Introduction

This recipe for Honey Garlic Chicken combines crispy chicken with a sweet-and-spicy sauce that is sticky and delicious. The golden-brown crust, which is coated in a silky honey-garlic sauce, encases juicy, tender chicken in every bite.

The simplicity of preparation is what elevates this dish even further. You can prepare a meal that works well served over rice, mixed with noodles, or served as a delicious appetizer at any event using common ingredients and less than 30 minutes. Every time, it’s a hit.

Components of the Batter and Chicken:

500 g of skinless, boneless chicken (breast or thighs), cubed

Half a cup of all-purpose flour

Half a cup of cornstarch

One teaspoon of baking powder

One teaspoon of salt

Half a teaspoon of black pepper

One large egg

Half a cup of cold water

Canola or vegetable oil for frying

Regarding the Sauce:

Three tablespoons of honey

Two tablespoons of soy sauce

Three minced garlic cloves

One tablespoon of white vinegar or rice vinegar

1 teaspoon chili flakes (scald to taste)

One teaspoon of vegetable or sesame oil

Two tablespoons water and one teaspoon cornstarch (slurry)

For garnish:

Sesame seeds from toast

Sliced scallions, or green onions

Directions

Prepare the batter: Mix together baking powder, cornstarch, flour, salt, and pepper. Add ice-cold water gradually after whisking in the egg until the batter is thick and smooth enough to adhere to the chicken.

Coat the Chicken: thoroughly combine the batter with the chicken cubes. As you heat the oil, let it rest for five minutes.

Heat oil in a deep pan over medium-high heat to fry the chicken. Cook chicken in batches for 4–5 minutes, or until it is crispy and deeply golden. Use paper towels to drain. Once cooled, fry again for 1 to 2 minutes for added crunch.

Get the sauce ready: In a skillet over warm oil, sauté the garlic until aromatic. Add the chili flakes, vinegar, honey, and soy sauce. Add cornstarch slurry, stir, and cook until glossy and thick.

Mix and Serve: Coat the fried chicken evenly with the sauce by tossing it in. Garnish with green onions and sesame seeds and serve right away.

Serving Suggestions

Serve with noodles, fried rice, or steamed jasmine rice. At parties, it’s also a great finger food appetizer.

Differences

Spicy: Add 1 tablespoon of Sriracha or additional chili flakes.

To make it tangier, squeeze in a tablespoon of lemon juice.

Air Fryer: Fry battered chicken in an air fryer for 15 minutes at 190°C (375°F), turning halfway through.

Vegetarian: Use firm tofu or cauliflower florets in place of chicken.

Reheating and Storage

Keep leftovers in the refrigerator for a maximum of two days. To maintain the crispness, reheat in an oven or pan. The coating gets soggy if you microwave it.

Success Advice
For a softer crunch, use ice-cold water in the batter.

Maintain a constant oil temperature between 170°C and 180°C (340°F and 355°F).

To keep the chicken crispy, toss it in the sauce just before serving.

The best flavor and aroma come from fresh garlic.

This recipe is perfect for a family dinner or a fun get-together because it has a crunchy texture that rivals any takeout and the perfect balance of sweet, savory, and spicy flavors.