Crispy Honey Garlic Chicken – Sweet, Sticky, and Addictively Good

Difficulty: Easy | Servings: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes

Introduction

Crispy Honey Garlic Chicken is one of those dishes that goes viral for a reason. It’s crunchy on the outside, tender on the inside, and drenched in a golden, sticky sauce that’s both sweet and garlicky. Perfect for dinner, parties, or meal prep, this dish pairs beautifully with rice, noodles, or even on its own. Best of all, it’s easy to make with simple ingredients!

Ingredients

For the Chicken:

500g (1.1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
Salt and black pepper, to taste
½ cup cornstarch
2 eggs, beaten
1 cup all-purpose flour
Oil for frying (vegetable or canola)

For the Honey Garlic Sauce:

½ cup honey
¼ cup soy sauce
2 tablespoons apple cider vinegar
5 garlic cloves, minced
1 tablespoon cornstarch + 2 tablespoons water (optional for thickening)
1 teaspoon sesame oil (optional for aroma)

For Garnish:

Toasted sesame seeds
Sliced green onions
Steamed white rice or noodles (optional)

Instructions

1. Prepare the Chicken

Season chicken pieces with salt and pepper.
Dredge each piece in cornstarch, dip in egg, then coat with flour. For extra crispiness, repeat egg and flour once more.

2. Fry the Chicken

Heat oil in a deep pan or fryer to 350°F (175°C).
Fry chicken pieces 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 saucepan over medium heat, add honey, soy sauce, vinegar, and minced garlic.
Simmer for 5–7 minutes, stirring occasionally.
If thicker sauce is desired, stir in cornstarch slurry and cook until it thickens (2–3 minutes).
Stir in sesame oil for aroma (optional).

4. Coat and Serve

In a large mixing bowl, toss the crispy chicken with the hot honey garlic sauce until fully coated.
Serve immediately over steamed rice or noodles.
Garnish with sesame seeds and chopped green onions.

Tips & Variations

Spicy twist: Add chili flakes or sriracha to the sauce.
Bake instead: For a healthier version, bake the coated chicken at 400°F (200°C) for 25–30 minutes, flipping halfway.
Make it vegetarian: Use tofu or cauliflower instead of chicken.