Go Back
Crispy Chinese Honey Garlic Chicken on a white plate garnished with toasted sesame seeds and sliced green onions

Crispy Chinese Honey Garlic Chicken

Tender, juicy chicken with a golden crispy coating tossed in a bold sweet and sticky honey garlic sauce. Made in 30 minutes using a simple Chinese velveting technique for restaurant-quality results at home.
Print Recipe Save to Pinterest
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Appetizer, Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 224
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs or breasts Cut into 1 to 2 inch bite-sized pieces. Thighs recommended for juicier results.
  • 1 inch canola or vegetable oil Enough to fill skillet 1 inch deep. Must have a high smoke point.
  • 2 egg whites For the velveting marinade
  • 1 tbsp cornstarch For the velveting marinade
  • 1 pinch salt For the velveting marinade
  • 4 tbsp honey For the sauce
  • 2 cloves garlic Minced. Use 3 cloves for stronger garlic flavor.
  • 2 tbsp soy sauce Low-sodium preferred for a balanced result
  • 1 tsp freshly ground black pepper For the sauce
  • 1 tbsp toasted sesame seeds Optional garnish
  • 1 green onion Sliced, optional garnish

Equipment

  • Deep skillet or wok
  • Frying or instant-read thermometer
  • Baking sheet lined with parchment or foil
  • Wire rack
  • Small mixing bowl
  • Pot for sauce

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer to a serving plate. Garnish with toasted sesame seeds and sliced green onions if desired. Serve immediately for the best texture.

Notes

For deeper marinade flavor, add 1 tsp sesame oil, oyster sauce, or Shaoxing wine to the egg white mixture. Double the sauce if serving as a main dish over rice. Keep fried chicken in the 200 degree F oven for up to 45 minutes before saucing if making ahead. Reheat leftovers in a 400 degree F oven for 5 minutes to restore crispiness. Store in an airtight container in the fridge for up to 2 days.