Honey Garlic Chicken

This honey garlic chicken is crispy, sticky, and full of bold flavor. The chicken is coated in a sweet-savory glaze made with honey, soy sauce, garlic, ginger, and a hint of heat, creating a rich balance of sweetness, tang, and spice. Every bite has a satisfying crunch wrapped in a glossy, fragrant sauce. Served with jasmine rice and topped with green onions, chives, and sesame seeds, it’s a comforting, flavorful dish thats satisfying and indulgent.

Components

• Chicken breast
• Soy sauce
• White pepper
• Baking powder
• Corn starch
• Egg whites
• Honey
• Sriracha
• Oyster sauce
• Sesame oil
• Garlic
• Ginger
• Jasmine rice
• Green onions
• Sesame seeds

Chicken Thigh vs. Chicken breast

Chicken Thighs:

• Pros: Juicier, more flavorful, and harder to overcook, which makes the dish extra tender and rich.
• Cons: Slightly fattier which might make the dish feel heavier overall and may take a bit longer to cook evenly.

Chicken Breast:

• Pros: Leaner, lighter, and cooks quickly while still getting a great crisp when fried.
• Cons: Can dry out more easily and has a milder flavor compared to thighs.

The Secret to Extra-Crispy Chicken

Getting extra crispy chicken at home is easier than it seems—it just takes the right technique. The crispiness starts with the coating: a combination of cornstarch, egg white, soy sauce, and a little baking powder creates a light, airy crust that fries up beautifully. Cornstarch gives the chicken its crunch, while baking powder helps form tiny bubbles that make the coating even crispier.

The real game-changer is the double fry. The first fry cooks the chicken and sets the coating, while the second, hotter fry turns it deeply golden and ultra crisp. Letting the chicken rest on a wire rack between fries keeps it from steaming and getting soggy. When you follow these steps and toss the chicken in sauce only at the end, you’ll get perfectly crispy chicken every time.

Tips & Tricks

• Cut chicken into consistent pieces so they cook evenly.
• A quick marinade with cornstarch, egg white, and baking powder helps create a light, crispy coating.
• Double-fry for maximum crunch (first low temp, then high temp).
• Keep oil at the right temperature—too low = greasy, too high = burnt coating.
• Use fresh garlic and ginger for the best flavor.
• Add the cornstarch slurry slowly to avoid lumps in the sauce.
• Don’t toss the chicken in the sauce too early or it will get soggy.
• Let fried chicken rest on a wire rack, not paper towels, to keep it crisp.
• Adjust the sauce to taste (less honey for less floral notes, more sriracha for heat).

Serving Suggestions

Honey garlic chicken pairs perfectly with steamed jasmine rice, which absorbs the sticky sweet-savory sauce. Add sliced green onions and sesame seeds for freshness and a little crunch. For sides, steamed or sautéed vegetables like broccoli or snap peas work great, or you can serve it with fried rice or noodles for a heartier meal. A simple cucumber or pickled vegetable salad also helps balance the richness.

Storage & Reheating

Store honey garlic chicken in an airtight container for 3–4 days, keeping the chicken and sauce separate if you want to maintain crispiness. For best results, reheat the chicken in a skillet or oven so it stays crunchy, then add the sauce afterward. Avoid microwaving when possible, as it can make the coating soft and the chicken dry.

Honey Garlic Chicken

This honey garlic chicken features crispy, golden chicken tossed in a rich, sweet-savory sauce made with honey, soy sauce, garlic, and ginger. With its bold flavor and sticky glaze, it’s a quick, crowd-pleasing dish perfect for weeknights. Serve it over jasmine rice with green onions and sesame seeds for a complete, delicious meal.

Recipe Keys: C Chicken

Print Recipe

Prep Time 30 mins Cook Time 15 mins Total Time 45 mins

Ingredients

Crispy Chicken:

• 2 Chicken breasts
• 2 tsp Soy sauce
• ¹⁄₄ tsp White pepper
• ¹⁄₄ tsp Baking powder
• 4 tbsp Corn Starch
• 1 Egg white (large egg)
• 1 tbsp Avocado Oil

Honey garlic sauce:

• 3 tbsp Honey

• 1 tbsp Sugar

• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp Sriracha
• ¹⁄₂ tbsp Oyster sauce
• ¹⁄₂ tsp Sesame oil
• 2 tbsp Garlic (minced, 4-6 cloves)
• 1 tsp Ginger minced

Starch Slurry

• 1 tsp Cornstarch

• 2 tbsp Water (cold)

Toppings & sides

• Jasmine rice
• Green onion/chives
• Sesame seeds

Instructions

1. Cut chicken breasts into small bite-sized pieces, then combine them with soy sauce, white pepper, baking powder, cornstarch, egg white, and oil. Mix thoroughly until all pieces are evenly coated, and refrigerate for 10–15 minutes while you prepare the sauce.

2. In a separate bowl, whisk together the honey, sugar, soy sauce, rice vinegar, sriracha, oyster sauce, and sesame oil.

3. Prepare remaining ingredients needed for the sauce by mincing fresh garlic and making the starch slurry. 

4. Heat frying oil to 340–350°F and carefully lower the chicken pieces into the oil one at a time. Fry for 4–5 minutes, then transfer the chicken to a wire rack to drain and rest for 10–15 minutes. Increase the oil temperature to 370–380°F and fry the chicken a second time for 1–2 minutes until deeply golden and extra crispy. (If you're short on time, you can shallow-fry once for 8–12 minutes, though the chicken won’t be as crispy.)

5. In a large pan over medium to medium-high heat, add a small drizzle of neutral oil and sauté the minced garlic and ginger for 30–60 seconds. Pour in the sauce mixture and let it simmer briefly, then stir in the starch slurry until it thickens slightly.

6. Add in the crispy chicken, toss to coat, and finish with sesame seeds and chopped green onions.