Crispy Honey Soy Garlic Chicken

Ingredients

• 907 g (2 pounds)boneless, skinless chicken thighs
• 2.5–5 cm (1–2 inches)vegetable oil, for frying
• 1 small bunchspring onions, whites diced and greens reserved for garnish
• 1 tablespoonfresh garlic, chopped
• 1 tablespoonoyster sauce
• 2 tablespoonssoy sauce
• 2 tablespoonsShaoxing wine, or dry sherry
• 3 tablespoonshoney
• 1 teaspoonchicken bouillon, or 30 ml (2 tablespoons) chicken stock
• ¼ teaspoonwhite pepper
• 2 tablespoonspeanut oil
• 320 g (2 cups)potato starch
• 32 g (¼ cup)cornflour
• ½ teaspoonsalt
• 113 g (8 tablespoons)unsalted butter
• 3 tablespoonsgarlic, minced
• 2 tablespoonssoy sauce
• 255 g (¾ cup)honey
• As neededwhite rice
• To tastespring onion greens, sliced, for garnish

Instructions

1. 1

   Start the rice

   If serving the chicken with rice, begin cooking the white rice.

2. 2

   Trim the chicken

   Remove any excess fat and connective tissue from the chicken thighs.

3. 3

   Mix the marinade

   Put all the marinade ingredients in a medium bowl and whisk them together.

4. 4

   Marinate the chicken

   Add the chicken to the marinade and leave it for 15 minutes.

5. 5

   Prepare the coating

   Combine the dry coating ingredients in a large bowl.

6. 6

   Make the glaze

   Put the glaze ingredients in a small saucepan. Heat over medium heat until slightly thickened, about 10–15 minutes.

7. 7

   Heat the oil

   Heat about 2.5 cm (1 inch) of vegetable oil in a heavy pan to 175°C (350°F).

8. 8

   Coat and fry

   Dredge the marinated chicken in the dry mixture, then fry in the hot oil for 3–4 minutes on each side, until browned and cooked through.

9. 9

   Glaze and serve

   Toss the cooked chicken in the glaze. Cut it into strips and serve over the cooked rice, garnished with sliced spring onion greens.

What is honey soy garlic chicken?

This is an Asian-inspired fried chicken dish built around the familiar sweet-savoury combination of honey, soy and garlic. It is not one single traditional regional preparation; the recipe brings together a crisp starch coating and a glossy glaze.

The contrast is what makes this version work: the chicken is fried until browned, then coated in a rich sauce and served with plain rice to soak up the flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 31g protein, 65g carbs, 22g fat.

The rice and honey contribute most of the carbohydrates, while the frying oil, butter and peanut oil bring much of the fat. Chicken thighs provide the protein, with further fat from the thighs and glaze. Balance the serving with a generous side of vegetables, or adjust the amount of rice to suit your plate.

The marinade and flavour base

Marinade: Spring onion whites, garlic, oyster sauce, soy, Shaoxing wine, honey, bouillon, white pepper and peanut oil season the thighs before frying. The 15-minute marinating time gives the surface a flavour boost without making the process lengthy.

Wine swap: Dry sherry can stand in for Shaoxing wine if that is what you have. Keep the soy sauce measurements as listed, since the glaze adds another portion later.

Why use two starches?

Potato starch: This forms the main coating and helps create a crisp exterior when fried. Dredge the chicken just before it goes into the pan so the coating stays dry rather than sitting in the marinade.

Cornflour and salt: These are mixed with the potato starch to complete the dry coating. Make sure the chicken is covered on all sides, then let excess coating fall away before frying.

Frying for a crisp finish

Oil temperature: Aim for 175°C (350°F) before adding the chicken. If the oil is not hot enough, the coating can absorb more oil; if it is too hot, it may brown before the chicken cooks through.

Doneness: Fry each side for 3–4 minutes, as the method directs, until the coating is browned and the chicken is cooked through. Work in batches if needed so the pieces have room in the pan.

Getting the glaze right

The glaze combines butter, minced garlic, soy sauce and honey, heated for about 10–15 minutes until slightly thickened. Keep it over medium heat and stir as needed so the honey does not catch on the bottom of the saucepan.

Toss the chicken in the glaze after frying, rather than before, to keep the coating crisp for as long as possible. Serve promptly once the pieces are coated.

Serving with rice

Plain white rice is a practical match for the sweet, savoury glaze and makes a base for the sliced chicken. Scatter the reserved spring onion greens over the top for a fresh finishing note.

For a more rounded plate, add a simple side of steamed or lightly cooked vegetables. Keep them separate until serving so the fried coating does not soften.

Recipe notes & tips

• Pat away any excess marinade before dredging so the coating adheres more evenly.
• Use a thermometer to check that the oil reaches 175°C (350°F).
• Fry in batches if the pan is crowded, allowing the oil to stay hot.
• Have the glaze ready before the chicken finishes frying so you can toss and serve it promptly.
• Slice the chicken after glazing, as directed, and use a clean knife and board.

Variations

• Use dry sherry: Swap it for the Shaoxing wine if you do not have a bottle to hand.
• Add heat: Stir chilli flakes into the glaze for a spicier finish.
• Add vegetables: Serve with steamed greens or another simple vegetable side.
• Change the rice: Use brown rice if you prefer its chewier texture.
• Finish with sesame: Sprinkle sesame seeds over the glazed chicken just before serving.

Common mistakes to avoid

• Cool oil: The coating can turn greasy; bring the oil back to 175°C (350°F) before frying.
• Crowded pan: The oil temperature may drop; fry the chicken in batches.
• Wet coating: Excess marinade can make dredging patchy; let it drip off before coating.
• Overcooked glaze: Honey can catch as it thickens; keep the heat at medium and watch the saucepan.
• Early glazing: The crust softens as it sits in sauce; toss the chicken just before serving.

How to store

Refrigerate leftover chicken in a covered container for up to 3 days. Reheat until piping hot; an oven or air fryer can help bring back some crispness, though the glazed coating will soften. Store rice separately and chill it promptly.

Frequently asked questions