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Crispy Chinese Honey Garlic Chicken

Crispy Chinese honey garlic chicken with shatteringly golden bites coated in a glossy honey garlic sauce that caramelizes into deep amber. Double-dredged chicken gets fried until crisp, then tossed in the sticky honey garlic sauce and served over rice with sesame and green onions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Coat the chicken
  1. Whisk together cornstarch, flour, garlic powder, salt, and white pepper in a bowl, then keep it ready for dredging. Use the dry mix as your coating so the crust turns shatteringly crisp.
  2. Dip the beaten egg-coated chicken pieces into the flour mixture, pressing lightly so every piece is evenly covered. Place coated pieces on a sheet pan as you work.
Fry until golden
  1. Heat 2 inches of vegetable oil in a Dutch oven to 375°F. Maintain the temperature so the exterior browns fast while the inside cooks through.
  2. Fry chicken in batches for 5-6 minutes at 375°F until deeply golden and cooked through, then transfer to a drain area. Avoid overcrowding so the oil temperature doesn’t drop.
Make the honey garlic sauce
  1. In a saucepan, combine honey, soy sauce, garlic, and rice vinegar, then bring to a simmer while stirring. Simmering helps the garlic mellow and the sauce start to thicken.
  2. Stir in the cornstarch slurry and cook 2-3 minutes at a simmer until thickened and glossy. Watch for a smooth, clingy consistency that coats the back of a spoon.
  3. Remove from heat and stir in sesame oil. This keeps the sauce aromatic while preserving its shine.
Coat and serve
  1. Toss the crispy chicken in the honey garlic sauce until fully coated, working quickly to keep the crust crisp. Add more time only if you want thicker sauce coverage.
  2. Serve the honey garlic chicken over steamed rice with sesame seeds and green onions. The garnishes add freshness and a nutty finish to the caramelized sauce.

Notes

For the crispiest texture, fry in small batches and keep the oil at a steady 375°F; toss the chicken with sauce right before serving. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat in a hot oven or air-fryer for best crispness (microwave will soften). Freezing is not recommended because the coating loses crunch after thawing. For a lower-sodium swap, use reduced-sodium soy sauce in the honey garlic sauce.