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Honey garlic chicken that is crunchy, sticky, and sweet

A sweet, crunchy find in my kitchen

When I was younger, I experienced honey garlic chicken for the first time at a Chinese takeout place near my house. I loved it. The mix of sticky sweetness and rich savory tastes was simply perfect. But it seemed hard to make at home, like a lot of takeout favorites. That was until one weekend when I decided to try it in my own kitchen. I got the recipe right after making a few changes and trying it out a few times (which I’ll tell you about).

The scent of garlic fried with soy sauce and honey is enough to make you feel like you’re in a warm, comforting kitchen. And as you bite into the crispy chicken with that delicious sauce on it, it’s all over. You’ll never think about takeout the same way again.

Where this sweet and savory meal came from

Honey garlic chicken is a common dish on Chinese-American takeaway menus, but it isn’t always a genuine Chinese meal. It’s more of a modern, Western version that mixes classic Chinese culinary methods, like frying chicken and covering it in sauce, with elements that we appreciate that are sweet and flavorful.

This meal has changed over time, especially when different areas have added their own touches. Some variations utilize darker soy sauces to make the flavors stronger, while others use lemon to make the sauce lighter or add a kick of heat. But the one thing that stays the same is the balance of the sticky honey, the rich soy sauce full of umami, and the strong garlic flavor. And wow, did it work well.

Let’s discuss about the main constituents.

Key Ingredients

I have used both chicken thighs and breasts for this recipe, and they each provide something a little different. Thighs are juicier and taste better, while breasts make the dish a little leaner and lighter. Don’t worry if you don’t have one; either will work just fine.

These two things, egg whites and cornstarch, make up the base of the crispy coating. The egg whites help the cornstarch stick to the chicken, and when you fry it, they make a light, crunchy crust. Do you not have cornstarch? You can use potato starch or even all-purpose flour instead, but cornstarch gives you that extra-crispy finish.

The coating on this dish comes from the honey’s sweetness. If you don’t have honey, maple syrup or agave can work as well, although they will taste a little different.

Garlic: Freshly chopped garlic adds a lot of taste. Fresh garlic is better than jarred garlic since it has a stronger smell and taste.

This adds the salty, savory flavor that balances out the sweetness of the honey. You can use either light or regular soy sauce. If you’re gluten-sensitive, tamari is a good alternative.

What you need for the kitchen (and what you can avoid)

You don’t need any expensive tools for this dish, although some kitchen tools will make things easier for you.

• A decent skillet or wok: A wok is the best choice for frying because it warms up evenly and makes it easier to move the chicken around. Any deep skillet with high sides will work, though, if you don’t have one.
• Slotted spoon: This is useful for getting the fried chicken out without getting too much oil on it.
• Instant-read thermometer: I’ve cooked this dish enough times to know when the oil is ready without one, but if you’re new to frying, it’s a huge help. To attain that perfect crispy coating, aim for a temperature of 350 to 360 degrees Fahrenheit.
• A cooling rack: You can drain the chicken on paper towels, but if you want to keep it crispy, putting it on a wire rack is the best way to do it.

Ingredients

• ◯ 1 pound of chicken thighs or breasts without bones or skin, chopped into pieces that are about 1–2 inches (2.5–5 cm) long.
• ◯ Oil, enough to fill the skillet to a depth of 1 inch (2.5 cm). Canola oil or any vegetable oil will work.
• ◯ 2 egg whites
• ◯ 1 tablespoon of cornstarch
• ◯ a pinch of salt or other spices
• ◯ 4 tablespoons of honey
• ◯ 2 cloves of garlic, minced (or 3 if you want)
• ◯ 2 tablespoons of soy sauce
• ◯ 1 teaspoon of freshly ground black pepper (or less if you don’t want it to be too peppery)
• ◯ toasted sesame seeds
• ◯ 1 chopped green onion

How to do it

1. Soak the chicken in a marinade
   In a medium bowl, mix the egg whites, cornstarch, and a touch of salt together with a whisk. This mixture may look strange at first, like it’s foamy, but believe me, it’s the secret to getting that crispy coating. Add your small pieces of chicken and let them sit in the marinade for 10 to 15 minutes while you heat the oil.

2. Get the oil hot
   While the chicken is marinating, heat the oil in a deep skillet or wok over medium-high heat. You want it to be between 350 and 360 degrees Fahrenheit. If you don’t have a thermometer, you may test it by dropping a small amount of batter in. It should sizzle and float to the top.
3. Cook the chicken in oil
   Fry the chicken in batches once the oil is heated. Don’t put too much food in the pan at once (I did it once and the chicken got mushy). The chicken will turn a gorgeous golden brown in about 3–4 minutes for each batch. Use a slotted spoon to take the pieces out and let them drain on a rack lined with paper towels. While you sauté the rest, keep the chicken warm in a low oven.
4. Prepare the sauce
   Mix the honey, minced garlic, soy sauce, and black pepper in a separate pot. Stir the ingredients frequently until it comes to a mild boil. It should get a little thicker after a minute or two. Just add a little water to loosen it up if it gets too thick. Add your crispy chicken pieces and toss them well to cover them all.
5. Serve and decorate
   Put the chicken on a serving plate, and if you want to be fancy, add some toasted sesame seeds and sliced green onions for a little extra color and crunch.

Changes and turns: Be creative with this recipe.

I love messing with this recipe, and here are some other ways I’ve made it:

• To make the spicy honey garlic chicken sauce a little hotter, add a teaspoon of sriracha or crushed red pepper flakes.
• To give lemon honey chicken a tangy touch, use fresh lemon juice instead of half the honey. This will make the dish taste better.
• If you’re vegan, replace the chicken with firm tofu or cauliflower florets. You’ll still get that sticky sauce and crunchy coating!
• If you’re gluten-free, use tamari instead of soy sauce and make sure your cornstarch is certified gluten-free.

All of these varieties have something special about them, yet they all stick to that right mix of sweet, salty, and crunchy.

How to make it a meal: serving ideas

I like to keep things simple when I serve this dish. A bed of steaming jasmine rice is great since it soaks up all the leftover sauce. If you want to be a little more adventurous, consider serving it with stir-fried vegetables like snap peas or broccoli to add some freshness. For a real takeout feel, you may also serve some crunchy egg rolls or spring rolls on the side.

I like to use toasted sesame seeds and thinly sliced green onions as a garnish. It gives the dish a little crunch and color, which makes it appear as good as it tastes.

What goes well with honey garlic chicken?

You can’t go wrong with a light and pleasant drink. A refreshing glass of sparkling water with a lime wedge or a crisp white wine like Sauvignon Blanc goes well with the dish. If you like beer, you could like a light lager or a pale ale with a little bit of hops. The greatest way to cut through the sweetness of the sauce was with the carbonation and moderate bitterness.

How to store and reheat food

If you have leftovers (which isn’t frequent in our family), you can keep the chicken in the fridge for up to three days in an airtight container. Put it in the oven at 350°F for about 10 minutes to make the chicken crispy again. If you need to, you can microwave it, but you’ll lose some of that great crunch.

Changing the number of servings up or down

This recipe makes enough for roughly four people. If you’re cooking for a lot of people, just double the ingredients. It will take longer to fry, but it’s worth it. On the other hand, if you’re only cooking for two, you can easily cut the recipe in half. Just make sure to change the amount of sauce so that it doesn’t cover over the chicken.

Some possible problems (and how to avoid them)

• When the oil isn’t heated enough or the skillet is too full, the chicken gets soggy. Make sure the oil is hot enough and fry in tiny batches.
• Too thick sauce: If your honey garlic sauce is too thick, just add a little water to make it thinner. You want it to cover the chicken without becoming too thick.

Try this chicken with honey and garlic that is crispy!

You should absolutely include this crispy Chinese honey garlic chicken to your list of quick, tasty dinners with strong tastes. It has the right balance of sweet, salty, and crunchy, and it just takes 30 minutes to make, so it’s a great weekday meal. You won’t want to order takeout again after you make this!

Questions and Answers

Can I cook this in an air fryer?

Yes! Follow the directions to coat the chicken, then cook it in an air fryer at 375°F for 12 to 15 minutes, turning it halfway through.

Is it okay to use chicken with bones?

You can, but it will take longer to cook and won’t be as crispy. I think you should stay with thighs or breasts that don’t have bones or skin.

What may I use instead of soy sauce?

Tamari or coconut aminos are wonderful alternatives to soy if you’re trying to stay away from it.

Is it okay to freeze leftovers?

You can, but the chicken won’t be as crispy when you cook it up again. If you freeze it, attempt to get some of the crispiness back by reheating it in the oven.

Is it possible for me to do this ahead of time?

You may fried the chicken ahead of time and then heat it up in the oven. For the finest flavor, though, I suggest cooking the sauce right before you serve it.

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