You’ve just named one of the most beloved takeout dishes of all time! That perfect combination of crispy, juicy chicken coated in a sticky, sweet, savory, and slightly spicy honey garlic sauce is pure magic.
Here is a fantastic recipe to make it at home that rivals any restaurant.
Crispy Honey Garlic Chicken
This recipe breaks it down into two simple parts: creating the crispy chicken and whipping up the incredible sauce.
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4
Ingredients:
For the Crispy Chicken:
· 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch bite-sized pieces
· 2 large eggs
· ½ cup all-purpose flour
· ½ cup cornstarch
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon garlic powder
· Vegetable or canola oil, for frying
For the Honey Garlic Sauce:
· ⅓ cup honey
· ¼ cup soy sauce (low-sodium preferred)
· 3 cloves garlic, minced
· 2 tablespoons rice vinegar or apple cider vinegar
· 1 tablespoon sriracha or ½ teaspoon red pepper flakes (adjust to taste)
· 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
· 1 tablespoon sesame seeds
· 2 green onions, thinly sliced (for garnish)
Instructions:
Part 1: The Crispy Chicken
- Dredge the Chicken: In a shallow bowl, whisk together the flour, cornstarch, salt, pepper, and garlic powder. In a separate bowl, beat the eggs.
- Coat the Chicken: Toss the chicken pieces in the flour mixture, then dip them into the beaten egg, and finally, give them one last coat in the flour mixture. For an extra crispy crust, you can double-dip (egg, then flour again). Place the coated chicken on a plate.
- Heat the Oil: Pour oil into a large, heavy-bottomed pot or Dutch oven until it’s about 1.5 inches deep. Heat over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of the breading into the oil; it should sizzle and float to the top immediately.
- Fry to Perfection: Working in batches to avoid overcrowding, carefully add the chicken to the hot oil. Fry for 3-5 minutes, turning occasionally, until golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
- Drain: Remove the chicken with a slotted spoon and place it on a wire rack set over a baking sheet. This keeps it crispy. Repeat with the remaining chicken.
Part 2: The Sauce & Final Toss
- Make the Sauce: While the chicken is frying, combine the honey, soy sauce, minced garlic, vinegar, and sriracha in a small saucepan. Whisk together and bring to a simmer over medium heat.
- Thicken the Sauce: Give the cornstarch and water mixture (the “slurry”) a quick stir and then whisk it into the simmering sauce. Continue to cook, whisking constantly, for about 1 minute until the sauce thickens and becomes glossy. Remove from heat.
- Combine: Place the crispy chicken in a large bowl. Pour the warm honey garlic sauce over it and toss gently until every piece is evenly coated.
- Garnish and Serve: Transfer to a serving plate. Immediately garnish with sesame seeds and sliced green onions.
Pro-Tips for Perfection:
· The Cornstarch Secret: Using a 50/50 mix of flour and cornstarch is the key to an incredibly light and crispy crust that doesn’t get soggy under the sauce.
· Don’t Crowd the Pan: Frying in batches is non-negotiable. Overcrowding drops the oil temperature and leads to greasy, soft chicken.
· Baking Option (For a Lighter Version): For a healthier alternative, you can bake the breaded chicken. Arrange the coated pieces on a parchment-lined baking sheet, spray generously with cooking spray, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until cooked through and crispy. Then toss in the sauce.
· Sauce Consistency: If your sauce thickens too much, simply whisk in a tablespoon of water at a time until it reaches your desired consistency.
· Serve With: This is perfect served over a bed of steamed jasmine rice or fried rice with a side of steamed broccoli or snap peas.
Enjoy your homemade masterpiece! It’s guaranteed to be a hit.