Description
This homemade Chinese honey garlic chicken features ultra-crispy fried chicken pieces tossed in a sticky, sweet, and garlicky honey glaze. It’s a quick, crowd-pleasing dinner that rivals your favorite takeout and is perfect for busy weeknights or special gatherings.
Ingredients
- 1.5 lbs boneless, skinless chicken breast or thighs (cut into 1-inch cubes)
- 1 cup all-purpose flour (or cornstarch for extra crunch)
- 2 large eggs (room temperature)
- Salt and black pepper (to taste)
- Oil for frying (canola, vegetable, or peanut – enough for shallow frying)
- 4–5 garlic cloves (finely minced or grated)
- 1/2 cup honey
- 1/4 cup soy sauce (low sodium)
- 2 tbsp rice vinegar
- 1 tbsp unsalted butter (softened)
- 1–2 tsp sriracha or chili paste (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening, if needed)
- Sesame seeds (toasted, for garnish)
- Chopped scallions (green onions, for garnish)
- Thinly sliced red chili (optional, for garnish)
Instructions
- Pat chicken pieces dry with paper towels and season with salt and pepper.
- Set up coating station: whisk eggs in one bowl, place flour (or cornstarch) in another shallow bowl.
- Dip each chicken piece in flour, then egg, then back in flour for a double coating. Shake off excess flour.
- Heat oil in a heavy-bottomed skillet or wok to 350°F (about 1 inch deep).
- Fry coated chicken pieces in batches for 3–4 minutes per side until golden brown and cooked through (8–10 minutes per batch). Chicken should reach 165°F internally.
- Transfer fried chicken to a plate lined with paper towels and let rest for 2–3 minutes.
- In a small saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Stir in honey, soy sauce, rice vinegar, and sriracha (if using). Simmer for 2–3 minutes. For a thicker glaze, whisk in cornstarch slurry and simmer another minute until glossy.
- Place fried chicken in a large bowl, pour hot sauce over, and toss to coat evenly.
- Garnish with toasted sesame seeds, chopped scallions, and sliced red chili. Serve immediately.
Notes
For gluten-free, use potato starch or a gluten-free flour blend and tamari or coconut aminos instead of soy sauce. Double-coating the chicken ensures extra crunch. Fry in small batches to maintain oil temperature and crispiness. Serve immediately for best texture. Sauce can be made ahead and reheated. For a lighter version, bake coated chicken at 425°F for 20–25 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: About 1 cup (180 g) per serving
- Calories: 390
- Sugar: 14
- Sodium: 680
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 33
- Fiber: 1
- Protein: 29
Keywords: Chinese honey garlic chicken, crispy chicken, Asian dinner, honey garlic sauce, easy chicken recipe, homemade takeout, fried chicken, weeknight dinner, comfort food, crowd pleaser