Chicken Asian

Crispy chicken stir-fry with hot honey

Name: Crispy honey chilli garlic chicken stir-fry recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: /asian
Ingredients: 35g cornflour; 2 eggs; 50g plain flour; 1 tsp garlic powder; 1/4 tsp ground white pepper; 95g honey; 1 long red chilli, finely chopped, plus extra, thinly sliced, to serve; 5 large garlic cloves, thinly sliced; 20.00 ml soy sauce; 20.00 ml white vinegar; 1/2 tsp chilli flakes; 125ml vegetable oil; 600g chicken thigh fillet, cut into bite-sized pieces; 1 bunch broccolini, trimmed; 1 bunch asparagus, trimmed, halved lengthways if large; 1 large red onion, cut into wedges; Steamed rice, to serve

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15m

Crispy honey chilli garlic chicken stir-fry

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by Lucy Nunes

Delicious Team

Nov 26, 2025

On the table in 30 minutes, this delicious dinner ticks all the boxes. Juicy, crispy chicken with a sticky chilli sauce, loads of vegies and fluffy steamed rice. We chose asparagus, broccolini and red onion, but you can throw in any you have and toss the lot through some udon or soba noodles instead of rice. But stick to thigh fillets for the chicken, as that will give you a much more tender, flavoursome meat than breast fillet.

1/4 cup (35g) cornflour
2 eggs
1/3 cup (50g) plain flour
1 tsp garlic powder
1/4 tsp ground white pepper
1/4 cup (95g) honey
1 long red chilli, finely chopped, plus extra, thinly sliced, to serve
5 large garlic cloves, thinly sliced
1 tbs soy sauce
1 tbs white vinegar
1/2 tsp chilli flakes
1/2 cup (125ml) vegetable oil
600g chicken thigh fillet, cut into bite-sized pieces
1 bunch broccolini, trimmed
1 bunch asparagus, trimmed, halved lengthways if large
1 large red onion, cut into wedges
Steamed rice, to serve

Method

1.

Place cornflour in a large bowl. Lightly whisk eggs in a second large bowl. Combine flour, garlic powder, white pepper and a generous pinch of salt flakes in a third large bowl.
2.

Combine honey, chopped chilli, sliced garlic, soy sauce, vinegar and chilli flakes in a small bowl.
3.

Heat 100ml oil in a large, heavy-based frypan or wok over high heat. Toss chicken pieces in cornflour to coat, then toss through egg. Finally, toss half the chicken pieces in the flour mixture and carefully drop into pan. Cook for 5 minutes, turning halfway through. Using tongs, transfer to a wire rack on a baking tray. Repeat with remaining chicken and flour mixture. Carefully discard the oil into a heatproof bowl (discard once cool) and wipe pan clean with paper towel. Heat remaining 1 tbs oil over high heat. Add vegetables, season with salt flakes and cook for 3 minutes, tossing once or twice. Transfer to a large bowl.
4.

Add honey mixture to pan and bring to the boil. Return chicken to pan and toss until well coated and glossy. Toss through vegetables and serve over steamed rice with extra fresh chilli to sprinkle.