Chinese Honey Chicken – The Ultimate Crispy, Sweet, Takeout-Style Favorite You Can Make at Home
This Chinese Honey Chicken is crispy on the outside, juicy on the inside, and coated in a rich, glossy honey sauce with a hint of creaminess from condensed milk. The flavor is a perfect balance of sweet, savory, and lightly tangy. It’s quick to make and tastes just like your favorite takeout — but fresher and crunchier at home.
Ingredients
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1 lb chicken breast, cut into 1-inch thin chunks
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4 large egg whites
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¾ cup cornstarch (or Mochiko sweet rice flour for extra crispiness)
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⅓ cup water
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Vegetable oil, for frying
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½ cup mayonnaise
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¼ cup honey
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2 tablespoons sweetened condensed milk
Instructions
In a large bowl, whisk egg whites until foamy (about 1–2 minutes).
Add cornstarch and water, whisking until smooth.
Gently fold in the chicken pieces until fully coated.
Heat about 3 inches of vegetable oil in a deep pot to 350°F (175°C).
Fry the chicken in two batches to avoid overcrowding.
Cook each batch for 2–3 minutes, or until light golden and crispy.
Remove and drain on paper towels or a rack.
In a bowl, mix mayonnaise, honey, and sweetened condensed milk until smooth and creamy.
Just before serving, toss the hot fried chicken in the sauce until evenly coated.
Serve immediately for the best crunch.
Notes
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Fry in batches so the oil temperature stays high and the chicken stays crispy.
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Double fry for extra crunch: fry once, rest 2 minutes, then fry again for 1 minute.
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Toss right before serving to keep the coating crisp.
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Add toppings: sesame seeds, sliced green onions, or chili flakes.
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Air fryer option: spray battered chicken lightly with oil and cook at 400°F for 10–12 minutes, flipping halfway (texture will be slightly less crispy).