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Crispy Chinese Honey Garlic Chicken Recipe
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.
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Prep Time 15 minutes
Cook Time 15 minutes
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.