Go Back

Crispy Chinese Honey Garlic Chicken

Crispy Chinese honey garlic chicken with shatteringly crisp, golden bites coated in a sticky glossy honey garlic sauce. Fried chicken is tossed until fully coated, then served over rice with sesame seeds and green onions for an easy Asian dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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 large egg, beaten
  • Vegetable oil for frying
Honey garlic sauce
  • 0.25 cup honey
  • 3 tbsp soy sauce
  • 6 cloves garlic, minced
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch mixed with 2 tablespoons water
  • 1 tbsp sesame oil
  • Sesame seeds and green onions for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep the chicken coating
  1. Whisk together cornstarch, all-purpose flour, garlic powder, salt, and white pepper until evenly combined and no dry clumps remain.
  2. Beat the large egg until smooth, then dip the chicken pieces in the egg so they’re fully coated.
  3. Dredge the egg-coated chicken in the flour mixture, pressing lightly so the coating clings and looks matte before frying.
Fry the chicken
  1. Heat at least 2 inches of vegetable oil in a Dutch oven or cast iron skillet to 375°F, using steady heat for bubbles around the coating.
  2. Fry the chicken in batches for 5-6 minutes until deep golden and cooked through, turning once for even browning.
  3. Drain the fried chicken on a rack or paper to remove excess oil, keeping the pieces separate so they stay crisp.
Make the honey garlic sauce
  1. Combine honey, soy sauce, minced garlic, and rice vinegar in a saucepan and heat to a simmer until the garlic aroma is sharp and fragrant.
  2. Stir in the cornstarch slurry (cornstarch mixed with 2 tablespoons water) and cook 2-3 minutes, until the sauce turns glossy and thick enough to coat a spoon.
  3. Remove the saucepan from the heat and stir in sesame oil until the sauce looks darker and fully emulsified.
Coat and serve
  1. Toss the crispy chicken in the honey garlic sauce until fully coated, so the amber glaze clings and caramelizes lightly on the surface.
  2. Serve the coated chicken over steamed rice with sesame seeds and green onions for garnish, aiming for a high pile with visible glossy sauce.

Notes

For the crispiest bite, keep the oil at 375°F and fry in small batches so the coating doesn’t steam. Refrigerate leftovers in an airtight container up to 3 days; reheat in a hot oven or air fryer to regain crunch (freeze not recommended for best texture). For a lighter swap, use a gluten-free 1:1 flour blend in place of all-purpose flour.