Introduction

This Crispy Honey Garlic Chicken is a perfect balance of sweet, savory, and garlicky flavors wrapped in a delightfully crispy coating. It’s easy to prepare and makes a fantastic weeknight dinner served over rice or your favorite sides.

A white speckled bowl filled with two main layers: the bottom layer is light brown fried rice mixed with small pieces of orange carrot, yellow egg, and green edamame, creating a colorful base with a slightly oily texture; the top layer consists of glossy, dark brown glazed chicken chunks that are sprinkled with white sesame seeds and garnished with long, thin slices of fresh green onions. A silver fork rests on the right side of the bowl, partially on the rice. Nearby, there is a small white bowl with red sauce and a black dish with scattered sesame seeds, all set on a white marbled surface with some green onion stalks and a wooden bowl of extra green onions. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
Kosher salt and freshly ground black pepper, to taste
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon sesame oil
¼ cup cornstarch
2-3 tablespoons vegetable oil, for frying
½ cup honey
¼ cup sweet chili sauce (such as Mae Ploy)
¼ cup soy sauce
10 cloves garlic, chopped (not minced)
Hibachi-style rice, sesame seeds, and chopped scallions, for serving (optional)

Instructions

Step 1: In a large resealable plastic bag, combine the chicken pieces with salt, pepper, garlic powder, onion powder, smoked paprika, and sesame oil. Seal the bag and shake to coat the chicken evenly. Refrigerate for at least 1 hour or up to 1 day to marinate.
Step 2: Just before cooking, add the cornstarch to the marinated chicken, then toss or shake the bag to coat each piece thoroughly. Let the coated chicken rest at room temperature for 20 minutes.
Step 3: Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Working in batches to avoid overcrowding, add some chicken pieces and cook until golden brown and crispy, about 3-4 minutes per side. Use a slotted utensil to transfer the browned chicken to a plate. Add more oil between batches if needed.
Step 4: Once all the chicken is browned, return it all to the skillet and reduce the heat to medium. Add honey, sweet chili sauce, soy sauce, and chopped garlic. Stir well to combine and simmer for 4-5 minutes until the sauce thickens and flavors meld.
Step 5: Serve the honey garlic chicken immediately over hibachi-style rice or your preferred side. Garnish with sesame seeds and chopped scallions if desired. Enjoy!

Tips & Variations

For extra crispiness, let the cornstarch-coated chicken rest before frying to help it adhere better.
Swap chicken thighs for breasts if you prefer leaner meat, though thighs stay more tender and juicy.
Add a pinch of red pepper flakes to the sauce for a gentle kick of heat.
Use low-sodium soy sauce to control saltiness in the dish.

Storage

Store leftover honey garlic chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The sauce may thicken as it cools; add a splash of water when reheating if needed to loosen it.

How to Serve

A white bowl filled with a base layer of light brown fried rice that contains small pieces of green edamame, red bell pepper, and orange carrot. On top, there are glistening dark brown sticky chicken pieces sprinkled with white sesame seeds. Green thinly sliced scallions sit over the chicken adding a fresh touch. A silver fork rests inside the bowl on the right side. The bowl is placed on a white marbled surface with some green onions and a small wooden bowl of green herbs nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for even cooking and the best texture. If using frozen, thaw completely before marinating and cooking.

What can I serve with honey garlic chicken?

This chicken pairs wonderfully with hibachi-style fried rice, steamed jasmine rice, sautéed vegetables, or even mashed potatoes for a comforting meal.

Crispy Honey Garlic Chicken Recipe

Print Recipe

★★★★★

4.7 from 85 reviews

A flavorful and crispy honey garlic chicken recipe featuring tender bite-sized chicken thighs marinated with spices, coated in cornstarch, pan-fried to golden perfection, and tossed in a rich, sticky sauce made from honey, sweet chili sauce, soy sauce, and fresh garlic. Served best over hibachi-style rice and garnished with sesame seeds and scallions, this dish offers a perfect balance of savory, sweet, and garlicky flavors with a delightfully crispy texture.

Author: Maya
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Asian Fusion

Ingredients

Scale

Chicken and Marinade

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
Kosher salt, to taste
Freshly ground black pepper, to taste
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon sesame oil

Coating and Frying

¼ cup cornstarch
2–3 tablespoons vegetable oil, for frying

Sauce

½ cup honey
¼ cup sweet chili sauce (Mae Ploy recommended)
¼ cup soy sauce
10 cloves garlic, chopped (not minced)

To Serve

Hibachi-style rice
Sesame seeds
Chopped scallions

Instructions

Season & marinate chicken: In a large resealable plastic bag, combine the bite-sized chicken pieces with kosher salt, freshly ground black pepper, garlic powder, onion powder, smoked paprika, and sesame oil. Seal the bag and shake well to evenly coat the chicken with the spices and oil. Refrigerate and marinate for at least 1 hour or up to 1 day to allow flavors to penetrate.
Add cornstarch & rest chicken: Right before cooking, add cornstarch to the marinated chicken in the bag and toss or shake to coat all pieces thoroughly. Set the cornstarch-coated chicken aside at room temperature for 20 minutes to ensure it cooks evenly and crisps up nicely.
Brown chicken: Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Once hot, add the chicken in batches to avoid overcrowding. Cook each batch for about 3-4 minutes on one side until golden brown and lightly crisp, then flip and cook the other side for 2-3 minutes. Remove browned chicken to a plate using a slotted utensil. Add more oil as necessary between batches and repeat until all chicken is cooked and browned. Return all browned chicken to the skillet.
Build the honey garlic chicken: Reduce heat to medium and add honey, sweet chili sauce, soy sauce, and chopped garlic to the skillet with the chicken. Stir well using a rubber spatula or wooden spoon to combine. Let the mixture simmer for 4-5 minutes to meld flavors and thicken the sauce, coating the chicken evenly.
Serve: Serve the honey garlic chicken immediately over hibachi-style fried rice or your preferred rice variety. Garnish with sesame seeds and sliced scallions as desired. Enjoy this sweet, savory, and crispy chicken dish warm alongside your favorite sides.

Notes

Marinating the chicken overnight will enhance flavor and tenderness.
Make sure not to overcrowd the pan when frying to achieve crispy chicken.
If you prefer less spice, reduce or omit the smoked paprika.
For a gluten-free option, use gluten-free soy sauce and cornstarch certified gluten-free.
Adjust sweetness by varying the amount of honey according to taste.
Serve immediately for best texture as the chicken crisps soften if left too long in sauce.

Keywords: Honey Garlic Chicken, Crispy Chicken, Sweet and Savory Chicken, Asian Chicken Recipe, Fried Chicken Thighs, Sticky Chicken Sauce