There’s something magical about the perfect bite of crispy, golden-brown chicken coated in a sticky, sweet, and slightly spicy sauce. It’s the kind of dish that instantly satisfies a craving for something crunchy, savory, and comforting—all in one bite.
If you love the bold flavors of takeout but want something fresher and homemade, this Breaded Chinese Chicken is your new go-to recipe.
With juicy, tender chicken encased in a light, seasoned crust, each bite delivers an irresistible crunch. The sauce? A luscious blend of honey, soy sauce, garlic, and a hint of spice, creating that signature sticky coating that clings perfectly to the crispy breading.
It’s the kind of dish that makes you ditch delivery and reach for your frying pan instead. Pair it with a side of Cucumber Salad for a refreshing contrast or end your meal with a cool, creamy Strawberry Icebox Pie for the ultimate balance of flavors.
This dish has been making waves lately as more home cooks look for restaurant-style Chinese flavors without the extra grease and additives. It’s easy to customize—adjust the spice level, swap the honey for maple syrup, or even air-fry the chicken for a lighter twist.
My Favorite Things About This Recipe!
- Crispy Perfection Every Time – The cornstarch and flour combo creates a light, airy crust that stays crunchy even after being coated in sauce. No more soggy chicken!
- Better Than Takeout – You control the ingredients, ensuring fresher, healthier, and tastier results with every bite.
- Easily Customizable – Adjust the sauce’s sweetness or heat level to match your preference. Want it extra spicy? Add more chili sauce!
- Works in Any Cooking Style – Whether you deep-fry, pan-fry, or air-fry, this recipe delivers fantastic results.
- Perfect for Meal Prep – Make extra and store the crispy chicken separately from the sauce for a quick, delicious meal anytime.
Breaded Chinese Chicken Recipe
Equipment
- Mixing bowls
- Whisk
- Cutting board & knife
- Frying pan or deep fryer
- Tongs
- Paper towels
- Measuring spoons & cups
Ingredients
- 5 tbsp vegetable oil
- 2 eggs lightly beaten
- 3 tbsp cornflour cornstarch
- 10 tbsp plain all-purpose flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 2 tsp paprika
- 3 chicken breast fillets chopped into bite-size chunks
Sauce:
- 1 tbsp sesame oil optional – you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer
- 2 cloves garlic peeled and minced
- 1 tbsp Chinese rice vinegar white wine vinegar will work too
- 2 tbsp honey
- 2 tbsp sweet chilli sauce use more or less depending on the brand and how spicy you like it
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 4 tbsp soy sauce
To Serve:
- boiled rice
- 2 tbsp sesame seeds
- small bunch spring onions/scallions chopped
Instructions
- In a bowl, whisk eggs and set aside. In another bowl, mix flour, cornstarch, salt, pepper, garlic salt, and paprika.
- Dip chicken pieces into the egg, then coat evenly with the flour mixture.
- Heat oil in a pan and fry the chicken until crispy and golden brown. Drain on paper towels.
- In a separate pan, heat sesame oil, then sauté garlic until fragrant.
- Add rice vinegar, honey, sweet chili sauce, ketchup, brown sugar, and soy sauce. Stir until thickened.
- Toss the fried chicken in the sauce, ensuring an even coating.
- Sprinkle with sesame seeds and chopped spring onions.
- Serve hot with steamed rice or noodles.
Nutrition Info:
| Nutrition | Value |
| Calories | 542kcal |
| Carbohydrates | 47g |
| Protein | 26g |
| Fat | 28g |
| Sugar | 22g |
| Sodium | 1915mg |
Flavor-Packed Variations You Haven’t Tried Yet!
- Panko Perfection – Swap the flour mixture for panko breadcrumbs for an ultra-crispy, Japanese-style crunch. This adds an airy, delicate crispiness that holds up beautifully against the sticky sauce.
- Double Fry for Extra Crunch – Want shatteringly crispy chicken? Fry the pieces once at medium heat, let them rest for a few minutes, then fry again at a higher temperature. This technique locks in the crunch even after tossing with sauce.
- Tangerine Honey Glaze – Replace the sweet chili sauce with fresh tangerine juice and zest for a citrusy, aromatic glaze. It brings a subtle floral sweetness that pairs perfectly with the crispy coating.
- Five-Spice Infusion – Add Chinese five-spice powder to the flour mixture for a deep, warm, and slightly smoky flavor. It gives the breading an authentic depth without overpowering the dish.
- Crispy Sichuan Heat – Toss the fried chicken with Sichuan peppercorn oil and dried chili flakes before adding the sauce. This creates a tingling, numbing heat that spice lovers will appreciate.
- Sesame Crusted Upgrade – Press toasted sesame seeds into the flour coating before frying. This enhances both flavor and texture, giving each bite a nutty, aromatic crunch.
- Soy Sauce Marinated Chicken – Instead of plain chicken, marinate it in light soy sauce, ginger, and a splash of rice wine for 30 minutes before breading. This adds an extra layer of umami and tenderness inside the crispy shell.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
