Crispy Chinese Honey Garlic Chicken is a fantastic dish that brings together crunchy, golden-brown chicken pieces coated in a sticky, sweet, and garlicky sauce. The perfect balance of crispy texture and glossy sauce makes every bite so satisfying. It’s a dish that feels both homemade and a little special, with familiar flavors that make it easy to love.
I really enjoy making this recipe when I want something quick but still impressive. The crispy outside of the chicken contrasts so nicely with the rich honey garlic sauce, and the garlic flavor isn’t too strong—it’s just right. A little tip I like is to make sure the chicken stays hot and crispy by tossing it in the sauce just before serving. It keeps that crunch and lets the sauce shine.
This chicken is such a crowd-pleaser. I usually serve it with steamed rice and some simple veggies on the side, so the chicken stands out as the star. It’s perfect for a weeknight dinner or when friends come over because it’s easy to make but tastes like you spent a lot of time in the kitchen. Every time I make it, I feel proud and happy to share something so delicious and comforting.
Key Ingredients & Substitutions
Chicken: I prefer using boneless, skinless thighs because they stay juicy, but breasts work fine too if you like leaner meat. Just don’t overcook to keep them tender.
Flour & Cornstarch: The combo of flour, cornstarch, and baking powder in the coating is what gives the chicken that crispy crunch. You can swap all-purpose flour for gluten-free flour if needed.
Honey & Soy Sauce: Honey adds natural sweetness, and soy sauce adds umami. Use low sodium soy sauce if you want less salt. Maple syrup or agave is a good honey substitute.
Garlic & Ginger: Fresh minced garlic is key for flavor. Ginger is optional but adds a nice zing. You can omit or use ground ginger if fresh isn’t available.
Vinegar: Rice vinegar is traditional for a mild tang. Apple cider vinegar works well too, just use a bit less if you prefer a softer taste.
How Do You Get the Chicken Extra Crispy Without Getting Greasy?
Getting perfectly crispy chicken requires a few things:
- Coating: Use a mix of flour, cornstarch, and baking powder to make a light, crispy crust.
- Egg Wash: Dip chicken in beaten eggs to help the coating stick well.
- Oil Temperature: Heat oil to about 350°F (175°C). Too low and the chicken absorbs oil; too high and it burns.
- Don’t overcrowd: Fry chicken in batches. Crowding lowers oil temperature and results in soggy pieces.
- Drain well: Remove chicken with a slotted spoon and drain on paper towels to get rid of excess oil.
Finally, toss the chicken in the sauce right before serving so the coating stays crunchy and not soggy.
Equipment You’ll Need
- Deep skillet or wok – I recommend this because it heats evenly and lets you fry the chicken safely.
- Thermometer – helps you keep oil at the right temperature for crispy chicken.
- Mixing bowls – for preparing the coating, egg wash, and sauce.
- Slotted spoon or tongs – makes handling the hot chicken easier and safer.
- Paper towels – for draining excess oil after frying.
- Measuring cups and spoons – keeps your ingredients accurate for the best flavor.
Flavor Variations & Add-Ins
- Spice it up with crushed red pepper flakes or sriracha in the sauce for some heat.
- Use different proteins like shrimp or tofu for a vegetarian option.
- Swap honey for brown sugar or maple syrup for a different sweetness profile.
- Add sautéed bell peppers or broccoli to the chicken for extra veggies and crunch.
Crispy Chinese Honey Garlic Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-size strips
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- Vegetable oil, for frying
For the Honey Garlic Sauce:
- 1/2 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 4 cloves garlic, minced
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp sesame oil
- 1 tsp grated fresh ginger (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
- 1 tbsp toasted sesame seeds (for garnish)
- Fresh cilantro or green onions, chopped (for garnish)
To Serve:
- Steamed white rice or jasmine rice
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prep, 15 minutes to fry the chicken, and 5-10 minutes to make the sauce and combine everything. You can have this delicious meal ready in about 40 minutes total!
Step-by-Step Instructions:
1. Prepare the Chicken Coating
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper until well mixed. This dry mixture helps give your chicken a crispy crust.
2. Prepare the Egg Wash
In a separate bowl, beat the two eggs until smooth. This will help the coating stick to the chicken pieces.
3. Coat the Chicken
Dip each piece of chicken into the egg wash, letting any excess drip off. Then, dredge it thoroughly in the flour mixture, pressing gently so the coating sticks well. Set the coated chicken pieces aside.
4. Heat the Oil and Fry
Heat vegetable oil to about 350°F (175°C) in a deep skillet or wok—enough to deep fry the chicken pieces. Carefully fry the chicken in batches to avoid overcrowding. Fry each batch for 5-6 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. Make the Honey Garlic Sauce
In a small saucepan, combine honey, soy sauce, minced garlic, rice vinegar, sesame oil, and grated ginger if using. Bring to a gentle simmer over medium heat, stirring occasionally.
6. Thicken the Sauce
Mix the cornstarch and water to create a slurry. Slowly stir this into the simmering sauce. Keep stirring until the sauce thickens and turns glossy, about 1-2 minutes. Remove from heat.
7. Combine Chicken and Sauce
Place the fried chicken pieces in a large bowl, pour the honey garlic sauce over, and toss well to coat each piece evenly. This step adds that sticky, flavorful glaze to your crispy chicken.
8. Serve and Garnish
Spoon freshly steamed rice into bowls or plates. Top with the sauced chicken. Sprinkle with toasted sesame seeds and chopped fresh cilantro or green onions for a fresh, colorful finish.
Enjoy your delicious Crispy Chinese Honey Garlic Chicken—crispy, sticky, and packed with flavor!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before starting. Pat it dry well to avoid extra moisture that can prevent the coating from getting crispy.
Can I Bake Instead of Frying the Chicken?
You can bake the coated chicken pieces at 400°F (200°C) for about 20-25 minutes, flipping halfway through. The texture won’t be quite as crispy as frying, but it’s a healthier alternative.
How Do I Store Leftovers?
Store any leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to help maintain crispiness.
Can I Add Vegetables to This Dish?
Absolutely! Stir-fried broccoli, bell peppers, or snap peas make excellent additions. Cook them briefly so they stay crisp, then toss with the chicken and sauce just before serving.