You are going to love how easy it is to make our Honey Garlic Chicken recipe. It is surprisingly easy to make!
We toss crispy chicken toss in a delicious honey garlic sauce. Serve it with rice and veggies, and you have a complete meal in no time!
Recipe Highlights
- Ready in under 30 minutes
- Perfect for busy weeknights.
- Sweet and Savory
- Better than takeout
- Customizable to suit your taste preferences
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
EGGS - Essential for binding the flour and cornstarch to the chicken.
CHICKEN BREAST - We are using boneless skinless chicken breast for this recipe. Perfect for quick frying and soaking up the honey garlic sauce, making the meat tender and flavorful.
FLOUR & CORNSTARCH - This mix ensures a crispy, golden coating. Flour for browning; cornstarch for crunch; and salt and pepper for flavor.
VEGETABLE OIL - I chose vegetable oil, but you can use any other neutral oil such as canola oil or avocado oil. All of these are ideal for frying, ensuring a crispy exterior without burning.
SESAME OIL - A small amount adds a nutty flavor to the sauce, enhancing its Asian-inspired taste.
HONEY - The main sweet component of the sauce, it balances the savory flavors and creates a sticky glaze.
SOY SAUCE - Adds savory depth and a touch of saltiness to the sauce, contrasting with the honey's sweetness. I prefer a low-sodium soy sauce.
APPLE CIDER VINEGAR - Introduces acidity to the sauce, balancing the sweetness of the honey. Rice wine vinegar is a great substitute.
CORNSTARCH & CHICKEN BROTH - We use this to create a simple, chicken-flavored slurry. If you don't have chicken broth, use water instead. The goal of the slurry is to thicken the sauce.
GARLIC, RED PEPPER FLAKES, & GINGER - This combination adds a spicy, aromatic kick to the sauce, elevating the dish's overall taste.
How To Make Honey Garlic Chicken
Please check the printable recipe card below for more detailed instructions.
- Heat oil to 350º Fahrenheit in a large pot or Dutch oven.
- Prepare coatings: cornstarch, whisked eggs, and a flour mix. Coat chicken in cornstarch, egg, then flour mix. Fry until golden and cooked to 165º Fahrenheit.
- Remove the chicken, drain excess grease, and cover with aluminum foil. Set aside.
- Whisk chicken stock and cornstarch to create a slurry.
- Simmer sesame oil, soy sauce, honey, vinegar. Add garlic, ginger, and red pepper. Pour the slurry into the sauce and whisk until the sauce thickens.
- Toss the chicken in sauce and serve.
OPTIONAL: Garnish with sesame seeds and/or fresh parsley.
Serving Suggestions
- STEAMED RICE - A great choice for soaking up the rich sauce.
- CAULIFLOWER RICE - This is a great low-carb option.
- VEGETABLE STIR-FRY - Pair with a colorful mix of stir-fried vegetables.
- NOODLES - Serve over a bowl of steaming noodles.
- GREEN SALAD - A light, crisp green salad can contrast the dish's richness.
- SLAW - A crunchy, tangy slaw of sweet and savory chicken.
Leftovers
STORE - Keep leftover Honey Garlic Chicken in an airtight container in the fridge for up to 3 days.
FREEZE - Freeze in airtight containers or freezer bags for up to a month. Thaw overnight in the fridge before reheating.
REHEAT in the MICROWAVE - Warm in the microwave or air fryer until heated through. If using a microwave, cover the dish to retain moisture.
REHEAT in the AIR FRYER - In an air fryer, reheat at 350º Fahrenheit for 3-4 minutes until crispy and warm.
Recipe Success Tips
TEMPERATURE - Maintaining the oil at the right temperature ensures the chicken is crispy on the outside and tender on the inside without absorbing excess oil. Use a food thermometer to check the temperature of the oil as well as the cooked chicken.
SAUCE CONSISTENCY - Adjust the thickness of the sauce to your liking by altering the amount of cornstarch slurry. A thicker sauce clings better to the chicken.
TASTE AS YOU GO - Adjust the seasoning of the sauce before adding the chicken to ensure the perfect balance of flavors according to your preference.
Commonly Asked Questions
Can I use an air fryer instead of frying?
Yes! Preheat the air fryer to 380º Fahrenheit. Working in batches, place an even layer of chicken in the air fryer basket. Spray the top of the chicken with a light layer of spray oil. Air fry for 6 minutes. Flip the chicken over and air fry for another 4 minutes.
What substitutions can I make?
CHICKEN - You can use skinless chicken thighs or chicken tenders instead of chicken breasts. Cut them into cubes as you would using chicken breasts.
BROTH - You can substitute the chicken broth for water, chicken stock, or bone broth.
More Easy and Delicious Recipes That Are Better than Takeout
BANG BANG CHICKEN
MONGOLIAN BEEF
KOREAN BEEF BOWL
Please take a moment to rate our Honey Garlic Chicken recipe below!
Honey Garlic Chicken
Ingredients
Chicken Tenders
- 2 cups vegetable oil for frying
- 2 pounds chicken breast cubed
- 2 large eggs lightly beaten
- ½ cup cornstarch
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
Honey Garlic Sauce
- ½ teaspoon sesame oil
- 2 tablespoon soy sauce
- ½ cup honey
- 1 tablespoon apple cider vinegar if desired substitute rice wine vinegar
- 1 tablespoon cornstarch
- 2 tablespoon chicken broth
- 3 cloves garlic finely chopped
- ½ teaspoon red pepper flakes
- 1 tablespoon ginger fresh, grated
Instructions
- Heat the oil in a large pot (Dutch oven) and bring the oil to 350º Fahrenheit. This will take about 10-15 minutes.
- Set out three bowls: 1st bowl: cornstarch, bowl 2nd: lightly beaten eggs, bowl 3rd: whisk flour, salt, and pepper.
- Dredge the chicken in the cornstarch, dip in the beaten eggs, and dredge in the flour mixture.
- Place the chicken into the hot oil. Make sure not to overcrowd the pot so each chicken piece can cook evenly. Work in batches.
- Fry the chicken for 3-4 minutes, flip over and cook for another 3-4 minutes. The chicken should be golden brown. Use a thermometer to make sure the chicken has reached an internal temperature of 165º Fahrenheit.
- Once cooked, remove the chicken and place it on a plate covered with a paper towel. Drain excess grease. Cover with aluminum foil and set aside.
- Combine the chicken stock and the cornstarch to create a slurry.
- Add sesame oil, soy sauce, honey, and apple cider vinegar to a medium saucepan and bring to a simmer. Add garlic, ginger, and red pepper flakes. Whisk in cornstarch slurry and stir until the sauce thickens.
- Once the sauce has your desired consistency, remove from the heat. Place the chicken into the saucepan and toss to fully coat the chicken. You can sprinkle it with some sesame seeds and green onion to finish it off.