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Spicy Honey Garlic Chicken Recipe
Ash Tyrrell

Spicy Honey Garlic Chicken Recipe

I still remember the first time I made this spicy honey garlic chicken. I was skeptical that a soda water batter could actually make a difference, but one bite of that shatter-crisp coating soaked in sticky, spicy-sweet sauce and I was hooked. I've made it more times than I can count since then, tweaking the batter and the sauce until I finally landed on a version that stays crunchy even after it's tossed
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 6 boneless chicken thighs cut into bite-size pieces – thighs stay juicy even after frying, so skip the breast if you can
  • ⅓ cup rice flour – this is the real secret to that light shattering crunch
  • ¼ cup corn starch – helps the batter crisp up and cling to every piece
  • 1 tablespoon garlic powder – builds a savory base flavor into the coating itself
  • Salt and pepper to taste – season generously, the batter needs it
  • ⅓ cup soda water – the bubbles create air pockets for an extra-crispy bite
  • 1 large egg – binds the batter together so it sticks to the chicken
  • 8 cloves garlic chopped – fresh garlic makes the sauce taste alive, don't swap for jarred
  • 2 tablespoons Korean chili paste gochujang – brings the heat and a deep savory-sweet base
  • 3 tablespoons honey – balances the spice and helps the sauce turn glossy and sticky
  • 1 tablespoon soy sauce – adds saltiness that keeps the honey from tasting one-note
  • 1 tablespoon sesame seeds – finishes the dish with a nutty crunch and nice presentation
  • Oil for frying – use a neutral oil with a high smoke point like vegetable or canola

Method
 

  1. In a mixing bowl, combine the chicken pieces with salt, pepper, garlic powder, corn starch, rice flour, egg, and soda water. Stir until every piece is evenly coated in a thick, slightly bubbly batter. Let it rest for about 10 minutes so the batter sets and clings better during frying.
  2. Pour oil into a deep pot or wok and heat it over medium-high heat. I always test the temperature with a thermometer or by dropping in a small bit of batter if it sizzles right away, the oil is ready. Getting this step right is what prevents soggy, greasy chicken later.
  3. Carefully lower the battered chicken pieces into the hot oil in batches, avoiding overcrowding the pot. Fry for 4 to 5 minutes, turning occasionally, until each piece turns a deep golden brown. Overcrowding drops the oil temperature, so give each piece room to crisp properly.
  4. Once the first fry is done, let the chicken rest for a minute or two, then drop it back into the hot oil for another 1 to 2 minutes. This second fry pushes out any remaining moisture and locks in that extra-crispy texture that holds up even after saucing.
  5. In a separate pan, combine the chopped garlic, Korean chili paste, honey, and soy sauce over medium-low heat. Stir continuously until the mixture turns smooth, glossy, and fragrant. This only takes a couple of minutes, so keep an eye on it to avoid burning the garlic.
  6. Add the crispy fried chicken straight into the sauce pan and toss quickly so every piece gets fully coated. Turn the heat up to high for about a minute to help the sauce cling and slightly caramelize. Sprinkle sesame seeds over the top and serve immediately while it's still hot and crunchy.

Notes

  • I always pat my chicken dry before the batter goes on. Any extra moisture makes the coating slide right off.
  • I keep my oil temperature steady around 350°F because fluctuating heat is the biggest reason my batter turns greasy instead of crisp.
  • I toss the chicken in the sauce only right before serving, since letting it sit too long softens the crunch.
  • I like doubling the sauce when I'm serving it over rice, because the extra glaze soaks in beautifully.
  • I toast my sesame seeds for thirty seconds in a dry pan. First it wakes up the flavor so much more.