Honey garlic chicken that is crunchy, sticky, and sweet is just too good to pass up

This dish really just takes 30 minutes, and I mean it! This Crispy Chinese Honey Garlic Chicken is great for those times when you want something quick and tasty. What’s the best part? You probably already have most of the things you need.

I’ve made a lot of fried chicken over the years, but this one is different. The light, crispy outside wraps around succulent chicken chunks that are coated in a honey sauce with garlic. It’s a family favorite. You can’t help but lick your fingers and go back for more of this dish (or thirds, if I’m being honest!). It’s easy enough to make on a weekday, yet flavorful enough to wow your dinner guests.

A sweet, crunchy find in my kitchen

When I was younger, I experienced honey garlic chicken for the first time at a nearby Chinese takeout place and loved it. The mix of sweet and sticky aromas with deep savory flavors really worked so nicely. But it seemed hard to make at home, like a lot of takeout favorites. That is, until one weekend when I decided to try it in my own kitchen. After a few changes and some trial and error (which I’ll tell you about), I got the recipe just right!

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 bite into the crispy chicken covered in that delicious sauce, it’s all over. You’ll never think about takeout the same way again.

Where this sweet and salty meal comes from

Honey garlic chicken is a common dish on Chinese-American takeout menus, however it’s not always a genuine Chinese meal. It’s more of a modern, Western version that mixes classic Chinese culinary methods, like frying chicken and covering it in sauce, with elements that we appreciate that are both sweet and salty.

This meal has changed over time, especially when different areas have added their own touches. Some recipes call for darker soy sauces to make the flavors stronger, while others call for lemon to make the sauce lighter or spices to give it a bite. But one thing 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 talk about the ingredients, which are the main event.

I’ve used both chicken thighs and breasts for this dish, and they each add something a little different. Thighs are juicier and taste better, while breasts make the dish a little leaner and lighter. Don’t worry if you don’t have one; either will work great.
Egg whites and cornstarch make up the base of the crispy coating. The egg whites help the cornstarch stick to the chicken, and when the chicken is fried, they make a light, crispy crust. Don’t have any cornstarch? You can use potato starch or even all-purpose flour instead, but 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, although they will taste a little different.
Garlic: Freshly minced garlic adds a lot of taste. Fresh garlic is better than jarred garlic since it has a stronger smell and taste.
Soy sauce: This gives a salty, savory flavor that balances out the sweetness of the honey. You can use either light or regular soy sauce. If you can’t eat gluten, tamari is a good option.

Kitchen tools: what you need and what you don’t require

You don’t need any sophisticated gear to cook this recipe, but a few kitchen items 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. If you don’t have one, though, any deep skillet with high sides will suffice.
Slotted spoon: This is useful for getting the fried chicken out without getting too much oil on it.
Instant-read thermometer: I’ve prepared this dish enough times to know when the oil is ready without a thermometer, but if you’re new to frying, it will save your life. 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 works great.

Jessica is the author.
Time to Prepare: 10 minutes
Time to cook: 20 minutes

30-Minute Recipe for Crispy Chinese Honey Garlic Chicken

○ 1 pound of boneless, skinless chicken thighs or breasts, cut into 1-2 inch (2.5-5 cm) pieces.
○ 1 inch (2.5 cm) of oil, such as canola oil or another vegetable oil, to fill a skillet.

Marinade

○ 2 egg whites
○ 1 tablespoon of cornstarch
○ 1 teaspoon of salt or other spices

Honey Garlic Sauce

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

Garnish (optional)

○ Roasted sesame seeds
○ 1 green onion, cut into pieces

How to do it

1. Soak the chicken in marinade

In a medium bowl, mix the egg whites, cornstarch, and a little bit of salt together using a whisk. At first, this mixture can look a little strange—like it’s frothy—but believe me, it’s the secret to getting that crispy coating. Put the chicken pieces in the marinade and let them sit for 10 to 15 minutes while you heat the oil.

2. 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 can test it by dropping a small amount of batter in; it should sizzle and rise to the top.

3. Fry the chicken

Fry the chicken in batches once the oil is heated. Don’t put too much food in the pan (I’ve done that and ended up with mushy chicken). The chicken will turn a lovely golden brown after about 3–4 minutes for each batch. Take the pieces out with a slotted spoon and let them drain on a rack lined with paper towels. While you sauté the rest, keep the chicken warm in a low oven.

4. 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. Add a little water to it if it gets too thick to make it easier to work with. Add your crispy chicken pieces and toss them around well to cover everything evenly.

5. Add the garnish and serve

Put the chicken on a serving plate, and if you want to make it seem fancy, add some toasted sesame seeds and sliced green onions for more color and crunch.

You can change this recipe in many ways.

I enjoy experimenting with this recipe, and here are a few changes I’ve made:

For a little spice, add a teaspoon of sriracha or crushed red pepper flakes to the sauce for spicy honey garlic chicken.
Lemon honey chicken: To make it tart and vibrant, use fresh lemon juice instead of half of the honey.
If you’re vegan, you can use firm tofu or cauliflower florets instead of chicken. The sauce will still be sticky and the coating will still be crunchy.
If you’re gluten-free, use tamari instead of soy sauce and make sure your cornstarch is gluten-free.

All of these variants stick to the correct sweet-salty-crispy mix, but they all have their own special things about them.

Ideas for serving: How to turn it into a dinner

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 fresh stir-fried vegetables like broccoli or snap peas. You may also serve some crunchy egg rolls or spring rolls on the side to make it feel more like takeout.

I like to use toasted sesame seeds and thinly sliced green onions as a garnish. It gives the dish a little crunch and color, which makes it appear as good as it tastes.

What should you drink with honey garlic chicken?

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

How to store and reheat food

If you have leftovers (which isn’t frequent in our family), you can keep the chicken in the fridge for up to three days in an airtight container. Put it in the oven at 350°F for about 10 minutes to re-crisp the chicken. 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 longer to fry, but it’s worth it. On the other hand, if you’re just cooking for two, it’s easy to cut the dish in half. Just make sure to change the amount of sauce so it doesn’t cover up the chicken.

A few problems that could happen (and how to avoid them)

If the oil isn’t heated enough or the pan is too full, the chicken will get soggy. Make sure the oil is at the appropriate temperature and fry in little amounts.
If your honey garlic sauce gets too thick, just add a little water to it to make it thinner. You want it to cover the chicken without becoming too thick.

Try this chicken with honey and garlic on it!

This crispy Chinese honey garlic chicken should absolutely be on your list of quick, tasty dinners with strong flavors. It’s the right balance of sweet, salty, and crispy, and it just takes 30 minutes to cook, so it’s great for weeknights. Believe me, you’ll never want to order takeout again after making this!

Is it possible to create this dish in an air fryer?

Yes! Follow the directions for coating the chicken, then cook it in an air fryer at 375°F for about 12–15 minutes, flipping it halfway through.

Can I use chicken with bones in it?

You can, but it will take longer to cook and won’t be as crispy. I suggest sticking 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 alternatives to soy if you don’t want to eat it.

Can I put leftovers in the freezer?

Yes, you can, but the chicken won’t be as crispy when you heat it up again. If you freeze it, try reheating it in the oven to bring some of the crispiness back.

Can I prepare something in advance?

You may fried the chicken ahead of time and then heat it up in the oven. But I think the sauce tastes best when you make it right before you serve it.