Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Difficulty Level: Easy to Moderate
Servings: 4 servings
Cuisine: Asian-Inspired
Calories: Approximately 480 calories per serving
Ingredients
For the Chicken
- 1½ pounds (700g) boneless, skinless chicken thighs or chicken breast, cut into bite-sized pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 large eggs, beaten
- Vegetable oil for frying
For the Honey Garlic Sauce
- ⅓ cup honey
- 4 cloves garlic, minced
- ¼ cup soy sauce
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Optional Garnishes
- Sesame seeds
- Sliced green onions
- Red pepper flakes
Equipment Needed
- Large mixing bowl
- Medium saucepan
- Deep frying pan or skillet
- Tongs
- Whisk
- Paper towels
- Measuring cups and spoons
Instructions
Step 1: Prepare the Chicken
Pat the chicken pieces dry using paper towels. Removing excess moisture helps the coating stick better and creates a crispier texture.
In a large bowl, combine the flour, cornstarch, salt, black pepper, and garlic powder. Mix well until evenly blended.
Place the beaten eggs in a separate bowl.
Dip each chicken piece into the egg mixture, then coat thoroughly in the flour mixture. Place coated chicken on a plate and repeat until all pieces are covered.
Step 2: Heat the Oil
Pour vegetable oil into a large skillet or deep frying pan until it reaches approximately 1½ inches deep.
Heat the oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a small pinch of flour. It should sizzle immediately.
Step 3: Fry the Chicken
Carefully place the coated chicken pieces into the hot oil without overcrowding the pan.
Cook for 4 to 5 minutes per batch, turning occasionally until the chicken becomes golden brown and crispy.
Transfer the cooked chicken to a plate lined with paper towels to remove excess oil.
Continue frying the remaining chicken until all pieces are cooked.
Step 4: Make the Honey Garlic Sauce
In a medium saucepan over medium heat, combine honey, minced garlic, soy sauce, ketchup, rice vinegar, brown sugar, and sesame oil.
Whisk the ingredients together and bring the mixture to a gentle simmer.
In a small bowl, mix the cornstarch and water until smooth.
Slowly pour the cornstarch slurry into the sauce while whisking continuously.
Cook for 2 to 3 minutes until the sauce thickens and develops a glossy texture.
Step 5: Combine Chicken and Sauce
Add the crispy chicken to a large mixing bowl.
Pour the warm honey garlic sauce over the chicken.
Gently toss until every piece is evenly coated with the sticky sauce.
Step 6: Garnish and Serve
Transfer the chicken to a serving platter.
Sprinkle with sesame seeds, sliced green onions, and red pepper flakes if desired.
Serve immediately while hot and crispy.
Serving Suggestions
This Crispy Honey Garlic Chicken pairs wonderfully with:
- Steamed jasmine rice
- Fried rice
- Lo mein noodles
- Stir-fried vegetables
- Roasted broccoli
- Asian cucumber salad
For a complete meal, serve alongside fresh vegetables and a bowl of rice to soak up the delicious honey garlic sauce.
Tips for Perfect Crispy Honey Garlic Chicken
Use Cornstarch for Extra Crispiness
Combining flour and cornstarch creates a lighter, crunchier coating than flour alone.
Don’t Overcrowd the Pan
Frying too many pieces at once lowers the oil temperature and can result in soggy chicken.
Serve Immediately
For the crispiest texture, serve the chicken as soon as it is coated in the sauce.
Adjust Sweetness
Add extra honey for a sweeter flavor or a splash of vinegar for additional tanginess.
Double Fry Method
For restaurant-style crispiness, fry the chicken a second time for 1 to 2 minutes after the first fry.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken in an oven at 375°F (190°C) for 8 to 10 minutes. This helps restore some of the crispiness.
Freezing is not recommended after the sauce has been added, as the texture may become soft when thawed.
Nutrition Information (Per Serving)
- Calories: 480
- Protein: 32g
- Carbohydrates: 42g
- Sugars: 18g
- Fat: 19g
- Saturated Fat: 3.5g
- Cholesterol: 115mg
- Sodium: 890mg
- Fiber: 1g
- Potassium: 420mg