Wagamama Hot Honey Terriyaki Fried Chicken
Crispy, spicy, and sweet — this Wagamama-style Hot Honey Fried Chicken with glossy teriyaki glaze delivers the perfect balance of crunch, heat, and umami.
Contains Allergens
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Why you'll love it
Wagamama’s Hot Honey Fried Chicken Teriyaki is one of those bites that steals the show — golden fried chicken glazed in sticky, sweet-spicy perfection. It’s a perfect contrast of crispy texture and silky sauce, a small-plate hero that instantly hits that craving for something both comforting and bold. This BiteBuddy version recreates that signature combo using simple supermarket ingredients and home-friendly methods. Tender chicken is lightly coated and fried to a crisp, then tossed in a hot honey teriyaki glaze built on soy, garlic, ginger, and sesame oil. Serve it over rice, or keep it as a side dish for your next fakeaway night. Either way, you’ll get that signature glossy, sticky-sweet coating Wagamama fans know and love.
About the original
The Hot Honey Fried Chicken Teriyaki is one of Wagamama’s newer “Big Flavour Bites” — small plates that mix pan-Asian flair with comfort-food indulgence. It bridges the gap between Japanese teriyaki and the trending hot honey craze sweeping through UK restaurants.
Wagamama’s kitchen achieves this by pairing crispy coated chicken with a thick, chilli-kissed honey glaze, finished with a hint of umami soy. Our BiteBuddy copycat uses a home-friendly frying method and a fast teriyaki reduction that mimics the restaurant version — glossy, punchy, and moreish.
The result? A true fakeaway showstopper that tastes like it came straight from your local Wagamama.
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Ingredients
For the chicken
- 500 g Chicken thighs — Cut into bite-size pieces
- ½ tsp Baking soda
- 2 tbsp Soy sauce — Light Soy
- 60 g Cornflour
- 20 g Plain flour
- ½ tsp Garlic powder
- 1 pinch Salt
- 500-1000 ml Vegetable Oil — For frying
- 1 pinch Black Pepper
For the hot honey teriyaki glaze
- 2 tbsp Soy sauce
- 3 tbsp Honey
- 1 tbsp Rice vinegar
- 1 tbsp Mirin
- 1 tsp Sesame oil
- 1 tsp Fresh ginger — Grated
- 1 tsp Cornflour — Mixed with 1 tbsp water (slurry)
- 2 clove Garlic
- 1-2 tsp Sriracha — Or red chilli paste
To serve
- 1 pinch Sesame seeds
- 1 pinch Spring onions — Sliced
Method
Velvet the chicken: Mix baking soda with 1 tbsp water and toss with the chicken. Let sit 15–20 mins to tenderise, then rinse and pat dry.
Coat: In a bowl, combine cornflour, plain flour, garlic powder, salt, and pepper. Toss chicken pieces until evenly coated.
Fry: Heat oil in a pan to 170–180 °C. Fry chicken in batches for 5–7 mins until crisp and golden. Drain on kitchen paper.
Make glaze: In a saucepan, combine honey, soy, rice vinegar, mirin, sesame oil, garlic, ginger, and sriracha. Simmer for 2–3 mins. Stir in the cornflour slurry until the glaze thickens and turns glossy.
Toss: Add fried chicken pieces to the pan and toss to coat evenly in the hot honey teriyaki glaze.
Serve: Spoon over steamed rice or just have on it's own. Sprinkle with sesame seeds and spring onions, and enjoy immediately.
Tips & Variations
- Swap honey for maple syrup or agave for a vegan version.
- Air-fry the chicken at 200 °C for 15 mins instead of deep-frying.
- Add extra chilli paste or sriracha for a fiery kick.
- Serve as a rice bowl with pickled veg for a donburi twist.
- Double the glaze if serving over noodles or rice.
- For extra crunch, toss chicken in panko before frying.
FAQs
- Can I use chicken breast instead of thighs?
- Yes — but thighs stay juicier and handle frying better.
- How do I make it less spicy?
- Reduce or omit the sriracha and add a little extra honey.
- Can I prep it ahead?
- Yes — marinate chicken overnight, fry just before serving, and reheat glaze gently.
- What’s the best side to serve it with?
- Steamed rice, sesame slaw, or fluffy brioche buns work perfectly.
- Can I make the glaze milder?
- Fry in batches, drain well, and glaze just before serving.
Nutrition (per serving)
| Calories | 520 kcal |
|---|---|
| Protein | 34 g |
| Fat | 20 g |
| Carbs | 45 g |
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