Description

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.

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Ingredients

Scale

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)

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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.

Notes

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.

Prep Time: 20 minutes
Cook Time: 25 minutes
Cuisine: American-Asian Fusion