Crispy Chinese Honey Garlic Chicken is a mouthwatering dish that combines crunchy, golden-brown chicken bites with a sweet and garlicky sauce that’s full of flavor. The chicken is perfectly crispy on the outside, tender on the inside, and coated with a sticky glaze that’s just the right balance of honey sweetness and savory garlic goodness.
I love making this recipe when I want something special but easy to prepare. The sauce comes together quickly with just a few simple ingredients, and it always impresses guests or family members. My little trick is to double the sauce, so there’s plenty to drizzle over rice or steamed veggies — you won’t want to miss a drop!
This dish tastes amazing served over fluffy white rice or alongside some quick steamed broccoli. It’s great for dinners any night of the week when you want a comforting, flavorful meal without a lot of fuss. Every time I make it, I’m reminded of how good simple ingredients can be when cooked just right, and it’s become a favorite in our household.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for juiciness, but chicken breasts work well if you prefer leaner meat. Cut into bite-sized pieces for even cooking and easy eating.
Batter: The combo of all-purpose flour, cornstarch, and a bit of baking powder creates a light, crispy crust. Cornstarch is key for crispiness; if you don’t have it, try potato starch or tapioca starch.
Honey Garlic Sauce: Honey is the star sweetness; use pure honey or a mild honey substitute like agave syrup. Garlic gives the sauce its punch—fresh minced is best. If sensitive to salt, reduce soy sauce or swap in tamari for gluten-free options.
Oil for Frying: Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil to get golden, crispy chicken without burning.
Garnishes: Fresh cilantro or green onions add a bright touch. Toasted sesame seeds bring a subtle nuttiness and crunch—feel free to add or skip based on your taste!
How Do You Get the Chicken Extra Crispy & Not Soggy from the Sauce?
The key is creating a sturdy, crispy coating and adding the sauce right before serving. Here’s how I do it:
- Batter consistency: Make sure it’s thick enough to stick well but not too dense. Too thin will soak up oil and be soggy.
- Fry in batches: Overcrowding lowers oil temperature and leads to greasy, soggy chicken.
- Drain well: Use paper towels or a wire rack to drain excess oil immediately after frying.
- Coat with sauce off heat: Toss the fried chicken in the sauce in a warm pan but avoid simmering with the chicken for too long.
- Serve right away: This keeps the chicken crispy and the sauce sticky without making the coating soggy.
Equipment You’ll Need
- Deep-fry thermometer – I recommend this to keep the oil at the perfect temperature for crispy chicken.
- Deep frying pan or wok – It gives plenty of space for frying and helps keep the oil temperature steady.
- Wire rack or paper towels – Great for draining excess oil from the fried chicken, keeping it crispy.
- Mixing bowls – Use a large bowl for the batter and another for tossing the chicken in sauce.
- Saucepan – To prepare the honey garlic sauce quickly and easily.
Flavor Variations & Add-Ins
- Spicy kick: Add chili flakes or sriracha to the sauce for some heat, perfect if you like it spicy.
- Boost flavor: Mix in a dash of ginger or five-spice powder to give the dish a different aromatic twist.
- Cheesy touch: Sprinkle some grated Parmesan or add shredded mozzarella on top before serving for a cheesy variation.
- Extra crunch: Coat the chicken in panko breadcrumbs instead of the batter for an ultra-crispy outside.
How to Make Crispy Chinese Honey Garlic Chicken?
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cold water (or as needed for batter consistency)
- Vegetable oil, for frying
For the Honey Garlic Sauce:
- ⅓ cup honey
- 4 cloves garlic, minced
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tsp chili flakes (optional, for slight heat)
To Garnish:
- Sesame seeds
- Fresh chopped cilantro or green onions
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the chicken and batter, plus 15 minutes for frying and sauce making. Plan for around 30-35 minutes total to get your delicious crispy honey garlic chicken ready to serve.
Step-by-Step Instructions:
1. Prepare the Chicken Batter:
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Slowly add cold water while whisking until you get a smooth—and slightly thick—batter that will coat your chicken well.
2. Coat the Chicken:
Dip your bite-sized chicken pieces into the batter, making sure each piece is fully covered.
3. Fry the Chicken:
Heat vegetable oil in a deep pan or skillet to 350°F (175°C). Fry chicken in small batches to avoid overcrowding, cooking each batch for about 4-5 minutes or until golden brown and crispy. Remove and let the chicken drain on paper towels.
4. Make the Honey Garlic Sauce:
In a separate saucepan over medium heat, combine honey, minced garlic, soy sauce, rice vinegar, sesame oil, and chili flakes if using. Let it simmer gently for 2-3 minutes to soften the garlic and blend the flavors.
5. Thicken the Sauce:
Stir in the cornstarch slurry little by little, stirring constantly. This will thicken the sauce and give it a glossy finish.
6. Combine Chicken and Sauce:
Add the crispy fried chicken to the sauce, tossing gently to coat each piece evenly with the sticky honey garlic glaze.
7. Garnish and Serve:
Sprinkle with sesame seeds and freshly chopped cilantro or green onions. Serve immediately over steamed white rice or with your favorite veggies for a perfect meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before cutting and battering. Pat the pieces dry to avoid excess moisture, which helps the batter stick better and fry crispier.
Can I Bake Instead of Frying?
While frying gives the crispiest texture, you can bake the battered chicken at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, flipping halfway. It won’t be as crunchy but is a healthier alternative.
How Do I Store Leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. When reheating, warm the sauce and chicken gently in a skillet to maintain crispiness as much as possible.
Can I Adjust the Sweetness or Spice Level?
Absolutely! Add less honey if you prefer it less sweet, and adjust chili flakes or add sriracha to suit your spice tolerance. Taste the sauce while simmering to fine-tune the flavors.