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Honey Ginger Chicken Stir-Fry Recipe

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3.9 from 15 reviews

This Honey Ginger Chicken recipe delivers a crispy, spicy, and irresistibly flavorful dish featuring tender chicken breast pieces marinated and fried to golden perfection, then tossed in a sweet and tangy honey-ginger sauce with aromatic vegetables. Perfect for a delicious home-cooked meal with a balance of textures and bold flavors.

Ingredients

Chicken Marinade

  • 1 lb boneless chicken breast, cut into 3/4” (1.9 cm) cubes
  • 1 egg white
  • 1 tbsp crushed or minced garlic
  • 1 tbsp soy sauce
  • 1/2 tsp white pepper powder
  • 1/2 tsp black pepper powder
  • 3/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1 tsp sesame oil
  • 1/3 cup cornstarch (use 1/3 cup for pan-frying or air frying, up to 1/2 cup if desired)
  • 2 tbsp all-purpose flour

Honey Sauce

  • 1/4 cup + 1 tbsp honey (pure wildflower honey recommended)
  • 1/4 cup + 1 tbsp South Asian-style chili garlic sauce
  • 3 1/2 tbsp soy sauce (regular)
  • 1 tbsp grated ginger
  • 1 small green chili pepper (such as Serrano or Thai, deseeded and finely chopped)
  • 1 1/2 tsp rice vinegar
  • 1 tbsp water
  • 1 tbsp neutral oil (such as grapeseed oil)

Vegetables & Garnish

  • 1 medium yellow onion, chopped into 3/4-1” squares
  • 1 medium green bell pepper, chopped into 3/4-1” squares
  • 1-2 tbsp julienned ginger
  • Sesame seeds (optional, for garnish)

Instructions

  1. Marinate Chicken: Rinse chicken in cold water and drain well. Pat dry lightly with a paper towel. In a medium bowl, combine chicken cubes with egg white, garlic, soy sauce, white and black pepper powders, salt, baking soda, and sesame oil. Toss thoroughly to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, up to 24 hours for best flavor. Before cooking, add cornstarch and all-purpose flour to the bowl and toss until the chicken is coated with a scraggly, uneven batter.
  2. Preheat Oil: Heat a large heavy-bottomed frying pan or pot over medium-high heat. Pour in enough neutral oil to reach about 1/2 inch (1.27 cm) depth, deep enough to prevent the batter from sticking. Heat the oil until it reaches 325-350°F (approximately 163-177°C) and adjust the heat to maintain this temperature during frying.
  3. Fry Chicken: Carefully place each battered chicken piece into the hot oil without overcrowding the pan. Fry, turning occasionally, for about 4 minutes or until the chicken pieces become golden and crispy on all sides.
  4. Drain Fried Chicken: Using a slotted spoon or spider strainer, remove the chicken from the oil and transfer to a paper towel-lined plate or wire rack to drain excess oil. Maintain the oil temperature throughout frying to ensure crispy chicken that is cooked through.
  5. Prepare Honey Sauce: In a small bowl or measuring cup, whisk together honey, South Asian-style chili garlic sauce, soy sauce, grated ginger, chopped green chili, rice vinegar, water, and neutral oil until well combined.
  6. Reduce Sauce: Pour the sauce mixture into a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook for 5-6 minutes, stirring occasionally, until the sauce thickens to a honey-like consistency that coats the back of a spoon without dripping off quickly. Remove from heat and set aside.
  7. Stir-Fry Vegetables: Heat a wok or large nonstick skillet over high heat. Add oil, then toss in chopped onions, green bell pepper, and julienned ginger. Stir and lightly break up the onions, spreading vegetables evenly in the pan. Allow to cook undisturbed for 1-2 minutes until edges begin to brown, then continue cooking and stirring for another minute until vegetables are tender-crisp.
  8. Toss Together: Stir the reduced honey sauce into the vegetables, then add the fried chicken pieces. Toss thoroughly to coat everything evenly with the sauce. Garnish with sesame seeds if desired. Serve immediately with white jasmine or plain basmati rice for a complete meal.

Notes

  • Marinating for longer (up to 24 hours) enhances chicken flavor and tenderness.
  • If using an air fryer or pan-frying, use less cornstarch (about 1/3 cup) to achieve the best texture.
  • Maintain oil temperature between 325-350°F while frying to ensure chicken cooks through without drying out or burning.
  • Optional garnish with toasted sesame seeds adds a nutty flavor and attractive presentation.
  • This dish pairs well with steamed white jasmine or basmati rice for a balanced meal.

Find it online: https://marthatasty.com/honey-ginger-chicken-stir-fry-recipe/