30-Minute Crispy Honey Garlic Chicken
30-Minute Crispy Honey Garlic Chicken
Ingredients
For the Chicken
- 8 chicken thighs, boneless, skinless, cut into 1 1/2-inch pieces
- 1/2 bulb garlic, minced, divided
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1 teaspoon sesame oil
- 1/2 cup cornstarch, plus 1 tablespoon for sauce
- 1/2 cup vegetable oil, for pan-frying
For the Honey Garlic Sauce
- 1/2 bulb garlic, minced
- 3 tablespoons light soy sauce
- 3 tablespoons honey
- 2 tablespoons water
For Serving
- 4 cups cooked rice
- 2 tablespoons green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1/2 bulb of minced garlic, 2 tablespoons light soy sauce, oyster sauce, Shaoxing wine, 1 teaspoon granulated sugar, black pepper, and sesame oil. Mix well to ensure the chicken is evenly coated. Let marinate for at least 10 minutes while you prepare the sauce ingredients.
⏱️ 10 min
- 2
In a small bowl, whisk together the remaining 1/2 bulb of minced garlic, 3 tablespoons light soy sauce, honey, 2 tablespoons water, and 1 tablespoon cornstarch. Set aside.
⏱️ 2 min
- 3
Place the 1/2 cup of cornstarch in a shallow dish. Dredge each marinated chicken piece thoroughly in the cornstarch, ensuring it's fully coated. Shake off any excess.
⏱️ 3 min
- 4
Heat 1/2 cup of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot (a small piece of chicken should sizzle immediately), carefully add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min
- 5
Pan-fry the chicken for 3-4 minutes per side, or until golden brown and crispy, and cooked through. Remove the cooked chicken from the skillet and place it on a wire rack set over a paper towel-lined plate to drain excess oil. Repeat with any remaining chicken.
⏱️ 8 min
- 6
Carefully pour out most of the oil from the skillet, leaving about 1 tablespoon. Reduce the heat to medium. Pour the prepared honey garlic sauce into the skillet. Bring to a gentle simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min
- 7
Add the crispy chicken back into the skillet with the thickened sauce. Toss gently to coat all the chicken pieces evenly with the honey garlic glaze.
⏱️ 1 min
- 8
Serve the crispy honey garlic chicken immediately over hot cooked rice, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
30-Minute Crispy Honey Garlic Chicken
For the Chicken
- 8 chicken thighs, boneless, skinless, cut into 1 1/2-inch pieces
- 1/2 bulb garlic, minced, divided
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1 teaspoon sesame oil
- 1/2 cup cornstarch, plus 1 tablespoon for sauce
- 1/2 cup vegetable oil, for pan-frying
For the Honey Garlic Sauce
- 1/2 bulb garlic, minced
- 3 tablespoons light soy sauce
- 3 tablespoons honey
- 2 tablespoons water
For Serving
- 4 cups cooked rice
- 2 tablespoons green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1/2 bulb of minced garlic, 2 tablespoons light soy sauce, oyster sauce, Shaoxing wine, 1 teaspoon granulated sugar, black pepper, and sesame oil. Mix well to ensure the chicken is evenly coated. Let marinate for at least 10 minutes while you prepare the sauce ingredients.
⏱️ 10 min - 2
In a small bowl, whisk together the remaining 1/2 bulb of minced garlic, 3 tablespoons light soy sauce, honey, 2 tablespoons water, and 1 tablespoon cornstarch. Set aside.
⏱️ 2 min - 3
Place the 1/2 cup of cornstarch in a shallow dish. Dredge each marinated chicken piece thoroughly in the cornstarch, ensuring it's fully coated. Shake off any excess.
⏱️ 3 min - 4
Heat 1/2 cup of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot (a small piece of chicken should sizzle immediately), carefully add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min - 5
Pan-fry the chicken for 3-4 minutes per side, or until golden brown and crispy, and cooked through. Remove the cooked chicken from the skillet and place it on a wire rack set over a paper towel-lined plate to drain excess oil. Repeat with any remaining chicken.
⏱️ 8 min - 6
Carefully pour out most of the oil from the skillet, leaving about 1 tablespoon. Reduce the heat to medium. Pour the prepared honey garlic sauce into the skillet. Bring to a gentle simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min - 7
Add the crispy chicken back into the skillet with the thickened sauce. Toss gently to coat all the chicken pieces evenly with the honey garlic glaze.
⏱️ 1 min - 8
Serve the crispy honey garlic chicken immediately over hot cooked rice, garnished with sliced green onions.
⏱️ 1 min