Crispy Honey Garlic Chicken Recipe
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.
- 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
