Crispy Chinese Honey Garlic Chicken Recipe

Crispy Chinese Honey Garlic Chicken Recipe | Sweet & Savory

I still remember the first time I made this crispy Chinese honey garlic chicken recipe — the house smelled incredible, and every bite was sweet, sticky, and perfectly crunchy. I was honestly amazed at how close it tasted to take‑out, yet it wasn’t hard at all to make at home.

After improvising a classic honey garlic sauce and frying up tender chicken bites, I knew I’d be making this again and again. This recipe quickly became one of my favorite dinner go‑tos when I want something comforting and flavorful. You can also enjoy similar comfort with my Strawberry Cheesecake Lasagna Recipe for dessert after this savory meal.

Ingredients

• 1 pound boneless, skinless chicken thighs or breasts, cut into bite‑sized pieces — thighs stay juicier, but breasts work nicely too
• Oil (enough to fill your skillet about 1 inch deep) — use a high‑smoke‑point oil like canola, sunflower, or peanut

Marinade:

• 2 egg whites — seals in moisture and helps coating stick
• 1 tablespoon cornstarch — gives a crispy exterior
• Pinch of salt — enhances flavor

Honey Garlic Sauce:

• 4 tablespoons honey — adds sweetness and gloss
• 2 cloves garlic, minced (or 3 for extra garlic flavor) — fresh garlic gives the best aroma
• 2 tablespoons soy sauce — adds rich umami
• 1 teaspoon freshly ground black pepper — adds a touch of warmth

Garnish (optional):

• Toasted sesame seeds — for a nutty, crunchy finish
• 1 green onion, sliced — adds color and fresh flavor

Note: Serves about 4 people as a main dish or 6 as an appetizer, depending on portion size.

Variations

Want to tweak this recipe to fit a different diet, flavor profile, or technique? Here are my favorite variations:

• Air Fryer Version: Instead of traditional frying, you can air‑fry the marinated chicken at about 400°F (204°C) for 8–10 minutes, flipping halfway, then toss in sauce — easier and less oily.
• Spicy Honey Garlic: Sprinkle red chili flakes into the honey garlic sauce or add sriracha for heat that balances the sweetness.
• Sugar‑Free Option: Swap regular honey with a sugar‑free honey substitute if you’re watching carbs — it won’t caramelize quite as deeply but still tastes great.
• Vegetarian Swap: Replace chicken with firm tofu, air fry until crispy, and then coat in the same honey garlic sauce for a plant‑based twist.
• Extra Sauce Lover: Want more sauce to drizzle over rice? Double the sauce ingredients so you can spoon even more over your serving. You can pair this with something savory like Italian Grinder Sliders Recipe if you want to make it a full meal night.

Cooking Time

Here’s how the timing breaks down for this recipe:

• Prep Time: ~15 minutes (for cutting, mixing, marinating)
• Cooking Time: ~15 minutes (frying and sauce)
• Total Time: ~30 minutes from start to table

Equipment You Need

Here’s what I used to make this recipe perfectly every time — and why each tool matters:

• Deep Skillet or Wok: For deep‑frying the chicken evenly without oil splattering.
• Slotted Spoon: Helps you lift the fried chicken out of hot oil safely and drain excess oil.
• Mixing Bowls: One for the marinade and another for the sauce — keeps prep tidy and organized.
• Thermometer (optional): Makes hitting the right frying temperature (about 350°F / 177°C) easy and foolproof.
• Small Saucepan: To simmer the honey garlic sauce until glossy and coating‑ready.

How to Make Crispy Chinese Honey Garlic Chicken Recipe?

Mix the Velveting Marinade

In a bowl, whisk together egg whites, cornstarch, and a pinch of salt until silky and slightly frothy. Add the chicken pieces and toss to coat completely. Let them rest for about 10–15 minutes so the velveting helps lock in moisture.

Heat the Oil

Pour oil into your skillet or wok so it’s about an inch deep and heat it over medium‑high. You want it hot enough that a drop of batter sizzles instantly — that’s the key to a crispy exterior.

Fry the Chicken

Carefully place the marinated chicken into the hot oil in batches. Avoid overcrowding so each piece gets golden and crisp. Fry for about 3–4 minutes per batch until beautifully golden, then remove and drain on paper towels or a rack.

Make the Honey Garlic Sauce

In a small saucepan, combine honey, minced garlic, soy sauce, and black pepper over medium heat. Stir and let it come to a gentle boil — after a minute or two it should thicken with a glossy sheen.

Coat and Finish

Add the fried chicken pieces to the simmering sauce and gently toss until every bite is coated in that sticky, sweet sauce. Sprinkle with sesame seeds and sliced green onion for a final flavor boost and beautiful presentation.

Additional Tips for Making This Recipe Better

Here are some things I’ve learned from making this recipe many times:

• Make sure your oil is truly hot before adding chicken — I found this makes all the difference in crispiness.
• Don’t rush the marinating step — that brief rest really helps lock in moisture and flavor.
• If you want extra crispiness, let the chicken rest on a wire rack instead of paper towels so steam doesn’t soften it.
• I like to keep the sauce warm on the stove and pour it over only at serving time to avoid the coating getting soggy.

How to Serve Crispy Chinese Honey Garlic Chicken Recipe?

This chicken tastes best when it’s presented with some thoughtful touches. Serve it over a bed of steamed jasmine rice or fluffy brown rice to catch that sweet garlic sauce. For color and balance, add some crisp steamed broccoli or a fresh cucumber salad on the side. Garnish with sesame seeds and sliced green onions right before serving so it looks as inviting as it tastes.

Nutritional Information

Here’s a snapshot of the approximate nutrition per serving (based on chicken served as main):

• Calories: 224 kcal
• Protein: ~17 g
• Carbohydrates: ~14 g
• Fat: ~11 g

With the right balance of protein, a touch of sweetness, and moderate carbs, this dish makes a satisfying meal.

Make Ahead and Storage

Storage

Once cool, store any leftovers in an airtight container in the fridge. It stays fresh for up to 3–4 days — I always label mine so I know when to eat it!

Freezing

You can freeze cooked chicken (without sauce) for up to 1 month. Defrost overnight in the fridge, then reheat with fresh sauce so it’s just as good as day one.

Reheating

To restore crispiness, reheat in the oven at about 350°F (175°C) for 5–7 minutes — much better than the microwave because the coating keeps its crunch. If you’re in a hurry, a quick stir‑fry in a hot pan works too.

Why You’ll Love This Recipe?

Here’s why this honey garlic chicken has earned a permanent spot in my recipe rotation — and why you’ll love it too:

• Fast and Easy: It comes together in about 30 minutes — perfect for weeknight dinners.
• Restaurant‑Style Flavor at Home: The sauce hits that sweet and savory balance just like your favorite take‑out.
• Flexible Ingredients: Use thighs or breasts, tweak the heat, or make it air fried — this recipe adapts.
• Crowd‑Pleasing: Friends and family always ask for seconds — and even freezer meals are tasty!
• Customizable: Add veggies, double up sauce, or switch proteins — it’s a base for creativity.

Ben Carraoli

Crispy Chinese Honey Garlic Chicken Recipe

I still remember the first time I made this crispy Chinese honey garlic chicken — the house smelled incredible, and every bite was sweet, sticky, and perfectly crunchy. I was honestly amazed at how close it tasted to take‑out, yet it wasn’t hard at all to make at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1 pound boneless skinless chicken thighs or breasts, cut into bite‑sized pieces — thighs stay juicier, but breasts work nicely too
• Oil enough to fill your skillet about 1 inch deep — use a high‑smoke‑point oil like canola, sunflower, or peanut
• 2 egg whites — seals in moisture and helps coating stick
• 1 tablespoon cornstarch — gives a crispy exterior
• Pinch of salt — enhances flavor
• 4 tablespoons honey — adds sweetness and gloss
• 2 cloves garlic minced (or 3 for extra garlic flavor) — fresh garlic gives the best aroma
• 2 tablespoons soy sauce — adds rich umami
• 1 teaspoon freshly ground black pepper — adds a touch of warmth

Method

 

1. In a bowl, whisk together egg whites, cornstarch, and a pinch of salt until silky and slightly frothy. Add the chicken pieces and toss to coat completely. Let them rest for about 10–15 minutes so the velveting helps lock in moisture.
2. Pour oil into your skillet or wok so it’s about an inch deep and heat it over medium‑high. You want it hot enough that a drop of batter sizzles instantly — that’s the key to a crispy exterior.
3. Carefully place the marinated chicken into the hot oil in batches. Avoid overcrowding so each piece gets golden and crisp. Fry for about 3–4 minutes per batch until beautifully golden, then remove and drain on paper towels or a rack.
4. In a small saucepan, combine honey, minced garlic, soy sauce, and black pepper over medium heat. Stir and let it come to a gentle boil — after a minute or two it should thicken with a glossy sheen.
5. Add the fried chicken pieces to the simmering sauce and gently toss until every bite is coated in that sticky, sweet sauce. Sprinkle with sesame seeds and sliced green onion for a final flavor boost and beautiful presentation.

Notes

• Make sure your oil is truly hot before adding chicken — I found this makes all the difference in crispiness.
• Don’t rush the marinating step — that brief rest really helps lock in moisture and flavor.
• If you want extra crispiness, let the chicken rest on a wire rack instead of paper towels so steam doesn’t soften it.
• I like to keep the sauce warm on the stove and pour it over only at serving time to avoid the coating getting soggy.