If you’re a fan of crispy, golden chicken coated in a sweet and garlicky glaze, then this Crispy Chinese Honey Garlic Chicken is about to become a staple in your kitchen. It’s fast, it’s easy, and it’s better than takeout — all ready in just 30 minutes.
Growing up, this dish was a highlight of our Friday nights. I remember my dad calling in our regular order from the neighborhood Chinese restaurant, and honey garlic chicken was always at the top of the list. It was one of the first Chinese recipes I mastered at home, and I’ve perfected it to make sure you can achieve that authentic, restaurant-quality crisp and glaze without a deep fryer or complicated ingredients.
Why You’ll Love This Crispy Chinese Honey Garlic Chicken
- Ready in just 30 minutes – A weeknight dinner that feels like a weekend treat.
- Crispy outside, juicy inside – Thanks to a simple cornstarch and egg white marinade.
- Sweet and savory perfection – The honey garlic sauce is sticky, garlicky, and absolutely addictive.
- Versatile & customizable – Add chili flakes for spice or swap in chicken breast or thighs.
Ingredients (Serves 4)
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces (1–2 inch)
- Oil, enough to fill skillet 1 inch deep (Canola or vegetable oil recommended)
For the Marinade:
- 2 egg whites
- 1 tbsp cornstarch
- Pinch of salt or other preferred seasonings
For the Honey Garlic Sauce:
- 4 tbsp honey
- 2 cloves garlic, minced (or 3 if you love garlic!)
- 2 tbsp soy sauce
- 1 tsp freshly ground black pepper (adjust to taste)
Garnish (Optional):
- Toasted sesame seeds
- Sliced green onions
Instructions
1. Marinate the Chicken
In a medium bowl, whisk together egg whites, cornstarch, and a pinch of salt. The mixture might appear frothy and unusual — that’s exactly what you want. This coating is the key to creating that irresistibly crispy Chinese honey garlic chicken texture. Toss in your chicken pieces and let them marinate for 10–15 minutes while your oil heats.
2. Heat the Oil
While your chicken is soaking up the marinade, heat enough oil in a large skillet or wok to reach about 1 inch in depth. Medium-high heat is ideal. Aim for 350–360°F. Don’t have a thermometer? Drop in a little batter — if it sizzles and rises to the surface, you’re ready to fry.
3. Fry the Chicken
Fry the chicken in batches so the pan doesn’t get overcrowded (which leads to soggy coating). Cook each batch for about 3–4 minutes until the chicken is golden brown and cooked through. Remove using a slotted spoon and let it drain on a paper towel-lined plate. Keep your cooked pieces warm in a low oven while you finish frying.
4. Make the Honey Garlic Sauce
In a separate small saucepan, combine honey, minced garlic, soy sauce, and black pepper. Bring the mixture to a gentle boil over medium heat, stirring frequently. Let it bubble for 1–2 minutes until slightly thickened. If the sauce gets too thick, add a splash of water to thin it.
5. Toss and Serve
Transfer the fried chicken to a large bowl. Pour the honey garlic sauce over the top and toss to coat every crispy piece. Sprinkle with toasted sesame seeds and sliced green onions for a burst of color and crunch.
Tips for Perfect Crispy Chinese Honey Garlic Chicken
- Egg whites are the secret to that shatteringly crisp crust. Don’t skip them!
- Use chicken thighs for extra juicy flavor, though breasts work just as well.
- Double-fry for extra crispiness if you like your chicken ultra crunchy.
- Toss just before serving to keep that beautiful crunch.
What to Serve with Crispy Chinese Honey Garlic Chicken
This dish is a superstar on its own, but it shines even brighter with the right sidekicks:
- Steamed jasmine or basmati rice
- Stir-fried vegetables (like broccoli, bell peppers, or snow peas)
- Fried rice or lo mein noodles
- Asian cucumber salad or sesame slaw
Make Ahead & Storage Tips
- Make Ahead: Marinate the chicken ahead of time and refrigerate until ready to fry.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Re-crisp in a hot oven (375°F) for 8–10 minutes or pan-fry quickly with a splash of oil.
Variations & Additions
- Spicy twist: Add ½ tsp chili flakes or a drizzle of Sriracha to the sauce.
- Ginger kick: Grate in fresh ginger for an aromatic boost.
- Crunchy twist: Toss in cashews or chopped peanuts before serving.
Final Thoughts
This Crispy Chinese Honey Garlic Chicken recipe is the answer to your weeknight takeout cravings. It’s fast, flavorful, and utterly satisfying with every bite. Whether you’re whipping it up for a quiet night in or showing off your skills for guests, it’s sure to steal the spotlight.
Give it a go, and don’t forget to drop a comment: Did you spice it up? Add a twist? I’d love to hear your take!
Crispy Chinese Honey Garlic Chicken
Ingredients
For the Marinade:
- 2 egg whites
- 1 tbsp cornstarch
- Pinch of salt or other preferred seasonings
For the Honey Garlic Sauce:
- 4 tbsp honey
- 2 cloves garlic minced (or 3 if you love garlic!)
- 2 tbsp soy sauce
- 1 tsp freshly ground black pepper adjust to taste
Garnish (Optional):
- Toasted sesame seeds
- Sliced green onions
Instructions
Marinate the Chicken
- In a medium bowl, whisk together egg whites, cornstarch, and a pinch of salt. The mixture might appear frothy and unusual — that’s exactly what you want. This coating is the key to creating that irresistibly crispy Chinese honey garlic chicken texture. Toss in your chicken pieces and let them marinate for 10–15 minutes while your oil heats.
Heat the Oil
- While your chicken is soaking up the marinade, heat enough oil in a large skillet or wok to reach about 1 inch in depth. Medium-high heat is ideal. Aim for 350–360°F. Don’t have a thermometer? Drop in a little batter — if it sizzles and rises to the surface, you’re ready to fry.
Fry the Chicken
- Fry the chicken in batches so the pan doesn’t get overcrowded (which leads to soggy coating). Cook each batch for about 3–4 minutes until the chicken is golden brown and cooked through. Remove using a slotted spoon and let it drain on a paper towel-lined plate. Keep your cooked pieces warm in a low oven while you finish frying.
Make the Honey Garlic Sauce
- In a separate small saucepan, combine honey, minced garlic, soy sauce, and black pepper. Bring the mixture to a gentle boil over medium heat, stirring frequently. Let it bubble for 1–2 minutes until slightly thickened. If the sauce gets too thick, add a splash of water to thin it.
Toss and Serve
- Transfer the fried chicken to a large bowl. Pour the honey garlic sauce over the top and toss to coat every crispy piece. Sprinkle with toasted sesame seeds and sliced green onions for a burst of color and crunch.
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