Description
This Crispy Chinese Honey Garlic Chicken is a flavorful dish featuring crispy, golden chicken tossed in a sweet and sticky honey garlic sauce. It’s an easy homemade alternative to takeout, perfect for dinner or a special treat!
Ingredients
Scale
For the chicken:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup (65 g) all-purpose flour
- 1/2 cup (65 g) cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
- Vegetable oil, for frying
For the sauce:
- 1/3 cup (80 ml) honey
- 1/4 cup (60 ml) soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 3 garlic cloves, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For garnish:
- Sesame seeds
- Chopped green onions
Instructions
1. Prepare the chicken
- In a shallow dish, mix the flour, cornstarch, salt, black pepper, and garlic powder.
- Dip each piece of chicken into the beaten eggs, then coat in the flour mixture. Shake off any excess coating.
2. Fry the chicken
- Heat about 2 inches of vegetable oil in a large skillet or wok over medium-high heat to 350°F (175°C).
- Fry the chicken in batches, ensuring not to overcrowd the pan, for 4–5 minutes per batch or until golden brown and cooked through.
- Transfer the chicken to a paper towel-lined plate to drain.
3. Make the honey garlic sauce
- In a small saucepan over medium heat, combine the honey, soy sauce, rice vinegar, sesame oil, and minced garlic.
- Bring to a gentle simmer and stir occasionally.
- Add the cornstarch slurry to the sauce and cook for another 1–2 minutes until the sauce thickens.
4. Toss the chicken
- Place the fried chicken in a large bowl and pour the honey garlic sauce over it.
- Toss gently to coat each piece evenly.
5. Serve
- Transfer the chicken to a serving plate and garnish with sesame seeds and chopped green onions.
- Serve immediately with steamed rice or noodles and your favorite veggies.
Notes
- Crispiness tip: For extra crispy chicken, double-fry the pieces by frying them for a second time for 1–2 minutes after the first batch cools.
- Spicy variation: Add a teaspoon of chili flakes or sriracha to the sauce for a spicy kick.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or skillet to maintain crispiness.