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Crispy Chinese honey garlic chicken served over white rice with sesame seeds and sliced green onions

Crispy Chinese Honey Garlic Chicken

Tender, golden, and sticky crispy Chinese honey garlic chicken made at home in 30 minutes using a simple velveting technique for juicy, takeout-style results.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Appetizer, Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 224
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs or breasts cut into 1 to 2 inch bite-sized pieces
  • canola or vegetable oil enough to fill skillet 1 inch deep
  • 2 egg whites
  • 1 tbsp cornstarch
  • 1 pinch salt
  • 4 tbsp honey
  • 2 cloves garlic minced
  • 2 tbsp soy sauce
  • 1 tsp freshly ground black pepper
  • toasted sesame seeds optional garnish
  • 1 green onion sliced, optional garnish

Equipment

  • Deep skillet or wok
  • Frying or instant-read thermometer
  • Baking sheet lined with parchment paper
  • Wire rack
  • Small mixing bowl
  • Pot for sauce

Method
 

  1. Preheat oven to 200 degrees F (93 degrees C). Line a baking sheet with parchment paper and place a wire rack on top. Add all sauce ingredients to a pot large enough to hold all the chicken. Pour about 1 inch of oil into a deep skillet or wok.
  2. Whisk egg whites, cornstarch, and a pinch of salt together in a bowl until light and fluffy. Add chicken pieces and toss until fully coated. Let marinate at room temperature for 10 to 15 minutes while the oil heats.
  3. Heat oil over medium-high heat until it reaches 350 to 360 degrees F (177 to 182 degrees C), about 10 to 15 minutes. Test with a wooden spoon or chopstick tip — steady bubbles mean it is ready.
  4. Carefully lower chicken pieces into the oil one at a time. Do not crowd the pan. Fry in 2 to 3 batches for 3 to 4 minutes per batch, turning once, until deep golden brown. Drain on paper towels, transfer to the rack, and keep warm in the oven. Return oil to 350 degrees F between each batch.
  5. Bring the honey garlic sauce to a boil over medium-high heat for 1 to 2 minutes, stirring, until slightly thickened and glossy. If too thick, add a small splash of water. Add all fried chicken and toss to coat every piece.
  6. Transfer to a serving plate. Garnish with toasted sesame seeds and sliced green onions. Serve immediately for best crispiness.

Notes

For deeper flavor, add 1 tsp sesame oil, oyster sauce, or Shaoxing wine to the marinade. Add red pepper flakes for heat. If serving as a main dish over rice, double the sauce ingredients. Leftovers reheat best in the oven at 400 degrees F for 5 minutes.