Crispy Honey Garlic Chicken is a mouthwatering dish that combines juicy chicken with a perfectly crispy coating, all tossed in a sticky, sweet, and savory honey garlic sauce. It’s an easy-to-make dish that delivers restaurant-quality flavor in the comfort of your home. Perfect for weeknights or special occasions, this dish pairs wonderfully with rice or steamed vegetables.
Why You’ll Love This Recipe
- Crispy Perfection: The chicken stays tender on the inside while the exterior is golden and crunchy.
- Irresistible Sauce: The honey garlic sauce is a perfect balance of sweetness, tanginess, and umami.
- Quick and Easy: Simple ingredients and straightforward steps make this a hassle-free meal.
- Versatile: Enjoy it as a main dish or as a crowd-pleasing appetizer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- All-purpose flour
- Cornstarch
- Eggs
- Salt and pepper
- Vegetable oil (for frying)
For the Honey Garlic Sauce:
- Honey
- Garlic, minced
- Soy sauce
- Rice vinegar
- Cornstarch (for thickening)
- Water
Optional: Sesame seeds and chopped green onions for garnish
Directions
Prepare the Chicken:
- Season and Coat:
- Season the chicken pieces with salt and pepper.
- In one bowl, beat the eggs. In another, combine flour and cornstarch.
- Dredge the Chicken:
- Dip each piece of chicken in the egg, then coat it in the flour-cornstarch mixture. Shake off excess coating.
- Fry the Chicken:
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat.
- Fry the chicken pieces in batches until golden brown and cooked through (internal temperature of 165°F/74°C), about 4-5 minutes per batch.
- Drain on a paper towel-lined plate.
Make the Honey Garlic Sauce:
- Cook the Garlic:
- In a small saucepan, heat a bit of oil over medium heat. Add minced garlic and sauté until fragrant.
- Add Sauce Ingredients:
- Stir in honey, soy sauce, and rice vinegar. Bring to a gentle simmer.
- Thicken the Sauce:
- In a small bowl, mix cornstarch with water to make a slurry. Gradually add it to the sauce, stirring until thickened.
Combine and Serve:
- Toss the Chicken:
- Add the fried chicken to the sauce and toss until evenly coated.
- Garnish and Serve:
- Sprinkle with sesame seeds and chopped green onions if desired. Serve immediately with rice, noodles, or vegetables.
Servings and Timing
- Servings: Serves 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Spicy Kick: Add a pinch of red pepper flakes or sriracha to the sauce for some heat.
- Gluten-Free: Use gluten-free flour and tamari instead of soy sauce.
- Air Fryer Option: Cook the coated chicken pieces in an air fryer at 400°F (200°C) for 12-15 minutes, flipping halfway through.
- Vegetarian Option: Swap chicken for cauliflower florets or tofu for a plant-based version.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Avoid microwaving to maintain crispiness.
- Freezing: Freeze the fried chicken pieces separately from the sauce. Thaw and reheat before tossing in the sauce.
FAQs
1. Can I bake the chicken instead of frying?
Yes, bake the coated chicken pieces on a parchment-lined baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway through.
2. How do I keep the chicken crispy after tossing in the sauce?
Serve immediately after tossing, or serve the sauce on the side for dipping to maintain crispiness.
3. What can I use instead of rice vinegar?
Apple cider vinegar or white vinegar are good substitutes.
4. Can I use bone-in chicken?
Yes, but adjust the cooking time accordingly to ensure it cooks through.
5. How do I prevent the coating from falling off?
Pat the chicken dry before coating, and press the flour mixture onto the chicken firmly.
6. Can I double the recipe?
Absolutely! Just fry the chicken in batches to avoid overcrowding the pan.
7. Is the sauce overly sweet?
The honey provides sweetness, but the soy sauce and vinegar balance it out. Adjust the quantities to suit your taste.
8. Can I use other meats?
Yes, pork or shrimp work wonderfully with this recipe.
9. Can I make this dish ahead of time?
Fry the chicken and prepare the sauce in advance, but combine them just before serving for the best texture.
10. What sides go well with this dish?
Serve with steamed rice, stir-fried vegetables, or a fresh green salad for a complete meal.
Conclusion
Crispy Honey Garlic Chicken is a flavorful and satisfying dish that’s simple to make yet impressive to serve. Whether it’s for a casual dinner or a special occasion, this dish is sure to be a hit. With its crispy coating and irresistible sauce, you’ll find yourself making it again and again. Try it today and enjoy the perfect balance of crunch, sweetness, and savory goodness!
Crispy Honey Garlic Chicken
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: Asian-Inspired
Description
This crispy honey garlic chicken is a mouthwatering combination of crunchy chicken bites coated in a sticky, sweet, and savory honey garlic sauce. Perfect for dinner, this dish is sure to be a family favorite. Serve with rice or veggies for a complete meal.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
For the Honey Garlic Sauce:
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1/4 cup water
- 1 tsp cornstarch (mixed with 1 tbsp water to make a slurry)
Optional Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the Chicken:
- Season the chicken pieces with salt and pepper.
- Set up a dredging station with three bowls: one with flour and cornstarch mixed, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken piece in the flour mixture, dip it in the egg, and coat it in panko breadcrumbs. Set aside.
- Fry the Chicken:
- Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium heat. The oil should reach 350°F (175°C).
- Fry the chicken in batches, turning occasionally, until golden brown and cooked through (about 4–5 minutes per batch). Transfer to a paper towel-lined plate to drain excess oil.
- Make the Honey Garlic Sauce:
- In a small saucepan, combine honey, soy sauce, rice vinegar, and minced garlic. Bring to a gentle simmer over medium heat.
- Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens slightly. Remove from heat.
- Coat the Chicken:
- Place the fried chicken pieces in a large bowl. Pour the honey garlic sauce over the chicken and toss to coat evenly.
- Serve:
- Transfer the chicken to a serving dish. Garnish with chopped green onions and sesame seeds if desired. Serve immediately with steamed rice or stir-fried vegetables.
Notes
- For an air-fryer version, cook the breaded chicken at 400°F (200°C) for 10–12 minutes, flipping halfway through, until crispy and golden.
- Add a pinch of red pepper flakes to the sauce for a slight kick.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven or air fryer.