Vegan Chinese honey chicken

In celebration of Chinese New Year, I made some vegan honey chicken; although I haven’t tasted it in over 14 years, the flavour was on point. It’s fairly straightforward to make, and tastes delicious!


  • 200g vegan chicken strips (can substitute tempeh or tofu)
  • 2tbsp coconut oil
  • 2tbsp olive oil
  • 2tbsp soy sauce + 4tbsp soy sauce (for the ‘honey’ sauce)
  • 2tbsp coconut sugar
  • 2tbsp rice flour
  • 4tbsp plain flour
  • 2tbsp rice malt syrup (can substitute maple syrup)
  • 2tbsp sweet chili sauce
  • 3tbsp tomato paste
  • ┬╝cup water
  • Pinch of sesame seeds
  • Salt and pepper to taste


  • Combine the olive oil, 2tbsp soy sauce and coconut sugar, and toss the chicken strips in the marinade. Allow them to marinate for at least an hour
  • In a bowl, mix the rice flour and plain flour together, and add salt and pepper to taste
  • In a wok or saute pan, heat the coconut oil over low heat
  • Drain the chicken strips, and coat each strip in the flour mixture. Transfer to the pan and fry until golden
  • In a small pot over low heat; stir the tomato paste and water together until smooth. Then add the rice malt syrup, sweet chili sauce, 4tbsp soy sauce, and simmer until the sauce begins to thicken
  • Pour the sauce over the fried golden brown chicken toss until well coated
  • Serve over white rice, with a sprinkle of sesame seeds

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