Description
Crispy Chinese Honey Garlic Chicken is a flavorful and satisfying dish featuring golden-fried chicken pieces glazed in a sticky, sweet, and garlicky sauce. Perfect for a weeknight dinner or special occasion, this recipe is quick to prepare and bursting with bold Asian-inspired flavors.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Oil for frying (canola or other neutral oil)
For the Marinade:
- 2 egg whites
- 1 tablespoon cornstarch
- Pinch of salt or seasoning of choice
For the Honey Garlic Sauce:
- 4 tablespoons honey
- 2 cloves garlic, minced (3 if you like it extra garlicky)
- 2 tablespoons soy sauce
- 1 teaspoon freshly ground black pepper (adjust to taste)
For Garnish (Optional):
- Toasted sesame seeds
- 1 green onion, sliced
Instructions
1. In a mixing bowl, whisk egg whites, cornstarch, and a pinch of salt. Add chicken pieces and coat well. Let marinate for 15–20 minutes.
2. In a small bowl, whisk together honey, garlic, soy sauce, and black pepper. Set aside.
3. Heat about 1 inch of oil in a large skillet or wok over medium-high heat. Once the oil reaches 350°F (175°C), fry chicken in small batches for 4–5 minutes until golden and crispy. Remove and drain on paper towels.
4. In a clean skillet, pour in the sauce and let it simmer for 2–3 minutes. Add the fried chicken, tossing until every piece is coated in the sticky honey garlic glaze.
5. Transfer to a serving dish and sprinkle with sesame seeds and green onion. Serve immediately with rice, noodles, or as a standalone appetizer.
Notes
For extra crispiness, double fry the chicken by letting the pieces rest for 5 minutes after the first fry, then frying again for 1–2 minutes.
Use chicken thighs for a juicier result, but breasts work well for a leaner option.
To make it spicier, add a pinch of red pepper flakes or a splash of sriracha to the sauce.
Best served immediately to preserve the crispy texture of the chicken.
You can prepare the sauce in advance and store it in the fridge for up to 3 days.