Crispy Chinese Honey Garlic Chicken is the recipe that finally got my family to stop requesting takeout on busy weeknights. Tender chicken, a golden crispy coating, and a sticky sweet garlic sauce that clings to every single piece. I started making this on Friday nights and honestly, it tastes better than what comes in the box.
Table of Contents
Ingredients for Crispy Chinese Honey Garlic Chicken
I always keep these pantry basics on hand because this dish comes together fast with no special shopping required. Here is everything you need:
For the Chicken:
- 1 lb boneless skinless chicken thighs or breasts (cut into 1 to 2 inch bite-sized pieces) – I recommend thighs for more flavor and a juicier result
- Canola or vegetable oil (enough to fill skillet 1 inch deep) – pro tip: never use olive oil here since its smoke point is too low for frying
For the Velveting Marinade:
- 2 egg whites
- 1 tbsp cornstarch – in my experience this simple combination is what separates restaurant-quality texture from dry homemade fried chicken
- Pinch of salt
For the Honey Garlic Sauce:
- 4 tbsp honey
- 2 cloves garlic, minced (use 3 for a stronger garlic punch)
- 2 tbsp soy sauce – my preference is low-sodium to keep the saltiness balanced
- 1 tsp freshly ground black pepper
Optional Garnish:
- Toasted sesame seeds
- 1 green onion, sliced
Step-by-Step Instructions
I recommend setting up everything before the oil heats up since this recipe moves quickly once you start frying.
Step 1: Preheat your oven to 200 degrees F. Line a baking sheet with foil or parchment and set a wire rack on top if you have one. Add all honey garlic sauce ingredients to a pot large enough to hold all the chicken once fried. Pour 1 inch of canola oil into a deep skillet or wok.
Step 2: Whisk egg whites, cornstarch, and a pinch of salt in a mixing bowl until smooth and slightly fluffy. Add chicken pieces and toss to coat every piece well. Let the chicken sit in the marinade for 10 to 15 minutes while the oil comes up to temperature.
Step 3: Heat oil over medium-high heat until it reaches 350 to 360 degrees F. This takes about 10 to 15 minutes, so do not rush it. No thermometer? Dip a wooden spoon handle into the oil. Steady bubbles forming around it means it is ready. Vigorous splattering means it is too hot, so lower the heat slightly.
Step 4: Carefully add chicken pieces to the hot oil one at a time. Do not crowd the pan or the temperature will drop and the coating will turn soggy instead of crispy. Fry in 2 to 3 batches for 3 to 4 minutes per batch, turning once, until deep golden brown. Drain on paper towels, then transfer to the warm oven. Always bring the oil back to 350 degrees F before starting the next batch.
Step 5: Bring the honey garlic sauce to a boil over medium-high heat for 1 to 2 minutes until it thickens slightly. If it gets too thick, add a small splash of water. Add all the fried chicken and toss until every piece is fully coated and glossy.
Step 6: Transfer to a serving plate and garnish with toasted sesame seeds and sliced green onions. Serve right away for the best texture.
Best Sides to Serve with Crispy Chinese Honey Garlic Chicken
The best sides for Crispy Chinese Honey Garlic Chicken are ones that soak up the sauce or offer a fresh contrast to the richness.
Steamed White or Brown Rice: The most natural pairing. Fluffy rice soaks up the honey garlic sauce and keeps the meal simple. If you want a fun upgrade, try our coconut chicken and rice for a slightly sweeter, more fragrant base.
Chicken Lo Mein: If you want to build a full Chinese-inspired dinner spread, our chicken lo mein recipe pairs perfectly alongside this dish and makes the meal feel like a real restaurant night at home.
Skinny Sesame Chicken and Broccoli: For a lighter vegetable side that shares the same sesame flavor profile, our skinny sesame chicken and broccoli works beautifully on the same plate.
Chinese Beef and Broccoli: If you are feeding a crowd and want a second protein on the table, our Chinese beef and broccoli is a natural companion dish with overlapping flavor notes.
Sticky Garlic Chicken Noodles: Swap rice for noodles and try our sticky garlic chicken noodles as a satisfying base that works great with this honey garlic sauce drizzled on top.
High Protein Crispy Garlic Chicken Fried Rice: For a heartier all-in-one side, our high protein crispy garlic chicken fried rice rounds out the meal with familiar textures and bold garlic flavor.
How to Store and Reheat Leftovers
Store leftover Crispy Chinese Honey Garlic Chicken in an airtight container in the fridge for up to 2 days. The sauce keeps the chicken moist in storage, but the coating will soften overnight. That is completely normal and still tastes great.
To bring back the crispiness, I recommend reheating in the oven at 400 degrees F for about 5 minutes. The microwave is convenient but will make the coating chewy, so use the oven whenever you can.
Pro tip: if you are making this ahead for a dinner party or gathering, keep the fried chicken warm in the 200 degree F oven for up to 30 to 45 minutes before tossing in the hot sauce right before serving. This keeps everything at peak quality without any last-minute stress.
FAQs
Can I use chicken breast instead of thighs?
Yes. Chicken breast works fine here, especially with the velveting marinade keeping it moist during frying. Just keep an eye on the cook time since breast pieces can dry out a little faster than thighs if left in the oil too long.
What if I do not have a frying thermometer?
No problem at all. Dip a wooden spoon handle or chopstick into the hot oil. When steady bubbles form around it immediately, the oil is at the right temperature. If the oil smokes or bubbles aggressively, lower the heat and wait a minute before testing again.
Can I make the sauce spicier?
Absolutely. Add a pinch of red pepper flakes directly to the sauce while it simmers, or stir a teaspoon of chili garlic sauce into the honey garlic mixture before coating the chicken. Start small and taste as you go since the heat builds quickly.
Crispy Chinese Honey Garlic Chicken
Ingredients
Equipment
Method
- Preheat oven to 200 degrees F. Line a baking sheet with foil or parchment and place a wire rack on top. Add all honey garlic sauce ingredients to a pot large enough to hold all the fried chicken. Pour 1 inch of canola oil into a deep skillet or wok.
- Whisk egg whites, cornstarch, and a pinch of salt in a bowl until smooth and slightly fluffy. Add chicken pieces and toss to coat every piece well. Let sit for 10 to 15 minutes while the oil heats up.
- Heat oil over medium-high heat until it reaches 350 to 360 degrees F, about 10 to 15 minutes. Test readiness by dipping a wooden spoon handle into the oil. Steady bubbles forming around it means it is ready.
- Add chicken pieces to the oil one at a time without crowding the pan. Fry in 2 to 3 batches for 3 to 4 minutes per batch, turning once, until deep golden brown. Drain on paper towels and keep warm in the oven. Bring oil back to 350 degrees F between each batch.
- Bring the honey garlic sauce to a boil over medium-high heat for 1 to 2 minutes until slightly thickened. Add a splash of water if too thick. Add all fried chicken and toss to coat every piece in the glossy sauce.
- Transfer to a serving plate. Garnish with toasted sesame seeds and sliced green onions if desired. Serve immediately for the best texture.
