Description
Crispy Chinese Honey Garlic Chicken: Juicy chicken coated in a sweet garlic glaze. Irresistibly crispy, comforting, and perfect for pleasing a crowd.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 large eggs, beaten
- 1 cup (125g) all-purpose flour
- ½ cup (60g) cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Vegetable oil for frying (about 2 cups)
- 6 cloves garlic, minced (about 2 tablespoons)
- ⅓ cup (110g) honey
- ¼ cup (60ml) soy sauce (low-sodium preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon red pepper flakes (optional, for heat)
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Fresh cilantro leaves (optional)
Instructions
- Step 1: Prepare the Chicken Begin by patting the chicken thigh pieces dry with paper towels – this helps the coating stick better and reduces oil splatter. In a medium bowl, beat the eggs with 1 tablespoon of water. In a separate, larger bowl, whisk together the flour, cornstarch, salt, pepper, and garlic powder until well combined.
- Step 2: Coat the Chicken Working in batches, dip the chicken pieces into the beaten egg, letting excess drip off, then dredge in the flour mixture, pressing gently to ensure even coating. Place the coated chicken on a wire rack and let it rest for 10 minutes. This resting period is crucial for a crispier result!
- Step 3: Double-Dredge (Optional but Recommended) For extra crispiness, dip the chicken back into the egg mixture and then into the flour mixture a second time after the resting period. This double-coating creates that incredible crunchy texture that makes **Crispy Chinese Honey Garlic Chicken** so special.
- Step 4: Fry the Chicken Heat vegetable oil in a large, heavy-bottomed pot or deep skillet to 350°F (175°C). Carefully add the coated chicken pieces in batches, being careful not to overcrowd the pan. Fry for 4-5 minutes until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer to a paper towel-lined plate to drain excess oil.
- Step 5: Prepare the Honey Garlic Sauce In a separate saucepan, heat 1 tablespoon of oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant (be careful not to burn it). Add honey, soy sauce, rice vinegar, and sesame oil, bringing the mixture to a gentle simmer. Whisk in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Add red pepper flakes if desired.
- Step 6: Combine and Serve Just before serving, add the fried chicken to the sauce and toss quickly to coat evenly. Transfer to a serving dish, garnish with sliced green onions, toasted sesame seeds, and optional cilantro leaves. Serve immediately with steamed rice or noodles to enjoy the optimal crispy-saucy experience of your homemade **Chinese honey garlic chicken**.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 350 calories
- Sugar: 15 grams
- Sodium: 800 mg
- Fat: 12 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 20 grams
- Cholesterol: 120 mg