Honey Garlic Crispy Chicken Recipe

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Recipe Intensity: Medium
Course: Main Course
Cuisine: Asian-Inspired
Servings: 4
Calories: 585

The Story Behind The Crisp

There’s something magical about the combination of sweet and savory, especially when it coats a piece of perfectly crispy chicken. This Honey Garlic Crispy Chicken recipe is our answer to those busy weeknights when you’re craving the comfort of takeout but want the satisfaction and healthfulness of a homemade meal. It’s a symphony of textures and flavors: the shatteringly crisp exterior of the chicken gives way to tender, juicy meat, all glazed in a sticky, garlicky, slightly spicy honey sauce.

Forget soggy, greasy takeout containers. This dish is designed to deliver maximum crunch and flavor with minimal fuss. The secret lies in a double-coating technique and a hot pan, ensuring that golden-brown crust stays intact even after you toss it in that glorious sauce. It’s a crowd-pleaser that will have everyone asking for seconds.

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Honey Garlic Crispy Chicken

Ingredients

For the Crispy Chicken:

• 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

• 2 large eggs

• 1/2 cup all-purpose flour

• 1/2 cup cornstarch

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1/4 cup neutral oil (like avocado, canola, or vegetable), for frying

For the Honey Garlic Sauce:

• 1/3 cup honey

• 1/4 cup soy sauce (low-sodium preferred)

• 3 cloves garlic, minced

• 1 tbsp rice vinegar (or sub white vinegar)

• 1 tbsp sriracha or chili garlic sauce (adjust to taste)

• 1 tsp fresh ginger, grated

• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry, for thickening)

For Garnish:

• 2 tbsp sliced green onions

• 1 tsp sesame seeds

Equipment

• Large mixing bowls (2)

• Whisk

• Shallow dishes for dredging

• Large skillet or wok (non-stick or cast iron work best)

• Tongs

• Paper towel-lined plate

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Instructions

Step 1: Prep and Dredge the Chicken

(Time: 10 minutes | Intensity: Low)

1. Cut the Chicken: Pat the chicken pieces completely dry with paper towels. This is a crucial step for achieving a crisp crust. Cut into uniform 1-inch cubes to ensure even cooking.

2. Set Up Dredging Station: In one shallow bowl, whisk the eggs until smooth. In a second bowl, whisk together the all-purpose flour, cornstarch, salt, pepper, and garlic powder.

3. Coat the Chicken: Working in batches, toss the chicken pieces in the flour mixture, ensuring they are fully coated. Then, dip them into the beaten eggs, letting any excess drip off. Finally, give them one last coat in the flour mixture, pressing gently to adhere. Place the coated chicken on a clean plate.

Pro Tip: Using one hand for the dry ingredients and the other for the wet will prevent your fingers from becoming a clumpy mess!

Step 2: Pan-Fry to Golden Perfection

(Time: 12 minutes | Intensity: Medium-High)

1. Heat the Oil: Add the 1/4 cup of neutral oil to a large skillet or wok and heat over medium-high heat. To test if the oil is ready, drop a small piece of the flour coating into the oil; it should sizzle immediately.

2. Fry the Chicken: Carefully place the coated chicken pieces in the hot oil in a single layer, being careful not to overcrowd the pan. You will likely need to do this in 2-3 batches. Overcrowding will steam the chicken and make it soggy.

3. Cook Each Side: Fry for 2-3 minutes per side, using tongs to flip, until the chicken is golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).

4. Drain: Remove the cooked chicken and place it on the paper towel-lined plate to drain any excess oil. Repeat with the remaining batches.

Step 3: Whip Up the Sticky Sauce

(Time: 5 minutes | Intensity: Medium)

1. Combine and Simmer: While the chicken is frying, you can multitask! In a small saucepan, combine the honey, soy sauce, minced garlic, rice vinegar, sriracha, and grated ginger. Bring to a gentle simmer over medium heat, stirring occasionally.

2. Thicken the Sauce: Give the cornstarch and water mixture (the slurry) a quick stir again to recombine. While whisking the simmering sauce continuously, slowly drizzle in the cornstarch slurry. The sauce will begin to thicken almost immediately. Continue to cook for another minute until it becomes a rich, glossy glaze. Remove from heat.

Step 4: The Grand Finale – Toss and Serve!

(Time: 2 minutes | Intensity: Low)

1. Combine in Pan: Carefully wipe your now-empty skillet with a paper towel to remove any burnt bits. Return all the crispy chicken to the skillet.

2. Glaze the Chicken: Pour the warm honey garlic sauce over the chicken. Gently toss until every piece is evenly and beautifully coated in the sticky glaze.

3. Garnish and Serve: Transfer the Honey Garlic Crispy Chicken to a serving platter. Immediately garnish with sliced green onions and a sprinkle of sesame seeds for color and a final flavor boost.

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Serving Suggestions

This versatile dish pairs wonderfully with a variety of sides:

• Steamed Jasmine Rice: The classic choice to soak up the extra sauce.

• Fried Rice or Cauliflower Rice: For a more substantial or low-carb option.

• Steamed Broccoli or Roasted Vegetables: Adds a healthy, colorful component to the plate.

• Quick-Pickled Cucumbers: Their acidity provides a lovely contrast to the rich, sweet chicken.

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Nutrition Information

Serving Size: 1/4 of the recipe
Calories: 585
Total Fat: 22g | Saturated Fat: 3g
Cholesterol: 185mg
Sodium: 1280mg
Total Carbohydrates: 58g | Dietary Fiber: 1g | Sugars: 28g
Protein: 38g

Vitamin D: 0.2mcg | Calcium: 35mg | Iron: 2mg | Potassium: 480mg

Note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes. Using low-sodium soy sauce can significantly reduce the sodium content.

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Chef’s Notes & FAQs

• Make it Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend and use tamari instead of soy sauce.

• Spice Level: Control the heat by adjusting the amount of sriracha. For a mild version, you can omit it entirely.

• Baking Option: For a slightly lighter version, preheat your oven to 400°F (200°C). Place the coated chicken on a wire rack set over a baking sheet, spray lightly with cooking oil, and bake for 15-20 minutes, flipping halfway, until crispy and cooked through. Toss with the sauce as directed.

• Avoid Sogginess: The key to keeping the chicken crispy is to only toss it with the sauce right before serving. If you let it sit in the sauce for too long, the crust will soften.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or toaster oven to help recrisp the chicken, as a microwave will make it soft.