Gluten-Free Chinese Honey Chicken Recipe

This Chinese Honey Chicken recipe rivals takeout. It’s quick to prepare—ready in 29 minutes—with a sticky, balanced sauce that works beautifully on chicken, shrimp, or vegetables. This version is naturally gluten free when made with gluten-free soy sauce.

Since its first appearance on the blog in 2015, this honey chicken has earned consistent praise for its flavor and simplicity. The sauce is sweet, tangy, and just a touch spicy—perfect for coating lightly battered, pan-fried chicken. It’s an easy weeknight recipe that delivers takeout-style satisfaction without deep frying.

“My daughter LOVED it! And that says a lot. She is a very picky eater. Definitely putting this on our favorite recipe list!”

– Helena

The recipe was developed with gluten-free cooking in mind, using tamari or another gluten-free soy sauce in place of regular soy sauce. If you prefer, coconut aminos make a good soy-free substitute. The chicken is lightly coated in cornstarch (or tapioca starch/rice flour) and pan-fried in a little olive oil for a lighter result than deep frying.

Ingredients

Below are the ingredients for the recipe along with notes on substitutions and purpose. For best results, read through the instructions before you begin and prepare any sides in advance so you can serve the chicken hot.

• Honey – creates the sweet, glossy base of the sauce.
• Gluten-free soy sauce (tamari) – provides savory depth and salt; replace with regular soy sauce if gluten isn’t a concern or use coconut aminos for a soy-free version.
• Apple cider vinegar – adds brightness and balances the sweetness.
• Sesame oil – adds a nutty aroma; use sparingly for the best flavor.
• Crushed red pepper flakes – optional, for heat; omit to keep it mild.
• Cornstarch – creates a light, crispy coating; tapioca starch or rice flour work as alternatives.
• Brown sugar – deepens the sweetness and helps caramelize the coating.
• Egg – helps the cornstarch adhere; use a flax egg or plant-based binder to make it egg-free.
• Boneless, skinless chicken breasts – sliced into bite-sized cubes; boneless thighs can be used instead for more richness.
• Olive oil – for pan frying; any neutral oil suitable for medium-high heat works.
• Thai chili pepper (optional) – seeded and sliced for fresh heat; use serrano if unavailable, or omit for a sweeter dish.
• Garlic – fresh cloves, minced, for pungent flavor.
• Green onions – diced, for garnish and a fresh finish.

Instructions

Follow these concise steps to make the honey chicken. Times listed in the original recipe total about 29 minutes from start to finish.

1. Make the sauce: In a small bowl whisk together the honey, gluten-free soy sauce (or substitute), apple cider vinegar, sesame oil, and crushed red pepper flakes. Set aside.
2. Prepare the coating: In one shallow bowl or rimmed plate combine the cornstarch and brown sugar. In a separate shallow bowl, lightly whisk the egg.
3. Batter the chicken: Dip each chicken piece into the egg, allowing excess to drip off, then press into the cornstarch mixture to coat evenly. Use one hand for wet and one for dry to keep the coating from clumping.
4. Pan-fry: Heat the olive oil in a large skillet or wok over medium-high heat. When hot, add the sliced chili (if using), minced garlic, and the coated chicken pieces.
5. Brown the chicken: Cook for about 3–5 minutes, turning so each piece becomes golden on the outside.
6. Combine with the sauce: Pour the prepared honey sauce over the browned chicken and sauté for 2–3 minutes to begin glazing the pieces.
7. Simmer: Reduce heat to low, cover the skillet, and let the chicken simmer in the sauce for 6–8 minutes until cooked through and the flavors meld.
8. Finish and serve: Remove the lid, transfer to plates or a serving bowl, garnish with diced green onions and sesame seeds if desired, and serve immediately while hot.

Make the sauce ahead: the honey sauce stores well in the refrigerator for up to one week. Many cooks double the sauce so they have extra for shrimp, vegetables, or future meals.