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Crispy Chinese Honey Garlic Chicken Recipe
Ash Tyrrell

Crispy Chinese Honey Garlic Chicken Recipe

I made this crispy Chinese honey garlic chicken recipe on a random weekday, and it instantly became a repeat favorite in my kitchen. The chicken turned out incredibly crunchy, and the sauce was sticky, sweet, and full of garlicky flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Chicken breast – 1 lb boneless and skinless, cut into bite-sized pieces (fresh chicken works best because it stays juicy inside while frying crisp on the outside)
  • Cornstarch – ½ cup this creates a light, crunchy coating and fries crispier than flour
  • Salt – ½ teaspoon seasons the chicken evenly and balances the sweet sauce
  • Black pepper – ¼ teaspoon adds mild heat and depth without overpowering flavors
  • Vegetable oil – enough for shallow frying a neutral oil with a high smoke point keeps the chicken golden and crisp
  • Garlic – 4 cloves freshly minced (fresh garlic gives stronger aroma and better flavor than bottled or powdered garlic)
  • Honey – ⅓ cup provides natural sweetness and helps create a glossy, sticky sauce
  • Soy sauce – 3 tablespoons adds umami and saltiness to balance the honey
  • Rice vinegar – 1 tablespoon cuts through the sweetness and adds brightness
  • Sesame oil – 1 teaspoon adds a subtle nutty aroma that enhances Chinese-style flavor
  • Water – ¼ cup helps thin the sauce so it coats the chicken evenly
  • Green onions – 2 tablespoons sliced (adds freshness, color, and mild onion flavor at the end)
  • Sesame seeds – 1 teaspoon optional (used for garnish and light crunch)

Method
 

  1. I start by cutting the chicken into evenly sized pieces so they cook uniformly. Then I season them with salt and pepper and toss them in cornstarch until fully coated. This step ensures a crispy outer layer after frying.
  2. I heat oil in a deep skillet until hot but not smoking. The chicken is fried in batches to avoid overcrowding the pan. Each piece cooks until golden brown and crispy before being removed and placed on paper towels.
  3. I remove most of the oil from the pan, leaving just a little behind. Then I add minced garlic and stir until fragrant. Honey, soy sauce, rice vinegar, sesame oil, and water are added and stirred until smooth.
  4. Once the sauce starts bubbling lightly, I add the fried chicken back into the pan. I toss everything gently so the sauce coats each piece evenly. The sauce thickens quickly and becomes shiny.
  5. I turn off the heat once the chicken is fully coated and sticky. Finally, I sprinkle sliced green onions and sesame seeds on top. The dish is best served immediately.

Notes

  • I always fry the chicken in small batches to keep it extra crispy
  • I make sure the oil is hot enough before frying to avoid soggy coating
  • I taste the sauce before adding chicken and adjust sweetness or salt
  • I serve it immediately because the crisp texture is best fresh