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Looking for a crispy, sweet, and sticky chicken recipe that hits all the right notes? This Chinese honey garlic chicken is just the thing. It’s perfect as a shareable appetizer or a main dish served over rice or veggies. The recipe uses a classic Chinese velveting technique that keeps the chicken tender on the inside while satisfying your craving for something crispy on the outside. Plus, the honey garlic sauce is simple yet addictively delicious, making it taste just like your favorite takeout.
I first prepared this on a weekend craving for takeout and was amazed at how closely it matched the restaurant flavor. Now it’s become a go-to whenever I want a quick but impressive meal. My family loves it, especially when I add a little chili for extra kick.
Ingredients
- Boneless skinless chicken thighs: because they stay juicy and tender, breasts work too if you prefer white meat
- Egg whites: for the velveting process, these help seal in moisture and create a light coating
- Cornstarch: to mix with the egg whites, this combination crisps up the chicken perfectly
- Honey: for sweetness that balances the garlic and soy sauce
- Fresh garlic: to bring a punch of savory flavor to the sauce
- Soy sauce: adds saltiness and depth, look for a naturally brewed variety for better flavor
- Vegetable oil: or any oil with a high smoke point such as grapeseed or peanut oil, essential for frying without burning
- Optional chili flakes: if you like a spicy twist
- Green onions and sesame seeds: for garnish to add freshness and a bit of crunch
Step-by-Step Instructions
- Sauté the marinading mixture:
- In a small bowl, whisk together egg whites and cornstarch until smooth. This velveting mixture will coat the chicken and keep it tender when fried.
- Marinate the chicken:
- Cut chicken thighs into bite-sized chunks. Add them to the egg white and cornstarch mixture. Stir well, then let the chicken sit for 10 to 15 minutes. This allows the mixture to set and the chicken to tenderize.
- Heat the oil:
- Pour about one inch of vegetable oil into a deep skillet or heavy pan. Heat the oil to 350 degrees Fahrenheit or 177 degrees Celsius. Use a thermometer for accuracy or test by dropping a small piece of batter; it should sizzle immediately.
- Fry the chicken:
- Carefully add half the marinated chicken pieces to the hot oil. Fry for 3 to 4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining chicken pieces, making sure the oil returns to the correct temperature before adding the next batch.
- Prepare the honey garlic sauce:
- While frying, combine honey, minced garlic, soy sauce, and optional chili flakes in a small saucepan. Bring to a boil over medium heat and let it simmer until it thickens slightly, about 3 to 5 minutes.
- Toss the chicken in sauce:
- Transfer the fried chicken pieces to the saucepan. Toss well to coat every piece in the sticky honey garlic sauce.
- Garnish and serve:
- Place the sauced chicken on a serving plate. Sprinkle with chopped green onions and toasted sesame seeds if you like. Serve immediately for best texture.
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Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a preheated oven at 350 degrees Fahrenheit for about 5 minutes to bring back the crispiness. Avoid microwaving as it softens the crunch. You can also freeze cooked chicken pieces without sauce for up to one month. Thaw in the refrigerator overnight before reheating.
Ingredient Substitutions
If you don’t have chicken thighs, boneless skinless breasts are fine but marinate a bit longer for extra tenderness. For a gluten-free version, use tamari or coconut aminos instead of soy sauce. Cornstarch can be swapped with potato starch or arrowroot powder for the velveting mixture. Use mild chili flakes or omit them if you prefer no heat.
Serving Suggestions
Serve the chicken as an appetizer alongside other finger foods like steamed dumplings or spring rolls. For dinner, plate it over fluffy white rice or fragrant jasmine rice. Add simple sides like stir-fried green beans, roasted bok choy, or a fresh mango salad to round out the meal with bright flavors and textures.
Pro Tips
Make sure your oil temperature stays consistent for evenly crispy chicken. I learned the hard way that oil too cool results in greasy chicken and oil too hot burns the coating. Don’t skip the velveting marinade - it really makes the chicken juicy and tender inside all while staying crispy outside. Double the honey garlic sauce if you love extra to drizzle over rice or use as a dipping sauce for even more flavor.
Commonly Asked Questions
- → What is the velveting technique used here?
Velveting involves marinating chicken in a mixture of egg whites and cornstarch. This coating seals in moisture and creates a tender texture while frying, giving a light, crispy crust.
- → Which chicken cut works best for this dish?
Boneless, skinless thighs are preferred for their juiciness and forgiveness during frying, but breasts can also be used with the same coating method.
- → How do I ensure the chicken stays crispy after frying?
Maintain oil temperature between batches to avoid sogginess, and toss the fried pieces in the sauce just before serving to keep the crispy texture balanced with the sticky coating.
- → What kind of oil should I use for frying?
Choose oils with a high smoke point like grapeseed, avocado, sunflower, peanut, or canola oil to ensure safe, effective frying.
- → Can this dish be prepared ahead of time?
Yes, keep the cooked chicken warm in the oven and toss with heated sauce just before serving to maintain texture and flavor.
- → What sides complement this honey garlic chicken?
Serve alongside white or brown rice, stir-fried vegetables, or fresh salads like Thai mango to create a balanced meal.