This Crispy Honey Garlic Chicken is the takeout-style version: bite-size pieces of chicken marinated in soy sauce, coated in cornstarch, fried until shatteringly crisp, then tossed in a sticky, glossy sauce of honey, garlic and soy. It tastes like the best dish on the menu at your favorite Chinese-American restaurant, and it comes together in about 35 minutes at home.
The key is the double texture. The cornstarch coating fries up light and crunchy, and because the sauce is reduced until it is thick before the chicken goes in, it clings to every piece in a thin lacquer instead of turning the crust soggy. Serve it over steamed rice with a sprinkle of sesame seeds and green onions.
Watch how it’s made
This recipe was inspired by a viral video from @ifoodwithu. Watch the original here:
@ifoodwithu honey garlic chicken
What makes this crispy honey garlic chicken so good?
Three small steps make a big difference. First, a short soy and egg marinade seasons the chicken all the way through and helps the coating stick. Second, the cornstarch coating (not flour) fries up lighter and stays crisp longer under a sauce. Third, the sauce is simmered on its own until it bubbles thickly, so the chicken only needs 30 seconds of tossing.
If you have tried our quicker 20-minute honey garlic chicken with green beans, think of this as its weekend cousin: a little more effort, a lot more crunch.
The most common mistake? Adding the chicken to a thin sauce. If the honey and soy have not reduced, the liquid soaks into the coating and the chicken goes soft within a minute. Wait until the sauce is glossy and big bubbles form across the surface, then add the fried chicken and toss fast.
Key ingredients and why they matter
| Key Ingredient | What To Use | Why It Matters |
|---|---|---|
| Chicken | Boneless thighs or breasts, cut into 1-inch pieces | Thighs stay juicier; breasts are leaner and fry faster. |
| Cornstarch | Plain cornstarch (or potato starch) | Creates the light, crackly crust that holds up to the glaze. |
| Honey | Any mild liquid honey | Sweetness and the sticky, glossy finish. |
| Garlic | 8 fresh cloves, minced | The star flavor; fresh garlic is far better than powder here. |
| Soy sauce | Regular or low-sodium soy sauce | Salt and savory depth to balance the honey. |
| Rice vinegar | Unseasoned rice vinegar | A touch of acidity so the sauce is not one-note sweet. |
Crispy Honey Garlic Chicken
Cornstarch-coated chicken fried until crisp and tossed in a sticky honey, garlic and soy glaze.
Ingredients
- 1 1/2 lb (680 g) boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- Marinade: 1 tablespoon soy sauce, 1 large egg, 1/4 teaspoon white or black pepper
- 3/4 cup cornstarch, for coating
- Neutral oil for frying (about 3 cups), plus 1 tablespoon for the sauce
- Sauce: 8 cloves garlic, minced
- Sauce: 1/3 cup honey
- Sauce: 3 tablespoons soy sauce and 1 tablespoon rice vinegar
- Sauce: 1 tablespoon ketchup or 1 teaspoon gochujang (optional, for color)
- Sauce: 1 teaspoon cornstarch mixed with 3 tablespoons water
- To finish: 1 tablespoon toasted sesame seeds and 2 green onions, sliced
Instructions
- Put the chicken in a bowl with 1 tablespoon soy sauce, the egg and pepper. Mix well and refrigerate for 15 minutes.
- Add the 3/4 cup cornstarch to the chicken and toss with your hands until every piece is coated and no wet spots remain. Shake off the excess.
- Heat about 1 1/2 inches of oil in a wok or heavy pot to 350°F (175°C). Fry the chicken in 2–3 batches for 4–5 minutes, until golden and cooked through (165°F inside). Drain on a rack.
- For extra crunch, raise the oil to 375°F (190°C) and fry all the chicken again for 1 minute. Drain.
- Pour off the oil and wipe the wok. Add 1 tablespoon fresh oil and the garlic over medium heat and stir for 30–45 seconds, until fragrant but not browned.
- Add the honey, 3 tablespoons soy sauce, rice vinegar and ketchup or gochujang. Simmer for 1 minute, stir in the cornstarch slurry and cook until thick, glossy and bubbling, about 1 minute more.
- Add the fried chicken and toss quickly until coated. Turn off the heat, sprinkle with sesame seeds and green onions and serve immediately over rice.
Frying, air fryer or oven?
| Method | How | Time | Result |
|---|---|---|---|
| Deep fry (best) | 350°F oil, then a 1-minute refry at 375°F | About 12 minutes total | Crunchiest coating that holds the glaze longest. |
| Shallow fry | 1/2 inch oil in a skillet, turning once | 6–7 minutes per batch | Very crisp; uses less oil. |
| Air fryer | Spray coated chicken with oil, 400°F, shake halfway | 12–14 minutes | Lighter and a little less crunchy. |
| Oven | Oiled sheet pan, 425°F, flip halfway | 20–22 minutes | Easiest for a crowd; toss with sauce right before serving. |
Whichever method you choose, chicken is safe at an internal temperature of 165°F (74°C), according to the USDA safe minimum temperature chart. Cut into a large piece from the first batch to check.
Common problems and how to fix them
| Problem | Likely Cause | Easy Fix |
|---|---|---|
| Soggy coating | Sauce too thin, or chicken sat in it too long | Reduce the sauce until thick and bubbly; toss and serve right away. |
| Coating falls off | Wet spots or oil not hot enough | Toss until fully coated and dry-looking; use a thermometer for the oil. |
| Bitter sauce | Garlic browned or burnt | Cook garlic over medium heat just until fragrant, then add the liquids. |
| Sauce too sweet | Strong honey or not enough acid | Add another splash of rice vinegar or soy sauce. |
| Greasy chicken | Overcrowded pot dropped the oil temperature | Fry in smaller batches and let the oil recover between them. |
Tips and variations
- Spicy honey garlic: Add 1 teaspoon chili flakes or a tablespoon of sriracha to the sauce.
- Make it gluten-free: Use tamari instead of soy sauce; cornstarch is naturally gluten-free.
- Add vegetables: Stir-fry broccoli florets or bell pepper strips for 2 minutes before making the sauce, then toss everything together.
- Prep ahead: Mix the sauce and cut the chicken up to a day ahead. Coat and fry just before dinner.
- Leftovers: Refrigerate up to 3 days and reheat in an air fryer or 400°F oven for 5–8 minutes to bring back some crunch; the microwave makes it soft.
What to serve with crispy honey garlic chicken
Steamed jasmine rice is the classic choice because it soaks up any extra glaze. For a full takeout-style night, pair it with a big bowl of egg fried rice, a simple cucumber salad with rice vinegar and sesame oil, or garlicky stir-fried green beans or bok choy.
If you are feeding a crowd, double the chicken but keep the sauce in two batches. A big wok can only coat so much chicken evenly in the few seconds before the glaze starts to soften the crust, and two quick tosses give you better results than one crowded one. Set the second batch of fried chicken on a rack in a 200°F oven while you make the first.
Frequently Asked Questions
Is chicken thigh or breast better for crispy honey garlic chicken?
Both work. Thighs stay juicier and are more forgiving if you fry a minute too long; breasts give a leaner bite and cook slightly faster.
Can I use flour instead of cornstarch?
You can, but the crust will be heavier and softens faster under the sauce. Cornstarch or potato starch gives the lightest, crispiest coating.
How do I keep the chicken crispy after adding the sauce?
Double-fry the chicken, reduce the sauce until thick and bubbling, toss for no more than 30 seconds and serve immediately.
Can I make honey garlic chicken in the air fryer?
Yes. Spray the coated chicken with oil and air fry at 400°F for 12–14 minutes, shaking halfway, then toss with the stovetop sauce.
What temperature should the chicken reach?
Cook chicken to an internal temperature of 165°F (74°C). Small 1-inch pieces usually get there in 4–5 minutes of frying at 350°F.
