Crispy Chinese Honey Garlic Chicken is a delicious dish that combines crunchy, golden chicken pieces with a sticky, sweet, and garlicky sauce. The chicken gets perfectly crispy on the outside while staying juicy inside, making every bite a real treat. The honey garlic glaze adds just the right amount of sweetness and a burst of flavor that makes this dish so special.
I love making this recipe because it’s super simple but feels like a restaurant-worthy meal. The sauce comes together quickly with just a few pantry staples like honey, garlic, soy sauce, and a little ginger. I always find myself sneaking tastes of the sauce as it cooks—it’s that good! Plus, frying the chicken to crispy perfection is so satisfying.
My favorite way to serve this dish is over some steaming white rice with a side of steamed veggies or a fresh cucumber salad. The rice is great for soaking up all that yummy sauce, and the veggies add a nice balance to the sweetness. It’s the kind of meal that feels like a comforting hug on a plate, perfect for family dinners or when you just want something tasty and fulfilling.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts because they stay tender and cook evenly. Thighs work well too if you want juicier pieces.
Flour & Cornstarch: The mix of all-purpose flour and cornstarch gives the coating its crispy crunch. You can swap cornstarch for potato starch if needed.
Honey: Honey adds sweetness and stickiness to the sauce. Maple syrup or agave nectar can be used as substitutes but will change the flavor slightly.
Soy Sauce: This brings the salty umami flavor. For lower sodium, a light soy sauce or tamari (gluten-free) works great.
Garlic & Ginger: Fresh garlic is key for that punch of flavor. Ginger is optional but adds a lovely warmth. Ground garlic powder isn’t quite as bright but okay in a pinch.
How Do You Make the Chicken Crispy and Keep It Tender Inside?
The secret is the batter and frying technique. Here’s what works well for me:
- Cold water in the batter: Keeps the batter thick and helps create a crisp crust.
- Don’t overcrowd the pan: Fry in batches so the oil stays hot and chicken crisps up instead of steams.
- Oil temperature: Keep it steady at about 350°F (175°C). Too hot burns coating; too cool makes it greasy.
- Drain well: Use paper towels to absorb excess oil and keep the crust crunchy.
Following these tips gives you crispy outside with juicy chicken inside every time!
Equipment You’ll Need
- Deep-fry thermometer – I find it helpful to keep the oil at the right temperature for crispy chicken.
- Deep frying pan or wok – makes it easy to fry the chicken evenly and get that perfect crunch.
- Wire rack or paper towels – for draining the fried chicken so it stays crispy.
- Small saucepan – perfect for making the honey garlic sauce without any mess.
Flavor Variations & Add-Ins
- Swap honey for maple syrup for a different sweet flavor or use sriracha for a spicy kick.
- Add chopped chili peppers or red pepper flakes to the sauce for heat.
- Crumble toasted sesame seeds over the dish for extra crunch and nutty flavor.
- Mix in sliced green onions or cilantro for a fresh herbal boost.
Crispy Chinese Honey Garlic Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 3/4 cup cold water (adjust as needed)
- Oil for deep frying (vegetable or canola oil)
For the Honey Garlic Sauce:
- 1/4 cup honey
- 3 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar (or white vinegar)
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
Garnish:
- Sesame seeds
- Chopped fresh cilantro or green onions
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15 minutes to cook. Be sure to have extra time ready if frying in batches. The sauce cooks quickly, so the whole dish can be ready in about 30 minutes.
Step-by-Step Instructions:
1. Prepare the batter:
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Slowly add the cold water and whisk until smooth and thick enough to coat the chicken pieces. Adjust water amount if necessary.
2. Coat the chicken:
Add the chicken pieces to the batter and toss until each piece is evenly covered.
3. Heat the oil and fry:
Heat oil in a deep pan or wok to 350°F (175°C). Carefully fry the chicken pieces in small batches, about 4-6 minutes each, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
4. Make the honey garlic sauce:
In a small saucepan over medium heat, combine honey, soy sauce, minced garlic, rice vinegar, brown sugar, and grated ginger. Bring to a gentle boil.
5. Thicken the sauce:
Add the cornstarch slurry to the saucepan and stir continuously until the sauce thickens to a shiny glaze, about 1-2 minutes. Remove from heat.
6. Toss chicken in sauce:
Place the crispy chicken in a bowl and pour the sauce over it. Toss gently until all pieces are coated well.
7. Serve and garnish:
Serve your crispy honey garlic chicken over steamed rice. Sprinkle sesame seeds and chopped cilantro or green onions on top for a fresh, tasty finish.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure the chicken is completely thawed before cutting and coating. Thaw it overnight in the fridge or use the cold water method for quicker thawing.
Can I Bake Instead of Frying?
You can bake the chicken for a healthier option, but it won’t be as crispy. Bake at 425°F (220°C) on a greased baking sheet for 20-25 minutes, flipping halfway through. Consider spraying with cooking oil for extra crispness.
How Do I Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or sauce to keep it moist.
Can I Make the Sauce Ahead of Time?
Absolutely! The honey garlic sauce can be made and refrigerated up to 2 days in advance. Reheat it gently on the stove before tossing with freshly fried chicken for best results.
