Description
Make Crispy Honey Garlic Chicken with a crunchy coating and a sweet, garlicky glaze. Perfect for dinner in under 30 minutes!
Ingredients
Scale
For the Chicken:
- 2 large chicken breasts (or boneless thighs), cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 large eggs, beaten
- ¼ cup milk
- 2 cups vegetable oil (for frying)
For the Honey Garlic Sauce:
- 4 cloves garlic, minced
- ½ cup honey
- ¼ cup soy sauce
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 teaspoon sesame oil (optional)
- ½ teaspoon red pepper flakes (optional)
For Garnish:
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
Instructions
-
Prepare the Chicken
- Cut chicken into bite-sized cubes and pat dry with a paper towel.
- In a bowl, whisk eggs and milk together.
- In another bowl, mix flour, cornstarch, salt, pepper, and paprika.
-
Coat the Chicken
- Dip each chicken piece into the egg mixture, then coat it evenly in the flour mixture.
- Let coated chicken rest for 5 minutes to help the coating stick better when frying.
-
Fry the Chicken
- Heat vegetable oil in a deep pan over medium-high heat.
- Fry chicken in batches, cooking for 4-5 minutes per side until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
-
Make the Honey Garlic Sauce
- In a small saucepan, sauté minced garlic until fragrant.
- Add honey, soy sauce, and vinegar, and bring to a simmer.
- Stir in the cornstarch slurry and cook until thickened.
- Add sesame oil and red pepper flakes, if using.
-
Toss & Serve
- Toss the crispy chicken in the honey garlic sauce until fully coated.
- Garnish with sesame seeds and chopped green onions.
- Serve immediately with rice, noodles, or steamed vegetable
Notes
- Don’t overcrowd the pan when frying to keep the chicken crispy.
- Let the coating set for 5 minutes before frying for better crispiness.
- Use a thermometer to maintain oil temperature at 350°F (175°C).
- If using an air fryer, cook at 375°F (190°C) for 15-18 minutes, flipping halfway.
- For extra heat, add sriracha or chili flakes to the sauce.
- Store leftovers separately to keep chicken crispy, then reheat in an oven at 375°F for 10 minutes.
- Prep Time: 15minutes
- Cook Time: 15minutes