Honey Garlic Chicken Perfection
This Honey Garlic Chicken recipe delivers restaurant-quality crispiness and a perfect balance of sweet and savory flavors. The chicken is coated in a light batter and fried to golden perfection, then tossed in a homemade honey garlic sauce that's both easy to make and incredibly delicious. This dish is sure to impress family and friends and is perfect for a weeknight dinner or special occasion.
Equipment
- Large bowl
- Small bowl
- Whisk
- Large pot or deep fryer
- Thermometer
- Slotted spoon
- Wire rack
- Paper towels
- Medium saucepan
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 1 large egg
- ¼ cup water
- Vegetable oil, for frying
- ¼ cup soy sauce
- ¼ cup honey
- 2 tbsp rice vinegar
- 2 tbsp ketchup
- 2 tbsp water
- 1 tbsp cornstarch
- 4 cloves garlic, minced
- 1 tsp ginger, minced
- ½ tsp red pepper flakes optional
- 1 tbsp sesame oil
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Cooked rice or noodles, for serving
Instructions
- Prepare the Chicken: Cut the chicken thighs into 1-inch pieces. Pat them dry with paper towels. This is crucial for achieving maximum crispiness.
- Make the Batter: In a large bowl, whisk together the cornstarch, flour, baking powder, salt, and pepper.
- Add the Wet Ingredients: In a separate bowl, whisk together the egg and water. Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. It should be thick enough to coat the chicken.
- Coat the Chicken: Add the chicken pieces to the batter and toss to coat evenly. Make sure each piece is fully covered.
- Heat the Oil: Pour enough vegetable oil into a large pot or deep fryer to reach a depth of about 2-3 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
- Fry the Chicken: Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and crispy. The chicken should be cooked through.
- Remove and Drain: Use a slotted spoon to remove the chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. This will help maintain its crispiness.
- Make the Honey Garlic Sauce: In a medium saucepan, whisk together the soy sauce, honey, rice vinegar, ketchup, water, and cornstarch.
- Cook the Sauce: Add the minced garlic and ginger to the saucepan. Cook over medium heat, stirring constantly, until the sauce comes to a simmer and thickens, about 2-3 minutes.
- Add Red Pepper Flakes (Optional): If you like a little heat, stir in the red pepper flakes.
- Toss the Chicken in Sauce: Add the crispy chicken to the saucepan and toss to coat evenly with the honey garlic sauce.
- Add Sesame Oil: Stir in the sesame oil for added flavor and aroma.
- Garnish and Serve: Garnish with sesame seeds and chopped green onions, if desired. Serve immediately over rice or noodles.
Notes
For extra crispy chicken, consider double-frying. After the first fry, let the chicken cool slightly, then fry again for another 2-3 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes to maintain crispiness. For a spicier kick, add a pinch of cayenne pepper to the batter or sauce. This dish pairs well with steamed broccoli or stir-fried vegetables for a complete and balanced meal.