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Crispy Honey Garlic Chicken

Tender chicken pieces coated in cornstarch and pan-fried until golden, then tossed in a sticky honey-garlic glaze that caramelizes beautifully. The perfect balance of sweet and savory with a satisfying crispy texture that pairs wonderfully with rice or vegetables.

Golden crispy honey garlic chicken pieces glazed with sesame seeds on white plate

Prep Time : 15 min

Cook Time : 25 min

Servings : 4

Prep Time :

15 min

Cook Time :

25 min

Servings :

4

Ingredients

For the Chicken 

• 800g boneless, skinless chicken thighs


• 30g cornstarch


• 5g fine sea salt


• 3g black pepper


• 30ml vegetable oil

For the Glaze 

•  80g honey — this one on Amazon


• 45ml soy sauce — this one on Amazon


• 30ml rice vinegar — this one on Amazon


• 6 garlic cloves, minced


• 10g fresh ginger, minced


• 2g red pepper flakes


• 10g sesame seeds for garnish

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Prepare the Chicken
     Cut chicken thighs into large bite-sized pieces about 4cm in size. Pat the pieces completely dry with paper towels to ensure maximum crispiness.
  2. Coat the Chicken
     In a large bowl, combine 30g cornstarch, 5g salt, and 3g black pepper. Add chicken pieces and toss until evenly coated with the cornstarch mixture.
  3. Sear the Chicken
     Heat 30ml vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer, working in batches if necessary to avoid crowding the pan.
  4. Achieve Golden Crust
     Cook chicken without moving for 3 minutes until the bottom is golden brown. Flip each piece and cook another 3 minutes on the second side. Remove cooked chicken to a plate.
  5. Build the Aromatics
     In the same pan, add 6 minced garlic cloves and 10g minced ginger. Cook for 30 seconds, stirring constantly, until fragrant but not browned.
  6. Create the Glaze
     Add 80g honey, 45ml soy sauce, 30ml rice vinegar, and 2g red pepper flakes to the pan. Bring to a simmer and cook for 2 minutes until the mixture slightly thickens.
  7. Coat and Finish
     Return all chicken pieces to the pan. Toss continuously to coat evenly with the glaze. Cook for 2 minutes until the glaze clings to the chicken and caramelizes.
  8. Garnish and Serve
     Transfer chicken to a serving plate and sprinkle with 10g sesame seeds. Serve immediately while hot and crispy.

*Notes : 

  • The cornstarch coating is essential—it creates a textured surface for the glaze to adhere to and produces that signature crispy exterior.
  • Watch the honey glaze carefully as it can burn quickly; reduce heat if it starts darkening too fast, and add a splash of water if it becomes too thick.
  • Rice vinegar is key to balancing the sweetness of the honey—don’t substitute with regular vinegar or omit it entirely.
  • Chicken thighs work better than breasts here because they stay juicy and tender even with the high-heat cooking method.
  • Serve over jasmine rice or with steamed broccoli to soak up the extra glaze.

Nutrition Facts 

( per serving )

Calories

~511 kcal

Protein

 41 g

Fat

25 g

Carbs

26 g

Calories

~511 kcal

Protein

 41 g

Fat

25 g

Carbs

26 g

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Golden crispy honey garlic chicken pieces glazed with sesame seeds on white plate

Crispy Honey Garlic Chicken

Tender chicken pieces coated in cornstarch and pan-fried until golden, then tossed in a sticky honey-garlic glaze that caramelizes beautifully. The perfect balance of sweet and savory with a satisfying crispy texture that pairs wonderfully with rice or vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 511
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 800 g boneless skinless chicken thighs
  • 30 g cornstarch
  • 5 g fine sea salt
  • 3 g black pepper
  • 30 ml vegetable oil
For the Glaze
  • 80 g honey
  • 45 ml soy sauce
  • 30 ml rice vinegar
  • 6 garlic cloves minced
  • 10 g fresh ginger minced
  • 2 g red pepper flakes
  • 10 g sesame seeds for garnish

Method
 

Prepare the Chicken
  1. Cut chicken thighs into large bite-sized pieces about 4cm in size. Pat the pieces completely dry with paper towels to ensure maximum crispiness.
Coat the Chicken
  1. In a large bowl, combine 30g cornstarch, 5g salt, and 3g black pepper. Add chicken pieces and toss until evenly coated with the cornstarch mixture.
Sear the Chicken
  1. Heat 30ml vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer, working in batches if necessary to avoid crowding the pan.
Achieve Golden Crust
  1. Cook chicken without moving for 3 minutes until the bottom is golden brown. Flip each piece and cook another 3 minutes on the second side. Remove cooked chicken to a plate.
Build the Aromatics
  1. In the same pan, add 6 minced garlic cloves and 10g minced ginger. Cook for 30 seconds, stirring constantly, until fragrant but not browned.
Create the Glaze
  1. Add 80g honey, 45ml soy sauce, 30ml rice vinegar, and 2g red pepper flakes to the pan. Bring to a simmer and cook for 2 minutes until the mixture slightly thickens.
Coat and Finish
  1. Return all chicken pieces to the pan. Toss continuously to coat evenly with the glaze. Cook for 2 minutes until the glaze clings to the chicken and caramelizes.
Garnish and Serve
  1. Transfer chicken to a serving plate and sprinkle with 10g sesame seeds. Serve immediately while hot and crispy.

Notes

  • The cornstarch coating is essential—it creates a textured surface for the glaze to adhere to and produces that signature crispy exterior
  • Watch the honey glaze carefully as it can burn quickly; reduce heat if it starts darkening too fast, and add a splash of water if it becomes too thick
  • Rice vinegar is key to balancing the sweetness of the honey—don’t substitute with regular vinegar or omit it entirely
  • Chicken thighs work better than breasts here because they stay juicy and tender even with the high-heat cooking method
  • Serve over jasmine rice or with steamed broccoli to soak up the extra glaze