Crispy Honey Chilli Chicken

Sweet and sticky honey, chilli and ginger chicken for special occasions or a quick supper. Try it once and you’ll be guaranteed to add this to your favourites.


  • Olive oil
  • 2 large chicken breasts
  • 3 tbls Honey Australia’s Chilli Honey
  • Plain flour
  • Salt and black pepper
  • 2 tsp Soy Sauce
  • 80ml water
  • Juice of 1 large lemon
  • 2 teaspoons cornflour
  • A thumb sized piece of ginger, finely sliced
  • A handful of spring onions


  1. Cut the chicken breast into strips, add some rock salt, black pepper and the flour to a bowl – coat the chicken. Set aside.
  2. Heat the oil in a wok.
  3. Juice the lemon into a bowl, add the Chilli Honey, soy sauce, water and cornflower and stir together. Leave to one side for now.
  4. Fry the chicken in batches for a few minutes in the hot oil until golden brown and remove to drain on paper towels. Repeat until all the chicken cooked
  5. Discard all but about a tablespoon of the oil from the wok and gently fry the ginger
  6. Add the lemon juice, honey mixture. Keep stirring and bring to the boil, the sauce will thicken.
  7. Add the chicken to the wok to heat through for a few minutes, toss in the sauce to coat.
  8. Slice the spring onions and throw in the wok for the last minute – serve with rice.


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    Mudgee Honey Haven