Here’s a delicious and easy way to make Crispy Honey Garlic Chicken at home! I’ll give a full recipe including tips to get it extra crispy and sticky.
Ingredients
For the chicken:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs, beaten
- Vegetable oil, for frying
For the honey garlic sauce:
- ¼ cup honey
- 3–4 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp ketchup (optional, adds a little tang)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp cornstarch mixed with 1 tbsp water (slurry for thickening)
- 1 tsp sesame oil (optional, for aroma)
For garnish:
- Sesame seeds
- Chopped green onions
Instructions
1. Prepare the chicken
- In a bowl, mix flour, cornstarch, salt, and pepper.
- Dip chicken pieces into beaten eggs, then coat with the flour-cornstarch mixture. Shake off excess.
2. Fry the chicken
- Heat oil in a deep pan or skillet to 350°F (175°C).
- Fry chicken in batches until golden brown and crispy, about 4–5 minutes per batch.
- Drain on paper towels.
3. Make the honey garlic sauce
- In a small saucepan, combine honey, garlic, soy sauce, ketchup, and vinegar.
- Cook over medium heat until garlic is fragrant (1–2 minutes).
- Add cornstarch slurry and stir until sauce thickens.
- Remove from heat and stir in sesame oil.
4. Combine
- Toss the crispy chicken in the sauce until well coated.
- Garnish with sesame seeds and green onions.
5. Serve
- Serve immediately over steamed rice, noodles, or with stir-fried vegetables.
Tip for extra crispiness: Fry chicken twice if you want it ultra-crispy: fry once until just cooked, remove, then fry again for 1–2 minutes to crisp up.
If you want, I can also give you a baked version that’s healthier but still super crispy and sticky without deep frying.
Do you want me to do that?