Name: Honey Garlic Crispy Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1/2 cup cornstarch; 2 eggs, beaten; 1 cup panko breadcrumbs; Salt and pepper, to taste; 2 tablespoons vegetable oil (for pan frying); 1/3 cup honey; 1/4 cup soy sauce; 3 cloves garlic, minced; 1 tablespoon rice vinegar; 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening); 1 teaspoon sesame oil (optional); Sesame seeds, for garnish; Chopped green onions, for garnish

Crispy, golden, and coated in a sticky honey garlic glaze, this Honey Garlic Crispy Chicken is everything I want in a comforting, flavorful dish. It’s perfect for when I’m craving takeout-style chicken but want to make it at home with fresh ingredients. Ready in under 30 minutes, it’s a go-to recipe I keep coming back to for both weeknight dinners and casual get-togethers.

Why You’ll Love This Recipe

I love how this recipe balances texture and flavor so well. The chicken is juicy on the inside and ultra-crispy on the outside, thanks to the panko coating. The sauce is a delicious combo of sweet honey, savory soy sauce, and rich garlic that clings perfectly to every bite. I can make it in one pan (plus a small saucepan for the glaze), and it never fails to satisfy. Plus, it’s easy to tweak with different ingredients based on what I have in the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1/2 cup cornstarch

2 eggs, beaten

1 cup panko breadcrumbs

Salt and pepper, to taste

2 tablespoons vegetable oil (for pan frying)

For the Honey Garlic Sauce:

1/3 cup honey

1/4 cup soy sauce

1 tablespoon rice vinegar

3 cloves garlic, minced

1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

1 teaspoon sesame oil (optional)

Sesame seeds and chopped green onions, for garnish

Directions

I start by seasoning the chicken pieces with salt and pepper.

Then I set up a breading station with three bowls: one for cornstarch, one for the beaten eggs, and one for the panko breadcrumbs.

I dredge each chicken piece in the cornstarch, dip it in the egg, and coat it thoroughly in panko.

In a large nonstick skillet over medium heat, I heat the vegetable oil. I add the chicken in a single layer, working in batches if needed, and cook until golden and crispy on all sides—about 6–8 minutes total. I remove them and let them drain on paper towels.

While the chicken cooks, I make the sauce by combining honey, soy sauce, garlic, and rice vinegar in a small saucepan over medium heat. I bring it to a simmer.

If I want a thicker sauce, I stir in the cornstarch-water slurry and let it cook for 1–2 minutes until it thickens.

I turn off the heat and stir in sesame oil, if using.

Finally, I toss the crispy chicken in the warm sauce until every piece is coated, then garnish with sesame seeds and green onions.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Calories per serving: approximately 380 kcal

Variations

When I want to change things up, I sometimes swap the chicken for shrimp or tofu for a pescatarian or vegetarian option. I’ve also added a pinch of red pepper flakes or sriracha to the sauce when I’m in the mood for some heat. If I’m looking for extra crunch, I’ll double coat the chicken or use crushed cornflakes instead of panko. For a gluten-free version, I use tamari in place of soy sauce and gluten-free panko.

Storage/Reheating

To store leftovers, I place the cooled chicken in an airtight container and refrigerate it for up to 3 days. For reheating, I like to use the oven or an air fryer at 350°F to help the coating stay crispy. I avoid the microwave if I want to preserve that crunch, though it’s fine in a pinch. If the sauce thickens too much in the fridge, I add a splash of water before reheating.

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FAQs

How do I keep the chicken crispy after tossing it in the sauce?

I toss the chicken in the sauce just before serving. If I’m prepping in advance, I keep the sauce and chicken separate until the last minute.

Can I bake the chicken instead of frying?

Yes, I’ve baked it at 425°F for about 20–25 minutes, flipping halfway. It’s not quite as crispy, but still delicious and a bit lighter.

What can I serve with honey garlic crispy chicken?

I usually pair it with steamed rice, stir-fried veggies, or noodles. It’s also great in a wrap or rice bowl.

Can I make the sauce ahead of time?

Absolutely. I often make the sauce a day ahead and store it in the fridge. I just reheat it gently before tossing it with the chicken.

Is this recipe freezer-friendly?

I don’t recommend freezing the sauced chicken, but I do freeze the cooked, unsauced chicken pieces. I reheat them in the oven and toss them in fresh sauce.

Conclusion

This Honey Garlic Crispy Chicken has quickly become one of my favorite comfort meals. It’s easy to make, packed with flavor, and always hits the spot. Whether I’m cooking for family, guests, or just myself, this dish never disappoints. With its crispy texture and sticky, garlicky glaze, it’s a recipe I know I’ll be making again and again.

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