Soy Honey Chicken Fingers

Soy Honey Chicken Fingers

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 to 3
Author Connie Veneracion


  • 5 skinless chicken thigh fillets cut into strips about half inch wide
  • salt to taste
  • pepper to taste
  • 1/4 cup tapioca starch (corn or potato starch are fine too; use flour only as a last resort)
  • 1 egg beaten
  • 1/2 cup panko (Japanese breadcrumbs), you may need more
  • oil for deep frying
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon rice wine
  • 1/2 teaspoon chili oil (yes, just the oil)
  • 1/2 teaspoon ginger juice (grate a piece of ginger, squeeze and save the juice)


  • Season the chicken strips with salt and pepper. Don't use too much because you'll be tossing the chicken in the sauce later. You just want to flavor every layer.
  • Working with one piece at a time, dredge each chicken strip in flour, dip in the beaten egg then roll in breadcrumbs.
  • Heat enough cooking oil to reach a depth of about two inches.
  • Fry the chicken strips in batches until golden brown on both sides (yes, flipping them over is required).
  • Drain the fried chicken on a stack of kitchen paper.
  • Mix together the honey, soy sauce, rice wine vinegar, rice wine, chili oil and ginger juice in a bowl.
  • Pour off the oil in the frying pan.
  • Pour the sauce into the frying pan and boil gently for about half a minute.
  • Add the chicken to the sauce and toss until each piece is evenly coated with the thick dark sauce.
  • Serve as an appetizer or as a main dish on top of hot rice.