High-Protein Hong Kong-Style Chicken Jerky

Sweet, savoury, chewy and packed with protein, this High-Protein Hong Kong-Style Honey Chicken Jerky is a healthier homemade version of one of Hong Kong's most beloved snacks. Made with chicken mince instead of the traditional pork, it delivers the same glossy honey glaze and satisfyingly chewy texture while offering a lighter, high-protein alternative.

Although meat jerky (肉乾) has its roots in southern China, Hong Kong has developed its own distinctive style over the years. For many Hong Kongers, meat jeky is more than just a snack—it's something we grew up eating from local traditional snack shops and food markets. You'll also find it beautifully packaged as a popular gift during festive seasons and when travelling between Hong Kong, Taiwan and Singapore, where each place has its own unique take on this classic delicacy.

This recipe is inspired by the Hong Kong-style version I grew up enjoying: sweet, glossy, slightly caramelised around the edges and irresistibly chewy. While pork is the traditional choice, chicken mince works wonderfully too, creating a lighter, high-protein snack that's perfect for meal prep or whenever you're craving a taste of home.

A Healthier Take on a Hong Kong Favourite: Made with lean chicken mince, this recipe delivers all the sweet, savoury and chewy flavours of traditional jerky while creating a lighter, high-protein snack that's perfect for everyday enjoyment.

Easy to Make at Home: No dehydrator or special equipment required. Everything comes together using simple pantry ingredients and a standard oven, making homemade jerky surprisingly achievable.

Customisable to Your Taste

Prefer the traditional version? Simply swap the chicken for pork mince. You can also create popular Hong Kong flavours such as black pepper, chilli or garlic by adjusting the seasonings.

High-Protein Hong Kong-Style Honey Chicken Jerky
Serves: 4
Prep: 10 mins | Cook: 10 mins | Total: 20 mins
Ingredients	Instructions
Ingredients 400g chicken mince (or pork mince for a more traditional version) 1½ tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp Shaoxing cooking wine (optional) 1½ tbsp white sugar 1 tbsp honey 1 tsp fish sauce ¾ tsp Chinese five-spice powder ¼ tsp white pepper 1 tsp paprika (for colour; traditional recipes often use red yeast rice powder) 1 tsp sesame oil ½ tsp freshly ground black pepper (optional, for a black pepper variation) Honey Glaze 2 tbsp honey 1 tbsp water	1. Prepare the mixture Preheat the oven to 160°C fan (180°C conventional). In a large bowl, combine all the ingredients except the honey glaze. Mix vigorously for 3–5 minutes until the mince becomes sticky and well combined. This develops the proteins in the meat, creating the signature chewy texture of Hong Kong-style jerky. 2. Roll into a thin sheet Place a sheet of baking paper on your work surface. Spread the meat mixture on top, then cover with a second sheet of baking paper. Using a rolling pin (or wine bottle!), roll the mixture into an even sheet about 2–3 mm thick. Transfer the meat, still sandwiched between both sheets of baking paper, onto a baking tray. 3. First bake Bake for 5 minutes with both sheets of baking paper. Remove the tray from the oven and carefully peel away the top sheet of baking paper. Return to the oven and bake for another 10 minutes. 4. Honey glaze Mix the honey and water until smooth. Brush a generous layer over the surface of the jerky. Bake for 8 minutes. Carefully flip the jerky over, brush the second side with the remaining honey glaze, then bake for a final 8 minutes, or until both sides are glossy, lightly caramelised and fully cooked. For a firmer, drier jerky, bake for an additional 2–3 minutes. 5. Slice and serve Allow the jerky to cool for 5–10 minutes before slicing. Cut into strips using a kitchen scissors. Enjoy warm, or allow to cool completely before storing.
Nutrition Facts Approx. per serving: 185 kcal, 23g protein, 5g fat, 10g carbs Nutrition information is estimated and may vary based on specific ingredients and quantities used.

Storage

Because this is homemade jerky without preservatives or curing salts, it won't last as long as shop-bought versions.

• Room temperature: Up to 1 day in a cool, dry place.

• Refrigerator: Store in an airtight container for up to 5 days.

  
  

Tips ⭐️

• Chicken mince creates a lighter, high-protein snack, while pork mince gives a richer, more traditional flavour.

• Paprika adds the classic red colour. Traditional recipes often use red yeast rice powder, but paprika is an excellent substitute for home cooks.

• Black pepper is optional, but black pepper jerky is one of the most popular flavours you'll find in Hong Kong.

• Roll the meat as evenly as possible to ensure it cooks uniformly.

• The jerky will continue to firm up as it cools, so don't overbake if you prefer a softer, chewier texture.

Frequently Asked Questions

Can I use pork mince instead of chicken?

Yes! Pork mince is the traditional choice for Hong Kong-style jerky and gives a richer flavour and slightly chewier texture. Simply substitute it in equal quantities.

Can I make different flavours?

Absolutely. In Hong Kong, you'll commonly find flavours such as black pepper, spicy chilli, garlic, satay and sesame, alongside the classic honey version. Once you've mastered the base recipe, it's easy to customise the seasoning to create your favourite variation.

Is homemade chicken jerky healthy?

Made with lean chicken mince, this recipe is naturally high in protein and contains no preservatives, making it a healthier alternative to many shop-bought jerky snacks.

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