Name: Crispy Chinese Honey Garlic Chicken (30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces; Oil, enough to fill skillet 1 inch deep (canola or vegetable oil); 2 egg whites; 1 tablespoon cornstarch; Pinch of salt (or other seasonings); 4 tablespoons honey; 2 cloves garlic, minced (or 3 if preferred); 2 tablespoons soy sauce; 1 teaspoon freshly ground black pepper; Toasted sesame seeds (optional garnish); 1 green onion, sliced (optional garnish)

This crispy honey garlic chicken is golden, crunchy, and coated in a sticky, flavorful sauce that’s both sweet and savory. I love how quickly it comes together, making it perfect for a weeknight dinner that still feels like takeout at home.

Why You’ll Love This Recipe

I love this recipe because it delivers crispy chicken without being complicated. The marinade keeps the chicken tender, and the quick honey garlic sauce is absolutely addictive. It’s one of those dishes that tastes like something I’d order from a restaurant, but I can make it at home in just 30 minutes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound boneless skinless chicken thighs or breasts, cut into bite sized pieces (about 1 -2 inch/2.5-5 cm)
oil, enough to fill skillet 1 inch/2.5 cm use Canola oil or other vegetable oil

Marinade
2 egg whites
1 tablespoon cornstarch
pinch salt or other seasonings, Note 1

Honey Garlic Sauce, Note 2
4 tablespoon honey
2 cloves garlic, minced (or 3 if preferred)
2 tablespoon soy sauce
1 teaspoon freshly ground black pepper (or less if you like less peppery)

Garnish (optional)
toasted sesame seeds
1 green onion, sliced

Directions

In a bowl, whisk together the egg whites, cornstarch, and a pinch of salt. Add the chicken pieces and toss to coat evenly. Let them marinate for 10 minutes.
Heat oil in a large skillet or wok to about 350°F (175°C), with enough to cover the chicken about 1 inch deep.
Fry the chicken pieces in batches until golden brown and crispy, about 5–6 minutes. Remove and drain on a paper towel-lined plate.
In a small saucepan, combine the honey, garlic, soy sauce, and black pepper. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened.
Toss the crispy chicken in the sauce until well coated.
Garnish with sesame seeds and sliced green onions before serving.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 20 minutes to cook, so the total time is about 30 minutes.

Variations

Sometimes I add a splash of rice vinegar or lime juice to the sauce for brightness. For more spice, I stir in chili flakes or sriracha. If I want extra crunch, I double-fry the chicken pieces. I also like serving this with steamed broccoli or snap peas for a complete meal.

Storage/Reheating

This dish is best enjoyed fresh since the chicken stays crispiest right after cooking. If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I use the oven at 375°F for 10–12 minutes to bring back some crispness, rather than microwaving, which makes the chicken soggy.

FAQs

Can I use chicken breasts instead of thighs?

Yes, both work well thighs are juicier, but breasts stay tender when marinated properly.

Do I need to deep-fry the chicken?

No, I shallow-fry it with about 1 inch of oil, which still gives a great crispy texture.

Can I bake this instead of frying?

Yes, I bake the marinated chicken at 400°F (200°C) for about 20–25 minutes, then toss it in the sauce.

Can I make the sauce ahead of time?

Yes, I prepare it a few hours in advance and reheat before tossing with the chicken.

What oil is best for frying?

I use canola or vegetable oil because they have a high smoke point and neutral flavor.

How do I make the chicken extra crispy?

I fry in small batches and avoid overcrowding the pan. Double-frying also helps.

Can I reduce the sweetness of the sauce?

Yes, I use less honey and balance it with more soy sauce or a splash of vinegar.

Can I add vegetables to this dish?

Yes, stir-fried bell peppers, broccoli, or snow peas go great with the sauce.

How do I prevent the chicken from sticking together in the oil?

I make sure the oil is hot enough and fry in batches, gently separating the pieces as they cook.

Is this recipe gluten-free?

It can be if I use tamari or gluten-free soy sauce instead of regular soy sauce.

Conclusion

This crispy Chinese honey garlic chicken is one of my favorite quick meals because it’s both comforting and bold in flavor. The crunchy chicken coated in sweet and garlicky sauce is always a hit at the table. I love that it’s fast, easy, and just as good if not better than takeout.