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Honey Pepper Chicken

Honey pepper chicken with crispy golden chicken strips glazed in a glossy amber honey-pepper sauce. Coarse cracked black pepper stays visible throughout the sticky coating for that sweet-and-spicy finish.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
  • 0.5 cup all-purpose flour
  • 0.5 cup cornstarch
  • salt To taste.
  • pepper To taste.
  • vegetable oil for frying For frying.
Honey pepper sauce
  • 0.3333333 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
  • green onions For serving and garnish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Coat the chicken
  1. Toss the chicken strips with the all-purpose flour, cornstarch, salt, and pepper until evenly coated and no dry bits remain.
  2. Heat vegetable oil to 375°F in a cast iron skillet and fry the coated chicken in 1 inch of oil for 3-4 minutes per side, until deep golden and cooked through.
  3. Transfer the fried chicken to a sheet pan and drain on paper towels to remove excess oil before glazing.
Make the honey pepper sauce
  1. Combine honey, soy sauce, butter, apple cider vinegar, coarse cracked black pepper, garlic powder, and red pepper flakes in a small saucepan over medium heat.
  2. Simmer for 3-4 minutes until slightly thickened and the pepper flavors bloom, creating a glossy, amber-tinged sauce.
Glaze and serve
  1. Toss the crispy chicken in the honey pepper sauce until every piece is fully glazed and coated with visible pepper.
  2. Serve the glazed honey pepper chicken over steamed rice and garnish with sliced green onions.

Notes

For the crispiest coating, keep the oil at a steady 375°F and avoid overcrowding the skillet so the strips stay golden. Store leftovers in the fridge up to 3 days; reheat in a hot skillet or oven until warm, noting the crust may soften after saucing. Freezing is not recommended for best texture. If you want a lighter option, use skinless chicken thighs or a low-sugar honey alternative to reduce sweetness while keeping the sauce glaze.