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Crispy Chinese Honey Garlic Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 23 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://slsrecipes.com/crispy-chinese-honey-garlic-chicken-recipe/