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
Units
Scale
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.