Crispy Chinese Honey Garlic Chicken is a dish that brings together the best of crunchy and sweet flavors in every bite. The outside is golden and crispy, while the sticky honey garlic sauce adds a deliciously sweet and garlicky kick. It’s one of those dishes that looks fancy but is actually super simple to make at home.
I love making this chicken when I want something quick but special. The honey garlic sauce is always a hit with my family because it’s sweet without being too heavy, and the garlic gives it just the right amount of punch. I like to toss the crispy chicken pieces right in the sauce so each bite is perfectly coated and full of flavor.
One of my favorite ways to serve this is over a bed of steamed rice with some crunchy veggies on the side. It makes for a comforting and filling meal that feels like a little celebration on any night of the week. If you want to keep things easy, this dish is also great as leftovers the next day—you just pop it in the oven or microwave and enjoy that same lovely crispy texture and sweet sauce all over again.
Key Ingredients & Substitutions
Chicken: I prefer using boneless, skinless thighs because they stay juicy. You can use breasts if you like leaner meat, but thighs give a richer flavor.
Batter: The mix of flour, cornstarch, and baking powder creates a light, crispy coating. Cornstarch is key for that crunch. If you don’t have cornstarch, potato starch works well.
Honey Garlic Sauce: Honey adds natural sweetness and a sticky texture. If you want to cut sweetness, reduce honey or add a splash more vinegar for balance. Soy sauce adds salty depth; use tamari for gluten-free.
Rice Vinegar & Ketchup: Rice vinegar gives a mild tang, and ketchup adds color and a hint of tomato sweetness. You can swap ketchup for a small bit of tomato paste mixed with a touch of sugar if needed.
How Can You Get Crispy Chicken That Stays Crunchy After Adding Sauce?
Keeping the chicken crispy even after tossing it in sauce can be tricky. Here’s how I do it to get that perfect crunch each time:
- Use cold water in the batter: Cold liquid keeps the batter light and helps it stick well without getting soggy.
- Don’t overcrowd when frying: Cook chicken in small batches so the oil stays hot and the pieces crisp evenly.
- Drain well after frying: Let chicken rest briefly on paper towels to remove extra oil.
- Toss quickly in warm sauce: Add chicken to sauce off the heat if you want to keep most crispiness, or toss just before serving.
- Serve immediately: Crispy texture is best right after plating, so avoid letting it sit too long in the sauce.
Equipment You’ll Need
- Deep skillet or wok – I like using a wok because it holds heat well and makes frying easier.
- Thermometer – helps you keep oil at the right temperature (about 350°F/175°C) for crispy chicken.
- Mixing bowls – for batter and sauce prep; I prefer glass ones since I can see inside easily.
- Slotted spoon – makes removing fried chicken simple and mess-free.
- Measuring cups and spoons – for accuracy, especially with honey and soy sauce.
- Paper towels – to drain excess oil from fried chicken and keep it crispy.
Flavor Variations & Add-Ins
- Spicy kick: Add a splash of chili sauce or red pepper flakes to the honey garlic sauce for some heat.
- Extra crunch: Toss cooked chicken in panko breadcrumbs before frying for an extra crispy coating.
- Herbal twist: Mix chopped green onions or cilantro into the sauce or as a garnish for freshness.
- Fruit touch: Add pineapple chunks or orange zest to the sauce for a sweet, tangy variation.
Crispy Chinese Honey Garlic Chicken
Ingredients You’ll Need:
For The Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup cold water
- Vegetable oil, for frying
For The Honey Garlic Sauce:
- ⅓ cup honey
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp ketchup
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
To Garnish & Serve:
- Cooked white rice
- Chopped fresh cilantro or parsley
- Toasted sesame seeds
How Much Time Will You Need?
This tasty dish takes about 15 minutes to prepare and 15-20 minutes to cook, including frying and making the sauce. Plan for around 30-35 minutes total from start to finish, so you can enjoy a fresh, crispy, and delicious meal without much wait!
Step-by-Step Instructions:
1. Make the Batter and Prepare Chicken:
In a large bowl, mix together flour, cornstarch, baking powder, salt, and pepper. Slowly add cold water to create a smooth batter. It should be thick enough to stick to the chicken pieces. Cut your chicken into bite-sized pieces and set them aside.
2. Fry the Chicken Until Crispy:
Heat enough vegetable oil in a deep skillet or wok to about 350°F (175°C). Dip each chicken piece into the batter, coating it well, then carefully place into the hot oil in batches. Fry for 4-6 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
3. Prepare the Honey Garlic Sauce:
In a saucepan over medium heat, combine honey, minced garlic, soy sauce, rice vinegar, ketchup, and sesame oil. Stir and bring to a gentle simmer. Add the cornstarch slurry and keep stirring until the sauce thickens and becomes shiny, about 1-2 minutes. Remove from heat.
4. Toss and Serve:
Quickly toss the crispy chicken in the warm honey garlic sauce to coat evenly. Serve immediately over steamed white rice, and sprinkle with chopped cilantro or parsley and toasted sesame seeds for a lovely finish. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely in the fridge overnight before cutting and frying. This ensures even cooking and helps the batter stick better.
How Do I Store Leftovers?
Store any leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven to help keep it crispy, then toss with warmed sauce before serving.
Can I Make This Recipe Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and use tamari instead of soy sauce. Make sure your cornstarch is gluten-free as well (most are).
Is There a Healthier Way to Cook the Chicken?
You can bake or air-fry the battered chicken instead of deep-frying to reduce oil use. Bake at 425°F (220°C) for about 20-25 minutes, flipping halfway, or air-fry at 400°F (200°C) for 12-15 minutes until crispy.
