Honey Garlic Crispy Chicken
Golden Bites of Heaven: Honey Garlic Crispy Chicken Made Easy
Introduction
Hey there! I’m absolutely thrilled to dive into the world of cooking with you, especially when it comes to sharing a dish that’s taken social media by storm. Yes, I’m talking about the one and only, Honey Garlic Crispy Chicken. Now, you might have seen a video or two pop up on your TikTok feed showing mouthwatering chicken with that signature golden brown, crispy exterior, coated in a sticky honey garlic sauce. And, let me tell you, it’s as good as it looks—if not better. This dish masterfully marries the juicy, tender bites of chicken with the perfect combination of sweet honey and aromatic garlic, making every bite truly a golden bite of heaven. Trust me, it’s the perfect main dish that promises to impress at any table. Key Takeaways:
- Honey Garlic Crispy Chicken is gaining popularity on TikTok for its irresistible flavor and texture.
- This dish combines sweet honey and garlic with a golden brown, crispy exterior for the perfect sweet and savory taste.
- Perfect as a main dish, it’s sure to be a hit with friends and family, guaranteeing a delicious meal any night of the week.
Gathering Your Ingredients
Let’s dive into making our scrumptious Honey Garlic Crispy Chicken, a dish that’s got everyone from TikTok to kitchen tables talking. Starting with, of course, gathering your ingredients. For this heavenly dish, you’ll need:
- For the crispy chicken: We’ll go with chicken breasts or thighs, depending on your preference for white or dark meat. Cut them into uniform pieces for that perfect golden brown finish. If allergies are a concern, swap out all-purpose flour in the batter with a gluten-free option like rice or potato starch. And, don’t forget a dash of black pepper and garlic powder for that extra kick.
- For the sticky honey garlic sauce: A mixture of honey for sweetness, light soy sauce (or a low-sodium option for those watching their salt intake), and olive oil for sautéing. Add in a touch of lemon juice for some zing and cornstarch to thicken it up to the perfect consistency. For a bit of heat, sprinkle in some cayenne pepper, tailored to your spice tolerance.
With these ingredients ready, we’re set to embark on creating a truly delicious meal that promises to be the best part of your week!
Preparing the Chicken
Hey there! Let me tell you about one of the first things you’ll want to do when making this crave-worthy Honey Garlic Crispy Chicken. It’s all about preparing the chicken. Start by cutting the chicken breasts into pieces. Now, I know what you’re thinking, “Is the size of your chicken pieces really that important?” Absolutely! Keeping them uniform not only ensures that each piece cooks evenly but also guarantees that every bite is just as delicious as the next.
Next up, grab a small bowl. This is where the magic begins. You’ll be creating a simple yet effective marinade with just egg, soy sauce, and cornstarch. This isn’t just any marinade; it’s your ticket to achieving that golden brown perfection. By giving your chicken bites a quick bath in this mixture, you’re setting them up for success. Remember, every piece of chicken deserves to be the best part of someone’s day!
Crafting the Perfect Batter
Once we’ve prepped our chicken, it’s time to turn our attention to the batter – the secret armor for that perfectly crispy honey garlic chicken. In my kitchen, crafting the perfect batter starts with a blend of flour and cornstarch. This combination is my go-to for ensuring that each piece of chicken emerges from the fryer with a golden brown crisp that’s music to your ears (and taste buds). But don’t just take my word for it; let’s dive into the details.
I like to whisk together the flour and cornstarch, adding just the right amount of garlic powder, black pepper, and a pinch of cayenne pepper for a subtle kick. The magic, though, is in the consistency. Too thick, and your chicken wears a heavy coat; too runny, and we might as well not have bothered. Achieving that perfect, dippable viscosity means your chicken cutlets are evenly coated, frying to a gloriously crispy finish that’s the very definition of a heavenly bite.
Frying to Perfection
You’ve mastered the marinade, whisked together the ultimate crispy batter, and now it’s time to turn those tender pieces of chicken into golden bites of heaven. I find that the key to perfectly fried chicken lies in the temperature of the oil and the size of your chicken pieces. Keep that oil at a steady 375°F to ensure each piece of chicken reaches that golden brown perfection without absorbing too much oil. Using enough oil to generously coat the pieces, carefully lower them into the hot oil. Don’t overcrowd the pan, as this can lower the temperature of the oil and lead to soggy chicken.
After about 3 minutes of sizzling joy, use a slotted spoon to carefully turn the chicken, ensuring an even golden crust forms on all sides. This is also the perfect moment to whisper a little thank you to the chicken for its service. Once golden brown and crispy, it’s time to let them drain on a wire rack or paper towel. This isn’t just about getting rid of any excess oil; it’s about giving your chicken that moment to wrap itself up in its crispy, golden coat before it dives into that delicious sticky honey garlic sauce. And there you have it, my friends—crispy chicken thighs that are just waiting to be devoured.
Creating the Honey Garlic Sauce
First thing’s first, grab a small saucepan and put it over medium heat, adding just enough olive oil to coat the bottom of the pan. Once it’s shimmering, toss in your finely chopped garlic and ginger. You’ll want to stir these around until they’re just golden brown – this is where the magic starts. Next, pour in your silky honey, rich brown sugar, and a splash of both soy sauce and lemon juice. Let the whole thing simmer gently, stirring often to marry the flavors together.

Now, here’s the secret to that perfect sauce consistency: in a small bowl, whisk together some cornstarch and water to make a slurry. While stirring your sauce, slowly add in the slurry. Watch as it transforms into that sticky, glossy sauce we’re after. Keep it on a low heat, stirring until it’s thickened just right. You’re looking for a sauce that clings to the back of a spoon – it’s all about that balance between runny honey sweetness and the savory depth of soy and sesame oil. There, you’ve done it!
Combining Chicken and Sauce
Now, here’s where the magic happens, and trust me, it’s all in the sauce. After getting that chicken golden brown and crispy, the next step can make or break your dish. You’ll want to gently coat each piece of chicken in that sticky honey garlic sauce. The goal here is to lovingly combine them until every piece is just perfectly covered, not drowned. The sauce should cling to the chicken, adding that right amount of heat and perfect sweetness without making the chicken soggy. And here’s a tip straight from my kitchen to yours: serve it up hot and fast. Right off the stove and onto your plate ensures that each bite is as crispy and delicious as intended. So, the next time you’re craving something truly delightful, remember this golden duo works best when it’s fresh!
Tips and Tools for this recipe
Check out my kitchen essentials, where you’ll find my favorite kitchen tools, spices and more!
- I typically use my dutch oven to fry my chicken on the stove top easily!
- After frying my chicken I use these cooling racks to drain and keep them nice and crispy!
- Using my garlic press makes using fresh garlic and ginger a breeze!
- I use these large mixing bowls for coating my chicken and tossing in sauce.
A Perfect Pair: Serving Suggestions

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.
And That’s a Wrap!
And there you have it, friends! Crafting this Golden Bites of Heaven: Honey Garlic Crispy Chicken is a journey I’m thrilled we took together. The excitement of diving into new recipes, the sizzle of chicken hitting the oil, and that glorious moment when everything combines into a perfect mouthful of sweet, savory bliss – it’s all part of the adventure in our kitchens. So, why wait for a special occasion? Make any night of the week memorable with this dish. It’s not just a meal; it’s a testament to the joy of cooking and sharing. Believe me, the smiles and nods of approval around the dinner table are the best rewards. Here’s to many more delicious discoveries and the pure satisfaction of serving up a dish that’s bound to impress. Cheers to cooking, to exploring, and to the simple pleasures of a meal well made.

Honey Garlic Crispy Chicken
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite sized pieces
- 1 egg
- 1 tbsp vegetable oil
- 1/3 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tbsp soy sauce
- 1/2 tsp black pepper
- Honey garlic sauce:
- 1/2 cup soy sauce
- 1/4 cup water, for slurry
- 5 tablespoons honey
- 1/2 teaspoon sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch, for slurry
- 1 1/2 teaspoons minced garlic
- 1 tablespoon fresh ginger , finely chopped
- 1 tablesppon green onions , optional
- 1 tablespoon parsley , optional
Instructions
- In a mixing bowl, combine the cubed chicken thighs with eggs, 1/3 cup of cornstarch, and soy sauce. Mix thoroughly and set aside.
- To prepare the sauce, mix soy sauce, water, honey, and brown sugar in a bowl. In a pan, heat canola oil over medium-high heat and cook ginger and garlic until they become fragrant and soft.
- Pour in the soy sauce mixture, stirring occasionally. While the sauce cooks, make a slurry by mixing cornstarch and water in a small bowl.
- Gradually add the slurry (the slurry is the 2 tablespoons and the 1/4 cup of water mixed together) to the pan while stirring constantly. Cook over medium heat until the sauce thickens. Add sesame oil and stir well.
- For the fried chicken, whisk together all-purpose flour and the remaining cornstarch, then add to the bowl of prepared chicken.
- Mix well. Heat about 2 inches of frying oil to 375°F and fry the chicken in batches for about 3 minutes. Remove from the oil and place on a drying rack for about 5 minutes.
- Fry the chicken again for another 2 minutes or until golden brown and crispy. Remove from the oil and drain the excess oil.
- Combine the fried chicken with the cooked sauce in the pan and mix well.
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 :).