Honey Garlic Chicken
Honey Garlic Chicken
Ingredients
For the Chicken
- 1 tablespoon garlic, minced, divided
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 eggs
- 2 teaspoons all-purpose seasoning
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon MSG, optional
- 1/2 teaspoon Chinese five-spice powder
- 4 cups neutral oil, for frying
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/2 cup soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish (Optional)
- 2 tablespoons green onions, sliced
Instructions
- 1
Mince the garlic. Set aside 1 teaspoon of minced garlic for the sauce later, and use the remaining 2 teaspoons for the chicken marinade.
⏱️ 3 min
- 2
In a large bowl, combine the bite-sized chicken pieces with the 2 eggs and 2 teaspoons of all-purpose seasoning, and the 2 teaspoons of minced garlic. Mix thoroughly by hand until the chicken is well coated. Set aside.
⏱️ 5 min
- 3
In a separate shallow bowl, prepare the dry mix by combining the 2 cups of all-purpose flour, 1 cup of cornstarch, 1 teaspoon of salt, 1/2 teaspoon of MSG (if using), and 1/2 teaspoon of Chinese five-spice powder. Mix well with a fork until thoroughly combined.
⏱️ 3 min
- 4
Heat the neutral oil in a large pot or Dutch oven over medium-high heat until it reaches 325°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 325
- 5
Working in batches, take the marinated chicken pieces and coat them completely in the dry mix, shaking off any excess. Carefully place the coated chicken into the hot oil.
⏱️ 3 min
- 6
Fry the chicken at 325°F for 6 minutes, turning occasionally to ensure even cooking. Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain. Repeat with remaining chicken batches.
⏱️ 6 min•🌡️ 325
- 7
Increase the oil temperature to 375°F. Once the oil reaches the higher temperature, return all the partially cooked chicken to the hot oil for a second fry.
⏱️ 3 min•🌡️ 375
- 8
Double fry the chicken at 375°F until it is golden brown and crispy, about 3-5 minutes. Remove from the oil and place on a clean wire rack to drain.
⏱️ 5 min•🌡️ 375
- 9
While the chicken is frying, prepare the sauce. In a clean medium saucepan, combine 1/2 cup of honey and 1/2 cup of soy sauce. Bring to a gentle simmer over medium heat, stirring to combine.
⏱️ 3 min
- 10
Add the reserved 1 teaspoon of minced garlic to the sauce and stir it in. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water to create a slurry. Gradually whisk the cornstarch slurry into the simmering sauce.
⏱️ 2 min
- 11
Continue to stir the sauce continuously until it thickens to your desired consistency, about 1-2 minutes. Remove from heat.
⏱️ 2 min
- 12
Drop the double-fried chicken into the thickened honey garlic sauce. Toss until all chicken pieces are evenly coated.
⏱️ 2 min
- 13
Serve the Honey Garlic Chicken immediately, ideally over steamed rice. Garnish with sliced green onions, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Garlic Chicken
For the Chicken
- 1 tablespoon garlic, minced, divided
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 eggs
- 2 teaspoons all-purpose seasoning
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon MSG, optional
- 1/2 teaspoon Chinese five-spice powder
- 4 cups neutral oil, for frying
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/2 cup soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish (Optional)
- 2 tablespoons green onions, sliced
Instructions
- 1
Mince the garlic. Set aside 1 teaspoon of minced garlic for the sauce later, and use the remaining 2 teaspoons for the chicken marinade.
⏱️ 3 min - 2
In a large bowl, combine the bite-sized chicken pieces with the 2 eggs and 2 teaspoons of all-purpose seasoning, and the 2 teaspoons of minced garlic. Mix thoroughly by hand until the chicken is well coated. Set aside.
⏱️ 5 min - 3
In a separate shallow bowl, prepare the dry mix by combining the 2 cups of all-purpose flour, 1 cup of cornstarch, 1 teaspoon of salt, 1/2 teaspoon of MSG (if using), and 1/2 teaspoon of Chinese five-spice powder. Mix well with a fork until thoroughly combined.
⏱️ 3 min - 4
Heat the neutral oil in a large pot or Dutch oven over medium-high heat until it reaches 325°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 325 - 5
Working in batches, take the marinated chicken pieces and coat them completely in the dry mix, shaking off any excess. Carefully place the coated chicken into the hot oil.
⏱️ 3 min - 6
Fry the chicken at 325°F for 6 minutes, turning occasionally to ensure even cooking. Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain. Repeat with remaining chicken batches.
⏱️ 6 min•🌡️ 325 - 7
Increase the oil temperature to 375°F. Once the oil reaches the higher temperature, return all the partially cooked chicken to the hot oil for a second fry.
⏱️ 3 min•🌡️ 375 - 8
Double fry the chicken at 375°F until it is golden brown and crispy, about 3-5 minutes. Remove from the oil and place on a clean wire rack to drain.
⏱️ 5 min•🌡️ 375 - 9
While the chicken is frying, prepare the sauce. In a clean medium saucepan, combine 1/2 cup of honey and 1/2 cup of soy sauce. Bring to a gentle simmer over medium heat, stirring to combine.
⏱️ 3 min - 10
Add the reserved 1 teaspoon of minced garlic to the sauce and stir it in. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water to create a slurry. Gradually whisk the cornstarch slurry into the simmering sauce.
⏱️ 2 min - 11
Continue to stir the sauce continuously until it thickens to your desired consistency, about 1-2 minutes. Remove from heat.
⏱️ 2 min - 12
Drop the double-fried chicken into the thickened honey garlic sauce. Toss until all chicken pieces are evenly coated.
⏱️ 2 min - 13
Serve the Honey Garlic Chicken immediately, ideally over steamed rice. Garnish with sliced green onions, if desired.
⏱️ 1 min