This irresistible honey garlic chicken features tender pieces of chicken coated in a glossy, sweet and savory sauce that perfectly balances honey’s sweetness with aromatic garlic and a hint of soy sauce. It’s sticky, flavorful, and absolutely addictive – better than any takeout version you’ve ever had.
Serves: 4-6 people
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
- 1/4 cup vegetable oil for frying
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 6 cloves garlic, minced
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh ginger, minced
For Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Fresh cilantro, chopped
Instructions
Preparing the Chicken
- Cut the chicken: Cut chicken thighs into uniform bite-sized pieces, about 1-inch cubes. Pat dry with paper towels.
- Set up coating station: In a shallow dish, whisk together flour, cornstarch, salt, pepper, and garlic powder. In another dish, beat the eggs.
- Coat the chicken: Dip each piece of chicken first in the beaten eggs, then dredge in the flour mixture, pressing gently to help coating adhere. Place coated chicken on a plate.
Making the Sauce
- Prepare cornstarch slurry: In a small bowl, whisk cornstarch with 1 tablespoon of water until smooth. Set aside.
- Mix sauce ingredients: In another bowl, whisk together honey, soy sauce, minced garlic, vinegar, sesame oil, red pepper flakes (if using), and minced ginger until well combined.
Cooking the Chicken
- Heat oil: Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Fry the chicken: Working in batches to avoid overcrowding, fry the coated chicken pieces for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a paper towel-lined plate.
- Keep warm: If working in batches, keep cooked chicken warm in a 200°F oven while finishing the rest.
Creating the Glaze
- Clear the pan: Remove excess oil from the skillet, leaving about 1 tablespoon.
- Cook the sauce: Add the honey garlic sauce mixture to the skillet and bring to a simmer over medium heat.
- Thicken: Stir the cornstarch slurry again, then add it to the simmering sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
Combining Everything
- Add chicken back: Return all the fried chicken to the skillet and toss gently to coat evenly with the honey garlic sauce.
- Final glaze: Cook for another 1-2 minutes, stirring gently, until the chicken is completely coated and the sauce is sticky and glossy.
Serving
- Garnish: Transfer to a serving platter and immediately sprinkle with sliced green onions, sesame seeds, and fresh cilantro.
- Serve hot: Serve immediately while the coating is still crispy and the sauce is warm.
Tips for Perfect Honey Garlic Chicken
- Don’t skip the cornstarch: It creates extra crispiness in the coating
- Maintain oil temperature: Keep oil at medium-high heat to prevent soggy coating
- Fresh garlic is key: Don’t substitute with garlic powder in the sauce
- Work quickly: Once you add the sauce, work fast to maintain the crispy texture
- Double coat for extra crunch: Dip in egg and flour mixture twice for ultimate crispiness
Serving Suggestions
Main Dish Pairings
- Steamed jasmine rice or brown rice
- Fried rice or coconut rice
- Roasted vegetables (broccoli, snap peas, carrots)
- Asian-style coleslaw
Appetizer Style
- Serve with toothpicks as party appetizers
- Over lettuce cups for a lighter option
- With steamed buns for sliders
Variations
Spicy Honey Garlic
- Add 1-2 tablespoons sriracha or chili garlic sauce to the sauce mixture
- Increase red pepper flakes to 1 teaspoon
Orange Honey Garlic
- Replace half the honey with orange marmalade
- Add 1 tablespoon fresh orange zest
Teriyaki Style
- Add 2 tablespoons mirin to the sauce
- Reduce honey to 1/3 cup
Korean-Inspired (Gochujang Honey Garlic)
- Add 2 tablespoons gochujang paste to the sauce
- Garnish with Korean chili flakes
Make-Ahead Tips
- Prep chicken: Cut and coat chicken up to 4 hours ahead, refrigerate covered
- Make sauce: Sauce can be prepared 1 day ahead and refrigerated
- Partially cook: Fry chicken earlier in the day and finish with sauce when ready to serve
Baked Version (Healthier Option)
- Preheat oven to 425°F (220°C)
- Prepare baking sheet with parchment paper and spray with cooking spray
- Arrange coated chicken in single layer on prepared sheet
- Bake for 20-25 minutes, flipping halfway through
- Toss with sauce as directed above
Storage and Reheating
- Refrigerate leftovers for up to 3 days
- Reheat in a 350°F oven for 10-12 minutes to restore crispiness
- Avoid microwave as it will make the coating soggy
- Freeze for up to 2 months (texture may change slightly)
Troubleshooting
Sauce too thin
- Cook a bit longer to reduce, or add more cornstarch slurry
Sauce too thick
- Thin with a tablespoon of chicken broth or water
Coating not crispy
- Make sure oil is hot enough and don’t overcrowd the pan
- Pat chicken very dry before coating
Too sweet/salty
- Balance with more vinegar (for sweetness) or honey (for saltiness)
This honey garlic chicken strikes the perfect balance between sweet and savory, with a glossy sauce that clings beautifully to crispy chicken pieces. It’s restaurant-quality flavor made easy at home!
