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Crispy Chinese Honey Garlic Chicken

Crispy Chinese honey garlic chicken with shatteringly crisp golden bites and a glossy amber honey garlic sauce that clings and caramelizes. Fried in batches for even doneness, then tossed until coated and served over rice with sesame and green onion.
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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: 780
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
  • 1 vegetable oil for frying Enough for about 2 inches in the skillet
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 tbsp water for slurry
  • 2 tbsp water For cornstarch slurry
  • 1 tbsp sesame oil
  • 1 sesame seeds For garnish
  • 1 green onions For garnish
Serving
  • 1 steamed rice For serving
  • 1 sesame seeds Optional extra garnish
  • 1 green onions Optional extra garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Coat the chicken
  1. Whisk together cornstarch, all-purpose flour, garlic powder, salt, and white pepper in a shallow bowl. Keep the dry mixture evenly combined so the coating fries up crisp.
  2. Dip the chicken pieces in the beaten large egg. Let excess egg drip off so you don’t get soggy patches.
  3. Dredge the egg-coated chicken in the flour mixture. Press lightly so each bite is fully coated.
Fry until shatteringly crisp
  1. Heat vegetable oil in a cast iron skillet to 375°F. Use enough oil for about 2 inches so the chicken fries evenly.
  2. Fry the chicken in batches for 5-6 minutes until golden and cooked through. Turn once or twice for even browning.
  3. Remove the chicken to a sheet pan lined area to drain. Rest briefly so the crust stays crisp.
Make the honey garlic sauce
  1. Combine honey, soy sauce, minced garlic, and rice vinegar in a saucepan. Bring the mixture to a simmer and stir to dissolve the garlic flavor.
  2. Stir in the cornstarch slurry and cook 2-3 minutes until thickened. Keep stirring until the sauce looks glossy and coats a spoon.
  3. Remove from the heat and stir in sesame oil. This keeps the sesame aroma forward without dulling it.
Coat and serve
  1. Toss the crispy chicken in the honey garlic sauce until fully coated. Work quickly so the caramelized coating sets on the crust.
  2. Serve the honey garlic chicken over steamed rice. Top with sesame seeds and green onions for a fresh, bright finish.

Notes

For the crispiest texture, keep the oil at 375°F and don’t overcrowd the skillet—fewer pieces per batch prevents temperature drop and soft crust. Store leftovers in the fridge up to 3 days; reheat in a hot oven or skillet to restore crunch (microwave can soften). Freezing is not recommended because the coating texture changes. Dietary swap: use tamari instead of soy sauce for gluten-free.