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Crispy fried chicken wings glazed with sweet and spicy sauce, garnished with green herbs.

Lemongrass hot honey chicken

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Ultra-crispy, craggy chicken glazed in a fiery lemongrass hot honey — sweet, spicy, citrusy, and seriously addictive.

  • Total Time: 35 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale

Batter

  • 1 cup self-raising flour
  • ½ cup of cornflour
  • 1 tbsp chicken powder
  • 1 tbsp paprika
  • ½  tbsp ginger powder
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp yumyum

Chicken

  • 2 lbs skin on chicken thigh
  • 2 tsp baking soda
  • 1 tbsp fish sauce
  • 1 tbsp hot sauce

Blended Aromatics

  • ½ white onion, chopped
  • 8 garlic cloves, peeled
  • ½ cup cold water

Lemongrass Hot Honey Sauce

  • ½ lemongrass, chopped
  • 3 kaffir lime leaves
  • 1 tbsp chilli flakes
  • 3 tbsp honey
  • 1 tbsp corn syrup
  • 1 tbsp hot sauce

Instructions

  1. Make the Batter First

  1. Add self-raising flour, cornflour, chicken powder, paprika, ginger powder, onion powder, garlic powder, and yumyum to a large bowl.
  2. Scoop out 2 tbsp of the batter and set aside for the chicken prep.

  1. Blend the Aromatics

  1. Add chopped white onion, garlic cloves, and cold water to a blender.
  2. Blend until completely smooth.
  3. Set aside — this will be added directly to the chicken.

  1. Prep the Chicken

  1. Place chicken thighs into a large bowl.
  2. Add baking soda, fish sauce, and hot sauce.
  3. Add the reserved 2 tbsp batter and mix until the chicken is lightly coated and tacky.
  4. Pour in the blended onion-garlic mixture.
  5. Mix thoroughly until every piece is evenly coated and slightly wet — this builds flavour and moisture from the inside out.

  1. Coat the Chicken Properly

  1. Working one piece at a time, drop the marinated chicken into the remaining batter.
  2. Use your hands or tongs to press the batter firmly onto the chicken, turning and gently squeezing so every surface is fully coated.
  3. Lift the chicken and let excess batter drip back into the bowl — you want thick, uneven edges for extra crunch.
  4. Lightly shake off long drips, then carefully lower the chicken into hot oil.
  5. Repeat with remaining pieces, working in batches to keep the oil hot.

  1. Fry Until Golden

  1. Fry chicken over medium-high heat until deeply golden, crispy, and cooked through.
  2. Avoid stirring too early — let the crust set before turning.
  3. Remove once crisp and drain well.

  1. Build the Lemongrass Hot Honey

  1. Heat a clean wok over medium heat.
  2. Add chopped lemongrass and kaffir lime leaves.
  3. Add a splash of oil
  4. Stir until fragrant and aromatic.
  5. Add chilli flakes, honey, corn syrup, and hot sauce.
  6. Stir continuously until bubbling, sticky, and glossy.

  1. Plate & Finish

  1. Arrange the crispy fried chicken on a serving plate while it’s still hot and crunchy.
  2. Spoon or pour the lemongrass hot honey sauce generously over the chicken, letting it coat and drip naturally.
  3. Serve immediately to keep the contrast between crispy chicken and sticky sauce.
  • Author: Vincent Yeow Lim
  • Prep Time: 15 minutes
  • Cook Time: 20 Minutes
  • Category: Chicken
  • Method: Easy
  • Cuisine: Vietnamese

Find it online: https://dimsimlim.com/lemongrass-hot-honey-chicken/