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Crispy Chinese Honey Garlic Chicken

Crispy Chinese honey garlic chicken with shatteringly crisp golden bites coated in a glossy honey garlic sauce that caramelizes to deep amber. Fried in batches at 375°F for golden crunch, then tossed until every piece is sticky and well-coated over rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating
  • 1.5 lb boneless skinless chicken thighs Cut into bite-sized pieces.
  • 1.5 cup cornstarch
  • 0.5 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 1 large egg Beaten.
  • 1 vegetable oil For frying.
Honey garlic sauce
  • 0.25 cup honey
  • 3 tbsp soy sauce
  • 6 garlic Minced, about 6 cloves.
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch Mixed with 2 tablespoons water.
  • 2 tbsp water For the cornstarch slurry.
  • 1 tbsp sesame oil
  • 1 sesame seeds For garnish.
  • 1 green onions For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Coat the chicken
  1. Whisk together cornstarch, flour, garlic powder, salt, and white pepper in a bowl. Ensure the dry mixture is evenly blended so the coating crisps uniformly.
  2. Dip the beaten egg-coated chicken pieces into the flour mixture, pressing lightly to adhere. Let excess coating fall back into the bowl before frying.
Fry until shatter-crisp
  1. Heat vegetable oil in a cast iron skillet to 375°F (about 2 inches deep). The oil is ready when it maintains a steady sizzle around a small test piece.
  2. Fry the chicken in batches for 5-6 minutes until golden and cooked through. Transfer to a rack or paper-lined plate to drain while you fry the next batch.
Make the honey garlic sauce
  1. Combine honey, soy sauce, garlic, and rice vinegar in a saucepan and bring to a simmer. Stir until the garlic softens and the mixture smells fragrant.
  2. Whisk the cornstarch slurry into the simmering sauce and cook for 2-3 minutes until thickened. Keep stirring to prevent lumps and reach a glossy, clingy consistency.
  3. Remove from the heat and stir in sesame oil. This keeps the sesame flavor aromatic without overcooking.
Toss and serve
  1. Toss the crispy chicken in the honey garlic sauce until fully coated. Stir gently so the coating clings while keeping the exterior crisp.
  2. Serve the honey garlic chicken over steamed rice topped with sesame seeds and green onions. Add the garnish right before serving for the best freshness and crunch.

Notes

Pro tip: keep the oil at 375°F and fry in small batches—temperature drops can make the coating less crisp. Store leftovers in an airtight container in the fridge up to 3 days; reheat in an oven or air fryer to re-crisp. Freezing: no, as the fried coating softens after thawing. Dietary swap: use tamari instead of soy sauce for a gluten-free option.