Crispy Honey Garlic Chicken
Equipment
- Wok for frying
Ingredients
Chicken
- 16 oz boneless chicken thighs, cut into ½-inch chunks, see note 1
- ½ tsp salt
- ½ tsp garlic powder
- 1 tsp sesame oil
Dry Mix
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ tsp white pepper
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt
Batter
- Half of the dry mix
- 1/2 cup Water, enough to create a pancake batter consistency
Sauce
- 2 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp honey
- 2 cloves garlic, minced
- Optional Garnish: sesame seeds, scallions
Instructions
- In a bowl, marinate the chicken with salt, garlic powder, and sesame oil for 15 minutes.
- In a separate bowl, combine all ingredients for the dry mix.
- Take half of the dry mix and place it in another bowl. Add water gradually until it reaches a thick pancake batter consistency.
- Dip each piece of chicken into the wet batter, coating well, then transfer to the dry mix and toss until evenly coated.
- Heat oil to 375°F (190°C) and fry the chicken for 6–7 minutes until golden and crispy. Drain on a wire rack.
- For the sauce, mix soy sauce, sugar, honey, and minced garlic in a small bowl.
- Pour the sauce into a pan and simmer until it thickens to your desired consistency.
- In a large bowl, toss the crispy chicken with the reduced sauce until fully coated.
- Plate and optionally garnish with sesame seeds and scallions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
- Crispy Honey Garlic Chicken Recipe
- Why My Crispy Honey Garlic Chicken is Sweet, Crispy, and Totally Irresistible
- That Signature Crunch You Can Hear
- Crispy Honey Garlic Chicken Recipe
- How to Make Crispy Honey Garlic Chicken
- Tips and Variations
- Sauce That Steals the Show
- Serve It Up However You Like
- Frequently Asked Questions
- More Recipes to Try
Why My Crispy Honey Garlic Chicken is Sweet, Crispy, and Totally Irresistible
Crispy Honey Garlic Chicken is one of those dishes that ticks every single craving box. The chicken is juicy on the inside, perfectly crunchy on the outside, and coated in a sticky, garlicky glaze that’s so good you’ll be tempted to eat it straight out of the pan. It’s the ultimate balance of sweet, salty, and savory and is the kind of comfort food that feels like takeout but is totally doable at home.
That Signature Crunch You Can Hear
The secret to that perfect crunch is the double coating method. First, the chicken gets dipped in a thick pancake-like batter that locks in moisture and makes every bite tender. Then it’s tossed in a seasoned flour and cornstarch mix that fries up into an audible crisp. And the best part? This coating holds its crunch even after being coated in sauce, no soggy chicken here!
Crispy Honey Garlic Chicken Recipe
Main Ingredients
- 16 oz boneless chicken thighs, cut into ½-inch chunks
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon sesame oil
Dry Mix
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
Batter
- Half of the dry mix
- ½ cup water, enough to create a pancake batter consistency
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons honey
- 2 cloves garlic, minced
Optional Garnish
- Sesame seeds
- Scallions
How to Make Crispy Honey Garlic Chicken
Marinate chicken with salt, garlic powder, and sesame oil for 15 minutes.
Combine all ingredients for the dry mix in a bowl.
Take half the dry mix, add water gradually until a thick pancake batter forms.
Dip chicken into wet batter, then coat in the dry mix until fully covered.
Heat oil to 375°F (190°C) and fry chicken for 6–7 minutes until golden and crispy. Drain on a wire rack.
In a small pan, combine soy sauce, sugar, honey, and garlic. Simmer until thickened.
Toss fried chicken in sauce until evenly coated and plate and garnish with sesame seeds and scallions if desired.
Tips and Variations
• For extra crunch, double fry the chicken for 1–2 minutes after the initial fry.
• Add a splash of rice vinegar to the sauce for a tangier profile.
• Swap honey for maple syrup for a different sweetness.
• Stir in chili oil or red pepper flakes if you want a spicy kick.
• Serve over rice, noodles, or in lettuce wraps for different meal vibes.
Sauce That Steals the Show
While the chicken’s crunch is a star in its own right, the sauce is what takes this dish to the next level. That glossy, sticky mix of honey, garlic, soy sauce, and sugar clings to every nook and cranny of the chicken. Reducing the sauce until it’s syrupy makes each bite intensely flavorful. I love how it coats without overpowering the crispiness, letting both textures shine.
Serve It Up However You Like
This dish is incredibly versatile. You can make it the centerpiece of a rice bowl, toss it into noodles, serve it with a side of stir-fried vegetables, or even set it out as a shareable appetizer. It’s also easy to scale up for parties or game days. However you plate it, expect it to disappear fast.
Frequently Asked Questions
Can I make this ahead of time?
You can fry the chicken ahead and store it in the fridge, but for the best crunch, toss it in the sauce just before serving.
What’s the best oil for frying?
Neutral oils like canola, vegetable, or peanut oil work best for achieving a golden, crispy exterior.
Can I bake or air fry this?
Yes, but you’ll lose some of the signature crunch. If air frying, spray lightly with oil and cook at 400°F (200°C) until crispy.
More Recipes to Try
If you like sticky-sweet chicken, try my Honey Butter Chicken Tenders.
For a garlicky noodle pairing, make my Chili Garlic Butter Noodles.
Want something just like this? My Mochiko Chicken is super good!
