Crispy Chinese Honey Garlic Chicken is a delicious dish that combines crunchy, golden chicken pieces with a sweet and garlicky sauce. The chicken is perfectly crispy on the outside and tender on the inside, glazed with a sticky honey garlic sauce that makes every bite full of flavor. It’s a great mix of sweet and savory that you’ll want to make again and again.
I really love making this recipe because it’s simple but feels special, like takeout at home. The sauce comes together quickly with just a few ingredients, and it tastes just right—not too sweet or too strong on the garlic. Whenever I make it, I always find myself sneaking a little extra sauce because it’s so good. Plus, the crispy texture makes it super satisfying to eat.
This chicken goes great with steamed rice and some veggies on the side for a complete meal. I sometimes toss in a few chopped green onions or sprinkle some sesame seeds on top to make it look pretty and add a little extra flavor. It’s one of those dinners that brings a smile to everyone’s face around the table, and I’m pretty sure it’ll do the same for you!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for juiciness, but breasts work fine too if you prefer leaner meat. Cut into similar-sized strips for even cooking.
Flour & Cornstarch: The mix of all-purpose flour and cornstarch is key for extra crispiness. If you’re gluten-free, try rice flour and cornstarch instead.
Honey: This is the main sweetener and gives the sauce its shine. Maple syrup or agave nectar can be good alternatives if you want a different flavor or a vegan option.
Soy Sauce & Rice Vinegar: They balance sweetness with saltiness and tang. Low-sodium soy sauce works well too for less salt in the dish.
Garlic & Ginger: Fresh garlic and ginger brighten the sauce. Minced garlic powder can substitute, but fresh gives a much better flavor.
How Do I Get the Chicken Perfectly Crispy Every Time?
Crispiness comes from both the batter and frying method. Here’s what helps me:
- Cold batter: Using cold water keeps the batter light, so it crisps well instead of soaking in oil.
- Right oil temperature: Heating the oil to about 350°F (175°C) keeps the batter from absorbing too much oil and getting greasy.
- Don’t overcrowd: Fry chicken in small batches so the temperature stays high, giving that golden crunch.
- Drain well: Let fried chicken rest on paper towels or a rack to remove excess oil and keep the crust crisp.
Once coated in the warm honey garlic sauce, toss gently — too rough and you’ll lose the crisp coating. Serve immediately to enjoy that lovely contrast of crunchy chicken and sticky, sweet sauce!
Equipment You’ll Need
- Deep-fry thermometer – I find it helpful to keep the oil at the right temp for crispy chicken.
- Large pot or wok – perfect for frying in an even, hot oil bath.
- Slotted spoon – to carefully remove the chicken from hot oil without excess oil.
- Mixing bowls – for preparing the batter and tossing the chicken with sauce.
- Measuring spoons and cups – to keep your ingredients accurate.
- Paper towels or a wire rack – to drain and keep the chicken crispy after frying.
Flavor Variations & Add-Ins
- Try swapping chicken thighs for cauliflower florets for a veggie version that’s just as tasty.
- Add a splash of sriracha or chili sauce to the honey garlic for more spice.
- Stir in chopped red bell peppers or snap peas for added crunch and color.
- Sprinkle with chopped cilantro or green onions for fresh flavor before serving.
Crispy Chinese Honey Garlic Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized strips
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup cold water
- Vegetable oil, for frying
For the Honey Garlic Sauce:
- 1/4 cup honey
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp chili flakes (optional for a slight kick)
- 1 tsp grated fresh ginger (optional)
For Garnish:
- Toasted sesame seeds
- Thinly sliced green onions or fresh herbs (such as chopped cilantro or tarragon)
To Serve:
- Steamed white rice
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 15 minutes for cooking, so around 30 minutes total. It’s quick enough for a weeknight dinner but special enough to impress!
Step-by-Step Instructions:
1. Make the Batter:
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Slowly add cold water, whisking until smooth. The batter should be similar to pancake batter—thick enough to coat but still a bit runny.
2. Fry the Chicken:
Heat vegetable oil in a deep frying pan or wok to 350°F (175°C). Dip the chicken strips into the batter, letting the extra drip off. Carefully drop the battered chicken into the hot oil. Fry in batches so the oil stays hot, turning occasionally. Cook for 5-7 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
3. Make the Honey Garlic Sauce:
In a separate pan over medium-low heat, combine honey, minced garlic, soy sauce, rice vinegar, sesame oil, chili flakes, and ginger. Stir often as it warms and thickens slightly, about 2-3 minutes, until fragrant and sticky.
4. Coat the Chicken and Serve:
Add the crispy chicken pieces into the sauce pan. Toss gently to coat each piece in that sticky honey garlic sauce. Serve immediately over steamed rice. Finish by sprinkling toasted sesame seeds and garnish with green onions or fresh herbs for extra flavor and color.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw it in the fridge overnight and pat it dry before cutting into strips. This helps the batter stick better and prevents excess moisture during frying.
How Can I Make This Recipe Gluten-Free?
Swap the all-purpose flour for rice flour or a gluten-free flour blend and keep the cornstarch. Also, check your soy sauce label to use gluten-free tamari or coconut aminos instead.
What’s the Best Way to Store Leftovers?
Keep leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to keep the chicken crispy without drying it out.
Can I Bake Instead of Frying?
Absolutely! For a lighter version, bake the battered chicken at 425°F (220°C) on a greased baking sheet for 20-25 minutes, flipping halfway, until golden and crispy. Then toss with sauce as usual.