Description
This Crispy Chinese Honey Garlic Chicken recipe features tender, bite-sized pieces of chicken coated in a crispy batter and fried to golden perfection. Tossed in a luscious honey garlic sauce made with soy sauce, rice vinegar, sesame oil, and fresh garlic, this dish delivers a perfect balance of sweet and savory flavors. Garnished with sesame seeds and green onions, it’s an easy, quick, and incredibly flavorful meal ideal for serving 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 (about 1/2 inch in skillet)
Honey Garlic 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 cornstarch, all-purpose flour, salt, and black pepper thoroughly to create the dry coating mixture.
- Beat Eggs: In a separate bowl, beat the two large eggs until smooth and well combined, preparing them for dredging the chicken pieces.
- Coat the Chicken: Dip each piece of chicken into the beaten eggs, ensuring it is fully coated, then dredge it in the dry mixture of cornstarch and flour. Set the coated pieces aside.
- Heat Oil: Pour about 1/2 inch of vegetable oil into a large skillet or wok and heat over medium-high heat until hot and shimmering, suitable for frying.
- Fry the Chicken: Fry the coated chicken pieces in batches to avoid overcrowding, cooking each side for 3-4 minutes until they turn golden brown and crispy. Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
- Make the Sauce: While frying, prepare the sauce by combining honey, soy sauce, rice vinegar, sesame oil, and minced garlic in a small saucepan. Stir the mixture and let it simmer gently over medium heat.
- Thicken Sauce: Add the cornstarch slurry to the simmering sauce and stir continuously until the sauce thickens, about 1-2 minutes. Remove the saucepan from the heat.
- Coat Chicken with Sauce: Transfer the crispy fried chicken to a large bowl and toss it with the thickened honey garlic sauce, ensuring all pieces are evenly coated with the flavorful glaze.
- Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the coated chicken. Serve immediately with steamed rice or noodles for a complete meal.
Notes
- Use boneless, skinless chicken thighs for a juicier texture or breasts for a leaner option.
- Make sure the oil is hot enough before frying to achieve maximum crispiness and avoid oil absorption.
- Fry chicken in batches to maintain oil temperature and ensure even cooking.
- Low-sodium soy sauce is recommended to control saltiness in the dish.
- For a milder garlic flavor, reduce the garlic cloves to 2 or 3 according to preference.
- This dish pairs well with steamed jasmine rice or lo mein noodles.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 2 days but is best enjoyed fresh for optimal crispiness.
