Crispy Chinese Honey Garlic Chicken (30 Minutes)

Crispy Chinese Honey Garlic Chicken (30 Minutes)

Crispy Chinese Honey Garlic Chicken is a deliciously sweet and savory dish that offers crispy chicken pieces coated in a sticky, flavorful honey garlic sauce. This dish is popular in Chinese cuisine and combines the crunchiness of fried chicken with the rich, aromatic flavors of honey, garlic, soy sauce, and ginger. It’s a perfect meal for busy weeknights or special occasions. This 30-minute recipe brings the taste of a restaurant favorite right into your home.

The History of Chinese Honey Garlic Chicken

Chinese Honey Garlic Chicken is a fusion of sweet and savory flavors that has roots in Chinese-American cuisine, which was developed when Chinese immigrants adapted traditional dishes to the local tastes in the U.S. While honey and garlic are common ingredients in Chinese cooking, this specific dish is influenced by Americanized Chinese food, often found in Chinese take-out restaurants. Over time, it became one of the go-to dishes for many who love the balance of crispy chicken with a sweet sauce.

Ingredients Breakdown

Here’s a quick rundown of the key ingredients:

• Chicken: Boneless, skinless chicken breasts or thighs are the most common choices. Thighs tend to be juicier, while breasts give a leaner option.
• Cornstarch: Used to coat the chicken and give it that crispy, golden texture when fried.
• Honey: The sweet base of the sauce, providing a deep, natural sweetness that complements the garlic and soy sauce.
• Garlic: Fresh garlic is a key flavor in the sauce, giving it that fragrant, savory kick.
• Soy Sauce: Adds saltiness and umami depth to the sauce.
• Rice Vinegar: A small amount for acidity to balance out the sweetness and saltiness.
• Ginger: Fresh ginger adds a slight heat and spice to the dish, enhancing the sauce’s complexity.
• Sesame Oil: Adds richness and a hint of nuttiness to the dish.
• Vegetable Oil: Used for frying the chicken to a crispy golden brown.

Step-by-Step Recipe

Ingredients (for 2-3 servings):

• 2 chicken breasts (cut into bite-sized pieces)
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup honey
• 4 cloves garlic (minced)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger (minced)
• 1 tablespoon sesame oil
• 1/4 cup vegetable oil (for frying)
• Sesame seeds (optional, for garnish)
• Green onions (optional, for garnish)

Instructions:

1. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. In a bowl, mix cornstarch, salt, and pepper. Coat the chicken pieces in the cornstarch mixture, making sure they are fully covered.
2. Make the Sauce: In a separate bowl, whisk together the honey, soy sauce, rice vinegar, garlic, and ginger. Set aside.
3. Fry the Chicken: Heat vegetable oil in a pan over medium-high heat. Once the oil is hot, carefully add the chicken pieces in batches, frying them until they’re golden and crispy (about 4-5 minutes per batch). Remove from the pan and set aside.
4. Prepare the Sauce: In the same pan, lower the heat to medium and add sesame oil. Pour in the garlic and ginger mixture, and stir until fragrant, about 1-2 minutes.
5. Coat the Chicken: Add the fried chicken pieces back to the pan and toss them in the honey garlic sauce until all pieces are well-coated.
6. Serve: Garnish with sesame seeds and green onions. Serve with steamed rice or vegetables.

Tips for the Perfect Crispy Honey Garlic Chicken

• Double Coating: For an extra crispy texture, coat the chicken pieces in cornstarch, dip in a little beaten egg, and coat again in cornstarch before frying.
• Don’t Overcrowd the Pan: Fry the chicken in batches to avoid overcrowding, which can lead to soggy pieces. This ensures even cooking and crispiness.
• Adjust the Sauce: If you like a thicker sauce, let it simmer a little longer until it reduces to your desired consistency.
• Serve Immediately: The chicken is best enjoyed right after being coated in the sauce to maintain its crispiness.

Variations and Customizations

• Spicy Honey Garlic Chicken: Add red pepper flakes or chopped chili peppers to the sauce for some heat.
• Vegetarian Version: Swap out chicken for tofu or cauliflower florets for a vegetarian option.
• Different Proteins: This recipe can work with shrimp, beef, or even pork. Adjust cooking time as needed.
• Add Vegetables: Add sautéed bell peppers, broccoli, or carrots for a more complete meal.

Health Considerations and Nutritional Value

While this dish is flavorful, it is important to consider the frying method and the sugar content in the honey. To make it healthier:

• Oven-Fry the Chicken: Instead of deep-frying, you can bake the chicken pieces at 400°F (200°C) for 20-25 minutes, flipping halfway through to get a crispy texture.
• Reduce the Honey: You can adjust the amount of honey in the sauce to reduce the sweetness and sugar content.
• Use Olive Oil or Avocado Oil: These oils are a healthier alternative to vegetable oil and provide beneficial fats.

Nutritional Information (Approximate per serving):

• Calories: 380-450
• Protein: 35g
• Carbs: 50g
• Fat: 15g

Frequently Asked Questions (FAQ)

1. Can I use chicken thighs instead of breasts? Yes! Chicken thighs will result in juicier, more tender pieces. Just be sure to cook them through thoroughly.
2. Can I make this dish ahead of time? While it’s best enjoyed immediately after coating the chicken in the sauce, you can prepare the chicken and sauce ahead of time. Just reheat the sauce and toss it with freshly fried chicken.
3. Can I freeze the leftovers? Yes, you can freeze the fried chicken pieces. When ready to serve, reheat in the oven for a crispy texture. Reheat the sauce separately.
4. Can I use other sweeteners besides honey? Yes, you can use maple syrup, agave, or a sugar substitute like Stevia, but the flavor may vary slightly.

Enjoy your crispy, flavorful Honey Garlic Chicken with a side of rice or veggies for the perfect quick and easy meal!

Crispy Chinese Honey Garlic Chicken (30 Minutes)

Chicken: Boneless, skinless chicken breasts or thighs are the most common choices. Thighs tend to be juicier, while breasts give a leaner option.Cornstarch: Used to coat the chicken and give it that crispy, golden texture when fried.Honey: The sweet base of the sauce, providing a deep, natural sweetness that complements the garlic and soy sauce.Garlic: Fresh garlic is a key flavor in the sauce, giving it that fragrant, savory kick.Soy Sauce: Adds saltiness and umami depth to the sauce.Rice Vinegar: A small amount for acidity to balance out the sweetness and saltiness.Ginger: Fresh ginger adds a slight heat and spice to the dish, enhancing the sauce's complexity.Sesame Oil: Adds richness and a hint of nuttiness to the dish.Vegetable Oil: Used for frying the chicken to a crispy golden brown.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 6

Ingredients

  

• 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

Instructions

 

• °Heat oven to Warm temperature or 200F/93C. This is to keep the chicken warm between batches or before serving.
• °Prepare baking sheet lined with parchment paper or aluminum foil to keep chicken warm in between batches. Add a rack on top (not essential).
• °Add sauce ingredients to a pot large enough to hold all the chicken once fried.
• °Prepare oil for frying – place 1 inch/2.5 cm oil in skillet with higher sides (or wok)
• MARINATE CHICKEN: Whisk egg whites, cornstarch, and pinch of salt (and other seasonings Note 1) in a bowl until well blended and fluffy. Mix in chicken and let sit for 10 -15 minutes while you heat oil.
• HEAT OIL FOR FRYING: While chicken is marinating, heat oil on medium high in large skillet on stove to 350-360F/177-182C on a frying or instant thermometer. Note 3 if you don’t have a thermometer. It will take 10-15 minutes to heat up.
• FRY CHICKEN: Once the oil is at the right temperature, carefully add the marinated chicken pieces, one at a time. DO NOT crowd the pan. You will need to do 2-3 batches depending on the size of skillet. Fry chicken for about 3-4 minutes, depending on size of pieces, turning once. Remove with a slotted spoon to drain on a paper towel. Place on prepared pan and put into oven to keep warm. Bring oil back to correct temperature. Repeat until all chicken is fried. Adjust temperature of stove if needed to maintain correct temperature.
• MAKE SAUCE AND ADD CHICKEN: Boil honey garlic sauce on medium high heat for 1-2 minutes until slightly thickened. If too thick, add a touch of water. Add chicken to sauce in pot. Toss to coat well. Place on serving plate, sprinkle with toasted sesame seeds and garnish with green onions if desired.

Notes

1. Seasonings for marinade mixture: Elevate the flavor by adding a teaspoon of sesame oil, soy sauce or oyster sauce and/or Shaoxing wine. For heat, add a pinch of red pepper flakes.
2. Double sauce: To have enough sauce for drizzling on rice if using chicken as a main dish, double the amounts.
3. If you don’t have a frying thermometer, to test the temperature, dip the handle of a wooden spoon or a chopstick into the oil. The oil will bubble steadily (not super vigorously) around the stick when it’s ready for frying.
4. Make ahead: You can make this recipe ahead by keeping the meat in the oven on Warm or at 200F/93C for 30-45 minutes, then tossing it in the heated sauce right before serving. Store leftovers in airtight container in fridge for up to 2 days. Reheat at 400F/204C for about 5 minutes. 

 

 

Nutritional information is estimated using chicken breasts served as appetizers (6 servings). 

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