Crispy Chinese Honey Garlic Chicken

Crispy Chinese Honey Garlic Chicken is a flavorful, sticky, and golden delight that brings takeout-style magic right to my kitchen. Each bite combines crunchy battered chicken with a rich, sweet-savory garlic sauce that clings to the outside like glaze on a donut. It’s one of my favorite ways to satisfy a Chinese food craving without picking up the phone.

Why You’ll Love This Recipe

I love this recipe because it hits that perfect balance of texture and taste — crispy on the outside, juicy inside, and coated in a glossy sauce that’s sweet, garlicky, and just a little tangy. It’s quick enough for weeknights and impressive enough for guests. Plus, I get to skip the delivery fees and enjoy a fresh, homemade version that’s even better than the restaurant.

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

• Eggs

• Salt and pepper

• Oil for deep frying

• Garlic, minced

• Honey

• Soy sauce

• Rice vinegar (or white vinegar)

• Water

• Cornstarch slurry (cornstarch + water, for thickening)

Directions

1. I start by seasoning the chicken pieces with salt and pepper.

2. I set up a dredging station: one bowl with beaten eggs, another with a mix of cornstarch and flour.

3. I dip each piece of chicken into the egg, then coat it in the flour mixture, pressing to make sure it sticks well.

4. I heat oil in a deep pan to about 350°F (175°C), then fry the chicken in batches until golden and crispy, about 4–5 minutes. I drain the pieces on a wire rack or paper towels.

5. For the sauce, I sauté garlic in a bit of oil over medium heat until fragrant.

6. I add honey, soy sauce, rice vinegar, and a little water, then bring it to a simmer.

7. I stir in the cornstarch slurry and cook the sauce until it thickens and becomes glossy.

8. Finally, I toss the crispy chicken in the hot sauce until it’s fully coated and serve immediately.

Servings and timing

This recipe serves 4 people and takes about 35–40 minutes total — 15 minutes of prep and 20–25 minutes of cooking. It’s perfect for a quick dinner with a bold flavor payoff.

Variations

I sometimes add a pinch of red pepper flakes or a drizzle of sriracha to the sauce when I want a spicy kick. For extra crunch, I double-fry the chicken — once to cook it through, and again at higher heat for a few minutes to crisp up the crust. I’ve also swapped in shrimp or tofu with great results when I’m in the mood for something different.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake the chicken at 375°F (190°C) for about 10–15 minutes to help restore the crispiness. Microwaving works in a pinch, but it softens the coating. I usually keep the sauce separate and reheat it gently on the stovetop.

FAQs

What’s the best cut of chicken for this recipe?

I use chicken thighs for their juiciness, but chicken breasts work great too. I just make sure to cut them into uniform pieces for even frying.

Can I make it gluten-free?

Yes, I use gluten-free soy sauce and substitute rice flour or a gluten-free flour blend for the coating. Cornstarch is naturally gluten-free.

How do I keep the chicken crispy?

I fry in small batches so the oil stays hot, and I drain the chicken on a rack instead of paper towels. Tossing the chicken in sauce right before serving helps keep it crisp.

Can I bake or air fry the chicken instead?

Yes, I’ve baked it at 400°F (200°C) for about 25 minutes or used the air fryer at 380°F (193°C) for 15–18 minutes, flipping halfway. It’s lighter, but still tasty.

What should I serve with honey garlic chicken?

I usually serve it over steamed white rice, jasmine rice, or even fried rice. Stir-fried vegetables or broccoli make a great side too.

Conclusion

Crispy Chinese Honey Garlic Chicken is one of those recipes that feels like a treat every time I make it. The crunchy coating, sticky-sweet sauce, and bold garlic flavor come together in the most satisfying way. Whether it’s for a casual dinner or something to impress, this dish always gets rave reviews in my kitchen.

Crispy Chinese Honey Garlic Chicken

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Main Dish
• Method: Deep Frying
• Cuisine: Chinese
• Diet: Halal

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Description

Crispy Chinese Honey Garlic Chicken is a takeout-style dish with crunchy battered chicken tossed in a sticky, sweet-savory garlic sauce. It’s quick, flavorful, and perfect for satisfying those Chinese food cravings at home.

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Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup cornstarch (for coating)
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• Salt and pepper to taste
• Oil for deep frying
• 4 garlic cloves, minced
• 1/3 cup honey
• 1/4 cup soy sauce
• 2 tbsp rice vinegar (or white vinegar)
• 1/4 cup water
• 1 tbsp cornstarch + 1 tbsp water (for slurry)

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Instructions

1. Season chicken pieces with salt and pepper.
2. Set up dredging station: one bowl with beaten eggs, one with a mix of cornstarch and flour.
3. Dip chicken pieces in egg, then coat in flour mixture, pressing to adhere.
4. Heat oil in a deep pan to 350°F (175°C). Fry chicken in batches for 4–5 minutes until golden and crispy. Drain on wire rack or paper towels.
5. For sauce: sauté garlic in a bit of oil over medium heat until fragrant.
6. Add honey, soy sauce, rice vinegar, and water. Bring to a simmer.
7. Stir in cornstarch slurry and cook until thick and glossy.
8. Toss fried chicken in the hot sauce until well coated. Serve immediately.

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Notes

• Add red pepper flakes or sriracha for spice.
• Double-fry for extra crunch.
• Try with shrimp or tofu as a variation.
• Keep sauce and chicken separate until serving to retain crispiness.

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Nutrition

• Serving Size: 1 portion (about 1 cup)
• Calories: 520
• Sugar: 22g
• Sodium: 880mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 135mg