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Honey Pepper Chicken

Honey pepper chicken with crispy golden chicken strips glazed in a sticky, glossy honey and black pepper sauce with visible coarse pepper in every bite. A quick weeknight chicken dinner method: fry to crisp, simmer the amber sauce until thickened, then toss until fully coated.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
  • 0.5 cup all-purpose flour
  • 0.5 cup cornstarch
  • salt and pepper to taste Season the coating; use as needed.
  • vegetable oil for frying Enough to fry to about 1 inch deep.
Honey Pepper Sauce
  • 0.33 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp butter
  • 1 tbsp apple cider vinegar
  • 1.5 tsp coarse cracked black pepper
  • 0.5 tsp garlic powder
  • 0.25 tsp red pepper flakes
Serving
  • steamed rice For serving.
  • green onions For garnish, sliced.

Equipment

  • 1 sheet pan
  • 1 small saucepan

Method
 

Coat the chicken
  1. Toss the chicken strips with flour, cornstarch, salt, and pepper until evenly coated, with no dry spots remaining.
Fry until crispy
  1. Heat about 1 inch of vegetable oil to 375°F, then fry the chicken strips for 3-4 minutes per side until golden and cooked through, turning once for even browning.
  2. Drain the fried chicken on paper towels on a sheet pan until the coating looks crisp and matte.
Make the honey pepper sauce
  1. In a small saucepan over medium heat, combine honey, soy sauce, butter, apple cider vinegar, coarse cracked black pepper, garlic powder, and red pepper flakes, whisking until the butter melts.
  2. Simmer the sauce for 3-4 minutes until slightly thickened and glossy, with pepper flavor blooming and small bubbles around the edges.
Glaze and serve
  1. Toss the crispy chicken in the honey pepper sauce until every piece is fully glazed and the coating looks amber and shiny.
  2. Serve immediately over steamed rice, then garnish with sliced green onions.

Notes

For maximum crunch, fry in batches so the oil temperature stays close to 375°F and the coating doesn’t steam. Refrigerate leftovers in a sealed container up to 3 days; reheat in a hot oven or air fryer to re-crisp, as microwaving can soften the crust. Freezing isn’t recommended for best texture. If you want a lower-sodium option, use low-sodium soy sauce in the honey pepper sauce.