Asian Fried Chicken with Hot Honey Sauce

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There’s something wildly satisfying about crispy fried chicken — especially when it’s slathered in a sticky, spicy, sweet hot honey sauce that makes your taste buds perk up with every bite. I’ve made this version countless times, and every single time, it ends with someone asking for the recipe while licking their fingers clean.

I’m more of an Asian fried chicken kind of person than the traditional American stuff — not because I don’t like it, but because the flavors in Asian fried chicken just hit differently. It’s all about that marinade, the double-fry technique, and a sauce that’s bold, balanced, and impossible to resist.

Why This Chicken Always Hits the Spot

There are days when nothing else will do except a crispy, juicy, flavor-packed piece of fried chicken — and this one checks all those boxes. The chicken gets its deep flavor from a sake-based marinade (yes, the same one I saw being used at a little ramen spot in Victoria), and then it’s double-fried for that signature crunch. No soggy bites here.

And that hot honey sauce? Oh, it’s dangerous. It’s sweet, spicy, and sticky — the kind that makes you forget you had a napkin nearby. This chicken is a total showstopper whether you’re eating it straight from the pan or piling it on rice with a cold drink on the side.

Ingredients You’ll Need (And Why They Matter)

Skin-on Boneless Chicken Thighs – Thighs are always my go-to because they stay juicy and flavorful. The skin gets that satisfying crisp when fried. You could use wings or breast, but for maximum flavor and texture, thighs are it.

Sake (Japanese Rice Wine) – Adds depth to the marinade. If you can’t find it, dry white wine works in a pinch, but sake adds that light fermented note I’ve come to love in fried chicken.

Low-Sodium Soy Sauce – Helps avoid making the chicken overly salty. If you’re keeping things gluten-free, go with tamari.

Sesame Oil – Adds that nutty flavor that ties the whole marinade together. Just a dash gives it that unmistakable Asian flair.

Fresh Garlic & Ginger – Don’t go for the bottled stuff here — fresh really makes a difference in the aroma and flavor.

Honey – Go for the real deal here. Since the sauce is built around honey, you want it to be good quality.

Chili Flakes – Adjust based on your spice tolerance. I usually lean on the spicy side, but even a little adds the perfect heat.

Baking Powder – My secret weapon for keeping the crust extra crunchy. It reacts with the starch and makes that bubbly, crisp finish we’re after.

Tapioca Starch – My favorite choice for frying. It’s lighter than flour and gives a crisp that doesn’t go soggy. Potato starch or cornstarch also work well if you’re out of tapioca.

Neutral Oil for Frying – I usually go with canola oil. It has a high smoke point and doesn’t mess with the flavor.

Optional Garnish – Green onions and toasted sesame seeds add a nice visual pop and subtle flavor at the end.

Tasty Twists You Can Try

Soy-Garlic Glaze – Not in the mood for heat? Make a sticky soy-garlic sauce instead using soy, honey, garlic, ginger, and a splash of rice vinegar.

Vietnamese-Inspired – Add lemongrass and fish sauce to the marinade and skip the sake for a bold Vietnamese-style chicken.

Switch Up the Starch:

• All-Purpose Flour – Fine in a pinch but heavier.
• Cornstarch – Light and great for a crisp finish.
• Potato Starch – Another good option, though I find it a bit denser.
• Rice Flour – Used in karaage; very light and crisp, though harder to find.

What You’ll Need in the Kitchen

• Mixing bowl with lid
• Sharp knife & cutting board
• Wire rack or cooling rack
• Baking sheet
• Paper towels
• Small saucepan
• Large skillet or wok for deep frying

I usually pull out my well-seasoned wok for frying. It keeps the oil temp steady, and I can fry a batch without overcrowding.

Step-by-Step: How I Make This Chicken

1. Marinate the Chicken
Place the chicken thighs in a bowl. Add sake, soy sauce, sesame oil, fresh garlic, and ginger. Mix well. Pop it in the fridge for at least 30 minutes — or overnight if you’re planning ahead (which I highly recommend).

2. Prep the Batter
Mix tapioca starch, baking powder, and a pinch of salt. Make sure it’s smooth — no clumps.

3. Coat and Fry – First Round
Dredge each marinated chicken piece in the batter and drop it into hot oil. Don’t overcrowd the pan. Fry until just golden, then rest the pieces on a rack.

4. Double Fry for Extra Crunch
Once the first batch is done, go for round two. This time, fry until deep golden and super crispy. This second fry is what gives it that satisfying crunch that stays put even after saucing.

5. Make the Hot Honey Sauce
In a small saucepan, heat honey and chili flakes with a splash of soy sauce. Let it bubble gently for a minute or two, then remove from heat.

6. Toss or Drizzle
You can toss the chicken in the sauce or serve it on the side — totally up to you. I love a generous drizzle and a few extra chili flakes on top.

My Favorite Ways to Serve This

This chicken goes fast at parties and gatherings — I usually serve it straight from the rack while still hot, with a beer in hand. But if you’re sitting down for dinner, here are a few pairings that work beautifully:

• Steamed jasmine rice
• Garlic noodles
• Chilled cucumber salad
• Kimchi fried rice
• Regular or sweet potato fries

Leftovers? Here’s How I Store and Reheat

Store any leftover chicken in an airtight container once it cools down. To reheat, skip the microwave — it turns the coating soggy. Instead, pop them in the air fryer at 350°F for about 5 minutes. They’ll crisp up again nicely.

Questions People Ask Me About This Recipe

What makes Asian fried chicken different?
It’s usually marinated first, then double-fried. That makes the inside flavorful and juicy, and the outside extra crispy.

Why is the double fry important?
The first fry cooks the chicken through, the second crisp ups the outside. It also helps render out extra fat, especially if you’re using skin-on thighs.

Can I use wings instead of thighs?
Absolutely. Wings are great with this recipe, just adjust the fry time depending on their size.

What’s the best flour for crispy chicken?
Tapioca starch or cornstarch for me — they’re both lighter than regular flour and give you a shatteringly crisp coating.

Do I need to marinate the chicken?
Yes. That marinade gives the chicken its signature flavor. At least 30 minutes is fine, but overnight is always better if you have the time.

Try other Asian recipes:

• Korean Miso and Honey Glazed Cod
• Sticky Asian Ribs
• Asian Rice Bowls