Honey Garlic Chicken
A fast and delicious weeknight dinner featuring crispy chicken coated in a glossy honey-garlic sauce that rivals takeout.
Ingredients
Chicken and Coating
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces (1–2 inches / 2.5–5 cm) Thighs are more forgiving and remain juicier than breasts.
- 2 egg whites egg whites Creates a thin adhesive layer that crisps up beautifully.
- 1 tablespoon cornstarch Use standard cornstarch for the best results.
- 1 pinch salt For seasoning the dredge.
- 1 inch vegetable or canola oil, enough to fill skillet about Oil should be hot for frying.
Honey Garlic Sauce
- 4 tablespoons honey Light clover honey is neutral; wildflower or orange blossom for depth.
- 2 cloves garlic, minced Use 3 cloves for a stronger flavor.
- 2 tablespoons soy sauce Use regular or low-sodium based on preference.
- 1 teaspoon freshly ground black pepper Adjust to taste.
Garnish
- to taste toasted sesame seeds For finishing touch.
- to taste sliced green onions Adds freshness and contrast.
Instructions
Preparation
- Preheat your oven to 200°F (93°C) to keep fried chicken warm while you finish batches.
- Line a baking sheet with parchment or foil and place a rack on it to prevent steaming.
Make the Sauce
- In a small saucepan, combine honey, minced garlic, soy sauce, and black pepper, stirring gently.
- Bring to a gentle simmer when the chicken is nearly done to meld the flavors and slightly thicken.
Prepare Chicken
- Whisk the egg whites lightly with a pinch of salt in a shallow bowl.
- Place cornstarch in another shallow dish. Dredge chicken pieces first in egg whites then in cornstarch.
Fry the Chicken
- Heat oil in a skillet until shimmering (about 350–375°F / 175–190°C).
- Fry the chicken in batches, about 3–4 minutes per side, until golden brown. Transfer to the rack in the oven.
Finish with Sauce
- Once all chicken is fried, return the sauce to low heat and add fried chicken in batches or pour sauce over and toss.
- Sprinkle toasted sesame seeds and green onions before serving.
Notes
Cool chicken completely before storing; use an airtight container. For best texture, reheat on a wire rack. Can add gochujang for spice or swap soy for tamari for gluten-free.