Crispy Chinese Honey Garlic Chicken is a perfect blend of crunchy, sweet, and garlicky all in one bite. The chicken is coated to a golden, crispy finish and then tossed in a sticky honey garlic sauce that’s just the right balance of sweet and savory. It’s a dish that brings together familiar flavors with a satisfying crunch that everyone loves.
I love making this recipe because it’s quick and always gets rave reviews at the dinner table. What makes it special for me is the honey garlic sauce—simple ingredients come together to create a coating that’s glossy and full of flavor without being overwhelming. It’s one of those meals I find myself craving again and again, especially when I want something a little extra special but easy to whip up.
My favorite way to serve it is over steamed white rice with a side of sautéed broccoli or snap peas. The combination adds a nice freshness and crunch that pairs perfectly with the tender, crispy chicken. Whether it’s a weeknight dinner or a little weekend treat, this dish always feels like a celebration in every bite.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs because they stay juicy and flavorful. But chicken breasts work well too if you want a leaner option.
Cornstarch and Flour: The mix helps create the crispy coating. For a gluten-free version, replace the all-purpose flour with rice flour or more cornstarch.
Honey: This adds sweetness and stickiness to the sauce. If you want a milder sweetness, try maple syrup or agave nectar instead.
Soy Sauce: Use low sodium to control saltiness. For gluten-free, swap with tamari or coconut aminos.
Garlic & Ginger: Fresh garlic is a must for bold flavor, and ginger adds great freshness—don’t skip these unless you have to. Mince finely for even distribution.
How Can I Get the Chicken Extra Crispy and Keep the Sauce Perfect?
Making crispy chicken that stays crunchy even after saucing can be tricky. Here’s how I do it:
- Double-coating: Dip chicken in egg, then in the cornstarch-flour mix. For extra crunch, repeat one more time.
- Oil temperature: Heat oil to around 350°F (175°C). Too low and the chicken gets soggy; too high and it burns.
- Fry in batches: Don’t crowd the pan; this lowers the oil temperature and sogginess follows.
- Drain well: Place fried chicken on paper towels to soak up excess oil.
- Thicken the sauce last: Add cornstarch slurry and cook until glossy so the sauce coats the chicken without soaking it.
- Toss quickly: Coat chicken gently but swiftly in the sauce to keep that crisp bite.
Following these tips helps balance the perfect crispiness with the rich honey garlic sauce every time.
Equipment You’ll Need
- Deep-fry thermometer – I recommend it to keep the oil at the perfect temperature for crispy chicken.
- Large wok or deep skillet – makes frying the chicken safer and easier to maneuver.
- Slotted spoon or spider strainer – helps lift the chicken out of hot oil without splashing.
- Mixing bowls – for coating the chicken and preparing the sauce.
- Whisk or fork – to stir together the sauce ingredients smoothly.
- Paper towels – to drain excess oil from the fried chicken.
Flavor Variations & Add-Ins
- Protein: Swap chicken for crispy tofu or shrimp for different textures and flavors.
- Spice it up: Add red chili flakes or a splash of sriracha to the sauce for some heat.
- Extra veggies: Stir in sliced bell peppers, snap peas, or broccoli for more crunch and color.
- Dairy-free: Use coconut aminos instead of soy sauce for a soy-free, dairy-free version.
Crispy Chinese Honey Garlic Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 ½ lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 tsp baking powder
- 2 large eggs
- ½ cup cold water
- Vegetable oil, for frying
For the Sauce:
- 3 cloves garlic, minced
- ½ cup honey
- ¼ cup soy sauce (preferably low sodium)
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 tsp grated fresh ginger (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for sauce thickening)
For Garnish:
- Sesame seeds
- Chopped fresh cilantro or green onions
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation, including chopping and coating the chicken. Frying the chicken and making the sauce will take another 15-20 minutes. In total, plan for about 35-40 minutes from start to finish, perfect for a flavorful homemade dinner.
Step-by-Step Instructions:
1. Prepare the Chicken Coating:
In a large bowl, whisk together the cornstarch, all-purpose flour, and baking powder. In a separate bowl, beat the eggs with cold water. Dip each piece of chicken first into the egg mixture, then coat in the cornstarch-flour mix until well covered. For extra crispiness, you can dip the chicken back into the egg and coating mixture once more.
2. Fry the Chicken:
Heat vegetable oil in a deep skillet or wok over medium-high heat until it reaches about 350°F (175°C). Carefully add the chicken pieces in batches, frying until golden brown and cooked through, around 5-7 minutes per batch. Remove the cooked chicken and drain on paper towels to remove excess oil.
3. Make the Honey Garlic Sauce:
In a large pan or wok, heat a little oil over medium heat. Add the minced garlic and ginger if using, stir-frying just until fragrant, about 30 seconds. Pour in honey, soy sauce, rice vinegar, brown sugar, and sesame oil. Stir well and bring the sauce to a simmer.
4. Thicken and Coat:
Mix the cornstarch slurry and pour it into the simmering sauce. Keep stirring until the sauce thickens and looks glossy, about 1-2 minutes. Add the fried chicken pieces into the sauce and toss gently to fully coat each piece with that sticky, sweet garlic glaze.
5. Serve and Garnish:
Transfer the coated chicken to a serving dish. Sprinkle with sesame seeds and chopped cilantro or green onions. Serve immediately with steamed rice and your favorite vegetable sides for a delicious meal.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before prepping. Pat it dry thoroughly to avoid excess moisture that can affect the crispiness.
How Do I Keep the Chicken Crispy After Adding the Sauce?
Fry the chicken at the right oil temperature (around 350°F/175°C) and drain well on paper towels. Toss the chicken quickly in the thickened sauce just before serving to maintain that crispy texture.
Can I Make This Recipe Ahead of Time?
You can fry the chicken in advance and store it in the fridge for up to 2 days. Reheat in the oven to regain some crispiness before tossing it in freshly made sauce.
What Can I Substitute for Soy Sauce?
For a gluten-free option, use tamari or coconut aminos. Both provide a similar savory flavor without the wheat content found in regular soy sauce.