Sweet and Spicy Honey Pepper Chicken

If you’re craving a dish that delivers both heat and sweetness in every bite, this Sweet and Spicy Honey Pepper Chicken is exactly what you need. Tender, golden-fried chicken pieces are coated in a sticky, flavorful glaze made with honey, cracked black pepper, and a touch of heat. It’s the kind of crave-worthy meal you’ll want to make again and again.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Crowd-Pleasing Flavor – Sweet, spicy, and savory with every bite.
Crispy and Juicy – Golden on the outside, tender on the inside.
Perfect for Weeknights – Quick enough for busy evenings.
Family-Friendly – Easy to adjust the spice level to suit everyone.
Versatile Dish – Serve with rice, noodles, or even stuffed in sandwiches.

Ingredients You’ll Need

For the Chicken:

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• ½ cup buttermilk (or plain yogurt thinned with a little milk)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup all-purpose flour
• ½ cup cornstarch
• Vegetable oil, for frying

For the Sweet and Spicy Honey Pepper Sauce:

• ½ cup honey
• 3 tbsp soy sauce
• 2 tbsp ketchup
• 1 tbsp apple cider vinegar
• 2 tsp cracked black pepper
• 1 tsp red pepper flakes (adjust to taste)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry, for thickening)
• 1 tbsp sesame oil or neutral oil

For Garnish and Serving:

• Sliced green onions
• Sesame seeds
• Steamed white rice or jasmine rice
• Stir-fried or steamed vegetables (optional)

Tools You’ll Need

• Mixing bowls
• Deep skillet or fryer
• Tongs or slotted spoon
• Saucepan
• Whisk
• Paper towels
• Wire rack (optional, for draining)

Step-by-Step Instructions

Step 1: Marinate the Chicken
In a large bowl, combine chicken pieces with buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
Mix well, cover, and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

Step 2: Prepare the Coating
In a separate bowl, mix the flour and cornstarch.
Remove chicken from marinade, letting the excess drip off, then dredge in the flour mixture until fully coated.
Shake off any excess and place coated pieces on a tray.

Step 3: Fry the Chicken
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Fry the chicken in batches for 4–5 minutes, or until golden brown and fully cooked.
Transfer to a plate lined with paper towels or a wire rack to drain.

Step 4: Make the Honey Pepper Sauce
In a saucepan over medium heat, add sesame oil, garlic, and ginger. Sauté for 1–2 minutes until fragrant.
Stir in honey, soy sauce, ketchup, vinegar, black pepper, and red pepper flakes.
Bring to a simmer, then whisk in the cornstarch slurry.
Cook for another 2–3 minutes until the sauce thickens and becomes glossy.

Step 5: Toss and Coat
Place the fried chicken in a large mixing bowl.
Pour the hot honey pepper sauce over the chicken and toss to coat each piece evenly.

Step 6: Garnish and Serve
Top with chopped green onions and sesame seeds.
Serve over steamed rice with a side of vegetables for a complete meal.

Tips for the Best Sweet and Spicy Chicken
Double Fry for Extra Crunch – For ultra-crispy results, fry the chicken twice: once for 3–4 minutes, rest for 5 minutes, then fry again for 1–2 minutes.
Adjust Heat – Use more or less red pepper flakes based on your spice preference.
Use Chicken Thighs – They stay juicier and more flavorful than breasts.
Don’t Overcrowd – Fry in small batches so the oil stays hot and the chicken crisps properly.
Sauce at the End – Toss the chicken in the sauce just before serving to keep it crispy.

Serving Suggestions
Fried Rice – Try pairing it with egg fried rice or vegetable fried rice.
Noodle Bowls – Serve over stir-fried noodles or lo mein for a satisfying twist.
Salad – Add to a bed of crunchy cabbage slaw or lettuce for a spicy chicken salad.
Wraps or Tacos – Stuff into flatbreads with cucumbers and pickled onions.
Lunchboxes – Great as a hot or cold protein addition for meal prep.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze the fried (unsauced) chicken pieces for up to 2 months. Reheat and coat in sauce just before serving.

Reheating:
Oven: Reheat in a 375°F oven for 10–12 minutes to regain crispiness.
Air Fryer: Perfect for reheating fried chicken pieces—cook at 375°F for 5–6 minutes.
Microwave: Not ideal for crispiness, but works for a quick reheat (30–45 seconds).

Frequently Asked Questions

1. Can I bake instead of fry?
   Yes! Bake at 425°F for 20–25 minutes on a greased rack, flipping halfway through. Spray lightly with oil for a golden finish.
2. What’s a good honey substitute?
   Maple syrup or agave nectar work well, though the flavor will be slightly different.
3. Can I use frozen chicken?
   Yes, just be sure to thaw it completely and pat dry before marinating and coating.
4. How can I make it less sweet?
   Reduce the honey to ⅓ cup and increase the vinegar slightly for more tang.
5. Is this dish spicy?
   Mild to medium by default. Adjust red pepper flakes or use chili paste to control the heat level.

Final Thoughts
This Sweet and Spicy Honey Pepper Chicken delivers the perfect balance of flavor and texture. It’s crispy, sticky, and utterly satisfying—just what you need when craving something bold and homemade. Whether it’s a family dinner or a special weekend treat, this dish is guaranteed to impress.

Try it tonight and let the sweet heat win you over. Be sure to share your version and tag us with your creations!

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Cuisine: American-Asian Fusion

Nutritional Information (Per Serving):
Calories: 420 | Protein: 29g | Carbohydrates: 35g | Fat: 19g | Fiber: 1g | Sodium: 520mg

Print