Description
How to make crispy honey garlic chicken with soy sauce and fresh ginger that creates the perfect sweet and savory weeknight dinner everyone loves.
Ingredients
Scale
Chicken & Coating
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Honey Garlic Sauce
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil
For Cooking
- 2 cups vegetable oil for frying
- 2 green onions, sliced
- 1 tbsp sesame seeds
- 1 tsp red pepper flakes, optional
Instructions
- Prep Chicken: Pat chicken completely dry with paper towels and cut into uniform bite-sized pieces. This ensures even cooking and maximum crispiness when you fry them up.
- Make Coating: Whisk together cornstarch, flour, garlic powder, salt, and pepper in a large bowl. The mixture should be well combined with no lumps remaining.
- Coat Chicken: Toss chicken pieces in the flour mixture until completely coated. Let them sit for 5 minutes so the coating adheres properly and creates that crispy shell.
- Heat Oil: Heat oil to 350°F in a heavy pot or deep skillet. Test with a small piece of coating – it should sizzle immediately and float to the surface.
- Fry Chicken: Fry chicken in batches for 4-5 minutes until golden brown and cooked through. Don’t overcrowd the pan or the temperature will drop and you’ll get soggy coating.
- Make Sauce: While chicken drains on paper towels, whisk honey, soy sauce, vinegar, garlic, ginger, and sesame oil in a small bowl until smooth and well combined.
- Combine & Serve: Toss hot crispy chicken with the honey garlic sauce until evenly coated. Garnish with green onions, sesame seeds, and red pepper flakes before serving immediately.
Notes
- Maintain oil temperature at 350°F consistently for best results.
- Store leftovers in refrigerator for up to 3 days in airtight container.
- Can substitute chicken breasts but reduce cooking time to prevent drying.
- Sauce can be made up to one week ahead and refrigerated.
- For extra heat, add sriracha or increase red pepper flakes.
- Double the sauce recipe if you want extra for dipping or rice.
Allergy Information: Soy, Sesame
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 28g
- Protein: 32g