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Crispy Chinese Honey Garlic Chicken

A savory-sweet dish that combines succulent chicken with an irresistible glaze of honey, garlic, and soy sauce, perfect for family dinners or cozy nights in.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless chicken thighs (cut into bite-sized pieces) Use skinless chicken thighs for juiciness.
  • 1/2 cup cornstarch For coating the chicken.
  • 2 tablespoons vegetable oil For frying the chicken.
Sauce Ingredients
  • 1/4 cup honey Adjust sweetness to preference.
  • 3 tablespoons soy sauce
  • 4 cloves garlic (minced) Use fresh garlic for best flavor.
  • 1 tablespoon fresh ginger (grated)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
Garnish
  • Green onions For garnish.
  • Sesame seeds (optional) For garnish.

Method
 

Preparation
  1. Start by cutting the boneless chicken thighs into bite-sized pieces and place them in a bowl.
  2. Sprinkle the cornstarch over the chicken pieces, tossing them well to ensure they’re adequately coated.
Cooking
  1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  2. Add the coated chicken pieces in batches to avoid overcrowding. Fry until they turn golden brown and crispy, about 5-6 minutes. Remove and set aside on a paper towel to drain excess oil.
  3. Dispose of excess oil in the skillet but leave about 1 tablespoon. Add minced garlic and grated ginger, sautéing until fragrant, around 30 seconds.
  4. Pour in the honey, soy sauce, sesame oil, and rice vinegar. Let the mixture simmer for about 3-4 minutes until it thickens slightly.
  5. Return the fried chicken to the skillet, tossing well to coat the chicken in the sauce. Cook for an additional minute to ensure everything is heated through.
  6. Transfer to a serving dish and sprinkle with chopped green onions and sesame seeds, if using.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to preserve crispiness.