This Chinese Honey Garlic Chicken is sweet and sticky, with tender pieces of chicken coated in a yummy honey garlic sauce. It’s sure to become a family favorite!
You’ll love how easy this dish is to whip up in just one pan. Pair it with rice or veggies, and you’ll have a delightful meal everyone will enjoy. Bonus: no mess! 🎉
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for juiciness. However, chicken breasts work just as well if you prefer leaner meat.
Cornstarch: This is key for that crispy coating! If you need a substitute, try all-purpose flour, but the texture might be slightly different.
Honey: For sweetness, honey is perfect. If you need a substitute, maple syrup or agave syrup will work, but they will alter the flavor a bit.
Soy Sauce: Low-sodium soy sauce is my go-to to keep the flavors balanced. If you’re gluten-free, opt for tamari instead.
Rice Vinegar: This adds a nice tang. Apple cider vinegar can be used if rice vinegar isn’t available, though it’s a little stronger.
Sesame Oil: It gives a great nutty flavor! If you can’t find it, a light oil like vegetable oil will do, though the taste will change.
How Can I Achieve Perfectly Crispy Chicken?
Frying the chicken to get it nice and crispy is crucial! First, make sure the oil is hot enough (around 350°F/175°C). Too cool, and the chicken will soak up oil instead of crisping up.
- Coat the chicken pieces in the egg mixture and then dredge in cornstarch fully, shaking off the excess.
- Fry them in batches to avoid overcrowding the pan, which lowers the oil temperature.
- Keep an eye on them; they should take about 4-5 minutes to turn golden brown.
Let them drain on paper towels after frying to remove any excess oil. This helps keep them crispy when you toss them in the sauce later!
How to Make Chinese Honey Garlic Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs
- 1/2 tsp salt
- 1/2 tsp black pepper
- Oil for frying (vegetable or canola oil)
For the Sauce:
- 4 cloves garlic, minced
- 1/2 cup honey
- 1/4 cup soy sauce (preferably low sodium)
- 2 tbsp rice vinegar
- 1 tbsp ketchup
- 1 tsp sesame oil
- 1/4 tsp red chili flakes (optional, for mild heat)
For Thickening:
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
For Garnishing:
- 2 green onions/scallions, chopped
- 1 tbsp toasted sesame seeds
To Serve:
- Cooked white rice or jasmine rice
How Much Time Will You Need?
This dish will take about 30 minutes. You’ll spend roughly 10 minutes on prep and about 20 minutes cooking. Perfect for a flavorful dinner without spending all night in the kitchen!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a medium bowl, whisk together the eggs, salt, and pepper until well combined. Place the cornstarch on a separate plate. Dip each piece of chicken into the egg mixture, letting the excess drip off, and then coat it in cornstarch. Make sure each piece is fully coated.
2. Fry the Chicken:
Heat about 1 inch of oil in a large skillet or wok over medium-high heat. Once the oil is hot and shimmering, carefully add the chicken pieces in batches. Fry each batch until golden brown and crispy, about 4-5 minutes. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
3. Make the Sauce:
After frying the chicken, carefully pour out most of the oil from the pan, leaving about 1 tablespoon. Reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds, just until fragrant, being careful not to burn it. In a small bowl, mix the honey, soy sauce, rice vinegar, ketchup, sesame oil, and red chili flakes. Pour this sauce mixture into the pan and bring it to a gentle simmer.
4. Thicken the Sauce:
Stir in the cornstarch slurry and continue to cook for a couple of minutes until the sauce thickens and becomes glossy.
5. Combine Chicken and Sauce:
Add the fried chicken back into the pan and toss well to coat each piece evenly in the honey garlic sauce.
6. Serve and Garnish:
Serve the tasty honey garlic chicken over bowls of fluffy white or jasmine rice. Finish off with a sprinkle of chopped green onions and toasted sesame seeds for a delicious garnish!
Enjoy your delicious, sticky, and flavorful Chinese Honey Garlic Chicken! It’s sure to please everyone around the table!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. The best way is to let it thaw overnight in the refrigerator. For quick thawing, submerge the sealed chicken in cold water for about an hour.
What Can I Substitute for Honey?
If you need a honey substitute, maple syrup or agave syrup will work. Just keep in mind that they might slightly alter the final flavor of the dish. Adjust the quantity to taste, as these alternatives can vary in sweetness.
How to Store Leftovers?
Store any leftover honey garlic chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over low heat or microwave until warmed through. If the sauce thickens in the fridge, add a splash of water or soy sauce to loosen it.
Can I Make This Recipe Spicier?
Absolutely! If you like it spicy, increase the red chili flakes in the sauce or add some sriracha or chili paste for an extra kick. Just remember to start small and adjust to your heat preference!