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Crispy Chinese Honey Garlic Chicken

Crispy Chinese honey garlic chicken with shatteringly crispy golden bites coated in a glossy honey garlic sauce that caramelizes into deep amber. Fried chicken is tossed in a quick saucepan sauce, then piled over rice for an easy Asian dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating
  • 1.5 lb boneless skinless chicken thighs
  • 0.5 cup cornstarch
  • 0.5 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 1 large egg beaten
Frying
  • 1 vegetable oil for frying
Honey garlic sauce
  • 0.25 cup honey
  • 3 tbsp soy sauce
  • 6 garlic minced
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch mixed with water; slurry
  • 2 tbsp water for cornstarch slurry
  • 1 tbsp sesame oil
  • 1 sesame seeds for garnish
  • 1 green onions for garnish
Serving
  • 1 steamed rice

Equipment

  • 1 Dutch oven

Method
 

Coat the chicken
  1. Whisk together cornstarch, all-purpose flour, garlic powder, salt, and white pepper in a bowl. Dip the beaten egg into the dredge, then dredge each chicken piece so it’s evenly coated.
Fry until crisp
  1. Heat 2 inches of vegetable oil to 375°F. Fry the chicken in batches for 5-6 minutes until golden and cooked through, then drain on a rack or paper-lined surface.
Make the honey garlic sauce
  1. Combine honey, soy sauce, minced garlic, and rice vinegar in a saucepan and bring to a simmer. Stir in the cornstarch slurry and cook 2-3 minutes until the sauce thickens and turns glossy.
  2. Remove the saucepan from heat and stir in sesame oil. The sauce should look smooth and dark amber with a thick, clingy texture.
Coat and serve
  1. Toss the hot crispy chicken in the honey garlic sauce until fully coated. Serve immediately over steamed rice with sesame seeds and green onions.

Notes

For maximum shatter, fry in small batches so the oil temperature stays near 375°F. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a hot oven or air fryer for best crispness (microwave will soften). Freezing is not recommended because the coating loses crunch. If you want a gluten-conscious version, use gluten-free all-purpose flour and gluten-free soy sauce in the same amounts.