Honey Chilli Chicken

Servings: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Calories: 288 kcal per serving

Why You’ll Love This Recipe

This honey chilli chicken is a satisfying, flavour-packed fakeaway that’s quick to make and lighter than your typical takeaway meal. The dish combines a sticky, tangy sauce with crispy, golden chicken pieces—all without deep frying. Served with egg-fried rice or crispy kale, it’s a perfect weeknight meal that feels like a treat.

Ingredients

• 2 skinless chicken breasts, cut into bite-sized pieces

• 1 tablespoon sweet chilli dipping sauce

• 1 tablespoon soy sauce

• 2 tablespoons honey

• 1 large red chilli, finely sliced (remove seeds for less heat or add more if you prefer it spicy)

• 1 piece fresh ginger (approx. ½ inch), finely chopped

• ½ clove garlic, minced or finely chopped

• Juice of 1 lemon

• 1 tablespoon cornflour

• Plain flour, for coating

• 75 ml cold water

• Low-calorie cooking spray

• Salt and pepper, to taste

Instructions

1. Prepare the Chicken

• In a large bowl, add a few tablespoons of plain flour and season well with salt and pepper.

• Toss the chicken pieces in the seasoned flour to give them a light, even coating. Shake off any excess and set aside.

2. Brown the Chicken

• Heat a heavy-based frying pan over high heat until very hot.

• Generously spray the pan with low-calorie cooking spray.

• Add the floured chicken pieces in a single layer. Fry for a few minutes, turning occasionally, until they are golden brown and lightly crispy.

• Transfer the browned chicken to a plate lined with kitchen paper and set aside.

3. Build the Sauce Base

• In the same pan, add the chopped chilli, garlic, and ginger.

• Sauté for about 1 minute until fragrant.

4. Create the Sticky Sauce

• Add the honey to the pan. Let it bubble gently for about a minute, being careful not to burn it.

5. Mix the Sauce Ingredients

• In a small bowl or cup, combine the cornflour, lemon juice, sweet chilli sauce, soy sauce, and cold water. Stir until smooth and fully dissolved.

6. Finish the Dish

• Pour the cornflour mixture into the pan with the bubbling honey.

• Stir well. As the sauce heats, it will begin to thicken and turn glossy.

• Return the chicken to the pan and cook for an additional minute or two, stirring to coat all the pieces in the sauce.

• Ensure the chicken is cooked through and piping hot before serving.

Serving Suggestions

Serve immediately with:

• Slimming-friendly egg-fried rice

• Steamed jasmine or basmati rice

• Stir-fried vegetables

• Crispy kale or Asian-style greens

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat thoroughly in a pan or microwave until piping hot.

• Freezing: Not recommended, as the sauce may lose its texture and become watery upon defrosting.

Frequently Asked Questions

Can I make this dish spicier or milder?
Yes. For a milder version, remove the seeds from the red chilli or reduce the quantity. For extra heat, use more chilli or add a pinch of crushed red pepper flakes.

Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work well and may even stay juicier. Adjust the cooking time slightly to ensure they’re fully cooked.

What can I use instead of honey for a lower-sugar option?
You could try using a sugar-free syrup alternative, though the texture and flavor may change slightly.

Can this dish be made gluten-free?
Yes. Use gluten-free soy sauce and gluten-free plain flour to make the dish suitable for a gluten-free diet.