Crispy Honey Garlic Chicken

Ingredients

• 170 g (½ cup)honey
• 60 ml (¼ cup)soy sauce
• 4 clovesgarlic, minced or pressed
• 5 ml (1 teaspoon)rice wine vinegar
• 5 ml (1 teaspoon)freshly grated ginger or ginger paste
• 240–480 ml (1–2 cups; you may need more or less)vegetable oil
• 454 g (1 lb; about 3 chicken breasts)boneless, skinless chicken breasts
• 3 largeeggs, beaten
• 90 g (¾ cup)cornflour
• 30 g (¼ cup)plain flour
• To taste (optional)sesame seeds and/or sliced spring onions, to serve

Instructions

1. 1

   Mix the sauce

   Combine the honey, soy sauce, garlic, rice wine vinegar and ginger in a medium saucepan. Bring to the boil over a medium-high heat.

2. 2

   Thicken the sauce

   Once boiling, lower the heat and cook for 3–5 minutes, until the sauce starts to thicken. Take the pan off the heat and set the sauce aside.

3. 3

   Heat the oil

   Pour the vegetable oil into a large frying pan and heat over a medium heat.

4. 4

   Prepare the coatings

   In one shallow dish, beat the eggs with a fork. In another, stir together the cornflour and plain flour.

5. 5

   Coat the chicken

   Dip the chicken pieces in the egg, then toss them in the cornflour mixture until coated all over.

6. 6

   Fry in batches

   Cook the chicken in batches in the hot oil for about 5–7 minutes, turning occasionally so all sides cook evenly and become crisp and golden. Transfer each batch to a plate lined with kitchen paper while you cook the rest.

7. 7

   Toss and serve

   Toss the crispy chicken pieces with the sauce until well coated. Sprinkle with sesame seeds and/or sliced spring onions, if using, and serve; cooked white rice is a suggested accompaniment.

What is crispy honey garlic chicken?

This American-style chicken dish pairs fried, coated chicken pieces with a glossy sauce made from honey, soy, garlic, vinegar and ginger. The sweet, savoury sauce clings to a crunchy exterior, making it a satisfying choice for a family dinner.

This version keeps the sauce quick to prepare on the hob while the chicken is coated and fried. Serving it over cooked rice is suggested in the recipe.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 32g protein, 65g carbs, 7g fat.

The chicken and eggs supply much of the protein, while the honey and flour-based coating contribute most of the carbohydrates. Oil used for frying and the egg add fat, and the soy sauce contributes sodium. Serve with rice as suggested, and add vegetables to round out the plate.

Why the coating works

Cornflour: it forms the main part of the coating and helps the chicken turn crisp in the oil.

Plain flour: combined with cornflour, it helps create an even layer around each piece.

Egg: dip the chicken in beaten egg first so the dry coating has something to cling to.

Keep the sauce balanced

Honey: it brings sweetness and helps the sauce become sticky as it cooks.

Soy and vinegar: these give the sauce savoury depth and a little sharpness alongside the honey.

Garlic and ginger: mince or press the garlic, and use freshly grated ginger or ginger paste so they mix easily into the sauce.

Fry in manageable batches

Batch size: leave room around the chicken pieces in the pan rather than adding them all at once. Working in batches helps each piece fry rather than crowding the pan.

Turning: stir or turn the pieces occasionally during the 5–7 minutes of cooking so their sides brown evenly. Lift them out when they are crisp and golden, then drain on kitchen paper.

Check the texture

The chicken is ready to leave the pan when its coating is crisp and golden brown; the recipe gives about 5–7 minutes as a guide. Pieces should be similar in size to help them cook at a similar rate.

The sauce only needs 3–5 minutes of simmering after it boils to begin thickening. It will coat the chicken when tossed together.

Serve it while crisp

Toss the chicken with the sauce just before serving so the coating has less time to soften. Add sesame seeds, sliced spring onions, or both if you like.

Cooked white rice is the suggested accompaniment and makes a simple base for the sticky sauce.

Recipe notes & tips

• Cut the chicken into similarly sized chunks so they cook at a similar pace.
• Set up the egg and flour mixtures in shallow dishes to make coating the chicken easier.
• Fry the chicken in batches, leaving space between the pieces.
• Keep the heat at medium so the coating has time to crisp without browning too quickly.
• Toss the chicken with the sauce close to serving time to preserve more crunch.

Variations

• Add spring onions: scatter sliced spring onions over the finished chicken.
• Add sesame seeds: sprinkle them over the chicken just before serving.
• Use ginger paste: swap it for freshly grated ginger in the sauce.
• Serve with rice: spoon the chicken and sauce over cooked white rice as suggested.
• Adjust the garnish: use sesame seeds, spring onions, or both.

Common mistakes to avoid

• Crowding the pan: the chicken may not crisp evenly; fry it in batches.
• Skipping the egg: the dry coating may not adhere as well; dip each piece before coating it.
• Leaving pieces unturned: some sides may brown more than others; stir occasionally while frying.
• Over-simmering the sauce: it can thicken too much; take it off the heat once it starts to thicken after 3–5 minutes.
• Saucing too early: the coating can soften as it sits; toss the chicken just before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a frying pan or oven until piping hot; the coating may be softer after storage, especially once coated in sauce.

Frequently asked questions