Crispy Honey Walnut Chicken in 30 Minutes Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken, make sure the batter is ice-cold and the oil is at the correct temperature. If the oil is too cool, the batter will absorb oil and become soggy; if too hot, the outside will burn before the inside cooks.

Use a thermometer and adjust the heat as needed. Also, let the fried chicken drain on paper towels before tossing with the glaze to remove excess oil.

To keep the chicken crispy for longer, serve the glaze on the side and let everyone coat their own pieces. Alternatively, toss the chicken in the glaze just before serving and eat immediately.

If you have leftovers, reheat them in an air fryer or oven to restore some crunch. The candied walnuts can be made ahead and stored in an airtight container for up to a week.

Variations

• Spicy Honey Walnut Chicken: Add 1-2 teaspoons of Sriracha or chili garlic sauce to the glaze for a sweet-heat kick. Reduce the honey slightly to balance the spice. The heat cuts through the richness and adds a new dimension.
• Sesame Honey Walnut Chicken: Stir 1 tablespoon of toasted sesame oil into the glaze and sprinkle with toasted sesame seeds before serving. The nutty flavor complements the walnuts and adds an aromatic touch.
• Orange Honey Walnut Chicken: Replace the lemon juice with fresh orange juice and add 1 teaspoon of orange zest to the glaze. This adds a bright citrus note that pairs well with the sweet honey and creamy mayo.
• Air-Fried Honey Walnut Chicken: For a lighter version, spray the battered chicken with oil and air-fry at 400°F for 12-15 minutes, flipping halfway, until golden and cooked through. Toss with the glaze and walnuts.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days. The chicken will soften, but the flavor remains.

Freezer

Not recommended—freezing will make the chicken soggy and the glaze watery.

Reheat

Reheat in a 350°F oven or air fryer for 5-7 minutes until warmed through and slightly crispy.

Store leftover honey walnut chicken in an airtight container in the refrigerator for up to 3 days. The chicken will lose its crispiness, but the flavor will remain.

To reheat, place in a 350°F oven for 5-7 minutes or in an air fryer at 350°F for 3-4 minutes. The glaze may become thicker when chilled; you can thin it with a little warm water if needed.

You can prepare the candied walnuts up to 3 days in advance and store them in a sealed container. The glaze can also be made ahead and refrigerated for up to 2 days; bring it to room temperature before using.

The chicken should be fried fresh for the best texture, but you can cut and batter the chicken ahead and keep it in the refrigerator for up to 2 hours before frying.

Serving ideas

Serve honey walnut chicken hot, straight from the pan, with steamed jasmine rice or fried rice. The sweet and creamy glaze pairs beautifully with the neutral flavor of rice, and the crispy chicken is a satisfying main course. Add a side of stir-fried vegetables, like broccoli or bok choy, for a complete meal.

For a casual dinner, serve the chicken in a large bowl with chopsticks and let everyone dig in. Garnish with sliced green onions or sesame seeds if you like, though the video doesn't include them. This dish is also great as an appetizer for a party—just make smaller bites and serve with toothpicks.

Frequently asked questions

Recipe card

Crispy Honey Walnut Chicken in 30 Minutes

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 1 cup walnuts
• 1/2 cup sugar
• 1/2 cup water
• 1/4 cup mayonnaise
• 2 tbsp sweetened condensed milk
• 1 tbsp honey
• 1 tsp lemon juice
• 1 1/2 lb chicken breast, cut into 1-inch pieces
• 1 cup cornstarch
• 1 cup ice-cold water
• 3 cups vegetable oil, for frying

Instructions

1. In a small saucepan, combine the walnuts, sugar, and water. Bring to a boil over medium-high heat, stirring occasionally. Boil for 2 minutes, then drain the walnuts and set them aside on a plate to cool slightly. The syrup will thicken as it cools, coating the nuts.
2. In a medium bowl, whisk together the mayonnaise, sweetened condensed milk, honey, and lemon juice until smooth and creamy. Set aside at room temperature while preparing the chicken.
3. In a large bowl, whisk together the cornstarch and ice-cold water until smooth. The batter should be thin and lump-free. If it thickens while sitting, add a splash more cold water.
4. Pour the vegetable oil into a large heavy-bottomed pot and heat over medium-high until a deep-fry thermometer registers 370°F (188°C). Line a plate with paper towels.
5. Working in batches, dip the chicken pieces into the batter, letting any excess drip off, then carefully lower them into the hot oil. Fry for about 4 minutes, turning occasionally, until golden brown and cooked through. Use a slotted spoon to transfer the chicken to the paper towel-lined plate. Repeat with the remaining chicken.
6. In a large bowl, combine the fried chicken and the honey glaze. Gently fold with a spatula until every piece is coated. Add the candied walnuts and fold once more to distribute.
7. Transfer the honey walnut chicken to a serving platter. Serve hot, while the chicken is still crispy and the glaze is glossy.

Contains: eggs, milk, tree nuts

Estimated nutrition per serving

Calories

720

Protein

32 g

Carbohydrates

45 g

Fat

45 g

Fiber

2 g

Sugar

25 g

Sodium

400 mg

Automatic estimate from the ingredient list, not laboratory-verified.