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Crispy Chinese Honey Garlic Chicken

Crispy Chinese honey garlic chicken with shatteringly crisp golden chicken bites coated in a glossy honey garlic sauce that caramelizes into deep amber. Fry the chicken until cooked through, then toss with the thickened honey garlic sauce for an easy Chinese-American takeout-style dinner 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: 980
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating
  • 1.5 lb boneless skinless chicken thighs
  • 0.5 cup cornstarch
  • 0.5 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 1 large egg
  • Vegetable oil for frying
Honey garlic sauce
  • 0.25 cup honey
  • 3 tbsp soy sauce
  • 6 garlic
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch mixed with water to form a slurry
  • 2 tbsp water
  • 1 tbsp sesame oil
  • Sesame seeds and green onions for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 saucepan

Method
 

Coat the chicken
  1. Whisk together cornstarch, all-purpose flour, garlic powder, salt, and white pepper in a bowl until evenly combined, then set aside; the mixture should look uniform and dry.
  2. Beat the large egg, then dip the bite-sized chicken pieces in the egg so every piece is coated and glossy.
  3. Dredge the egg-coated chicken in the flour mixture, pressing lightly so the coating clings; let excess fall off before frying.
Fry until shatteringly crispy
  1. Heat 2 inches of vegetable oil in a cast iron skillet to 375°F; it should actively bubble when you test a small piece.
  2. Fry the chicken in batches for 5-6 minutes at 375°F until deep golden and cooked through, turning once if needed for even browning.
  3. Transfer the fried chicken to a sheet pan to drain so the coating stays crisp and dry.
Make the honey garlic sauce
  1. Combine honey, soy sauce, minced garlic, and rice vinegar in a saucepan and bring to a simmer until the garlic smells fragrant.
  2. Stir in the cornstarch slurry and cook 2-3 minutes, stirring constantly, until the sauce turns thick and glossy.
  3. Remove from the heat and stir in sesame oil so the sauce looks smooth and dark amber.
Coat and serve
  1. Toss the drained crispy chicken in the honey garlic sauce until fully coated and sticky, with no dry spots on the surface.
  2. Serve the honey garlic chicken over steamed rice topped with sesame seeds and green onions, so the pile looks freshly sauced and caramelized.

Notes

For the crispiest results, fry in small batches so the oil temperature stays near 375°F and the coating stays shatteringly crisp; excess moisture on the chicken can make it soggy. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on a hot sheet pan or in an oven to re-crisp rather than microwaving. Freezing is not recommended because the sauce and coating lose their texture. Gluten-free swap: replace the all-purpose flour with a gluten-free all-purpose flour blend that measures cup-for-cup.