Crispy Chinese Honey Garlic Chicken is a delicious treat that combines crunchy, golden-brown chicken with a sticky, flavorful honey garlic sauce. The outside is perfectly crispy, and the inside stays juicy and tender. This dish is full of sweet and garlicky goodness that makes it a real crowd-pleaser.
I love making this recipe because it’s easy to whip up on a busy weeknight, yet it feels special enough to serve for friends or family. The sweet honey balances the garlicky sauce just right, and the crispy texture keeps me coming back for more. I often double the sauce because I find myself wanting extra to drizzle over rice or veggies.
My favorite way to enjoy this chicken is over a bed of steamed jasmine rice with some steamed broccoli on the side. It’s simple but satisfying, and everything soaks up that amazing sauce. Whenever I make it, it’s always a hit, and I find myself looking forward to leftovers the next day!
Key Ingredients & Substitutions
Chicken: I like using boneless skinless chicken thighs for juiciness, but breasts work well too. Thighs tend to stay tender even after frying.
Flour and Cornstarch: The combo creates a light, crispy coating. If you want gluten-free, try swapping the all-purpose flour for rice flour.
Honey: It gives the sauce its sweetness and shine. If you want less sugar, try maple syrup or agave, although the flavor will be a bit different.
Soy Sauce: Low sodium soy sauce prevents the dish from getting too salty. Tamari is a good gluten-free alternative.
Garlic: Fresh minced garlic is key to getting a strong garlicky flavor. Avoid garlic powder here—fresh tastes better and gives a nice texture.
How Do You Get the Chicken So Crispy and Not Soggy?
The secret is in the batter and frying technique. Follow these tips to get perfectly crispy chicken:
- Use cold water for the batter to keep it thick and help with crispiness.
- Don’t overcrowd the pan when frying—this keeps the oil hot enough for a crispy crust.
- Fry in batches and drain the chicken on paper towels to remove excess oil.
- Add the sauce to the chicken only at the end and toss gently, so the coating stays crisp but still gets coated in sauce.
Equipment You’ll Need
- Deep frying pan or a large skillet – I recommend a heavy-bottomed one to help keep the oil at a steady temperature for crispy chicken.
- Thermometer – helps you keep the oil at the perfect frying temperature (around 350°F or 175°C).
- Mixing bowls – one for the batter, another for mixing the sauce ingredients.
- Slotted spoon or ladle – makes it easy to fry and remove the chicken without excess oil.
- Paper towels or a wire rack – to drain the fried chicken and keep it crispy.
- Measuring spoons and cups – for easy and accurate ingredient portioning.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for juicier, more flavorful meat that stays tender when fried.
- Add a splash of rice wine vinegar or sesame oil to the sauce for extra depth and aroma.
- Mix in sliced green onions or chopped cashews after cooking for added texture and flavor.
- Swap honey for maple syrup or agave nectar for different sweetness notes or a vegan version.
Crispy Chinese Honey Garlic Chicken
Ingredients You’ll Need:
- 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup cold water (adjust as needed)
- Vegetable oil, for frying
- 3 tablespoons vegetable oil (for sauce)
- 4-5 cloves garlic, minced
- 1/4 cup honey
- 1/4 cup soy sauce (preferably low sodium)
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon grated fresh ginger (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
- Chopped green onions or cilantro for garnish
Time Needed
This dish takes about 10-15 minutes to prep and 15-20 minutes to cook, including frying the chicken and making the sauce. Overall, plan for around 30-35 minutes to have everything ready and delicious.
Step-by-Step Instructions:
1. Mix the Chicken Batter
In a bowl, combine flour, cornstarch, baking powder, salt, and pepper. Slowly add cold water while whisking until you get a smooth batter that’s thick enough to stick well to the chicken pieces. If it’s too thin, add a little more flour.
2. Coat the Chicken
Place the chicken pieces into the batter and toss gently to make sure every piece is fully covered.
3. Fry the Chicken
Heat vegetable oil in a deep pan or skillet to about 350°F (175°C). Carefully add the battered chicken in batches to avoid crowding the pan. Fry until golden brown and cooked through, about 4-6 minutes per batch. Remove the chicken and drain on paper towels.
4. Make the Honey Garlic Sauce
In another pan or wok, heat 3 tablespoons of vegetable oil over medium heat. Add the minced garlic and grated ginger (if using) and sauté for about 30 seconds until fragrant.
5. Combine Sauce Ingredients
Add the honey, soy sauce, rice vinegar, and brown sugar. Stir and let it simmer gently.
6. Thicken the Sauce
Slowly pour in the cornstarch slurry while stirring continuously to help the sauce thicken. Keep stirring until it becomes a nice glossy glaze.
7. Toss Chicken in Sauce
Add the fried chicken pieces to the sauce and toss gently to coat them all evenly with the honey garlic glaze.
8. Garnish and Serve
Sprinkle chopped green onions or cilantro on top for a fresh, tasty finish. Serve hot with steamed rice or your favorite veggies!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken before battering and frying. Thaw it overnight in the fridge or use the cold water method to speed up the process. Pat the chicken dry to avoid excess moisture in the batter.
What Can I Use Instead of All-Purpose Flour?
You can substitute rice flour or chickpea flour to make the batter gluten-free. Keep the same quantities, but the texture might be slightly different—still delicious and crispy!
How Should I Store Leftovers?
Keep any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat to preserve the crispiness, or microwave with a cover to avoid drying out.
Can I Make the Sauce Ahead of Time?
Absolutely! Make the honey garlic sauce in advance and store it in the fridge for up to 2 days. Warm it gently on the stove before tossing with freshly fried chicken for best results.
