Crispy Chinese Honey Garlic Chicken is such a tasty dish that brings together sweet honey and bold garlic flavors with a crunchy, golden coating. The chicken pieces get perfectly crispy on the outside while staying juicy inside, all coated in a sticky, flavorful sauce that’s just the right mix of sweet and savory.
I really love making this dish when I want something comforting but also a little special. The honey garlic sauce is easy to whip up and fills the kitchen with the most amazing smell that always makes everyone eager to eat. I like to make sure the chicken pieces are nice and crispy before tossing them in the sauce so every bite has that satisfying crunch.
One of my favorite ways to enjoy this is served over a bed of fluffy rice, with some steamed veggies on the side to balance the sweetness. It’s the kind of meal that’s quick to put together but feels like a real treat, perfect for busy weeknights or when friends come over. I always find myself going back for seconds—there’s just something so satisfying about crispy chicken with that glossy honey garlic glaze!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs because they stay juicy even after frying. But chicken breasts work too if you prefer leaner meat.
Flour and Cornstarch: The combo creates a crispy coating. You can swap all-purpose flour for gluten-free flour, and cornstarch for arrowroot powder if needed.
Honey: This adds sweetness and shine to the sauce. Maple syrup or agave syrup can replace honey if you want a different flavor or vegan option.
Soy Sauce: Low sodium soy sauce helps control saltiness. If you’re avoiding soy, tamari or coconut aminos are good alternatives.
Rice Vinegar: Adds mild acidity to balance the sweetness. If unavailable, white vinegar or apple cider vinegar works well but use a little less to avoid overpowering the sauce.
How Do You Get the Chicken Extra Crispy Without It Getting Oily?
Getting perfectly crispy chicken means controlling the oil temperature and batter consistency. Here’s how I do it:
- Heat oil to around 350°F (175°C) before frying. Use a thermometer for best results. If the oil is too cool, the chicken will soak up oil and get soggy.
- Make sure the batter isn’t too thick or too runny. It should coat the chicken smoothly but not drip off in big clumps.
- Fry chicken in small batches so the temperature stays steady and pieces don’t stick together.
- Drain fried chicken on paper towels immediately to remove excess oil and keep the crust crisp.
- Toss the crispy chicken in the sauce just before serving to keep crunch intact but still infuse flavor.
Equipment You’ll Need
- Deep-fry thermometer – I recommend this so you can keep the oil at the perfect temperature for crispy chicken.
- Large pot or wok – perfect for frying the chicken safely and evenly.
- Slotted spoon or spider strainer – helps lift the chicken out of hot oil and drain excess oil.
- Mixing bowls – for preparing the batter and mixing the sauce ingredients.
- Whisk – makes it easy to combine the batter and sauce smoothly.
- Cooking spoon or tongs – for tossing the chicken in the sauce without breaking the crispy coating.
Flavor Variations & Add-Ins
- Spice it up with a dash of sriracha or hot sauce in the sauce for extra heat.
- Replace honey with agave syrup or maple syrup for different sweet flavors or vegan options.
- Add chopped ginger or sesame oil to the sauce for more depth and aroma.
- Mix in chopped vegetables like bell peppers or broccoli tossed in at the end for extra crunch and color.
How to Make Crispy Chinese Honey Garlic Chicken?
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cold water
- Vegetable oil, for frying
- 4 cloves garlic, minced
- 1/2 cup honey
- 1/4 cup soy sauce (preferably low sodium)
- 2 tbsp rice vinegar
- 1/2 tsp red pepper flakes (optional, for slight heat)
- 2 tsp cornstarch mixed with 2 tbsp water (slurry for sauce thickening)
- Fresh cilantro or green onions, chopped, for garnish
- Cooked white rice, for serving
How Much Time Will You Need?
Preparing and frying the chicken, plus making the delicious honey garlic sauce, takes about 30 minutes in total. The frying itself will take around 10-15 minutes depending on your batch size, and you’ll spend about 5 minutes preparing the sauce. It’s a quick and tasty meal option perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preparing the Chicken and Batter:
Start by cutting the chicken into bite-sized pieces and dry them with paper towels. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Slowly add the cold water while whisking until the batter is smooth and slightly thick but still pourable. This batter will make the chicken crispy once fried.
2. Frying the Chicken:
Heat vegetable oil in a deep skillet or wok about 2 inches deep to 350°F (175°C). To test, drop a small bit of batter into the oil—it should sizzle and float. Dip each chicken piece into the batter, coating it completely, then carefully place into the hot oil. Fry the chicken in batches to avoid overcrowding for about 4-5 minutes or until golden and crispy. Use a slotted spoon to remove, and drain on paper towels.
3. Making the Honey Garlic Sauce and Finishing:
In a separate skillet or wok, heat 1 tablespoon of oil over medium heat. Add minced garlic and cook until fragrant and lightly golden (about 30 seconds). Stir in honey, soy sauce, rice vinegar, and red pepper flakes if you like a little kick. Bring the sauce to a gentle simmer. Mix the cornstarch slurry again, then stir it into the sauce to thicken. Cook until the sauce is glossy and coats the back of a spoon.
4. Toss and Serve:
Add the crispy fried chicken to the sauce and gently toss to coat each piece well. Serve immediately over cooked white rice and sprinkle with freshly chopped cilantro or green onions for a fresh touch.
Enjoy your meal! This Crispy Chinese Honey Garlic Chicken is a delicious mix of crunchy, sticky sweetness with a hint of savory garlic—perfect comfort food anytime!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to fully thaw it in the refrigerator overnight before cooking. Pat the chicken dry to remove excess moisture so the batter sticks well and the chicken crisps nicely when fried.
How Can I Make This Recipe Gluten-Free?
Simply substitute the all-purpose flour with a gluten-free flour blend and use cornstarch or arrowroot powder as directed. Also, ensure your soy sauce is gluten-free, such as tamari or coconut aminos.
Can I Bake Instead of Frying the Chicken?
Yes, for a healthier option, you can bake the battered chicken on a greased baking sheet at 425°F (220°C) for 20-25 minutes, flipping halfway through. While it won’t be as crispy as frying, it’s still delicious when tossed in the honey garlic sauce.
How Should I Store Leftovers?
Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet over low heat to keep the chicken crispy and the sauce flavorful.