Sometimes you just need a plate of crispy fried chicken coated in a sticky, sweet, and garlicky sauce. That’s where honey garlic fried chicken comes in. It’s one of those dishes that you can whip up when you’re craving something packed with flavor but don’t feel like going out for takeout.
These super crunchy honey garlic chicken bites are perfect for a casual snack with cucumber or celery or even dinner paired with rice. And the best part? You don’t need to be a pro in the kitchen to nail this recipe. Let’s dive into it!
Ingredients for this honey garlic chicken recipe
Chicken Marinade:
- 1.5 lb chicken thighs
- 2 tbsp oil
- ¼ tsp salt
- ½ tbsp garlic powder
- ⅛ tsp white pepper
- ½ tbsp chili powder
- Black pepper to taste
- ½ tsp oregano
- ½ tsp ginger powder
Batter:
- ½ cup rice or wheat flour
- ¼ cup cornstarch
- ½ cup soda water
Sauce:
- 2 tbsp butter
- 6 tbsp soy sauce
- 3 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp rice vinegar
- 6 tbsp cooking wine
- 1 tsp cornstarch
Garnish:
- Thai chili, chopped
- Green onion, sliced
- Sesame seeds
- Drizzle of sesame oil
How to Make the Honey Garlic Chicken
- Marinate the Chicken:
- Start by cutting the chicken thighs into bite-sized pieces.
- In a bowl, mix the chicken with oil, salt, garlic powder, white pepper, chili powder, black pepper, oregano, and ginger powder.
- Let it marinate for at least 1 hour or overnight to let the flavors really soak in.
- Prepare the Batter:
- In another bowl, combine the rice or wheat flour with cornstarch.
- Divide the mixture in half.
- Add soda water to one-half and mix until smooth. The other half will be added later when frying.
- Coat the Chicken:
- Add the marinated chicken to the wet batter mixture (the one with soda water).
- Mix until the chicken is fully coated. When you’re ready to fry, add the reserved dry batter mix into the chicken and wet batter mixture, this will give the chicken an extra layer of crunch.
- Fry the Chicken:
- Heat oil in a deep pan over medium heat.
- Fry the chicken pieces in batches, ensuring they don’t overcrowd the pan.
- Fry for 3-6 minutes until golden, then remove and let them rest.
- For that extra crispy chicken, crank up the heat and double fry the chicken for another 2-3 minutes until they’re super crispy.
- Make the Honey Garlic Sauce:
- In a pan over medium heat, melt some butter and add the sauce (garlic, ginger, soy sauce, honey, brown sugar, rice vinegar, cornstarch and cooking wine).
- Let it simmer for a few minutes until slightly thickened.
- Toss the Chicken:
- Once the sauce is ready, toss the fried chicken pieces in it until they’re evenly coated.
- Turn off the heat, drizzle in the sesame oil and toss the chicken for the sesame oil to distribute evenly.
- Garnish and Serve:
- Plate the honey garlic fried chicken and garnish with chopped Thai chili, green onions, and sesame seeds.
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How to Get Crispy Honey Garlic Chicken (The Key Technique)
If you’ve ever wondered how restaurants get that glass-like crunch that stays crispy even after being tossed in sauce, it’s all about the cornstarch trick and the double fry.
The Cornstarch & Soda Water Secret
While flour provides bulk, cornstarch is the real MVP for crispiness. It has a higher amylose content than wheat flour, which helps create a rigid, brittle crust that doesn’t soften as quickly. By mixing it with soda water, you’re introducing tiny carbon dioxide bubbles into the batter. These bubbles expand when they hit the hot oil, creating a light, airy, and ultra-crunchy texture that’s almost like tempura.
Master the Oil Temp
To avoid soggy chicken, you need to be precise with your heat:
The First Fry (350°F): This cooks the chicken through and sets the initial crust.
The Second Fry (375°F – 400°F): This is the “flash fry.” After letting the chicken rest for a minute, dropping it back into hotter oil boils off any remaining moisture in the crust, giving you that signature golden shatter.
What to Serve with Honey Garlic Chicken
These honey garlic chicken bites are versatile, so you can easily turn them into a meal with the right sides:
- Steamed Jasmine Rice: Keep it simple and let the sticky-sweet sauce be the star of the show.
- Roasted Broccoli: roasted broccoli pairs perfectly with the sweetness of the honey garlic sauce. Just toss some florets in olive oil, salt, and pepper, and roast them in the oven.
- Sesame Cucumber Salad: A fresh and tangy cucumber salad with sesame oil and rice vinegar will complement the taste of the chicken.
- Korean Kimchi: For a little spice and crunch, serve with some kimchi.
- If you want to snack on these chicken bites, you can pair them with an entire cucumber, celery, cherry tomatoes, and/or baby carrots.
Japanese frying pot for frying chicken
I recently discovered this Japanese frying pot, and let me tell you, it’s been a game-changer for me when it comes to frying. No more splattered oil all over the stove or a greasy mess to clean up afterward.
This pot is designed with a built-in thermometer and high sides, which keeps the oil from splashing out, and it heats evenly. Every batch of chicken comes out perfectly crispy. If you’re someone who loves fried food but hates the cleanup, this pot is seriously a lifesaver. I started to like frying food ever since I discovered this pot.
How to Store and Reheat Without Losing the Glaze
Let’s be real: fried chicken is always best fresh. But if you find yourself with leftovers, you don’t have to settle for soggy, sad chicken the next day. The goal is to revive that “super crispy” texture without burning the honey in the sauce.
The Best Way to Store
Before you put anything in the fridge, let the chicken cool down to room temperature. If you seal hot chicken in a container, the steam will trap moisture and turn your beautiful crust into mush. Once cooled, store it in an airtight container for up to 3 days.
How to Reheat (Skip the Microwave!)
If you use a microwave, the honey in the glaze will liquefy and the chicken will get rubbery. Instead, use one of these methods:
The Air Fryer (Recommended): Pop the leftovers in at 350°F for about 3–5 minutes. The circulating air is perfect for re-crisping the edges while keeping the glaze tacky and delicious.
The Oven or Toaster Oven: Preheat to 375°F and place the chicken on a wire rack over a baking sheet. This allows heat to reach all sides. Bake for 5–8 minutes until you see the sauce starting to bubble slightly.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
You definitely can, but keep an eye on the clock! Chicken thighs are much more forgiving and stay juicy under high heat. If you use breast meat, cut the pieces slightly larger and reduce the frying time by a minute or two to prevent them from drying out.
How do I make this recipe gluten-free?
This one is easy! Since we already use a heavy amount of cornstarch, you just need to swap the ½ cup of flour for a 1-to-1 gluten-free flour blend or more rice flour. Also, make sure to use Tamari or liquid aminos instead of regular soy sauce, as most standard soy sauces contain wheat.
Can I make the sauce less sweet?
If you prefer a more savory or tangier kick, you can reduce the honey to 1.5 or 2 tablespoons. To balance it out, add an extra splash of rice vinegar or a squeeze of fresh lime juice. The acidity will cut right through the sweetness and brighten up the whole dish.
How do I thicken the sauce if it’s too runny?
The sauce should naturally thicken as the honey and sugars bubble down, but if it’s still too thin, use a cornstarch slurry. Mix 1 teaspoon of cornstarch with 1 teaspoon of cold water, stir it into the simmering sauce, and watch it gloss up instantly. Just remember—the sauce will continue to thicken once it hits the crispy batter of the chicken!
So there you have it—Honey Garlic Chicken Bites that are crispy on the outside, juicy on the inside, and sticky sweet all over. Enjoy making your own honey garlic fried chicken at home—it’s a lot easier than you’d expect, and the flavor? Way better than takeout.
Happy cooking!
Honey Garlic Chicken Bites
Ingredients
Chicken Marinade:
- 1.5 lb chicken thighs
- 2 tbsp oil
- ¼ tsp salt
- ½ tbsp garlic powder
- ⅛ tsp white pepper
- ½ tbsp chili powder
- Black pepper to taste
- ½ tsp oregano
- ½ tsp ginger powder
Batter:
- ½ cup rice or wheat flour
- ¼ cup cornstarch
- ½ cup soda/water
Sauce:
- 2 tbsp butter
- 6 tbsp soy sauce
- 3 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 1 tbsp rice vinegar
- 6 tbsp cooking wine
- 1 tsp cornstarch
Garnish:
- Thai chili chopped
- Green onion sliced
- Sesame seeds
- Drizzle of sesame oil
Instructions
Marinate the Chicken:
- Start by cutting the chicken thighs into bite-sized pieces. In a bowl, mix the chicken with oil, salt, garlic powder, white pepper, chili powder, black pepper, oregano, and ginger powder. Let it marinate for at least 1 hour or overnight to let the flavors really soak in.
Prepare the Batter:
- In another bowl, combine the rice or wheat flour with cornstarch. Divide the mixture in half. Add soda water to one half and mix until smooth. The other half will be added later when frying.
Coat the Chicken:
- Add the marinated chicken to the wet batter mixture (the one with soda water). Mix until the chicken is fully coated. When you're ready to fry, add the reserved dry batter mix into the chicken and wet batter mixture, this will give the chicken an extra layer of crunch.
Fry the Chicken:
- Heat oil in a deep pan over medium heat. Fry the chicken pieces in batches, ensuring they don't overcrowd the pan. Fry for 3-6 minutes until golden, then remove and let them rest. For that extra crispy chicken, crank up the heat and double fry the chicken for another 2-3 minutes until they're super crispy.
Make the Honey Garlic Sauce:
- In a pan over medium heat, melt some butter and add the sauce (garlic, ginger, soy sauce, honey, brown sugar, rice vinegar, cornstarch and cooking wine). Let it simmer for a few minutes until slightly thickened.
Toss the Chicken:
- Once the sauce is ready, toss the fried chicken pieces in it until they're evenly coated.
- Turn off the heat, drizzle in the sesame oil and toss the chicken for the sesame oil to distribute evenly.
Garnish and Serve:
- Plate the honey garlic fried chicken and garnish with chopped Thai chili, green onions, and sesame seeds.
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