This Chinese Honey Chicken recipe is better than takeout. It’s easy to make in 29 minutes with THE BEST sauce, and it’s one of the best gluten free recipes on the internet!

Pieces of Chinese Honey Chicken in white bowl with white rice, garnished with chopped green onions and sesame seeds with brown chopsticks sitting on the side of the bowl

Table of contents

Since 2015 this recipe has been a hit on the blog!

With dozens of 5 star reviews and raving comments, the people have spoken, this is THE BEST Chinese Honey Chicken recipe!

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

– Helena

I originally created this recipe after my brother was diagnosed with celiac disease. He requested a gluten free version of his favorite Chinese restaurant dish, honey chicken.

His favorite recipe of all time on the blog is this Gluten Free Orange Chicken, so I made a similar recipe with a new and delicious sauce. Seriously, this sauce is so good, you might just want to use it on shrimp and veggies, as well as chicken! I’ve had readers comment that they put the sauce on veggie and shrimp stir fries with great results.

You can easily double or triple the sauce recipe and store it in the fridge to use on different recipes throughout the week, or to make this honey chicken more than once. I promise, after one bite, you’ll want to make it again!

Whether you’re gluten free or not, you’ll love this easy recipe! The only special ingredient that it requires to make it gluten free is gluten-free soy sauce. If you’re not gluten free, feel free to use regular soy sauce. You can also make it soy-free, by using coconut aminos.

This recipe is very lightly pan fried in olive oil, instead of deep fried. And it’s lightly battered in cornstarch, instead of flour, making it a healthier, lighter, and of course gluten free version of the Chinese Honey Chicken you would get from your local takeout restaurant!

ingredients for Chinese honey chicken

Ingredients

Here I explain the best ingredients for this gluten free Chinese honey chicken recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.

  • Honey – the namesake of this recipe makes a delicious sweet and sticky sauce.
  • Gluten free soy sauce – to make this recipe gluten free, I used tamari, also known as gluten-free soy sauce. If you don’t need to make the recipe gluten free, you can use traditional soy sauce.
  • Apple cider vinegar – to add acidity to the sauce and balance the sweet and salty flavors.
  • Sesame oil
  • Crushed red pepper flakes
  • Cornstarch – you could also use tapioca starch or rice flour.
  • Brown sugar
  • Egg
  • Chicken – for this recipe, I used boneless, skinless chicken breasts. You could also use boneless chicken thighs, if you prefer.
  • Olive oil
  • Thai chili pepper – this ingredient is optional and will add a little spice to the recipe. If you prefer to keep it on the sweeter side, you can omit the chili pepper. If you can’t find Thai chilies at your local grocery store, you can use minced serrano peppers instead.
  • Garlic – I always recommend fresh cloves for the best flavor!
  • Green onions
collage of images showing how to make Chinese honey chicken

Instructions

I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post. 

  1. Prepare the sauce. Combine honey, gluten free soy sauce, apple cider vinegar, sesame oil and crushed red pepper flakes in a small bowl and set aside.
  2. Prepare the batter station for the chicken. Add one whisked egg to a shallow bowl or large rimmed plate. Combine cornstarch and brown sugar in another shallow bowl. Coat each piece of chicken in the whisked egg. Then move the chicken pieces to the cornstarch mixture, making sure any excess liquid from the egg drips off before you add the chicken to the cornstarch. Always use one hand for the wet mixture (the egg) and another hand for the dry mixture (the cornstarch). This will prevent clumping in the cornstarch mixture.
  3. Cook the chicken. Heat olive oil in a large skillet, or wok, on the stove over medium high heat. Once the oil is hot, add the battered chicken, along with the minced garlic and chili pepper.
  4. Cook until browned. After 3-5 minutes, the chicken should be golden brown on all sides.
  5. Add the sauce. Once the chicken is browned on the outside, pour the honey sauce over the chicken in the skillet. Cook for 2-3 minutes.
  6. Simmer with the sauce. Reduce the heat on the stove to low, cover the skillet and simmer the chicken in the honey sauce for 6-8 minutes. Remove the lid and serve the chicken immediately topped with diced green onions and sesame seeds, if you’d like.

This honey sauce can be made in advance and stored in the refrigerator for up to one week. Some people have even commented that they double the sauce recipe every time because they love it so much!

Overhead shot of Chinese honey chicken in white bowl with white rice, green onions and sesame seeds with chopsticks on the side of the bowl and green onions next to the bowl

What to serve with it

  • White rice – follow this recipe for how to cook white rice 3 ways, in a rice cooker, Instant pot or on the stove.
  • Brown rice – follow this recipe for how to cook brown rice 3 ways, in a rice cooker, Instant pot or on the stove.
  • Quinoa – follow this recipe for how to cook quinoa 3 ways, in a rice cooker, pressure cooker or on the stove.
  • Cauliflower rice – for a low carb option, follow this recipe for how to make cauliflower rice. You can cook it in the oven, or on the stove.
  • Stir fry vegetables – instead of serving the chicken with rice or quinoa, serve it with veggies. This will add more color and flavor to the dish.
  • Roasted Asian vegetables – if you prefer to roast veggies, instead of stir frying them on the stove, try this recipe for roasted Asian-style vegetables.
  • Steamed broccoli, green beans or baby bok choy – for a simple side, steam some broccoli, beans or baby bok choy, while you prepare the chicken.
  • Lettuce wraps – for a lighter option, wrap the honey chicken in lettuce wraps. This is a great way to serve the chicken as an entree or appetizer.

If you’re preparing rice, quinoa or vegetables to serve with the chicken, be sure to prepare them before you start making the chicken recipe. Once the chicken is pan fried, you want to serve it immediately, so it’s hot and fresh!

Chinese honey chicken pieces in bowl, topped with green onions and sesame seeds

Frequently asked questions

  • Is it spicy? This dish is both sweet and spicy. If you’re sensitive to spice, remove the crushed red pepper flakes in the sauce and omit the chili pepper when pan frying the chicken.
  • Can you make it ahead of time? You can make the sauce ahead of time, but I do not recommend making the chicken ahead of time. It’s best served hot and fresh, right after it’s simmered in the sauce.
  • Can you make this recipe soy-free? Yes, the sauce can be made with coconut aminos to make the recipe both soy free and gluten free.
  • How do you make the recipe without egg? Either use a plant-based egg replacement, or create a “flax egg”. Whisk together 1 tablespoon flaxseed meal with 2 1/2 tablespoons water. Let it sit to thicken for 5 minutes, then use it as a 1 to 1 replacement for an egg. 
  • Can you freeze this recipe? I do not recommend freezing the chicken, as the texture will not hold up after it’s frozen. That being said, you can make a big batch of the sauce and freeze it to use later. When you’re ready to make the recipe, simply defrost the sauce in the microwave. I recommend storing the sauce in the freezer in 1/2 cup servings, as that’s how much you’ll need for the recipe.
Chinese honey chicken pieces in white bowl with white rice, garnished with green onions and sesame seeds with brown chopsticks on the side of the bowl and whole green onions in the background

More gluten free Chinese recipes

This honey chicken recipe is another win for the “better-than-Chinese-takeout” gluten free menu that I’ve built up over the years. Grab all of these gluten free recipes to build your own gluten free Chinese food menu at home!

I would like to tell you which one is my favorite, but that would basically be impossible because I love all of these recipes!

Do you have a favorite? If so, comment below and let me know!

Chinese honey chicken in white bowl with brown chopsticks and green onions
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4.72 stars (52 ratings)
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Gluten Free Chinese Honey Chicken

This Chinese Honey Chicken Recipe is healthier and better-than-takeout, it’s easy to make at home in only 29 minutes, and it’s one of the best gluten free recipes ever!
Servings: 4 people
Prep Time: 14 minutes
Cook Time: 15 minutes
Total Time: 29 minutes
Author: Whitney Bond
Course: Main Course
Cuisine: Chinese

Video

Ingredients

Instructions

  • In a small bowl, whisk the honey, gluten free soy sauce, apple cider vinegar, sesame oil and red pepper flakes together, set the bowl aside.
  • Combine the cornstarch and brown sugar in a shallow bowl or on a rimmed plate.
  • Place the whisked egg in a separate shallow bowl.
  • Add the chicken to the egg, then coat it in the cornstarch mixture.
  • Add the olive oil to a large skillet over medium-high heat.
  • Add the chili pepper, garlic and coated chicken.
  • Cook the chicken until slightly brown on all sides.
  • Pour the honey sauce over the chicken, sauté 2-3 minutes.
  • Reduce the heat to low, cover the skillet and simmer for 6-8 minutes.
  • Top with the diced green onions and serve.

Notes

  • This dish is both sweet and spicy. If you’re sensitive to spice, remove the crushed red pepper flakes in the sauce and omit the chili pepper when pan frying the chicken.
  • The sauce can be made ahead of time, but I do not recommend making the chicken ahead of time, as it’s best served hot and fresh, right after it’s simmered in the sauce.
  • This recipe can be made soy-free by using coconut aminos, instead of gluten free soy sauce.
  • To make this recipe without an egg, either use a plant-based egg replacement, or create a “flax egg” by whisking together 1 tablespoon flaxseed meal with 2 1/2 tablespoons water. Let it sit to thicken for 5 minutes, then use it as a 1 to 1 replacement for an egg. 
  • I do not recommend freezing the chicken, as the texture will not hold up after it’s frozen. That being said, you can make a big batch of the sauce and freeze it to use later. When you’re ready to make the recipe, simply defrost the sauce in the microwave. I recommend storing the sauce in the freezer in 1/2 cup servings, as that’s how much you’ll need for the recipe.

Nutrition Facts

Calories 476kcal (24%)Carbohydrates 58g (19%)Protein 27g (54%)Fat 15g (23%)Saturated Fat 2g (10%)Cholesterol 113mg (38%)Sodium 661mg (28%)Potassium 521mg (15%)Sugar 41g (46%)Vitamin A 305mg (6%)Vitamin C 19mg (23%)Calcium 23mg (2%)Iron 1.3mg (7%)
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