Honey Garlic Crispy Chicken
Honey Garlic Crispy Chicken (Better Than Takeout!)
If you’re craving crispy, sticky, sweet-and-savory chicken, this Honey Garlic Crispy Chicken is about to become one of your favorite weeknight dinners. Tender chicken thighs are coated in a perfectly crispy crust, fried until golden brown, then tossed in a glossy homemade honey garlic sauce that’s packed with garlic, soy sauce, honey, and just the right amount of sweetness.
This restaurant-quality meal comes together with simple pantry ingredients and tastes even better than takeout. Serve it over fluffy white rice, jasmine rice, brown rice, or alongside steamed broccoli for a delicious meal your entire family will request again and again.
If you love Asian-inspired recipes, this crispy honey garlic chicken recipe belongs on your dinner menu.
Why You’ll Love This Honey Garlic Crispy Chicken
- Better than takeout
- Crispy, juicy chicken every time
- Sticky homemade honey garlic sauce
- Easy enough for busy weeknights
- Family-friendly
- Ready in about 45 minutes
- Perfect with rice or vegetables
The best part? Every bite stays crispy even after being coated in the rich honey garlic glaze.
What Makes This Recipe So Good?
There are two secrets to achieving restaurant-style crispy chicken.
First, the chicken is coated in a mixture of all-purpose flour and cornstarch, creating an incredibly light, crunchy coating.
Second, instead of simply pouring sauce over the chicken, the homemade honey garlic sauce is cooked separately until it becomes thick, glossy, and perfectly sticky before the crispy chicken is tossed in.
Using boneless skinless chicken thighs instead of chicken breasts also gives you extra juicy, flavorful chicken that stays tender inside while developing an irresistibly crispy exterior.
Ingredients You’ll Need
For the Chicken
- 1½–2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 large egg
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil, for frying
For the Honey Garlic Sauce
- 2 tablespoons butter
- 5 cloves garlic, minced
- 1 teaspoon fresh grated ginger (optional but highly recommended)
- ⅓ cup honey
- 2 tablespoons brown sugar
- ⅓ cup soy sauce
- ¼ cup chicken broth
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- Green onions
- Sesame seeds
Why Chicken Thighs Work Best
While chicken breasts can certainly be used, boneless chicken thighs stay much juicier during frying.
Their slightly higher fat content helps keep every piece tender while developing a beautifully crispy crust.
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Step 1: Marinate the Chicken
Place the bite-sized pieces of chicken into a bowl.
Add:
- Soy sauce
- Minced garlic
Mix well.
Allow the chicken to marinate for 15–20 minutes while preparing the remaining ingredients.
This simple step adds flavor throughout the chicken before frying.
Step 2: Prepare the Crispy Coating
In one separate bowl, whisk together:
- Flour
- Cornstarch
- Garlic powder
- Paprika
- Salt
- Black pepper
In another bowl, beat the egg.
Dip each piece of chicken into the egg, then thoroughly coat it in the flour mixture.
The combination of flour and cornstarch creates an extra crispy coating.
Step 3: Fry the Chicken
Heat about 2 inches of vegetable oil in a deep skillet or pot until it reaches 350°F.
Working in batches, fry the chicken for 5–6 minutes, turning occasionally, until the chicken is crispy and golden brown.
Transfer the chicken to a wire rack instead of paper towels. This keeps air circulating around the chicken so it stays crispy while the remaining batches cook.
Step 4: Make the Honey Garlic Sauce
In a large skillet over medium heat, melt the butter.
Add:
- Garlic
- Fresh ginger
Cook for about 30 seconds until fragrant.
Whisk in:
- Honey
- Brown sugar
- Soy sauce
- Chicken broth
- Sesame oil
Bring everything to a gentle simmer.
In a small bowl, stir together the cornstarch and water to create a cornstarch mixture.
Whisk it into the sauce.
Cook for 1–2 minutes, stirring constantly, until the sauce becomes thick, glossy, and coats the back of a spoon.
Step 5: Toss and Serve
Add the crispy chicken pieces directly into the honey garlic sauce.
Toss gently until every piece is coated in the sticky honey garlic glaze.
Finish with:
- Sesame seeds
- Sliced green onions
Serve immediately over white rice, jasmine rice, brown rice, or with steamed broccoli for a complete meal.
Tips for the Crispiest Chicken
Don’t Skip the Cornstarch
Cornstarch is the secret ingredient that creates a lighter, crispier coating than flour alone.
Fry in Batches
Avoid overcrowding the pan. Too many pieces at once lower the oil temperature and create soggy chicken.
Use a Wire Rack
A wire rack keeps the coating crispy while the remaining chicken cooks.
Toss Right Before Serving
Waiting until the end to coat the chicken helps preserve that irresistible crispy texture.
Easy Variations
Customize this recipe by adding:
- Red pepper flakes
- Cayenne pepper
- Rice vinegar
- Oyster sauce
- Apple cider vinegar
- Onion powder
- Chicken wings
- Chicken tenders
- Cauliflower rice
- Green beans
- Brown rice
- Extra honey garlic sauce for serving
What to Serve with Honey Garlic Crispy Chicken
This recipe pairs perfectly with several family favorites from Krystel’s Cooking:
- Easy Ground Beef and Broccoli – Another quick takeout-inspired dinner that’s loaded with flavor.
- Crispy Sweet & Spicy Dragon Chicken – If you enjoy crispy chicken with bold Asian flavors, you’ll love this spicy favorite.
- Chipotle Copycat Cilantro Lime Rice – A fresh, flavorful rice option that balances the sweet and savory sauce beautifully.
- Healthy Chicken Parmesan with Vegetables – Another easy chicken dinner perfect for busy weeknights.
- Easy Homemade Soft Pretzels – Warm, buttery pretzels make a fun appetizer before dinner.
- Mixed Berry Trifle – A light dessert that complements the savory flavors of this meal.
- The Best Strawberry Shortcake – A refreshing finish after a hearty dinner.
Storage Instructions
Store leftover honey garlic crispy chicken in an airtight container in the refrigerator for up to 3–4 days.
Keep in mind that the coating will soften slightly as it sits in the sauce.
How to Reheat
For the best texture, reheat the chicken in:
- An air fryer for 3–4 minutes
- A 375°F oven for about 10 minutes
Microwaving works too, although the coating won’t be quite as crispy.
Honey Garlic Crispy Chicken
Ingredients
- For the Chicken
- 1½ –2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 large egg
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil, for frying
- For the Honey Garlic Sauce
- 2 tablespoons butter
- 5 cloves garlic, minced
- 1 teaspoon fresh grated ginger, optional but recommended
- ⅓ cup honey
- 2 tablespoons brown sugar
- ⅓ cup soy sauce
- ¼ cup chicken broth
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Garnish
- Green onions, sliced
- Sesame seeds
Instructions
- Marinate the Chicken
- In a bowl, combine the chicken thighs with soy sauce and minced garlic. Let sit for 15–20 minutes while you prep everything else.
- Step 2: Prepare the Coating
- In one bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and pepper.
- In another bowl, beat the egg.
- Dip each piece of chicken into the egg, then coat thoroughly in the flour mixture.
- Step 3: Fry the Chicken
- Heat about 2 inches of oil in a deep skillet or pot to 350°F.
- Fry the chicken in batches for 5–6 minutes, until golden brown, crispy, and cooked through.
- Transfer to a wire rack (this keeps it crispy).
- Step 4: Make the Sauce
- In a large skillet, melt the butter over medium heat.
- Add the garlic and ginger and cook for about 30 seconds.
- Whisk in the honey, brown sugar, soy sauce, chicken broth, and sesame oil. Bring to a gentle simmer.
- Mix the cornstarch and water, then stir it into the sauce. Cook for 1–2 minutes until thick and glossy.
- Step 5: Toss & Serve
- Add the crispy chicken to the sauce and toss until evenly coated.
- Garnish with green onions and sesame seeds.
- Serve immediately over rice or with steamed broccoli.
Frequently Asked Questions
Can I use chicken breasts instead?
Yes! Chicken breasts work well, but chicken thighs stay juicier and are less likely to dry out during frying.
Can I make this in the air fryer?
Absolutely. Spray the coated chicken lightly with oil and cook in a preheated air fryer at 400°F for about 12–15 minutes, flipping halfway through. Toss with the sauce after cooking.
Why use both flour and cornstarch?
Cornstarch creates an incredibly crispy coating, while flour helps the breading adhere to the chicken. Together they produce the perfect crunchy texture.
Can I make the sauce ahead of time?
Yes! The honey garlic sauce can be made up to 3 days in advance and stored in the refrigerator. Warm it gently before tossing it with the freshly cooked chicken.
What should I serve with honey garlic chicken?
White rice, jasmine rice, brown rice, steamed broccoli, green beans, fried rice, or cauliflower rice are all delicious options that soak up the extra honey garlic sauce.
Final Thoughts
This Honey Garlic Crispy Chicken is everything you want in a takeout-inspired dinner—crispy, juicy chicken coated in a sweet, sticky, garlicky sauce that’s packed with flavor. With simple ingredients, easy steps, and a homemade honey garlic glaze that’s better than anything from a restaurant, this recipe is perfect for both busy weeknights and special family dinners.
Serve it over rice with your favorite vegetables, and don’t forget to drizzle on any extra sauce. Once you try this homemade version, you’ll be making it again and again!Once you’ve mastered this mouthwatering masterpiece of crispy honey garlic chicken, pairing it with the right sides and garnishes is akin to adding the finishing brushstrokes to a masterpiece painting. A bowl of fluffy white rice or a side of tender-crisp green beans can turn this main dish into a beautifully balanced meal. And for that extra pop of flavor and color, scatter a handful of lightly toasted sesame seeds or finely chopped spring onions over the top. It’s these little details that can elevate a delicious meal into an unforgettable dining experience.
The most confusing recipe I’ve ever attempted! Not sure why it’s so confusing. So if we use 2 tablespoons of cornstarch for the chicken then what do we use the 1/3 cup of cornstarch for? The slurry made the sauce so thick I had to add water. I wish the recipe was better written. For example, “remaining cornstarch” what remaining cornstarch? Maybe it’s just me. I’m sure it’s delicious.
Hey there Johana! I am so sorry for the confusion! When it comes to the 1/3 cup of cornstarch for the slurry it is to be mixed in slowly and add a little at a time until the desired thickness has been achieved. I’ve found that at it depends on how thick some people like their sauce, some like it thinner than others :).
I think you should try making this recipe while following the steps as you have written, and pretend you are a newer to cooking individual. I’m in the midst of making the sauce and I see water… sure, but then what do I use to make the slurry along with the cornstarch later?
Thank you so much for bringing this to my attention! I am sorry for any confusion! I added a bit more instruction when it comes to making the slurry. You’re right, I cook so much a sometimes forget that not everyone knows exactly what some terms are or how to make them! My apologies agaoin! 🙂
Where does the sesame oil come into play ? Where did canola oil come from ?
Hey there! If you hit the skip to recipe button the directions there will tell you when to use both the canola and the sesame oil :).