Whenever I make this crispy honey garlic chicken, my kids lick their plates clean. I knew I’d stumbled onto something special when even my fussiest eater, who usually picks apart every meal, asked for seconds. I used to do the same thing when I was a child, and my parents made this for me.
Crispy honey garlic chicken – sweet, sticky, and moreish
This is one of those quick and easy Chinese recipes that my mum and dad made when we only had chicken in the fridge, plus the usual Chinese store cupboard ingredients. The only difference with my recipe from theirs is that I’ve added butter, which I think makes the sauce more sticky and more unctuous.
I tend to make this recipe when I need something quick but also a little naughty. For those who follow a lot of my recipes, you know how much we love fried chicken! This honey garlic chicken tastes like expensive takeout but costs a fraction of the price and takes just 30 minutes from start to finish.
The secret? Using skin-on chicken thighs and a cornflour/cornstarch coating that gets super crispy. Then there’s that sticky honey garlic soy sauce, which adds an extra umami flavour to the whole dish.
I love this recipe because it uses ingredients I always have on hand. No hunting for obscure Asian condiments or making a special trip to the Asian supermarket. Just simple cupboard staples that somehow transform into restaurant-quality food.
Why does this recipe work?
Foolproof crispy coating – The cornflour/cornstarch coating never fails
Juicy chicken guaranteed – Thighs are nearly impossible to overcook
Kid-approved flavours – Sweet enough for fussy tastebuds, sophisticated enough for adults
Only one pan needed – Less washing up means more time eating
Ready in 30 minutes – Perfect for those ‘what’s for dinner?’ panic moments
How is this honey garlic chicken so crispy?
The cornflour/cornstarch coating is the secret weapon here. Unlike regular flour, cornflour creates an incredibly light, crispy shell that stays crunchy even when coated in that sticky soy sauce. I learned this trick from my parents.
If you want a foolproof, crispy coating, pat the chicken dry first with a paper towel – any moisture will make your coating soggy. I know it seems like an extra step when you’re hungry, but those 30 seconds of paper towel action make all the difference.
Ingredients you’ll need
For the chicken:
- 640g boneless, skin-on chicken thighs
- 200g cornflour/cornstarch
- Sea salt and black pepper
- 1 tbsp vegetable oil
For the sticky honey garlic soy sauce:
- 5 garlic cloves, minced
- 2 tsp fresh grated ginger or ginger paste
- 2 tbsp unsalted butter
- 3 tbsp honey
- 3 tbsp light soy sauce
- 1 spring onion
- Sesame seeds for sprinkling
How to make crispy honey garlic chicken
Prepare the chicken – Pat the chicken pieces dry with a paper towel – this helps the coating stick better and makes sure you get a lovely crispy bite. Season well with sea salt and black pepper.
Coat the chicken – Add cornflour/cornstarch to a bowl or tray. Coat each piece of chicken in the cornflour, shaking off any excess. Put to one side.
Pan fry until golden brown – Heat the vegetable oil in a large pan or skillet over medium-high heat. Place the chicken skin side down and cook for 6 minutes on each side until golden brown and cooked through. Transfer to a wire rack while you make the sauce.
Make the honey garlic sauce – On low heat, melt the butter in the same pan. Add the garlic and ginger, then stir in the honey and light soy sauce. Let it bubble gently until it forms a sticky sauce.
Coat and serve – Return the chicken thighs to the pan, turning each piece of chicken in the sticky honey garlic sauce. If the sauce is too thick, add a splash of water or even a little chicken stock for a looser consistency. Slice the chicken (optional) and then sprinkle with spring onions and sesame seeds before serving.
What to serve with it?
I like to eat this crispy honey soy chicken with steamed jasmine or basmati rice, but it also works well with noodles or stir-fried veggies like broccoli, pak choi, or green beans.
And leftovers?
You can store leftovers in an airtight container for up to three days in the fridge. Bear in mind, if you heat in a microwave, the chicken will no longer be crispy. But it will still taste fabulous.
Other tips and substitutes
Make crispy chicken bites – I prefer to use chicken thighs because the meat is much juicier. If you don’t have any, you can use flattened chicken breasts or cut them into small bite-sized pieces.
Add some heat – For a spicy kick, add a drizzle of sriracha to the sticky honey sauce. Or you could chop fresh chillies and add to the pan alongside the garlic and ginger.
Air fryer method – Coat the chicken in cornflour/cornstarch and spray with oil. Then cook in the air fryer at 200°c for 15 minutes, flipping halfway, until golden and crispy. Toss in the sticky sauce just before serving.
Alternative sweeteners – Swap honey for brown sugar if you don’t have any to hand.
Make a stir fry – Slice the cooked chicken and toss it through noodles or rice with green beans and vegetables for a quick stir fry. You could even add the chicken to a salad.
Crispy honey garlic chicken in a sticky sauce
Ingredients
For the chicken
- 640 g boneless skin-on chicken thighs
- 200 g cornflour/cornstarch
- Sea salt and black pepper
- 1 tbsp vegetable oil
For the sticky honey garlic sauce
- 5 garlic cloves
- 2 tsp fresh grated ginger or ginger paste
- 2 tbsp unsalted butter
- 3 tbsp honey
- 3 tbsp light soy sauce
- 1 spring onion/green onion finely sliced
- Sesame seeds for sprinkling
Instructions
- First, you need to prepare the chicken. Pat the chicken thighs dry with a paper towel – this helps the coating stick better and makes sure you get a lovely crispy bite. Season well with sea salt and black pepper.
- Next, add the cornflour/cornstarch to a bowl or baking tray. Coat each piece of chicken in the cornflour, shaking off any excess. And put to one side.
- Heat the vegetable oil in a large frying pan over medium-high heat. Place the chicken skin side down and cook for 6-7 minutes on each side until golden brown and cooked through. Transfer to a wire rack, while you make the sticky honey garlic sauce.
- On low heat, melt the butter in the same pan. Add the garlic and ginger, then stir in the honey and light soy sauce. Let it bubble gently until it forms a sticky sauce.
- Return the chicken to the pan, turning each piece of chicken in the sticky honey garlic sauce. If the sauce is too thick, add a splash of water or even a little chicken stock.
- Sprinkle with spring onions and sesame seeds before serving over steamed rice.
Video
Nutrition
Did you make this recipe?
Please let me know if you have tried this recipe. Leave a comment below and tag @cooksimplyathome on Instagram. You can find other delicious meal ideas here.
So so good. We all loved it.