Crispy Honey Garlic Chicken
Crispy Honey Garlic Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
For the Honey Garlic Sauce
- 4 garlic, cloves, minced
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes, or to taste
- 2 tablespoons water
- 1 teaspoon cornstarch
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the cut chicken thighs with 1/4 cup cornstarch, salt, and black pepper until evenly coated.
⏱️ 5 min
- 2
In a small bowl, whisk together the minced garlic, honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes. In a separate very small bowl, whisk together the 2 tablespoons of water and 1 teaspoon of cornstarch to create a slurry. Set both aside.
⏱️ 5 min
- 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 4-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 10 min
- 4
Reduce the heat to medium. Pour the honey garlic sauce mixture into the skillet. Bring to a gentle simmer, then whisk in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes, or until the sauce thickens.
⏱️ 3 min
- 5
Return the cooked chicken to the skillet and toss to coat evenly with the honey garlic sauce. Cook for another 1-2 minutes, allowing the sauce to glaze the chicken.
⏱️ 2 min
- 6
Remove from heat. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately with rice or noodles.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
For the Honey Garlic Sauce
- 4 garlic, cloves, minced
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes, or to taste
- 2 tablespoons water
- 1 teaspoon cornstarch
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the cut chicken thighs with 1/4 cup cornstarch, salt, and black pepper until evenly coated.
⏱️ 5 min - 2
In a small bowl, whisk together the minced garlic, honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes. In a separate very small bowl, whisk together the 2 tablespoons of water and 1 teaspoon of cornstarch to create a slurry. Set both aside.
⏱️ 5 min - 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 4-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 10 min - 4
Reduce the heat to medium. Pour the honey garlic sauce mixture into the skillet. Bring to a gentle simmer, then whisk in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes, or until the sauce thickens.
⏱️ 3 min - 5
Return the cooked chicken to the skillet and toss to coat evenly with the honey garlic sauce. Cook for another 1-2 minutes, allowing the sauce to glaze the chicken.
⏱️ 2 min - 6
Remove from heat. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately with rice or noodles.
⏱️ 1 min