Crispy Honey Garlic Chicken
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Cooking Intensity: Medium
There are few combinations in the culinary world as universally beloved as honey and garlic. When this dynamic duo is transformed into a glossy, sticky sauce and poured over impossibly crispy chunks of chicken, magic happens. This Crispy Honey Garlic Chicken recipe is your ticket to a weeknight dinner that feels anything but ordinary. It’s the perfect balance of sweet and savory, with a texture that will have everyone at the table reaching for seconds.
The secret to its success lies in a simple double-coating technique for the chicken, ensuring a shatteringly crisp exterior that stands up bravely to the rich sauce. Forget takeout—this homemade version is fresher, more flavorful, and incredibly satisfying to make.
Ingredients
For the Crispy Chicken:
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1.5 lbs (700g) boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
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1 cup all-purpose flour
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2 large eggs, beaten
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1 cup cornstarch
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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Vegetable or canola oil, for frying
For the Honey Garlic Sauce:
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⅓ cup honey
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¼ cup soy sauce (low-sodium preferred)
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3 cloves garlic, minced
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2 tbsp rice vinegar or apple cider vinegar
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1 tbsp brown sugar
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1 tbsp sriracha or chili garlic sauce (optional, for heat)
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1 tsp sesame oil
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1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
For Garnish:
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2 tbsp sliced green onions
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1 tsp sesame seeds
Instructions
Step 1: Prepare the Chicken
Pat the chicken pieces completely dry with paper towels. This is a crucial step for achieving a crispy crust. In three separate shallow bowls, set up your breading station:
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Bowl 1: Combine the all-purpose flour, salt, pepper, and garlic powder.
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Bowl 2: Place the beaten eggs.
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Bowl 3: Place the cornstarch.
Working in batches, dredge the chicken pieces first in the flour mixture, shaking off any excess. Then, dip them into the beaten egg, allowing the excess to drip off. Finally, coat them thoroughly in the cornstarch, pressing gently to adhere. Place the coated chicken on a clean plate.
Step 2: Make the Honey Garlic Sauce
While the oil heats up, prepare the sauce. In a small saucepan over medium heat, combine the honey, soy sauce, minced garlic, rice vinegar, brown sugar, and sriracha (if using). Whisk until the sugar dissolves and the mixture begins to simmer.
Once simmering, whisk in the cornstarch slurry. Continue to cook, whisking constantly, for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the sesame oil. Set aside.
Step 3: Fry the Chicken
Pour oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 1.5 inches. Heat over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small cube of bread into it; it should sizzle vigorously and turn golden brown in about 60 seconds.
Carefully add the chicken pieces in batches, ensuring you don’t overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature of 165°F / 74°C). Use a slotted spoon or spider strainer to transfer the cooked chicken to a wire rack set over a baking sheet. This helps keep them crispy. Repeat with the remaining chicken.
Step 4: Combine and Serve
Once all the chicken is fried, you have two options:
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For Maximum Crispiness: Place the crispy chicken in a large bowl. Pour about half of the sauce over the top and toss gently to coat. Serve immediately with the remaining sauce on the side for dipping.
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For a Fully Sauced Experience: Add all the crispy chicken to the saucepan with the sauce. Gently toss over low heat for 30-60 seconds until every piece is evenly coated and glossy.
Garnish immediately with sliced green onions and sesame seeds. Serve hot alongside steamed jasmine rice and steamed broccoli or your favorite vegetables.
Chef’s Notes & Tips
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Bake Instead of Fry: For a lighter version, preheat your oven to 400°F (200°C). Place the breaded chicken on a parchment-lined baking sheet sprayed with oil. Spray the top of the chicken generously with cooking spray and bake for 15-20 minutes, flipping halfway, until cooked through and crispy. Toss with the sauce as directed.
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Don’t Crowd the Pan: Frying in batches is essential. Adding too much chicken at once will drop the oil temperature, resulting in greasy, soggy chicken.
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Make it Ahead: The sauce can be made up to 3 days in advance and stored in the refrigerator. Gently reheat it before tossing with the freshly cooked chicken.
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Customize the Heat: Adjust the level of spice by increasing or omitting the sriracha. A pinch of red pepper flakes also works well.
Nutrition Information
Disclaimer: The following nutrition information is an estimate provided by an online calculator. It will vary based on cooking methods and specific brands of ingredients used.
Serving Size: ¼ of recipe (sauce included, does not include rice)
Calories: 548
Total Fat: 16g
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Saturated Fat: 2.5g
Cholesterol: 155mg
Sodium: 1280mg
Total Carbohydrates: 65g -
Dietary Fiber: 1g
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Total Sugars: 26g
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Includes Added Sugars: 24g
Protein: 35g
Key Nutrients: This dish is an excellent source of protein. To create a more balanced meal, be sure to serve it with a side of vegetables like steamed broccoli or a quick stir-fry.
Frequently Asked Questions (FAQ)
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are more forgiving and will stay juicier. The cooking time may need to be increased by a minute or two to ensure they are cooked through.
How do I store and reheat leftovers?
Store leftover Crispy Honey Garlic Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or a conventional oven at 375°F (190°C) for 5-10 minutes to help restore some of the crispiness. Microwaving will make the chicken soft.
Is this recipe gluten-free?
You can easily make this gluten-free by using tamari or a certified gluten-free soy sauce in place of regular soy sauce, and ensuring your cornstarch is gluten-free.
