Honey Garlic Crispy Chicken

Honey Garlic Crispy Chicken

This Honey Garlic Crispy Chicken is the perfect combination of crispy, crunchy exterior and juicy, tender interior, all coated in a sweet and savory honey garlic sauce that caramelizes beautifully. A restaurant-quality dish you can easily make at home!

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4
Difficulty Medium

Ingredients

For the Chicken:

  • 1.5 lbs (700g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 eggs, beaten
  • Oil for frying (vegetable or canola oil)

For the Honey Garlic Sauce:

  • 6 cloves garlic, minced
  • 1/3 cup honey
  • 1/4 cup soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 1 tablespoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish

Instructions

  1. Prepare the chicken

    Pat the chicken pieces dry with paper towels. This helps the coating stick better and creates a crispier result.

  2. Create the coating

    In a large bowl, combine the flour, cornstarch, salt, garlic powder, onion powder, black pepper, and paprika. Mix well.

  3. Coat the chicken

    Working in batches, dip the chicken pieces into the beaten eggs, then coat in the flour mixture, shaking off any excess. For extra crispiness, you can double-coat by dipping back into the egg and then flour mixture again.

  4. Fry the chicken

    Heat oil in a large, deep pan or Dutch oven to 350°F (175°C). Carefully add the coated chicken pieces, working in batches to avoid overcrowding. Fry for 5-7 minutes until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer to a paper towel-lined plate to drain excess oil.

  5. Prepare the sauce

    In a separate saucepan, heat the sesame oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the honey, soy sauce, and rice vinegar. Bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.

  6. Combine chicken and sauce

    Add the fried chicken to the sauce and toss until evenly coated. If your saucepan isn't large enough, you can transfer everything to a large bowl for mixing.

  7. Serve

    Transfer to a serving plate and garnish with sesame seeds and sliced green onions. Serve immediately with steamed rice or your favorite side dish.

Recipe Tips

  • For best results, make sure your oil is at the right temperature (350°F/175°C). If it's too cool, the chicken will absorb more oil and be greasy. If it's too hot, the outside will burn before the inside cooks.
  • Chicken thighs work best for this recipe as they stay juicier than breast meat, but you can use chicken breast if preferred.
  • The sauce can be made in advance and stored in the refrigerator for up to 3 days.
  • For a lighter version, you can air fry the coated chicken at 400°F (200°C) for 12-15 minutes, flipping halfway through.