Chili Honey Chicken
Whenever I crave Chinese takeout but don’t want to deal with the oil and grease, this Chili Honey Chicken is my go-to recipe. It’s an easy, at-home meal that’s even better than takeout and perfect for using up those veggies in your fridge. Plus, if you’d rather skip frying the chicken in oil, just pop it in the air fryer for a crispy, healthier twist!
Ingredients
Chicken Marinade
- 2 lb chicken breast or tenderloin cubed
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- 2 tbsp oil
- Sprinkle of five-spice powder
- ¼ cup flour
Sauce
- 1 tbsp soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp honey
- 1 tbsp sriracha
- 1 tbsp sweet chili sauce
- ¼ cup water
Vegetables for Sauté
- Onion sliced
- Bell pepper sliced
- Garlic minced
Garnishing
- Scallions chopped
- Lemon juice
- Sesame seeds
- Thai chili optional
Instructions
Marinating the Chicken
- Prepare the Marinade: In a large bowl, mix the chicken cubes with salt, black pepper, paprika, garlic powder, oil, and a sprinkle of five-spice powder.
- Marinate: Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour or overnight for best results.
- Coat with Flour: After marinating, coat the chicken pieces evenly with flour and let them rest for 15 minutes before air frying.
Air Frying the Chicken
- Preheat Air Fryer: Preheat your air fryer to 450°F (230°C).
- Air Fry the Chicken: Place the coated chicken pieces in the air fryer basket in a single layer. Air fry for 15 minutes, shaking the basket halfway through for even cooking. The chicken should be golden and crispy.
Preparing the Sauce
- Mix the Sauce: In a small bowl, combine the soy sauce, dark soy sauce, honey, sriracha, sweet chili sauce, and water. Mix well until smooth.
- Sauting the Vegetables and Combining Everything
- Sauté the Vegetables: In a large pan, heat a little oil over medium-high heat. Add the sliced onion, bell pepper to carmalize. Add minced garlic until the garlic become fragrant.
- Add the Chicken: Add the air-fried chicken to the pan and toss to combine with the vegetables.
- Pour the Sauce: Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens and glazes the chicken.
Garnishing and Serving
- Garnish: Remove the pan from the heat. Squeeze some lemon juice over the chicken to cut the soy sauce and balance the flavors. Garnish with chopped scallions, sesame seeds, and Thai chili if desired.
- Serve: Serve your Chili Honey Chicken hot with steamed rice or noodles.
Tried this recipe?Let us know how it was!