Honey Garlic Chicken
Honey Garlic Chicken
Ingredients
For the Honey Garlic Sauce
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon water
- 1 tablespoon butter
For the Chicken
- 2 chicken thighs, boneless, skinless, cut into 1-inch chunks
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon vegetable oil
- 2 tablespoons corn starch
- 2 cups vegetable oil, for frying
Instructions
- 1
In a medium bowl, combine the honey, soy sauce, mirin, minced garlic, red pepper flakes, and 1 tablespoon of water. Whisk until all ingredients are well combined. Set the sauce mixture aside.
⏱️ 3 min
- 2
Place the 1-inch chicken thigh chunks into a separate large bowl. Season the chicken with salt and black pepper. Add 1 tablespoon of vegetable oil to the chicken and toss to coat.
⏱️ 2 min
- 3
Sprinkle the corn starch over the seasoned chicken. Mix thoroughly, ensuring each piece of chicken is fully coated with the corn starch.
⏱️ 3 min
- 4
Heat approximately 2 cups of vegetable oil in a large skillet or deep pan over medium-high heat until it reaches about 350°F (175°C), or until a small piece of chicken sizzles immediately when added. The oil should be about 1/2 inch deep.
⏱️ 5 min•🌡️ 350
- 5
Carefully add the coated chicken pieces to the hot oil in a single layer, being careful not to overcrowd the pan. You may need to fry the chicken in batches. Fry for 4-6 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
⏱️ 7 min
- 6
Once cooked, remove the fried chicken from the pan and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 1 min
- 7
Carefully pour out most of the frying oil from the skillet, leaving about 1 tablespoon of oil and any fond (browned bits) in the pan. Reduce the heat to medium.
⏱️ 1 min
- 8
Add the butter to the skillet. Once melted, pour the reserved honey garlic sauce mixture into the pan. Bring the sauce to a gentle simmer, scraping up any fond from the bottom of the pan with a wooden spoon or spatula to incorporate it into the sauce.
⏱️ 2 min
- 9
Add the fried chicken back into the pan with the simmering sauce. Toss the chicken to coat thoroughly with the honey garlic sauce. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and cling to the chicken.
⏱️ 2 min
- 10
Serve the Honey Garlic Chicken immediately, perhaps over rice or with steamed vegetables.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Garlic Chicken
For the Honey Garlic Sauce
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon water
- 1 tablespoon butter
For the Chicken
- 2 chicken thighs, boneless, skinless, cut into 1-inch chunks
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon vegetable oil
- 2 tablespoons corn starch
- 2 cups vegetable oil, for frying
Instructions
- 1
In a medium bowl, combine the honey, soy sauce, mirin, minced garlic, red pepper flakes, and 1 tablespoon of water. Whisk until all ingredients are well combined. Set the sauce mixture aside.
⏱️ 3 min - 2
Place the 1-inch chicken thigh chunks into a separate large bowl. Season the chicken with salt and black pepper. Add 1 tablespoon of vegetable oil to the chicken and toss to coat.
⏱️ 2 min - 3
Sprinkle the corn starch over the seasoned chicken. Mix thoroughly, ensuring each piece of chicken is fully coated with the corn starch.
⏱️ 3 min - 4
Heat approximately 2 cups of vegetable oil in a large skillet or deep pan over medium-high heat until it reaches about 350°F (175°C), or until a small piece of chicken sizzles immediately when added. The oil should be about 1/2 inch deep.
⏱️ 5 min•🌡️ 350 - 5
Carefully add the coated chicken pieces to the hot oil in a single layer, being careful not to overcrowd the pan. You may need to fry the chicken in batches. Fry for 4-6 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
⏱️ 7 min - 6
Once cooked, remove the fried chicken from the pan and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 1 min - 7
Carefully pour out most of the frying oil from the skillet, leaving about 1 tablespoon of oil and any fond (browned bits) in the pan. Reduce the heat to medium.
⏱️ 1 min - 8
Add the butter to the skillet. Once melted, pour the reserved honey garlic sauce mixture into the pan. Bring the sauce to a gentle simmer, scraping up any fond from the bottom of the pan with a wooden spoon or spatula to incorporate it into the sauce.
⏱️ 2 min - 9
Add the fried chicken back into the pan with the simmering sauce. Toss the chicken to coat thoroughly with the honey garlic sauce. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and cling to the chicken.
⏱️ 2 min - 10
Serve the Honey Garlic Chicken immediately, perhaps over rice or with steamed vegetables.
⏱️ 1 min