Crispy Honey Garlic Chicken

This sweet, sticky, garlicky chicken delivers the perfect balance of crunch and flavor. The chicken stays crispy even when coated in the glossy sauce—ideal for a crowd-pleasing dinner.

For the Crispy Chicken:

Ingredients:

• 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 teaspoons grated ginger

• 2 tablespoons soy sauce

• 1 large egg, beaten

• 1 cup cornstarch (plus extra if needed)

• ½ cup all-purpose flour

• 1 teaspoon baking powder (for extra crisp)

• Vegetable or peanut oil, for frying

Instructions:

1. In a bowl, combine chicken pieces with salt, pepper, ginger, soy sauce, and beaten egg. Mix well and marinate 15–20 minutes.

2. In a separate bowl, whisk together cornstarch, flour, and baking powder.

3. Dredge each marinated chicken piece thoroughly in the cornstarch mixture, pressing to adhere. Shake off excess and place on a plate.

4. Heat 1–2 inches of oil in a deep skillet, wok, or Dutch oven to 350°F (175°C).

5. Fry chicken in batches (do not overcrowd) for 4–5 minutes, until golden and cooked through. Drain on a wire rack or paper towels.

For the Honey Garlic Sauce:

Ingredients:

• ⅓ cup honey

• ¼ cup soy sauce (use reduced-sodium if preferred)

• 3–4 cloves garlic, minced

• 1 tablespoon rice vinegar or apple cider vinegar

• 1 tablespoon oyster sauce (optional, for depth)

• 1 teaspoon sesame oil

• 1 tablespoon brown sugar

• 2 teaspoons cornstarch mixed with 1 tablespoon water (slurry)

• 1–2 teaspoons chili flakes or sliced fresh chili (optional)

• 1 tablespoon butter (optional, for gloss)

Instructions:

1. In a saucepan over medium heat, combine honey, soy sauce, garlic, vinegar, oyster sauce (if using), sesame oil, and brown sugar.

2. Bring to a simmer, stirring until sugar dissolves.

3. Stir in the cornstarch slurry and cook until the sauce thickens (about 1–2 minutes).

4. Remove from heat; stir in butter (if using) and chili (if using).

To Finish:

1. Reheat the sauce briefly if it has thickened too much.

2. In a large bowl, toss the crispy chicken with the honey garlic sauce until evenly coated.

3. Garnish with sesame seeds and sliced green onions.

Serve Immediately With:

• Steamed jasmine rice

• Steamed broccoli or stir-fried vegetables

• Extra sauce on the side for dipping

Tips for Maximum Crispiness:

• Double-fry method: Fry chicken until lightly golden, drain, then fry again 1–2 minutes just before serving for extra crunch.

• Don’t overcrowd the pan while frying to maintain oil temperature.

• Keep fried chicken on a wire rack instead of paper towels to prevent sogginess.

• Toss chicken in sauce just before serving to preserve crispiness.

Make-Ahead Note:
You can fry the chicken ahead and keep it uncovered in the fridge for up to 2 hours. Re-crisp in the oven at 400°F (200°C) for 5–7 minutes before saucing.

Enjoy your homemade Crispy Honey Garlic Chicken—it’s restaurant-quality without the takeout price!