Description
This Crispy Honey Garlic Chicken recipe features tender, bite-sized chicken thighs marinated in a blend of spices, coated in cornstarch, and pan-fried to crispy perfection. Tossed in a glossy, flavorful sauce made from honey, sweet chili sauce, soy sauce, and fresh garlic, this dish delivers a perfect balance of sweet, savory, and garlicky flavors. Serve it over hibachi-style rice and garnish with sesame seeds and scallions for a delicious family-friendly meal ready in just 30 minutes.
Ingredients
For the Chicken Marinade
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- Kosher salt & freshly ground black pepper, to taste
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon sesame oil
For Coating and Frying
- ¼ cup cornstarch
- 2-3 tablespoons vegetable oil, for frying
For the Sauce
- ½ cup honey
- ¼ cup sweet chili sauce (Mae Ploy recommended)
- ¼ cup soy sauce
- 10 cloves garlic, chopped (not minced)
To Serve (Optional)
- Hibachi-style rice
- Sesame seeds
- Chopped scallions
Instructions
- Season & marinate chicken: In a large resealable plastic bag, combine the chicken pieces with salt, pepper, garlic powder, onion powder, smoked paprika, and sesame oil. Seal the bag and shake thoroughly to evenly coat the chicken. Refrigerate and marinate for at least 1 hour or up to 1 day for maximum flavor infusion.
- Add cornstarch & rest chicken: Just before cooking, add the cornstarch to the marinated chicken in the bag. Toss or shake well until all pieces are evenly coated with cornstarch. Set the coated chicken aside at room temperature for 20 minutes to help it crisp up when fried.
- Brown chicken: Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. In batches to avoid overcrowding, add small portions of chicken and cook for 3-4 minutes on one side until golden and crisp. Flip and cook for another 2-3 minutes until browned on the other side. Use a slotted utensil to transfer cooked chicken to a plate. Add more oil (about 1 tablespoon) between batches as needed. Once all chicken is browned, return all to the skillet.
- Build the honey garlic chicken: Reduce heat to medium and add honey, sweet chili sauce, soy sauce, and chopped garlic to the skillet with the browned chicken. Stir continuously with a rubber spatula or wooden spoon to combine. Let the sauce simmer gently for 4-5 minutes until it thickens slightly and the chicken is well coated with flavorful glaze.
- Serve: Immediately serve the honey garlic chicken over hibachi-style rice or your choice of rice and sides such as vegetables or mashed potatoes. Garnish with sesame seeds and chopped scallions if desired. Enjoy the vibrant balance of crispy and saucy textures!
Notes
- Marinating the chicken overnight deepens the flavor, but at least 1 hour is sufficient if short on time.
- Resting the cornstarch-coated chicken at room temperature helps it crisp up better when fried.
- Cook chicken in batches to prevent steaming and ensure a crisp crust.
- This dish pairs wonderfully with fried rice, jasmine rice, or steamed vegetables.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Adjust sweetness by varying honey quantity to taste.
- Prep Time: 15 minutes (plus 1 hour marination)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
