoon ginger-garlic paste
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 egg
• 4 tablespoons cornflour
• 2 tablespoons all-purpose flour
• Vegetable oil, for frying, plus 2 tablespoons for the wok
• 4 garlic cloves, chopped
• 1 tablespoon ginger, chopped
• 1 medium red onion, cut into wedges
• 1 red bell pepper, cut into pieces
• 1 yellow bell pepper, cut into pieces
• 3 spring onions, sliced
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons red chilli sauce
• 2 tablespoons tomato ketchup
• 1 tablespoon vinegar
• 1 teaspoon red chilli flakes
• ½ teaspoon black pepper
• 3 tablespoons water
• 1 teaspoon cornflour mixed with 2 tablespoons water
• 1 tablespoon toasted sesame seeds
• Shredded cabbage, carrot and beetroot strips, for garnish

Instructions

1. Coat the chicken with soy sauce, ginger-garlic paste, salt, pepper, egg, cornflour and flour. Rest for 30 minutes.
2. Whisk the honey, soy sauce, chilli sauce, ketchup, vinegar, chilli flakes, pepper and water. Prepare the cornflour slurry.
3. Soak the cabbage and carrot strips in cold water, then drain. Toast the sesame seeds.
4. Fry the chicken in batches at 350°F (175°C) for 5 to 6 minutes until golden. Drain.
5. Stir-fry the garlic, ginger and spring onion whites in 2 tablespoons oil for 30 seconds. Add the onion and peppers and cook for 2 minutes.
6. Pour in the sauce, bubble for 30 seconds, then add the slurry and cook until glossy.
7. Toss in the chicken for 1 to 2 minutes until fully coated. Stir in the spring onion greens.
8. Plate the chicken and top with sesame seeds and the cabbage, carrot and beetroot strips. Serve hot.