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Crispy Chinese Honey Garlic Chicken

Crispy Chinese honey garlic chicken with shatteringly crisp golden bites, coated in a sticky, glossy honey garlic sauce that caramelizes to deep amber. Fried in batches for even browning, then tossed until every piece is lacquered and ready for easy Asian 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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating
  • 1.5 lb boneless skinless chicken thighs cut into bite-sized pieces
  • 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 beaten
Frying
  • 1 vegetable oil for frying
Honey garlic sauce
  • 0.25 cup honey
  • 3 tbsp soy sauce
  • 6 garlic cloves minced
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch mixed with 2 tablespoons water
  • 1 tbsp sesame oil
  • 1 sesame seeds for garnish
  • 1 green onions for garnish
To serve
  • 1 steamed rice

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Coat the chicken
  1. Whisk together cornstarch, flour, garlic powder, salt, and white pepper in a wide container so the seasoning is evenly distributed.
  2. Dip the beaten egg-coated chicken pieces into the flour mixture and press lightly so each bite is fully dredged.
Fry until shatteringly crisp
  1. Heat 2 inches of vegetable oil in a Dutch oven to 375°F, maintaining steady bubbling before frying.
  2. Fry the chicken in batches for 5-6 minutes until golden and cooked through, then drain on a sheet pan.
Make the honey garlic sauce
  1. Combine honey, soy sauce, garlic, and rice vinegar in a saucepan and bring to a simmer over medium heat.
  2. Stir in the cornstarch slurry and cook 2-3 minutes until the sauce thickens and looks glossy.
  3. Remove from heat and stir in sesame oil for a nutty finish.
Coat and serve
  1. Toss the crispy chicken in the honey garlic sauce until fully coated and lacquered.
  2. Serve over steamed rice, topped with sesame seeds and green onions.

Notes

For the crispiest texture, fry in small batches so the oil stays at 375°F and the coating doesn’t steam. Store leftovers in the refrigerator up to 3 days; re-crisp in a hot oven or air fryer if needed (freezing not recommended for best crunch). For a lower-sodium option, use low-sodium soy sauce without changing the method.