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Crispy Chinese Honey Garlic Chicken

Crispy Chinese honey garlic chicken with shatteringly crisp, golden chicken bites coated in a sticky glossy honey garlic sauce. Fry-then-toss method caramelizes the sauce into deep amber, served over rice with sesame seeds and green onions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating and frying
  • 1.5 lb boneless skinless chicken thighs
  • 0.5 cup cornstarch
  • 0.5 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 1 large egg beaten
  • Vegetable oil for frying
Honey garlic sauce
  • 0.25 cup honey
  • 3 tbsp soy sauce
  • 6 garlic cloves, minced
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 2 tbsp water
  • 1 tbsp sesame oil
  • Sesame seeds for garnish
  • green onions for garnish
Serving
  • steamed rice

Equipment

  • 1 cast iron skillet

Method
 

Coat the chicken
  1. Whisk together cornstarch, all-purpose flour, garlic powder, salt, and white pepper in a bowl; use a smooth, even mixture so the coating clings well.
  2. Dip the bite-sized chicken pieces in the beaten large egg, then dredge in the cornstarch-and-flour mixture until fully coated with no dry spots.
Fry until crisp
  1. Heat about 2 inches of vegetable oil in a cast iron skillet to 375°F; wait until the oil holds a steady temperature before frying.
  2. Fry the chicken in batches for 5-6 minutes at 375°F until deep golden and cooked through; the coating should look shatter-crisp at the edges.
  3. Drain the fried chicken on a rack or paper towels so excess oil doesn’t soften the crust.
Make the honey garlic sauce
  1. Combine honey, soy sauce, minced garlic, and rice vinegar in a saucepan; bring to a simmer and stir until the garlic smells fragrant, about 1-2 minutes.
  2. Stir in the cornstarch slurry (cornstarch mixed with water) and cook 2-3 minutes until glossy and thickened, turning the sauce darker amber as it coats a spoon.
  3. Remove from heat and stir in sesame oil for a rich aroma and a smooth finish.
Toss and serve
  1. Toss the crispy chicken in the honey garlic sauce until fully coated; lift a piece to confirm a thick, clingy coating that lightly caramelizes.
  2. Serve immediately over steamed rice and top with sesame seeds and green onions for bright freshness and crunch.

Notes

Pro tip: fry in batches so the oil temperature stays near 375°F—this keeps the crust truly shatteringly crispy. Store leftovers in the refrigerator up to 3 days; reheat in a hot oven or air fryer to re-crisp, and note the sauce may thicken further when cold. Freezing isn’t recommended for best texture. For a lower-carb option, you can use an all-purpose flour + cornstarch coating swap with a gluten-free 1:1 flour blend (still dredge in cornstarch for crispness).