Description

If you love the combination of crispy, juicy chicken coated in a sweet and savory honey garlic sauce, then this Honey Garlic Crispy Chicken recipe is for you! This dish is a perfect balance of crunchiness and sticky, flavorful goodness, making it a crowd-pleaser for both kids and adults.

Inspired by Asian-style crispy chicken dishes, this recipe features tender chicken pieces that are coated in a light, seasoned batter, deep-fried until golden and crunchy, and then tossed in a delicious homemade honey garlic sauce. The sauce is made with honey, garlic, soy sauce, and a hint of spice, creating an irresistible glaze that clings to every crispy bite.

Ingredients

Scale

The Crispy Chicken:

2 boneless, skinless chicken breasts (or chicken thighs), cut into bite-sized pieces
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon onion powder
1 cup all-purpose flour
½ cup cornstarch (for extra crispiness)
2 large eggs, beaten
1 tablespoon water
2 cups vegetable oil (for frying)

The Honey Garlic Sauce:

¼ cup honey
3 tablespoons soy sauce
3 cloves garlic, minced
1 tablespoon rice vinegar (or apple cider vinegar)
½ teaspoon red pepper flakes (optional, for a slight kick)
1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken sauce)
1 teaspoon sesame oil (optional, for extra flavor)

Garnishing:

1 tablespoon sesame seeds
2 tablespoons chopped green onions
1 teaspoon red chili flakes (optional, for extra spice)

Instructions

1: Prepare the Chicken

Cut the chicken breasts or thighs into bite-sized cubes.
In a mixing bowl, season the chicken with salt, black pepper, garlic powder, paprika, and onion powder. Toss to coat evenly.

2: Coat the Chicken for Frying

In a shallow dish, mix flour and cornstarch together.
In a separate bowl, beat 2 eggs with 1 tablespoon of water.
Dip each piece of seasoned chicken into the egg mixture, ensuring it’s fully coated.
Then, dredge the chicken in the flour-cornstarch mixture, pressing gently to make sure the coating sticks well.

3: Fry the Chicken Until Crispy

Heat 2 cups of vegetable oil in a deep pan or fryer over medium-high heat. The oil should reach about 350°F (175°C).
Fry the coated chicken pieces in batches (do not overcrowd the pan) for 4-5 minutes per batch until they turn golden brown and crispy.
Remove the fried chicken and place it on a wire rack or paper towels to drain excess oil.

4: Make the Honey Garlic Sauce

In a small saucepan over medium heat, add minced garlic and sauté for about 30 seconds until fragrant.
Stir in honey, soy sauce, rice vinegar, red pepper flakes, and sesame oil. Bring to a simmer.
In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry.
Add the slurry to the sauce, stirring continuously for 1-2 minutes until it thickens.
Remove from heat once the sauce has a glossy, sticky texture.

5: Coat the Chicken with Sauce

Transfer the crispy fried chicken into a large mixing bowl.
Pour the warm honey garlic sauce over the chicken.
Toss gently until every piece is evenly coated.

6: Garnish and Serve

Sprinkle sesame seeds, chopped green onions, and red chili flakes on top.
Serve immediately with steamed rice, noodles, or a side of stir-fried vegetables.

Notes

The cornstarch-flour mix gives the chicken extra crispiness.
Do not overcrowd the frying pan to maintain even cooking and crisp texture.
For an extra crispy texture, double fry the chicken—let the first batch rest for 5 minutes, then fry again for 1-2 minutes.
The sauce thickens quickly, so remove it from heat as soon as it reaches a sticky consistency.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 450-550 kcal
Sodium: 850mg
Fat: 18g
Carbohydrates: 45g
Protein: 30g