Description
Chinese honey garlic chicken brings sizzling street food magic straight to home kitchens with irresistible golden-brown crunch. Garlicky sweet notes and perfectly crispy coating make this dish a guaranteed crowd-pleaser you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.5 lbs chicken thighs or chicken breasts
- 2 large eggs
- 1/2 cup cornstarch
Sauce and Seasoning:
- 1/4 cup honey
- 4 cloves garlic
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp ginger
- 1/2 tsp black pepper
- 1/4 tsp salt
Frying and Garnish:
- 2 cups vegetable oil (for frying)
- 2 green onions
- 1 tbsp sesame seeds
Instructions
- Cut chicken into bite-sized pieces, ensuring uniform size for even cooking.
- Whisk eggs in a medium bowl, creating a smooth liquid coating base for the chicken.
- Dredge chicken pieces thoroughly in cornstarch, ensuring complete and even coverage for maximum crispiness.
- Heat vegetable oil in a deep skillet or wok to 350°F, preparing for precise frying technique.
- Carefully lower coated chicken pieces into hot oil, frying in batches to maintain optimal oil temperature and prevent overcrowding.
- Fry chicken for 4-5 minutes, rotating pieces to achieve golden brown and crispy exterior with fully cooked interior.
- Remove chicken using slotted spoon and drain on paper towels to absorb excess oil.
- In a separate saucepan, combine honey, minced garlic, soy sauce, rice vinegar, sesame oil, ginger, black pepper, and salt.
- Simmer sauce ingredients over medium heat for 2-3 minutes, stirring constantly to blend flavors and create a glossy consistency.
- Toss crispy chicken pieces in the warm honey garlic sauce, ensuring complete and even coating.
- Transfer coated chicken to serving plate, garnishing with thinly sliced green onions and sprinkled sesame seeds.
- Serve immediately while chicken remains crisp and sauce is warm, maximizing flavor and texture.
Notes
- Slice chicken uniformly to guarantee consistent cooking and attractive presentation.
- Pat chicken pieces dry before coating to enhance cornstarch adhesion and create extra crispy texture.
- Use a kitchen thermometer to monitor precise oil temperature, preventing burning or undercooking.
- For gluten-free option, substitute regular soy sauce with tamari or coconut aminos.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 590
- Sugar: 24 g
- Sodium: 600 mg
- Fat: 36 g
- Saturated Fat: 5 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 200 mg