Crispy Chinese Honey Garlic Chicken

This crispy Chinese honey garlic chicken recipe is one of my favorite ways to enjoy sweet and savory flavors in one bite. I like how the chicken is fried until golden and crunchy, then coated in a sticky honey garlic sauce that clings to every piece. It’s the perfect balance of crispy texture and bold flavor.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-style flavor right at home. The sauce is rich, sweet, and garlicky, while the chicken stays crunchy even after being coated. I can serve it with steamed rice, noodles, or vegetables, and it always feels like a takeout favorite without the extra cost. Plus, it comes together quicker than I expect, making it perfect for a weeknight meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• Cornstarch (for coating)

• All-purpose flour

• Baking powder

• Salt and black pepper

• Eggs

• Vegetable oil (for frying)

• Garlic, minced

• Honey

• Soy sauce

• Rice vinegar (or apple cider vinegar)

• Red pepper flakes (optional, for a little heat)

• Green onions and sesame seeds (for garnish)

Directions

1. I start by cutting the chicken into small bite-sized chunks.

2. I prepare a batter by mixing flour, cornstarch, baking powder, salt, pepper, and whisked eggs.

3. I coat the chicken pieces in the batter until well covered.

4. I heat oil in a deep pan or wok and fry the chicken in batches until golden brown and crispy. Once done, I set them on a wire rack to drain.

5. For the sauce, I sauté garlic in a bit of oil until fragrant, then stir in honey, soy sauce, and vinegar. I let it simmer until slightly thickened.

6. I toss the crispy chicken pieces in the sauce until fully coated.

7. I garnish with green onions and sesame seeds before serving.

Servings and timing

This recipe makes about 4 servings. It usually takes me around 20 minutes to prep and 20 minutes to cook, so I can have it ready in about 40 minutes.

Variations

Sometimes I add a touch of ginger to the sauce for extra depth of flavor. If I want it spicier, I sprinkle in red pepper flakes or a drizzle of chili oil. For a lighter version, I bake the chicken instead of frying, though it won’t be quite as crispy. I’ve also used shrimp in place of chicken with the same honey garlic sauce, and it turns out delicious.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use the oven at 375°F to help the chicken stay crisp, adding a spoonful of extra sauce if needed. If I’m short on time, I reheat in the microwave, though the coating softens. For longer storage, I freeze the cooked chicken without sauce, then reheat and toss with fresh honey garlic sauce before serving.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, I often use thighs because they stay juicy and flavorful, but both cuts work well.

How do I keep the chicken crispy after saucing?

I make sure the sauce is thick before tossing the chicken so it clings without soaking through the coating too quickly.

Can I bake instead of frying?

Yes, I sometimes bake the chicken at 400°F for about 20–25 minutes until crispy, flipping halfway. It’s healthier but slightly less crunchy.

What should I serve with honey garlic chicken?

I like serving it with steamed white rice, fried rice, noodles, or stir-fried vegetables.

Can I make the sauce ahead of time?

Yes, I often make the honey garlic sauce in advance and store it in the fridge. I just reheat it gently before tossing with the fried chicken.

Conclusion

Crispy Chinese honey garlic chicken is one of those recipes I make when I want bold flavor and a satisfying crunch. I love how the sticky sauce balances sweet and savory notes while clinging to the crispy coating. It’s quick to make, easy to pair with sides, and always a hit at the table.

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