The Chicken That Never Lets Me Down: Crispy Honey Garlic Chicken!

No matter how tired I am, crispy chicken always makes me feel better, no matter how bad the day is, and this Crispy Honey Garlic Chicken turns any day around! Unlike a traditional fried chicken, I skip the batter and dredging station and just coat boneless skin-on thighs in a little cornstarch for extra crunch. This still gives the chicken an extra coating for when they sear in the pan and create a golden crust. Once you whip up that honey garlic glaze, and pour it on top of the chicken, it’s one of the best things you’ll eat all day. I personally like to slice it up over rice with some cucumbers on the side for some balance to the richness.

The Sticky, Sweet, Garlicky Sauce You’ll Want on Everything

The sauce is super simple. It only uses soy sauce, honey, sugar, water, and a ton of garlic, but it’s one of those combinations that just has everything to make it one of the best sauces you’ll ever make. As it simmers, it thickens into a shiny glaze that clings to every piece of chicken. It’s sweet, salty, and packed with so much garlicky goodness. I end up spooning extra sauce over my rice and eating it by itself!

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Ingredients You’ll Need To Make Crispy Honey Garlic Chicken

For the Chicken:

• 4 boneless skin-on chicken thighs, around 16 oz.
• 2 tbsp cornstarch
• Pinch of salt
• Neutral oil, for searing

For the Sauce:

• 6–8 cloves garlic, finely minced
• 1 tbsp soy sauce
• 2 tbsp honey
• 1 tsp sugar
• 2 tbsp water

Optional Garnish:

• Thinly sliced cucumbers

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How to Make Crispy Honey Garlic Chicken

Finely mince the garlic. In a bowl, mix the cornstarch and salt, then coat each chicken thigh evenly on both sides.

Heat a pan over medium with a splash of oil. Place the chicken skin-side down and sear for 5 minutes. Flip and cook another 5 minutes, or until both sides are golden and crisp. Remove and set aside.

Pour out any excess oil from the pan. Add the garlic, soy sauce, honey, sugar, and water. Let it simmer for 2–3 minutes until slightly thickened.

Return the chicken to the pan and toss to coat in the glaze.

Slice into strips and serve over steamed rice. Add cucumbers on the side for crunch and balance and brush with even more sauce if you’d like.

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Tips & Variations

Use Skin-On Thighs for Best Texture:

They stay juicy and crisp up beautifully in a pan and allow for a crispy exterior shell!

Don’t Overcrowd the Pan:

Give each thigh room to sear. Too many at once and you’ll end up steaming them instead of crisping it up. I want to get straight to the eating too, but this is well worth your time!

The More Garlic, the Better:

This sauce can handle it because the ingredients are strongly flavorful. If you love garlic, don’t be shy about adding a few extra cloves.

Add Some Heat:

A sprinkle of chili flakes or a dash of sriracha turns this into something else!

Build a Full Bowl:

I like to add sliced cucumbers for freshness. It rounds the dish out into a perfect little dinner bowl.

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Frequently Asked Questions

Can I use chicken breast instead of thighs?

You absolutely can! If possible, keep the skin on for that crispy texture. Just watch the cook time, breasts dry out faster because they are leaner, so shave a few minutes off.

Is cornstarch necessary?

It helps create a crust and gives the sauce something to stick to. If you skip it, make sure the chicken is really dry before searing.

Will it stay crispy if I reheat it?

The skin will soften a bit, but the flavor’s still amazing. Reheat in a pan or favor instead of the microwave if you want to bring back some texture.

Can I bake or air fry the chicken instead?

Yes! Air fry at 400°F (200°C) for 12–14 minutes or bake at 425°F (220°C) until golden. Glaze the chicken after it’s cooked.

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Try These Next

• Want another sweet and savory dish? Try my Korean Fried Chicken Tenders.
• Need something quick and comforting? Go for my Garlic Butter Chicken!
• Craving a little more heat? You’ll love my Peanut Chili Oil Noodles!