Crispy Chinese Honey Garlic Chicken is a delicious dish that brings together a crunchy outside and a sticky, sweet garlic sauce on the inside. The chicken pieces are perfectly fried until crispy, then tossed in a honey garlic glaze that’s both sweet and a little bit savory. It’s the kind of dish that feels like a takeout favorite but is so easy to make at home.
I love making this chicken because it’s always a big hit with family and friends. The honey and garlic combo is a classic, and the crispy coating adds a great texture that keeps people coming back for more. I usually double the sauce because it’s so tasty and great for dipping extra pieces of chicken. Plus, it fills the kitchen with the most amazing smell while it cooks.
This chicken is perfect served with steamed rice and some simple veggies like broccoli or snap peas. It’s also great for a quick weeknight dinner or meal prepping for the week because it reheats nicely. Whenever I make it, I like to keep a little extra sauce on the side—just in case someone wants to drizzle more on their plate.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs for juiciness, but breasts work fine too. Thighs stay tender even after frying.
Flour and Cornstarch: Both create that great crispy coating. If you can’t find cornstarch, potato starch is a good substitute.
Honey: This gives the sweetness. If you want less sugar, try maple syrup or use half honey and half agave.
Soy Sauce: I prefer low sodium to control saltiness, but regular soy sauce works. For gluten-free, use tamari instead.
Garlic: Fresh minced garlic makes the sauce so flavorful. Garlic powder won’t give the same punch here.
How Do I Get the Chicken Crispy and Not Soggy?
Keep these tips in mind:
- Batter consistency: It should be thick enough to coat the chicken but not too runny.
- Oil temperature: Heat the oil to around 350°F (175°C). Too low and the chicken soaks up oil; too high and it burns.
- Don’t overcrowd: Fry in small batches so the oil stays hot and chicken crisps evenly.
- Drain well: Use paper towels after frying to soak excess oil and keep them crunchy.
- Toss sauce off-heat: Add chicken to the sauce on low heat or off the stove to keep crispiness without sogginess.
Equipment You’ll Need
- Deep-fry thermometer – I find it helps you keep the oil at the right temperature for crispy chicken.
- Large wok or deep frying pan – gives plenty of space to fry the chicken evenly and safely.
- Slotted spoon or spider strainer – makes removing fried chicken easier and mess-free.
- Mixing bowls – for preparing the batter and sauce; I prefer glass or ceramic for easy cleaning.
- Whisk – quick and simple for mixing the batter and sauce ingredients smoothly.
- Paper towels – essential for draining excess oil after frying and keeping the chicken crispy.
Flavor Variations & Add-Ins
- Swap honey with maple syrup or agave nectar for a different sweetness profile.
- Add a splash of rice vinegar or a dash of Sriracha to the sauce for extra tang or heat.
- Mix in chopped green onions, ginger, or chili flakes for more flavor and spice.
- Use chicken breasts for a leaner option or try tofu for a vegetarian version that stays crispy.
Crispy Chinese Honey Garlic Chicken
Ingredients You’ll Need:
For the Chicken and Batter:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 2 large eggs
- 1/2 cup cold water (or as needed for batter consistency)
- Vegetable oil, for frying
Honey Garlic Sauce:
- 1/2 cup honey
- 1/4 cup soy sauce (preferably low sodium)
- 4 garlic cloves, minced
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp crushed red pepper flakes (optional, for mild heat)
For Garnish:
- Sesame seeds
- Fresh cilantro or green onions, chopped
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 15 minutes to cook. Plan for a little extra time if frying in batches, plus a few minutes to toss the chicken in the sauce and garnish. In total, about 35–40 minutes from start to finish.
Step-by-Step Instructions:
1. Season and Prepare the Chicken:
Gently season your bite-sized chicken pieces with salt and pepper. This simple step gives the chicken a nice base flavor.
2. Make the Batter:
In a bowl, whisk together the flour, cornstarch, and baking powder. In another bowl, beat the eggs then add to the dry mix. Slowly add cold water while whisking until you have a thick, smooth batter that will nicely coat the chicken.
3. Coat and Fry the Chicken:
Dip each piece of chicken into the batter, making sure it’s fully covered. Heat the vegetable oil in a deep pan or wok to about 350°F (175°C). Carefully place chicken pieces into the hot oil, frying in batches so they don’t crowd and lose crispiness. Fry until golden brown and crispy—usually about 4-5 minutes. Remove the chicken with a slotted spoon and let it drain on paper towels.
4. Make the Honey Garlic Sauce:
In a small bowl, whisk honey, soy sauce, minced garlic, rice vinegar, and sesame oil together. In a separate small bowl, combine water and cornstarch to create a slurry.
5. Cook the Sauce:
Pour the honey mixture into a skillet and bring it to a gentle simmer over medium heat. Slowly whisk in the cornstarch slurry and stir continuously until the sauce thickens, about 2-3 minutes. If you like a bit of spice, add the red pepper flakes now.
6. Toss Chicken in Sauce:
Add your crispy fried chicken into the thickened honey garlic sauce. Toss gently so every piece gets coated in that sticky, flavorful glaze.
7. Serve and Garnish:
Transfer the glazed chicken to a serving bowl. Sprinkle with sesame seeds and fresh chopped cilantro or green onions for a burst of color and flavor.
8. Enjoy!
Serve hot with steamed white rice and your favorite vegetables, like broccoli or snap peas, for a complete and satisfying meal.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry well to remove excess moisture, which helps the batter stick and ensures crispiness.
How Do I Store Leftovers?
Store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over medium-low heat to keep the coating crispy, or microwave briefly but expect it to lose some crispiness.
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the honey garlic sauce in advance and refrigerate it for up to 2 days. Reheat gently before tossing with the chicken to keep the flavors fresh.
What Can I Substitute for Cornstarch?
If you don’t have cornstarch, potato starch or arrowroot powder are great alternatives that will still give you a crispy coating and help thicken the sauce nicely.