No need for takeout or delivery! This Honey garlic chicken is easy to make and tastes fresher and better than from a restaurant. Crisp chicken pieces are drenched in a sweet, spicy, and garlicky sauce for an Asian-inspired dish you'll love with steamed rice.
The chicken tapa and the toyomansi pork chops recipes we have on the blog are just a few examples of how a simple swap of ingredients can mean a delightful whole new dish to enjoy. Both were marinated in the same mixture of soy sauce, citrus juice, and garlic, and yet each is a whole new experience for the palate.
Another great example is this honey garlic chicken.
One regular on our dinner rotation is a salmon (recipe on my other blog) marinated in honey, soy sauce, and garlic. I love how easily the fish comes together super moist and flavorful using staple ingredients I already have in the pantry.
I thought I'd re-create the same medley of flavors using chicken, and I am glad to report it turned out beautifully!
Most of the work in this recipe is velveting the chicken by coating the pieces in cornstarch slurry and deep-frying until golden. This technique keeps the meat juicy and tender and adds a light, crisp coat.
Quick tips
To make slicing easier, freeze the chicken breast for a few minutes until slightly firm. Cut across the grain for a tender chew.
Serving suggestions
Enjoy honey garlic chicken as a main dish for lunch or dinner. Serve with steamed rice and stir-fry noodles for a hearty Chinese take-out meal at home.
Storing leftovers
Keep in a container with a lid and refrigerate for up to 3 days. Reheat in a saucepan over medium heat to an internal temperature of 165 F, adding a splash of water if needed. Or warm up in the microwave at 2 to 3-minute intervals until heated through.
Ingredients
- 1 pound boneless, skinless chicken thigh or breast, cut into 1-inch cubes
- ยผ cup soy sauce
- 1 tablespoon Chinese cooking wine
- 2 egg whites
- 1 tablespoon cornstarch
- canola oil
- green onions, chopped
For the Honey Garlic Sauce
- ยฝ cup honey
- ยผ cup light soy sauce
- juice from 1 lime
- 4 cloves garlic, peeled and grated
- 1 teaspoon Sriracha sauce
- salt and pepper to taste
Instructions
- In a bowl, combine chicken, soy sauce, and Chinese cooking wine. Marinate in the refrigerator for about 20 to 30 minutes. Drain chicken, discarding liquid.
- In a bowl, combine egg whites and cornstarch. Whisk together until well-blended and frothy. Add chicken and mix to fully coat.
- In a thick-bottomed, deep pan over medium heat, heat about 2-inches deep of oil.
- Add chicken pieces one at a time to prevent from lumping together. Deep-fry for about 5 to 6 minutes or until golden, stirring as needed. Cook chicken in batches, DO NOT OVERCROWD pan.
- With a slotted spoon, remove from heat and drain on paper towels.
- In a saucepan, combine honey garlic sauce ingredients: honey, soy sauce, lime juice, garlic, Sriracha sauce, and salt and pepper to taste. Whisk together until well-blended.
- In a skillet over medium heat, heat the sauce mixture until bubbly. Add chicken and gently toss until coated with sauce.
- Remove from heat and garnish with chopped green onions, if desired. Serve hot.
Notes
- To make slicing easier, freeze the chicken breast for a few minutes until slightly firm.
- Cut across the grain for a tender chew.
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Rick says
I've cooked this for tonight's dinner and it was a winner with the family.
Cess Miralles says
What is the alternative for wine?
Sweet Sheena says
Can i use calamansi instead of lime? And also only egg whites? No egg yolk?
Lalaine Manalo says
Yes, you use calamansi. And just egg whites so the coating is light ๐
Sweet Sheena says
Can i use calamansi instead of lime?
Tony Jae says
O-M-G, wow!!
I used thighs and the pieces came out incredibly moist. This is a very simple recipe but unfortunately very time consuming frying the pieces in batches, but it is a MUST that everyone needs to follow to assure the chicken cooks through.
I doubled the recipe, including the honey garlic sauce, but instead of adding the chicken to the sauce, I drizzled the sauce over the chicken until I found the right combination. The fried chicken itself is so full of flavor that you could even omit the sauce altogether and still have a tasty meal.
I have so much sauce left over that i'll be making this dish tomorrow using chicken tenders. Thank you for sharing such a great recipe! Next on my list is your chicken tapa and chicken tocino.
Lalaine Manalo says
Yay! I'm glad you enjoyed it.
Jojo says
Hi, I made this recipe tonight and was very disappointed. The sauce was too salty and had no thickener so it did not gel with the chicken.
The egg white with cornstarch did not create a nice coat on the chicken.
I thought the ingredients were simple, the instructions easy to follow. The result was disappointing that I went back to the blog, re-read the ingredients and instructions in case I missed anything. I followed them to the letter but the outcome was nothing close to the picture. ๐
Lalaine Manalo says
I'm sorry the recipe didn't meet your expectations, but the egg white with cornstarch does not create a thick, heavy coating. It gives a light, crisp texture, but its main purpose is to velvet the meat, which is a Chinese technique that keeps meat juicy and tender. I'm not sure why the sauce needs to gel, it's only 1/4 cup of soy sauce, lime juice, and honey which is very thick. If you followed the measurements, the sauce would have been just enough to coat the chicken. The saltiness also depends on the soy sauce you use as some are stronger in taste.
L. A. Bad says
Hello, Lalaine. Can I substitute white sugar in lieu of honey? If so, how much? Thanks much.
Lalaine Manalo says
Yes, you can. I'd start with about 1 tablespoon brown sugar and go from there.