Absolutely! Let’s make a crispy honey garlic chicken that’s golden, crunchy, and coated in a sticky-sweet garlic glaze. I’ll give you a detailed step-by-step recipe including tips for maximum crispiness and flavor.
Crispy Honey Garlic Chicken
Ingredients
For the Chicken:
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1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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½ cup all-purpose flour
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½ cup cornstarch (helps with extra crispiness)
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder (optional, for flavor)
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2 large eggs, beaten
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Oil for frying (vegetable, canola, or peanut oil works best)
For the Honey Garlic Sauce:
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¼ cup honey
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3 tbsp soy sauce
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2 tbsp water
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2 tbsp brown sugar
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3–4 garlic cloves, minced
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1 tsp cornstarch mixed with 2 tsp water (slurry for thickening)
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½ tsp sesame oil (optional, for aroma)
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Sesame seeds and chopped green onions for garnish
Instructions
Step 1: Prepare the Chicken
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Pat the chicken pieces dry with a paper towel (helps them get crispy).
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In a bowl, mix flour, cornstarch, salt, pepper, and garlic powder.
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Dip each chicken piece in the beaten eggs, then coat thoroughly with the flour-cornstarch mixture.
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Set aside on a plate while you heat the oil.
Step 2: Fry the Chicken
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Heat oil in a deep pan or wok over medium-high heat. The oil should be about 350°F (175°C) if using a thermometer.
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Fry the chicken in batches (don’t overcrowd the pan) for 4–6 minutes, or until golden brown and crispy.
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Remove the chicken and drain on a wire rack or paper towels.
Tip: For extra crispiness, double fry the chicken. Fry the chicken once for 3–4 minutes, remove and rest for 5 minutes, then fry again for 2–3 minutes.
Step 3: Make the Honey Garlic Sauce
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In a small saucepan over medium heat, add a little oil, then sauté the minced garlic until fragrant (about 30 seconds).
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Add honey, soy sauce, water, and brown sugar. Stir and bring to a gentle simmer.
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Add the cornstarch slurry and stir until the sauce thickens (about 1–2 minutes).
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Remove from heat and stir in sesame oil if using.
Step 4: Coat the Chicken
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Place the fried chicken in a large bowl.
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Pour the warm honey garlic sauce over the chicken and toss gently until each piece is coated.
Step 5: Serve
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Transfer to a serving plate, sprinkle with sesame seeds and chopped green onions.
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Serve immediately with steamed rice or stir-fried vegetables.
Chef’s Tips for Extra Crispy Chicken
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Dry chicken thoroughly before dredging. Moisture is the enemy of crispiness.
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Use a mix of flour and cornstarch (cornstarch is key for crunch).
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Don’t overcrowd the pan while frying—this lowers the oil temperature.
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Double frying makes it restaurant-quality crispy.
If you want, I can also give you a “baked version” that’s healthier but still crispy and sticky—no deep frying required.