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Crispy Chinese Honey Garlic Chicken

Crispy Chinese honey garlic chicken with shatteringly crispy golden bite-size pieces coated in a glossy honey garlic sauce that caramelizes into deep amber. Fry-dredged chicken gets tossed in a thickened honey garlic sauce for a sticky, takeout-style Chinese chicken recipe dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken thighs Cut into bite-sized pieces.
  • 0.5 cup cornstarch
  • 0.5 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 1 large egg Beaten.
  • 0.25 vegetable oil For frying; enough to reach about 2 inches in the pan.
Honey Garlic Sauce and Garnish
  • 0.25 cup honey
  • 3 tbsp soy sauce
  • 6 garlic Minced (about 6 cloves).
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch Mixed with 2 tablespoons water.
  • 2 tbsp water For slurry with cornstarch.
  • 1 tbsp sesame oil
  • 0.25 sesame seeds For garnish.
  • 0.25 green onions For garnish.

Equipment

  • 1 Cast iron skillet
  • 1 saucepan

Method
 

Coat the chicken
  1. Whisk together cornstarch, all-purpose flour, garlic powder, salt, and white pepper in a bowl; reserve for dredging.
  2. Dip the beaten large egg into the coating process, then dredge each chicken piece in the flour mixture until evenly coated.
Fry until shatteringly crisp
  1. Heat about 2 inches of vegetable oil to 375°F.
  2. Fry the chicken in batches for 5-6 minutes until golden and cooked through, then drain.
Make the honey garlic sauce
  1. Combine honey, soy sauce, garlic, and rice vinegar in a saucepan and bring to a simmer.
  2. Stir in the cornstarch slurry (cornstarch mixed with water) and cook 2-3 minutes until thickened and glossy.
  3. Remove from heat and stir in sesame oil.
Toss and serve
  1. Toss the crispy chicken in the honey garlic sauce until fully coated and sticky.
  2. Serve over steamed rice with sesame seeds and green onions for garnish.

Notes

Pro tip: Fry in smaller batches to keep the oil at 375°F so the coating stays crisp. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan in a hot oven to regain some crunch (best within 24 hours). Freezing is not recommended because the fried coating softens. For a lighter option, use chicken breast and keep the same dredge and sauce, though the bite may be slightly less juicy than thighs.