Crispy honey garlic chicken is made with a double-battered seasoned mix, pan-fried until golden and crispy, then finished with a generous drizzle of the delicious and addictive honey garlic sauce.
Let’s talk about how amazing this crispy honey garlic chicken is. I know I always tell you how this recipe is delicious and that recipe is delicious. But I try to use hyperboles sparingly so that when something like this comes along, you know I’m not kidding.
It’s crispy. Super, super, super crispy. So crispy. And while that herbed breading is largely responsible for the deliciousness of this chicken, the honey garlic sauce just knocks it out of this world.
Honey garlic is a reader favorite and I have several recipes with different ways to enjoy it. Try the addictive sauce without the batter in this honey garlic chicken recipe or a chicken recipe with a slightly richer honey garlic butter sauce.
For seafood versions, there’s the reader’s favorite recipe of honey garlic shrimp with over 2 million shares. If you’re a fan of salmon, try this baked honey garlic salmon or the easier and healthier air fryer honey garlic salmon. Finally, if you like cilantro and lime, there’s a mash-up of bold, addictive flavors in this cilantro lime honey garlic shrimp recipe.
CRISPY HONEY GARLIC CHICKEN RECIPE TIPS
So how do we cook this miracle chicken? Well, that’s easy and takes less than 30 minutes too. Flatten it, dredge it in spiced breading, dip it in egg, dredge it again and pan-fry it. In case you missed it, that’s a double dredge and that’s why it’s so crispy. The ingredients of cornstarch and baking powder added to the breading makes it crispier than your average breading.
Then you make the sauce by sauteing ginger and garlic with honey and soy sauce. Pour that magical sauce all over your chicken and enjoy it hot. Because it has to be hot to enjoy all that crunchy chicken. Just make sure to drizzle with the sauce when you’re ready to eat. It’s kind of like the french fries rule; If you wait too long it will get soggy.
And that’s about it. It’s so little effort for so much flavor. Let me know how you liked it and what you paired it with in the comments below.
MORE HONEY GARLIC CHICKEN RECIPES TO TRY
- Honey Garlic Chicken
- Honey Garlic Butter Chicken
- Slow Cooker Honey Garlic Chicken
- Honey Garlic Chicken Skewers
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Crispy Honey Garlic Chicken
- Total Time: 30 mins
- Yield: 2 1x
Description
Crispy honey garlic chicken is made with a double-battered seasoned mix, pan-fried then drizzled with an addictive honey garlic sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- Salt and pepper, to taste
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cayenne
- 1 large egg, beaten
- 1 tablespoon water
SAUCE
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 4 tablespoons honey
- 2 tablespoons soy sauce
Instructions
- Wrap the chicken breasts in plastic wrap and pound into 1/2″ thickness with a meat mallet.
- Combine flour, cornstarch, baking powder, salt and pepper to taste, thyme, sage, paprika and cayenne and stir to mix.
- In a separate bowl, combine egg and water for the egg wash.
- Dredge the chicken with the flour mixture. Follow with a dip in the egg wash and finish with a final dredge of the flour mixture and coat thoroughly.
- In a skillet over medium heat, pan-fry the chicken in some oil (see note) until the crust is golden brown, about 3-5 minutes per side. Drain on paper towels.
- In a separate pan over medium-high heat, saute garlic and ginger until fragrant.
- Add honey and soy sauce and bring to a simmer, about 2 minutes.
- Dish the chicken and serve it hot drizzled with the honey garlic sauce.
- Enjoy!
Notes
- Use enough oil to coat the bottom of the pan when pan-frying the battered chicken.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 15 mins
- Cook Time: 15 mins
Comments & Reviews
The chicken had a lot of flavor and it was pretty good. The only downside was that the skin easily fell apart so you have to be delicate when flipping the chicken over.
Thanks for trying it out and sharing your tips, Sade!
This was fantastic! I made it tonight. Although, a comment for the poster, dumb it down a little bit. I’m certainly far from a hwad chef but wnjoy cooking yet I dont know all of the Jargon and completely missed the annotation after the fact for adding oil to the pan. My second two breasts turned out perfect. The first two look like rejects but I’ll try to give them a shot as I’m thrifty after all.
Thanks for mentioning this, Brian. I’ve gone ahead and made another modification to the instructions to mention oil specifically for the pan-frying stage and pointing it towards the notes (for how much oil is used). This way, it cannot be missed!
I have to tell you I have made this dish a few times for my family and we all love it! This dish is one of our favorites!
Thanks for letting me know, Jamie! And thanks for trying it out 🙂
After making this I wish I would’ve looked at the comments before-hand. I ended up frying the chicken with no oil and it took over 30 minutes and didn’t end up tasting very good.
Oh, I feel awful! I wish I could make one for you on the house but instead I’ll mention how much oil to use for pan-frying in the recipe. The amount of oil used depends on the method. Saute usually takes anywhere from 1/2 tablespoon to 2 tablespoons depending on the quantity of ingredients. Pan-frying uses just enough oil to cover the bottom of a skillet and deep-frying uses enough oil to submerge the whole thing.
I plan on making this dish what sides do you recommend?
I like pairing my protein with a side of carbs like mashed potatoes or rice and a side of veggies like green beans, broccoli or asparagus for a well balanced meal.
Made this tonight for my family, and we all loved it! Extremely tender and tasty! Definitely a keeper!
I’m happy you and your family enjoyed it! Thank you for trying out the recipe 🙂
Amazing, Fantastic dish! My husband and I both loved it and I’m making it again tonight! Thanks for being so dependable in providing delicious recipes!
Hey Abby, I just love your comments! Being dependable and trustworthy is exactly what I’ve been shooting for and I’m so glad to know it’s working! It’s next to impossible to please everyone with every recipe since tastes are so different with each person but the one thing I can work on is being reliable in terms of quality. 🙂
I made this tonight and it was really good. I loved the sauce so much I doubled it to pour over jasmine rice. Will be making this again soon 🙂
Oh yeah, I love drowning my rice with yummy gravy/sauce! In the end it ends up looking like a mess, but oh so yummy.
Hey Farah! I’m glad that I found your blog. A week ago, I ordered this Honey Garlic Chicken in one of best restaurants here in the Philippines and I really liked it, that is why I tried it on my own. I made it and I really liked it. Thanks for the inspirations.
That’s awesome to hear, Julieane. I’m always trying to recreate yummy stuff I find in restaurants so I’m glad you managed to recreate yours!
This chicken was amazing and as crispy as the picture looks! There were so many flavors that blended perfectly on my taste buds. The recipe was easy to follow and will be a staple in my kitchen for years to come!
Yay! Loved reading this comment just before bed. Put me to sleep with a smile 🙂
what did you use to saute the garlic and ginger? A type of oil?
Yes, I use regular vegetable oil for sauteing. About half a tablespoon or so should do it.
This looks so crispy and just out of this world!!
Thanks, Ami. Be sure to eat it while it’s hot!