Honey Chilli Chicken (Healthier Sweet Chilli Chicken)
This Honey Chilli Chicken is incredibly tasty! Pieces of chicken are pan seared until golden crisp and crunchy and then coated in a sauce that is sweet, spicy, sticky and so delicious! This is a healthy spin on sweet chilli chicken and with a start to finish time of under 30 minutes it’s perfect for weeknight dinner. 
I have made this delicious honey chilli chicken recipe once a week since I created the recipe, it’s just that good. The chicken is coated in a simple arrowroot flour mixture, pan fried until golden and crispy and then coated in a delicious sweet, spicy and sticky sauce. This is a healthier version of sweet chilli chicken which is one of my favorite dishes to order at a local restaurant, but this version isn’t deep fried, and isn’t made with a sugar packed store bought sauce.
Why You Will Love This Honey Chilli Chicken
- This Chilli Honey Chicken requires just a handful of simple ingredients that you likely already have in your fridge and pantry making it a great recipe to throw together for last minute weeknight dinners when you don’t have time to run to the store.
- Unlike store bought sweet chili sauce which is packed with sugar and additives, this simple 6 ingredient homemade sweet chili sauce takes just minutes to make and is the perfect balance of sweet, spicy and acidic. I think you will absolutely love this tangy sauce
- If you are in need of an easy weeknight dinner, start to finish this sticky chicken has a cooking time of less than 20 minutes. It’s the perfect dish for making it the perfect dish for busy weeknights when you are short on time.
- The spice level is easily adjustable to make this crispy honey chilli chicken a dish that your whole family will enjoy.
- The tender chicken pieces have a crispy coating that would usually be obtained by deep frying, but in this healthier recipe thedelicious sticky chicken is simply cooked in a small amount of oil.
What You Need To Make This Honey Chilli Chicken
- Chicken: 6 skinless boneless chicken thighs or 3 chicken breasts can be used.
- Arrowroot Powder: arrowroot powder coats the chicken and gives it a wonderful crispy texture. Arrowroot powder can be found in the baking section of most grocery stores with baking soda or other gluten free flours.
- Oil: I prefer using avocado oil, but any high smoke point oil such as vegetable oil or canola oil can be used.
- Ginger: Use fresh ginger rather than jarred chopped ginger which has a milder taste.
- Chilies: I like using red thai chilies, but fresno chilies which are milder in spice can be used
- Vinegar: Apple cider vinegar helps to cut through the sweetness of the honey and give the sauce acidic balance. I recommend using apple cider vinegar without the mother, or rice vinegar. If you do not have vinegar, lemon juice can be used in its place.
- Coconut Aminos: Soy Sauce, tamari or coconut aminos can all be used depending on what you have in your pantry and any dietary restrictions.
- Honey: Use good quality runny honey. I do not recommend using maple syrup in place of honey as the flavor and consistency will be different.
- Chicken Stock: This helps to thin out the sauce. While water can be used, I always prefer to use vegetable or chicken broth in its place because it adds so much more flavor.
- Green Onions/Scallions: I love using thinly sliced green onions as a garnish sprinkled over the finished dish, I find that they add a wonderful freshness and vibrant pop of color.
How To Make This Chilli Honey Chicken
- Start by cutting the chicken into 1 inch thick strips. Place the chicken in a large bowl, add in the arrowroot powder, salt and pepper and toss to ensure that all of the chicken is well coated in the flour mixture.
- Heat the oil in a frying pan or large wok on medium heat. Working in batches so that the chicken is spread out in a single layer, place the chicken pieces in the hot oil and cook for 4 minutes per side until golden brown in color. Set aside and cook the remaining chicken.
- In a small bowl whisk together the sauce ingredients (vinegar, soy sauce, honey and chicken stock).
- Add the ginger and chillies to the wok and cook for 1 minute until fragrant before adding in the honey chilli sauce. Bring to a gentle simmer and cook for a couple of minutes until the sauce begins to thicken and reduce.
- Return the cooked chicken to the pan, stir so that its well coated in the sauce and cook for a further minute before garnishing with chopped spring onions (and/or sesame seeds)
You can find full step-by-step instructions in the recipe card below.
Can I Use Chicken Breasts?
Absolutely! I prefer using chicken thighs in this sweet chilli chicken recipe because I find that chicken breasts can dry out quickly when pan fried whereas boneless skinless chicken thighs remain much more moist. The higher fat content of the dark meat of chicken thighs also tends to have a richer flavor than chicken breasts. If you are using boneless skinless chicken breasts in place of thighs I recommend using 3 chicken breasts, cutting them in half horizontally before cutting them into strips.
What Is Arrowroot Starch? Can I Use Corn Starch?
Arrowroot powder is a type of starch extracted from the arrowroot plant. It is commonly used as a gluten free flour to thicken sauces or make food crispy when frying. If you are not following a gluten free diet then corn starch can be used in this easy chicken recipe in an equal amount in place of arrowroot powder.
Is This Chilli Honey Chicken Spicy?
The spicy sauce for this crispy sweet chilli chicken is completely adaptable to your spice tolerance. If you are serving this chicken to kids or someone who can not handle spice then leave out the chili peppers and there is absolutely no spice in the dish. Alternatively if you prefer it to be very spicy, add in 1-2 extra chilies or garnish with a little bit of red pepper chilli flakes before serving.
What To Serve With This Honey Chilli Chicken
The sticky sweet chilli sauce is the star of the show in this delicious recipe so I recommend serving the crispy chicken over rice (cauliflower rice, jasmine rice or brown rice) or asian noodles. If you would like to add some veggies on the side to make it a complete meal, I recommend serving this chicken with sauteed green beans, broccoli, sweet potatoes, zucchini, bell peppers or a simple vegetable stir fry.
What About Leftovers?
Leftover Sweet Chilli Chicken will last for up to 4 days in the fridge stored in an airtight container. It can be reheated in the microwave or in a large skillet on the stove on medium low heat with a tablespoon of oil (such as sesame oil) until warmed through. If the sticky sauce becomes too thick I recommend adding a splash of coconut aminos/soy sauce or chicken stock to thin it out while the chicken reheats. Unfortunately this dish is best enjoyed right after cooking as the chicken will lose its crispy texture when stored in the fridge.
Love Asian inspired recipe? Here are a few more you might enjoy:
- Sweet & Sour Pork
- Crispy Sesame Chicken
- Teriyaki Chicken Bowls
- Spicy Orange Chicken
- Pork Fried Rice
- Thai Basil Beef
- Salt & Pepper Chicken
- Air Fryer Korean Chicken
- Black Pepper Chicken
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Honey Chilli Chicken
Ingredients
- 6 boneless skinless chicken thighs
- ⅓ cup arrowroot powder
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp vegetable oil or avocado oil
- 2 tbsp finely chopped fresh ginger
- 2 red thai chilies halved lengthwise, seeds removed and then thinly sliced
- 2 tbsp apple cider vinegar
- 2 tbsp coconut aminos (or soy sauce or tamari)
- ⅓ cup honey
- ½ cup chicken stock
- 2 tbsp chopped green onions
Instructions
- Cut each chicken thighs into approx 4 strips. Place the chicken strips in a bowl, add in the arrowroot powder, salt and pepper and stir the chicken so that every piece is well coated in the arrowroot.
- Heat the oil in a large skillet on medium heat. Working in 2-3 batches, add in the chicken and cook it for approximately 4 minutes until golden and then flip and cook for another 4 minutes. Remove the chicken from the skillet, add to a plate and repeat with the remaining chicken.
- In a bowl whisk together the apple cider vinegar, soy sauce, honey and chicken stock.
- Add the ginger and sliced red chili to the pan and cook for 1 minutes before adding in the sauce. Bring to a simmer and leave to cook for approximately 6-8 minutes until it has begun to thicken and reduce by about half.
- Add the chicken back to the pan and toss to ensure all of the pieces are well coated in the sauce. Garnish with green onions
Nutrition
Easy and delicious! The sauce was so good!
10/10! Love this dish!
I made this tonight for dinner and it was incredible! So easy and the sauce is fantastic!