Crispy Honey Chicken (Sticky, Sweet & Golden Perfection in Every Bite)
Molly
Crispy Honey Chicken delivers crunchy fried chicken pieces coated in a sticky-sweet honey glaze with garlic, soy sauce, and ginger. This better-than-takeout recipe is quick to make, ultra-flavorful, and perfect for weeknights or entertaining. Serve it with jasmine rice or steamed veggies for a complete, crowd-pleasing meal.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dinner, Main Course
Cuisine Asian-Inspired Comfort Food
Servings 4 servings
Calories 420 kcal
For the Chicken:
- 1 lb boneless skinless chicken breast (cut into 1-inch pieces)
- ½ cup cornstarch
- ¼ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- 2 eggs beaten
- 3 tbsp neutral oil like avocado or vegetable
For the Honey Sauce:
- ⅓ cup honey
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp minced garlic
- 1 tsp fresh grated ginger or 1/4 tsp ground
- 1 tsp cornstarch + 1 tbsp water slurry
Step 1: Prep the Chicken- Pat chicken dry and season with salt, pepper, garlic powder, and paprika.- Toss the pieces in cornstarch and flour mixture until coated. Step 2: Dredge and Pan-Fry- Heat 2–3 tablespoons of oil in a large skillet over medium-high.- Dip each chicken piece in beaten egg, then return to the flour mix for a double coat.- Fry in batches, turning once, until golden and crisp (about 3–4 minutes per side). Transfer to a paper-towel-lined plate. Step 3: Make the Sauce- In a small saucepan, combine honey, soy sauce, vinegar, garlic, and ginger. Simmer for 3–5 minutes.- Stir in the cornstarch slurry. Simmer another minute until thickened. Step 4: Toss and Serve- Return crispy chicken to a clean pan or bowl and drizzle with sauce.- Toss gently to coat and serve immediately.
Secret Tips for the Best Crispy Honey Chicken
1. Use Chilled Chicken for Crispier Results: Cut and chill your chicken in the fridge for at least 30 minutes before dredging. Cold protein hits the hot oil and develops a crunchier crust that seals in the juices better.
2. Double-Coat with Cornstarch: Cornstarch is your crispy secret weapon. Dredge the chicken in a flour–cornstarch mix, dip it in buttermilk or egg, then hit it with a second coat of pure cornstarch. This double-dip method ensures ultra-crispy edges that stay that way even after tossing in sauce.
3. Use Neutral Oil with a High Smoke Point: For golden brown chicken, go with peanut, canola, or avocado oil. These oils handle high heat without burning, letting you fry at the ideal 350–375°F range for even browning.
4. Warm the Honey Sauce Gently: Don’t crank the heat when making your glaze. Simmer it just until thickened so the honey doesn’t scorch and turn bitter. A low and slow reduction creates a glossy, sticky texture that clings beautifully to the crispy chicken.
5. Toss the Chicken While It’s Hot: Immediately toss the fried chicken into the warm sauce while both are still hot. The heat helps the glaze coat evenly without making the crust soggy. Work in batches so each piece gets the love it deserves.
6. Infuse Garlic in the Oil First: Want deeper garlic flavor? Sauté your garlic in the oil first before building the sauce. It infuses the oil with savory depth before you even add the soy sauce and honey.
7. Add Heat Strategically: Like it spicy? Add red pepper flakes or sriracha to the glaze—but mix it in after removing it from heat to prevent the spice from overpowering the sweet balance.
8. Dry That Chicken: Before dredging, pat the chicken dry with paper towels. Moisture leads to steam, and steam kills crispiness.
9. Serve with Contrast: This chicken pairs well with refreshing sides like cucumber salad, steamed jasmine rice, or sesame broccoli to balance the rich, sticky glaze.Keyword crispy asian chicken recipe, crispy honey chicken recipe, easy asian chicken dinner, healthy crispy chicken recipe, homemade sticky honey chicken, how to make honey chicken at home, quick weeknight chicken stir fry
