Honey Soy Chicken

Easy honey soy chicken at home - no takeaway required! Serve with rice and steamed broccoli and you have a complete weeknight meal perfect for those nights when you don't know whats for dinner.
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Sally


  • 500 grams chicken thigh
  • ¼ cup cornflour
  • 2 eggs
  • peanut oil, for cooking
  • sesame seeds, optional


  • cup honey
  • ¼ cup soy sauce
  • 1 teaspoon crushed ginger
  • 2 cloves garlic crushed


  • In a small bowl, mix all sauce ingredients together and set aside.
  • Chop up chicken thighs into 1.5inch sized pieces. Place in a large zip lock bag with the cornflour. Seal and shake until all chicken pieces are evenly coated.
  • In a frying pan, heat about a tablespoon of peanut oil.
  • While oil is heating, crack eggs into a shallow bowl and whisk. In batches, dip each piece of chicken into the egg, coating it completely before allowing any excess egg to drip off and placing the chicken piece into the hot pan being sure not to overcrowd it. Cook chicken on each side until golden. It’s ok if the chicken is not cooked through at this stage. Repeat until all chicken has been used, adding more oil if needed between batches.
  • Once all chicken is golden, use a paper towel to wipe out any excess oil from the pan before adding back in all the chicken pieces. Add in sauce and turn down heat to medium.
  • Using a wooden spoon, stir the chicken to make sure each piece is covered in the sauce. Allow to simmer on medium heat for about 10 minutes or until the sauce has become thick and sticky and the chicken is cooked all the way through. Take off the heat and sprinkle with sesame seeds.
  • Serve chicken with rice and lightly steamed broccoli.


Read through blog post for step-by-step photos and instructions!