Honey Walnut Chicken

October  4, 2022
3 Ratings
  • Serves 6-8
Author Notes

I've always loved honey walnut shrimp from Chinese restaurants, and learned how to make it at home. I had a friend over who has a shellfish allergy, and honey walnut chicken was born! I modified the sauce from a recipe that appeared in the Los Angeles Times. —Leith Devine

What You'll Need
  • 2 tablespoons Butter
  • 3/4 cup Mayonnaise
  • 1/2 cup sugar
  • 2 tablespoons Honey
  • 5 tablespoons Condensed Milk
  • 3 tablespoons Water (add as needed)
  • 1 cup Chopped Walnuts
  • 6 Chicken Breasts, cut into chunks
  • 1 cup Cornstarch
  • 1 cup Milk
  • Oil for Frying
  • Salt to taste
  1. For the white sauce, melt the butter in a heavy saucepan on medium heat. Add the sugar, honey and mayonnaise and stir until mixed through. Add the condensed milk, and continue stirring until all the sugar is dissolved.
  2. Remove the sauce from the stove. Let cool slightly, and add water 1 TB at a time to get the consistency you want. Stir in the chopped walnuts. I have seen candied walnuts with honey walnut shrimp, but I think there is enough sugar in the sauce already. I modified this sauce from a recipe that appeared in the Los Angeles Times.
  3. The sauce can be made ahead of time, refrigerated for a week, and reheated. Add water as needed to get the right consistency. I am going to try this sauce on fried fish next!
  4. Dredge the chicken chunks in the cornstarch and let rest for 15 minutes. Dip in milk, then into panko breadcrumbs. I season them with salt, pepper and herbs.
  5. Heat oil in a deep frying pan and add the chicken chunks in batches. Turn after 3 minutes and chicken is brown. They should take approximately 3 minutes per side to cook through. I usually check few with a thermometer to make sure they are cooked.
  6. Make sure not to crowd the pan or the chicken won't brown. Cooking in batches is faster and easier. Salt the chicken lightly as soon as it comes out of the pan, and drain on paper towels.
  7. When all the chicken is cooked, make sure the sauce is heated. Place chicken on a platter and pour the sauce over. Garnish with oranges.

See what other Food52ers are saying.

  • Karen Cohee Stonier
    Karen Cohee Stonier
  • Roger Flores
    Roger Flores
  • Leith Devine
    Leith Devine
  • Kim

12 Reviews

Kim August 3, 2023
This has become a favorite in my house! My only complaint is it's ruined takeout honey walnut chicken for me! This recipe is far more delicious. Thanks for sharing a wonderful recipe.

*This recipe does not cause food poisoning*
Leith D. August 3, 2023
I’m so glad you’re enjoying it!
Gordon R. April 22, 2023
I made this for my family reunion and everybody got food poisoning for your recipe i will NOT be making this again do BETTER next time.
Leith D. April 22, 2023
I’m sorry to hear this, but a recipe can’t make you sick unless your ingredients are bad or undercooked. Maybe your chicken was off. Hope you’re all feeling better.
Karen C. January 16, 2021
The panko crumbs are not included in the recipe at the top of the page. The chicken came out super crispy and delicious, but the sauce does not replicate what I was being served in Chinese restaurants. It was still good, served over jasmine rice along with broccoli.
Leith D. April 22, 2023
Thanks for the reply, I’ll work on improving the sauce and modify the recipe.
Natalie April 15, 2018
Really good! Thank you for sharing 👍🏼
Leith D. April 15, 2018
I'm glad you enjoyed it, thanks for letting me know!
Roger F. February 21, 2018
Hi, i noticed that there is no honey in this honey walnut chicken, is that correct?
Leith D. February 21, 2018
You're right, I left it out! I added it in, thanks for letting me know.
Van C. August 29, 2015
This is a healthy way of eatting n learning your own bad behaviour if things we don't need n things we shouldn't have I'm living this recipient
Leith D. May 8, 2014
Note: When I submitted the recipe, the 1 cup of Seasoned Panko Breadcrumbs didn't make it on the ingredient list, although they are in the directions. My apologies.