Crispy Garlic Chicken
Equipment
Ingredients
Chicken
- 16 oz boneless, skinless chicken thighs
- ½ cup cornstarch
- ½ tsp salt
Sticky Garlic Sauce
- 5 cloves garlic, finely minced
- 2 tbsp light soy sauce
- 1 tbsp honey
- 2 tbsp water
Optional Garnish
- Sesame seeds
- Sliced cucumbers
Instructions
- Finely mince the garlic and set aside.
- In a bowl, combine cornstarch and salt. Mix slightly, then add in your chicken thighs and coat thoroughly on both sides.
- Heat a pan over medium heat with enough oil to lightly coat the bottom. Add the chicken and cook until crispy and golden on both sides, about 4–6 minutes per side depending on thickness. Remove from the heat and set aside.
- In the same pan, lower the heat slightly and add the minced garlic. Stir briefly, then add soy sauce, honey, and water. Simmer until the sauce reduces and thickens to your desired consistency.
- Dip the crispy chicken into the sauce, making sure both sides are evenly coated.
- Slice the chicken into thin strips and place over a fresh bowl of rice.
- You can optionally garnish with sesame seeds and serve with cucumbers.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why This Crispy Garlic Chicken Is Always in My Rotation
I love this Crispy Garlic Chicken because it’s so easy to make but is well balanced and delicious. The first thing you’ll notice when you take your first bite of Crispy Garlic Chicken is the crunch. Then you’ll get into the actual chicken itself, which is tender, well seasoned and super juicy. You also have the soy garlic glaze, which does not shy on the amount of garlic in the sauce. You’ll immediately taste that sharp and savory aroma which is perfectly balanced with the sweetness from the honey and saltiness from the soy sauce. The glaze will also be thick enough to coat the chicken and give it flavor without turning it soggy. It also compliments a hot bowl of rice perfectly, so even the rice is delicious!
How the Technique Keeps Your Chicken Crunchy
The key to keep your Crispy Garlic Chicken actually crispy is the cornstarch! The cornstarch creates a super crunchy, yet delicate shell around the chicken. Maintaining a steady heat while the chicken is cooking allows that exterior to set and brown properly before the inside finishes cooking. I also like to make the sauce separately and cook it down until it reaches my preferred thickness because then I can just quickly toss the chicken in the sauce, which will reduce the chances of it getting soggy. Because the chicken never simmers in the sauce, the crust does not absorb excess liquid. The result is a chicken that will stay crunchy even after being dipped in the sauce!
What You’ll Need To Make Crispy Garlic Chicken
Chicken
- 16 oz boneless, skinless chicken thighs
- ½ cup cornstarch
- ½ tsp salt
Sticky Garlic Sauce
- 5 cloves garlic, finely minced
- 2 tbsp light soy sauce
- 1 tbsp honey
- 2 tbsp water
Optional Garnish
- Sesame seeds
- Sliced cucumbers
How to Make Crispy Garlic Chicken
Mince the garlic finely and set aside.
Mix the cornstarch and salt in a bowl until evenly combined. Coat the chicken thighs thoroughly in the cornstarch mixture on both sides.
Add the chicken to an oiled pan and cook 4 to 6 minutes per side until golden and crispy. Remove the chicken once fully cooked and the exterior is deep golden.
Lower the heat slightly and add minced garlic to the same pan then add soy sauce, honey, and water. Simmer until the sauce reduces and thickens to your desired consistency.
Dip the crispy chicken into the sauce and coat both sides evenly.
Slice into strips and serve immediately. Optionally garnish with sesame seeds and serve with cucumbers.
Tips and Variations
To guarantee an extra crunchy piece of chicken press the cornstarch firmly onto the chicken before frying.
If you like your glaze extra thick, reduce the sauce slightly longer until it coats the back of a spoon when you lift it up.
For an even stronger garlicky flavor, add additional minced garlic to your sauce once it’s thickened.
Make sure to shake off excess cornstarch before placing the chicken in the pan.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but breast meat cooks faster and can dry out, so reduce the cook time slightly and remove it once cooked through.
Why use cornstarch instead of flour?
Cornstarch creates a lighter and crispier exterior that stays crunchy even after being coated in sauce. Using flour will usually yield a breadier and less crispy crust.
Can I make this ahead of time?
It is best served fresh, but you can store in an airtight container for 5 days and reheat in the air fryer for 5 minutes to restore some of the crunchiness.
What to Make Next
For more easy chicken dishes, try my Crispy Korean Chicken!
Craving another easy weeknight dish? You’ll love my Japanese Ground Beef Curry!
If you want something more indulgent, make my Crispy Chicken Tacos!
