Crispy Chinese Honey Garlic Chicken (30 Minutes)

Honey garlic chicken that is crunchy, sticky, and sweet is just too good to be true. It’s one of those meals that has all the finest flavors: salty, crunchy, and just the right amount of sweetness. I really mean it when I say this dish just takes 30 minutes. This Crispy Chinese Honey Garlic Chicken is great for those times when you want something quick and tasty. The best thing is? Most of the ingredients are probably already in your kitchen.

I’ve made a lot of fried chicken over the years, but this one is different. The light, crunchy outside is wrapped around succulent pieces of chicken and coated in a honey sauce with garlic. This is a family favorite. You can’t help but lick your fingers and go back for seconds (or thirds, if I’m being honest). Also, it’s easy enough to make on a weeknight but excellent enough to impress your guests. Let’s get started!

A sweet and crunchy surprise in my kitchen

When I was younger, I experienced honey garlic chicken for the first time at a Chinese takeout place near my house. I loved it. The mix of sweet and sticky and deep savory flavors was just right. But it looked hard to make at home, like a lot of takeout favorites. That was until one weekend when I was set on trying it out in my own kitchen. I got the recipe right after making a few changes and trying things out (which I’ll tell you about).

The scent of garlic fried with soy sauce and honey is enough to make you feel like you’re in a warm, comforting kitchen. And as you take a bite of the crispy chicken covered in that delicious sauce, it’s all over. You will never see takeout the same way again.

Where this sweet and savory meal came from

Honey garlic chicken is a common dish on Chinese-American takeout menus, however it’s not always a genuine Chinese meal. This is more of a modern, Western version that mixes classic Chinese cooking methods, like frying chicken and covering it in sauce, with ingredients that we like because they are sweet and salty at the same time.

This meal has changed over time, especially when different areas have added their own touches. Some recipes call for darker soy sauces to give the sauce more depth, while others call for lemon or a touch of spice to make the sauce lighter. But the one element that stays the same is the way the sticky honey goes with the rich, umami-laden soy sauce and a lot of garlic. And wow, did it work well.

Let’s discuss about the main constituents.

I’ve used both chicken thighs and breasts for this dish, and they each add something a little different. Breasts make a dish that is a little leaner and lighter, while thighs stay juicier and taste better. Don’t worry if you don’t have one; either one will work great.
Cornstarch and egg whites make up the base of the crispy coating. The egg whites help the cornstarch stick to the chicken, and when you fry it, they make a light, crunchy crust. Don’t have any cornstarch? If you don’t have cornstarch, you may use potato starch or even all-purpose flour instead. Cornstarch gives you that extra-crispy finish.
Honey: The glaze on this dish comes from the sweetness of the honey. Maple syrup or agave can also work if you don’t have honey. They will taste a little different, though.
Garlic: Freshly minced garlic adds a lot of taste. I think fresh garlic is better than jarred garlic since it has a stronger taste and smell.
Soy sauce: This gives a salty, savory flavor that balances out the honey’s sweetness. You can use standard or light soy sauce, and if you can’t eat gluten, tamari is a good option.

What kitchen tools you need (and what you don’t need)

You don’t need any special gear for this dish, but there are a few kitchen utensils that will make things easier.

A decent skillet or wok: A wok is the best choice for frying because it heats evenly and makes it easy to move the chicken around. But any deep skillet with high sides will suffice if you don’t have one.
Slotted spoon: This is useful for taking the fried chicken out without getting too much oil on it.
Instant-read thermometer: I’ve cooked this dish enough times to know when the oil is ready without a thermometer, but if you’re new to frying, it’s a big help. To get the perfect crispy coating, aim for a temperature between 350 and 360 degrees Fahrenheit.
A cooling rack: You can drain the chicken on paper towels, but if you want it to stay crispy, putting it on a wire rack is the best way to do it.

Things you need

◯ 1 pound of boneless, skinless chicken thighs or breasts, chopped into pieces that are about 1 to 2 inches (2.5 to 5 cm) long.
◯ Canola oil or another vegetable oil should be enough to fill the skillet to a depth of 1 inch (2.5 cm).

Marinade

◯ 2 egg whites, 1 tablespoon of cornstarch, and a pinch of salt or other spices, Note 1

Note 2: Honey Garlic Sauce

◯ 4 tablespoons of honey
◯ 2 cloves of garlic, chopped (or 3 if you want)
◯ 2 tablespoons of soy sauce
◯ 1 teaspoon of freshly ground black pepper (or less if you don’t like peppery)

Garnish (optional)

◯ sesame seeds that have been toasted
◯ 1 green onion, cut into pieces

How to do it

Let the chicken sit in the marinade.
In a medium dish, mix the egg whites, cornstarch, and a little bit of salt together. At first, this mixture can look a little strange—like it’s bubbling up—but trust me, it’s the secret to getting that crispy coating. Put your chicken pieces in the bowl and let them soak for 10 to 15 minutes while you heat the oil.
Warm up the oil
While the chicken is soaking in the marinade, heat the oil in a deep skillet or wok over medium-high heat. You want it to be between 350 and 360 degrees Fahrenheit. If you don’t have a thermometer, you may test it by dropping a small amount of batter in. It should sizzle and float to the top.
Cook the chicken in oil
When the oil is hot, cook the chicken in small batches. Don’t put too much food in the pan (I’ve done that and ended up with mushy chicken). The chicken will turn a gorgeous golden brown after about 3–4 minutes for each batch. Use a slotted spoon to take out the pieces and let them drain on a rack lined with paper towels. While you sauté the rest, keep the chicken warm in a low oven.
Prepare the sauce
Mix the honey, minced garlic, soy sauce, and black pepper in a separate pot. Stir the ingredients frequently until it comes to a mild boil. After a minute or two, it should get a little thicker. Just add a little water to make it less thick if it gets too thick. Put in your crunchy chicken pieces and toss them around well to cover everything evenly.
Add the garnish and serve
Put the chicken on a serving plate, and if you want to make it look nicer, add some toasted sesame seeds and sliced green onions for more crunch and color.

Changes & twists: Be creative with this recipe!

I like to dabble with this recipe, and here are some changes I’ve made:

Add a teaspoon of sriracha or crushed red pepper flakes to the sauce for a little spice to make spicy honey garlic chicken.
For a zesty variation that makes the dish brighter, use fresh lemon juice instead of half of the honey in lemon honey chicken.
If you’re vegan, you can use firm tofu or cauliflower florets instead of chicken. You will still get that sticky sauce and crunchy coating!
If you want to avoid gluten, use tamari instead of soy sauce and make sure your cornstarch is certified gluten-free.

Each of these variants has its own unique flavor, yet they all stick to the right sweet-salty-crispy mix.

How to make it a meal: serving ideas

I like to keep things simple when I serve this dish. A bed of steaming jasmine rice is great since it soaks up any leftover sauce. If you want to be a little more adventurous, consider serving it with stir-fried vegetables like snap peas or broccoli to add some freshness. For a real takeout feel, you may also serve some crunchy egg rolls or spring rolls on the side.

I like to use toasted sesame seeds and thinly sliced green onions as a garnish. It gives the dish some color and crunch, making it appear as nice as it tastes.

What goes well with honey garlic chicken?

You can’t go wrong with a drink that is light and refreshing. A refreshing glass of sparkling water with a lime wedge or a crisp white wine like Sauvignon Blanc goes perfectly with the food. If you like beer, you could like a light lager or a pale ale with a little bit of hops. The greatest way to cut through the sweetness of the sauce was with the carbonation and moderate bitterness.

Advice on how to store and reheat

Store the chicken in an airtight container in the fridge for up to three days if you have leftovers (which doesn’t happen very often in our family). Put it in the oven at 350°F for about 10 minutes to make the chicken crispy again. You can use the microwave in a pinch, but you’ll lose part of that great crunch.

Changing the number of servings up or down

This recipe makes enough food for roughly four people. If you’re cooking for a lot of people, just double the ingredients. It will take a little longer to fry, but it’s worth it. If you’re only cooking for two, though, you can easily cut the recipe in half. Just make careful to change the amount of sauce so it doesn’t overpower the chicken.

Some possible problems and how to avoid them

Chicken that is too wet: This happens when the oil isn’t hot enough or when you put too much in the pan. Make sure the oil is at the appropriate temperature and fry in tiny batches.
If your honey garlic sauce gets too thick, just add a little water to make it thinner. It should coat the chicken without being too thick.

Try this crunchy honey garlic chicken!

This crispy Chinese honey garlic chicken should absolutely be on your list of quick, tasty dinners with strong flavors. It has the right amount of crunch, sweetness, and saltiness, and it just takes 30 minutes to prepare, so it’s great for weeknights. I promise you’ll never want to order takeout again after making this!

Questions and Answers

Is it possible to cook this in an air fryer?: Yes! Follow the directions to coat the chicken, then cook it in an air fryer at 375°F for 12 to 15 minutes, rotating it halfway through.
Is it okay to use chicken with bones?: You can, but it will take longer to cook and it won’t be as crispy. I think you should stay with thighs or breasts that don’t have bones or skin.
What may I use instead of soy sauce?: Tamari or coconut aminos are fantastic replacements for soy if you don’t want to eat it.
Can I put leftovers in the freezer?: You can, but the chicken won’t be as crispy when you cook it up again. If you freeze it, attempt to get some of the crispiness back by reheating it in the oven.
Can I make this before the event?: You may fried the chicken ahead of time and then heat it up in the oven. But for the finest flavor, I suggest cooking the sauce right before serving.