If you’ve ever craved a dish that beautifully balances sweetness, garlic punch, and a satisfyingly crunchy texture, then this Crispy Chinese Honey Garlic Chicken Recipe is about to become your new obsession. Each tender bite boasts a golden, crispy crust that perfectly soaks up the luscious honey garlic sauce, creating a harmony of flavors that feels both comforting and delightfully fresh. Whether you’re cooking for family dinner or impressing friends, this homemade favorite brings restaurant-quality magic right to your kitchen.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, yet they come together to create a dish bursting with rich flavors and perfect textures. Each component plays a vital role, from the cornstarch that guarantees crispiness to the honey and garlic that make the sauce irresistibly sticky and fragrant.
- 1.5 lbs boneless, skinless chicken thighs or breasts: Ideal for tender, juicy bites that soak up the sauce beautifully.
- 1/2 cup cornstarch: Essential for that signature crispy coating that stays crunchy after tossing in the sauce.
- 2 large eggs, beaten: Helps the coating stick perfectly to the chicken pieces.
- 1/2 cup all-purpose flour: Adds body to the crust, giving it a golden finish.
- 1/2 tsp salt: Enhances the flavor of the chicken and coating.
- 1/2 tsp black pepper: Adds just a hint of warmth to balance the sweetness.
- Vegetable oil: For frying; a neutral oil that gets the crust crispy without overpowering flavors.
- 1/3 cup honey: Provides the perfect natural sweetness that pairs beautifully with garlic.
- 1/4 cup soy sauce (low-sodium recommended): Brings umami depth and balances the sweetness.
- 3 tbsp rice vinegar or white vinegar: Adds a gentle tang that cuts through the richness.
- 2 tsp sesame oil: Just a touch lends a lovely toasted aroma to the sauce.
- 4 garlic cloves, minced: Fresh garlic lends a punchy, fragrant kick to the honey sauce.
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry): Thickens the sauce to a glossy finish that clings beautifully.
- Sesame seeds: For garnish; adds a nutty crunch and visual appeal.
- Sliced green onions: Fresh and crisp, perfect for a pop of color and mild oniony flavor.
How to Make Crispy Chinese Honey Garlic Chicken Recipe
Step 1: Prepare the Chicken Coating
Start by combining cornstarch, all-purpose flour, salt, and pepper in a large mixing bowl. This dry mixture is crucial for creating that extra crispy crust. In a separate bowl, beat the eggs fully—this wet layer helps the dry coating adhere flawlessly to every piece.
Step 2: Coat the Chicken Pieces
Dip each bite-sized piece of chicken into the beaten eggs, then roll it generously in the cornstarch-flour mix. Make sure all sides are evenly covered. Setting them aside now allows the coating to settle, which leads to a better fry later on.
Step 3: Fry Until Crispy and Golden
Heat about 1/2 inch of vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, fry the chicken in batches so they don’t overcrowd. Cook each side for 3 to 4 minutes until golden brown and irresistibly crispy. Drain on paper towels to remove excess oil.
Step 4: Whip Up the Honey Garlic Sauce
While the chicken rests, start the sauce. In a small saucepan over medium heat, combine honey, low-sodium soy sauce, rice vinegar, sesame oil, and minced garlic. Stir often and let it simmer gently; this melds all those flavors into a sweet and savory dream.
Step 5: Thicken the Sauce and Combine
Slowly whisk in the cornstarch slurry and continue stirring until the sauce thickens into a glossy, clingy coating. Remove from heat and toss the freshly fried chicken directly into the sauce bowl, tossing until each crispy piece is luxuriously bathed in that sticky honey garlic goodness.
How to Serve Crispy Chinese Honey Garlic Chicken Recipe
Garnishes
Nothing completes this dish quite like the sprinkle of toasted sesame seeds and freshly sliced green onions on top. These garnishes add a delightful crunch and a splash of color, elevating your presentation and providing a subtle flavor contrast.
Side Dishes
This Crispy Chinese Honey Garlic Chicken pairs beautifully with fluffy steamed jasmine rice or even garlic fried rice to soak up every last bit of sauce. For something lighter, try sautéed bok choy or a crisp Asian cucumber salad to balance the richness.
Creative Ways to Present
For a fun twist at your next gathering, consider serving the chicken over a bed of crunchy lettuce leaves for wrapping, turning it into an interactive meal. Or create a noodle bowl with soba or udon noodles and vibrant vegetables, drizzled with the excess sauce for a vibrant, satisfying dinner.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken in an airtight container and refrigerate for up to 3 days. To maintain its crispiness as much as possible, keep the sauce separate if you plan to store it before combining for best texture.
Freezing
This recipe freezes well if you want to prepare ahead. Freeze the cooked chicken in an airtight container, but keep the sauce separate to prevent sogginess. Thaw overnight in the fridge before reheating and saucing to enjoy that signature crispiness anew.
Reheating
To reheat while preserving crunchiness, reheat the chicken pieces in a hot oven or air fryer rather than the microwave. Warm the sauce gently on the stove, then toss everything together just before serving to recreate the fresh honey garlic glaze.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs tend to stay juicier, chicken breasts work well too—just be careful not to overcook to keep them tender. Cutting them into even bite-sized pieces helps them cook evenly.
Is this recipe gluten-free?
Not as written, since all-purpose flour contains gluten. You can substitute with a gluten-free flour blend and use tamari instead of soy sauce for a gluten-free version that maintains crispiness and flavor.
Can I bake the chicken instead of frying?
Yes, baking is a healthier alternative. Coat the chicken as instructed, but arrange them on a greased baking sheet and bake at 425°F (220°C) until golden and cooked through, about 20-25 minutes, flipping halfway through.
How spicy is this dish? Can I add heat?
This Crispy Chinese Honey Garlic Chicken Recipe is mild by default, perfect for all palates. If you enjoy a kick, adding some crushed red pepper flakes to the sauce or serving with sriracha on the side is a tasty way to spice things up.
What tips help keep the chicken crispy after tossing in sauce?
Coating the chicken well and frying it until deeply golden ensures that initial crunch. Toss the chicken gently and briefly in the sauce just before serving to keep the crispness intact without getting soggy.
Final Thoughts
There’s something truly special about the combination of crunch and sweet-savory glaze that makes this Crispy Chinese Honey Garlic Chicken Recipe a standout favorite. It’s an easy, crowd-pleasing dish that you’ll want to make again and again, whether for a weeknight dinner or a special occasion. Give it a try, and get ready to fall in love with every bite!
Print
Crispy Chinese Honey Garlic Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Description
This Crispy Chinese Honey Garlic Chicken recipe features tender bite-sized pieces of chicken coated in a crunchy cornstarch and flour mixture, fried to golden perfection, and tossed in a luscious honey garlic sauce. Enhanced with soy sauce, rice vinegar, and aromatic sesame oil, this dish is garnished with sesame seeds and green onions, offering a perfect balance of sweet, savory, and garlicky flavors. Ready in just 30 minutes, it makes an easy and delicious weeknight meal served ideally over steamed rice or noodles.
Ingredients
Chicken and Coating
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten
- Vegetable oil, for frying
Sauce
- 1/3 cup honey
- 1/4 cup soy sauce (low-sodium recommended)
- 3 tbsp rice vinegar or white vinegar
- 2 tsp sesame oil
- 4 garlic cloves, minced
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the Chicken: In a mixing bowl, combine the 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1/2 tsp salt, and 1/2 tsp black pepper to create the coating mixture. In a separate bowl, beat the 2 large eggs until smooth. Dip each piece of chicken into the beaten eggs, then thoroughly coat it in the dry cornstarch and flour mixture. Set aside on a plate for frying.
- Fry the Chicken: Heat 1/2 inch of vegetable oil in a large skillet or wok over medium-high heat. Carefully fry the coated chicken pieces in batches to avoid overcrowding the pan, cooking each batch for about 3-4 minutes per side until the chicken is cooked through and the coating is crisp and golden brown. Remove the chicken with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
- Make the Sauce: In a small saucepan over medium heat, combine the honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Stir frequently and allow the mixture to come to a gentle simmer. Slowly add the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) while stirring continuously, cooking the sauce until it thickens, about 1-2 minutes. Remove from heat once thickened.
- Combine and Coat: Place the fried chicken in a large bowl or return to the skillet off heat. Pour the honey garlic sauce over the chicken and toss well to coat each piece evenly and completely in the glossy sauce.
- Garnish and Serve: Transfer the coated chicken to a serving dish. Sprinkle generously with sesame seeds and sliced green onions for added flavor and crunch. Serve immediately paired with steamed rice or noodles for a complete meal.
Notes
- For extra crispiness, use chicken thighs as they stay juicier than breasts.
- Be careful not to overcrowd the frying pan to maintain even cooking and crisp texture.
- The cornstarch slurry ensures the sauce thickens quickly without lumps.
- You can substitute rice vinegar with white vinegar if unavailable.
- Leftover chicken can be reheated briefly in a pan, but sauce crispiness may reduce.
