Spicy Honey Asian Fried Chicken

Crispy Asian Fried Chicken with Spicy Honey Glaze for dinner

When I was a teenager, weekends at our house were always a culinary adventure. My parents, both passionate cooks, would often combine their cultural influences to create unforgettable meals. One weekend, my father decided to experiment with Spicy Honey Asian Fried Chicken, inspired by the crispy, juicy karaage we had enjoyed at a Japanese restaurant downtown. The result was delicious, but I knew there was room for a personal touch.

Years later, I found myself in Seoul, South Korea, diving headfirst into the vibrant street food scene. One dish that stood out was Korean fried chicken glazed with a sweet and spicy sauce. The combination of heat and sweetness was unlike anything I’d ever tasted. This sparked an idea—what if I could combine the crispy texture of Japanese karaage with the addictive flavors of Korean fried chicken?

How to Make Spicy Honey Asian Fried Chicken

Back in my kitchen in San Francisco, I began experimenting. I marinated the chicken thighs in a blend of soy sauce, sake, sesame oil, ginger, and garlic, just like my dad taught me. For the batter, I opted for tapioca starch mixed with sparkling water to achieve an incredibly light and crispy coating. But the true magic came with the glaze. I created a spicy honey sauce with honey, soy sauce, scallions, and a generous amount of red pepper flakes.

The first bite was a revelation. The Spicy Honey Asian Fried Chicken was perfectly crispy on the outside, juicy on the inside, with a delightful balance of sweet, spicy, and savory flavors. It reminded me of those weekends at home, blending different culinary traditions, but with a new twist that was uniquely mine.

I shared the dish with friends at a dinner party, and it was an instant hit. Everyone loved the crispy texture and the bold flavors of the spicy honey glaze. This Spicy Honey Asian Fried Chicken is now a favorite in my repertoire, perfect for dinner parties or a cozy night in. It’s a dish that brings together my family’s love for fusion cooking and the vibrant flavors I discovered on my travels.

Chef’s Notes – Spicy Honey Asian Fried Chicken

• For best results, marinate the chicken for at least 30 minutes. Marinating overnight will intensify the flavors.
• The double-frying technique is key for achieving a crispy exterior. Allow the chicken to rest on a wire rack between the first and second fry to let excess oil drain off.
• Ensure the batter is smooth and lump-free. Adjust the consistency with a little more water or flour if needed to coat the chicken evenly.
• Serve the Spicy Honey Asian Fried Chicken with Easy Korean Crispy Shrimp Toast Bites or our Easy Healthy Fried Rice. Garnish with sliced green onions and extra red chili flakes for a pop of color and added heat.
• Adding toasted sesame seeds on top of the chicken provides extra texture and flavor.

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Spicy Honey Asian Chicken

0.0 from 0 votes

Course: Main CourseCuisine: Japanese, KoreanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

450

kcal

Resting Time

10

minutes

Total time

1

hour 

Get ready to elevate your fried chicken game with this Spicy Honey Asian Chicken! Imagine the perfect crunch of Japanese karaage combined with the sweet and spicy kick of Korean fried chicken. This dish is a flavor explosion that will leave you craving more. Perfect for dinner parties or a cozy night in, this recipe is a must-try for any fried chicken lover!

Ingredients

• Chicken and Marinade

• 12 pieces boneless chicken thighs with skin

• 3 tablespoons finely chopped scallions

• 3 tablespoons rice wine (sake)

• 3 tablespoons tamari or soy sauce

• 1 tablespoon toasted sesame oil

• 1 inch piece ginger, grated

• 2 cloves garlic, minced

• 1 teaspoon sea salt

• 1 teaspoon freshly ground black pepper

• For Frying

• 2 cups canola oil or vegetable oil

• Batter

• 1½ cups tapioca flour

• 1 cup sparkling water (soda water)

• 2 teaspoons baking powder

• 1 tablespoon garlic granules

• Hot Honey Sauce

• 1/2 cup pure honey

• 3 tablespoons chopped scallions

• 2 tablespoons tamari or soy sauce

• 2 teaspoons crushed red pepper flakes

• Alternative Ingredients:

• Chicken Thighs: Substitute with boneless chicken breasts.

• Sake: Replace with dry white wine or rice vinegar.

• Soy Sauce: Use tamari for gluten-free or coconut aminos for soy-free.

• Tapioca Starch: Cornstarch can be used as an alternative.

• Honey: Agave syrup or maple syrup for a vegan option.

Directions

• Marinate Chicken: Place the boneless chicken thighs in a large mixing bowl. Add chopped scallions, sake, soy sauce, sesame oil, grated ginger, minced garlic, salt, and black pepper. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes or overnight for best results.
• Prepare Batter: In another bowl, combine tapioca flour, sparkling water, baking powder, and garlic granules. Whisk until smooth and lump-free.
• First Fry: Heat canola oil in a large skillet over medium-high heat. Dip marinated chicken pieces into the batter and carefully place them into the hot oil. Fry in small batches until lightly golden brown. Transfer to a wire rack to drain excess oil.
• Second Fry: For extra crispiness, fry the chicken pieces again until they achieve a deep golden brown color. This should take about 3-4 minutes per batch.
• Make Hot Honey Sauce: While the chicken is frying for the second time, combine honey, chopped scallions, soy sauce, and crushed red pepper flakes in a small saucepan. Heat over low heat until well combined and slightly thickened.
• Serve: Drizzle the hot honey sauce over the crispy fried chicken pieces before serving.

Equipment

• chef’s knife
• cutting board
• Large Bowl
• skillet
• wire rack
• small saucepan

Nutrition Facts

• Calories: 450kcal
• Fat: 20g
• Saturated Fat: 3g
• Cholesterol: 100mg
• Sodium: 800mg
• Potassium: 400mg
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 15g
• Protein: 25g
• Vitamin A: 200IU
• Vitamin C: 5mg
• Calcium: 50mg
• Iron: 2mg

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