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Crispy Chinese Honey Garlic Chicken

Crispy Chinese honey garlic chicken with shatteringly crisp golden bites coated in a glossy, caramelized honey-garlic sauce. A quick Chinese chicken recipe that delivers deep amber sauce you can toss and serve over rice like takeout.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Crispy chicken coating
  • 1.5 lb boneless skinless chicken thighs cut into bite-sized pieces
  • 0.5 cup cornstarch
  • 0.5 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 1 egg large, beaten
For frying
  • Vegetable oil for frying
Honey garlic sauce
  • 0.25 cup honey
  • 3 tbsp soy sauce
  • 6 garlic cloves, minced
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch mixed with 2 tablespoons water
  • 1 tbsp sesame oil
Garnish
  • Sesame seeds and green onions for garnish

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Coat the chicken
  1. Whisk together cornstarch, all-purpose flour, garlic powder, salt, and white pepper in a bowl; set up a dredging station. Keep the mixture dry and even so the coating crisps uniformly.
  2. Dip the bite-sized boneless skinless chicken thighs into the beaten egg, letting excess drip off. Then dredge each piece in the flour mixture until fully coated.
Fry until shatteringly crisp
  1. Heat vegetable oil in a Dutch oven until it reaches 375°F. Maintain the temperature so the coating crisps without absorbing excess oil.
  2. Fry the chicken in batches at 375°F for 5-6 minutes, turning as needed, until deep golden and cooked through. Drain on a sheet pan to keep the crust crisp while you fry the next batch.
Make the honey garlic sauce
  1. Combine honey, soy sauce, minced garlic, and rice vinegar in a saucepan. Bring to a simmer while stirring so the garlic softens and the flavors meld.
  2. Stir in the cornstarch slurry (cornstarch mixed with water) and cook 2-3 minutes until the sauce thickens and looks glossy. Keep stirring until it reaches a sticky, pourable consistency.
  3. Remove from the heat and stir in sesame oil. The sauce should smell fragrant and look dark amber.
Toss and serve
  1. Toss the crispy chicken in the honey garlic sauce until fully coated and the sauce clings to the craggy crust. Work quickly so the coating stays crisp.
  2. Serve immediately over steamed rice and top with sesame seeds and green onions. Add the garnish right before eating for the freshest bite.

Notes

For the crispiest result, make sure the oil stays at 375°F and fry in small batches so the temperature doesn’t drop. Leftover chicken and sauce can be refrigerated up to 3 days; reheat in an oven or air fryer to re-crisp, then re-warm the sauce separately and toss at the end. Freezing is not recommended for the fully cooked crispy coating. If you want a gluten-free option, use a gluten-free all-purpose flour blend for the dredge (and confirm soy sauce is gluten-free).