Chinese Honey Garlic Chicken is a tasty dish that brings together juicy chicken pieces glazed in a sticky, sweet, and garlicky sauce. The honey adds a gentle sweetness that balances perfectly with the bold flavor of fresh garlic, making every bite so satisfying. It’s a great way to enjoy a little bit of sweet and savory all in one meal.
I love making this dish when I want something quick but full of flavor. The sauce comes together easily, and it’s fun to watch it thicken into a shiny glaze that coats the chicken beautifully. I like to use boneless chicken thighs because they stay nice and tender, but chicken breasts work just as well if you prefer.
One of my favorite ways to serve Chinese Honey Garlic Chicken is over a bed of fluffy white rice or steamed veggies to soak up all that delicious sauce. It’s a family favorite because it’s not too spicy or complicated, just pure comfort with a little bit of an Asian twist. I often make extra so I can enjoy the leftovers the next day—they taste even better after the flavors have had time to meld.
Key Ingredients & Substitutions
- Chicken
- I recommend boneless chicken thighs because they stay juicy and tender. But breasts are fine too if you want leaner meat. Just be careful not to overcook them.
- Flour & Cornstarch
- The mix gives the chicken a great crispy texture. If you want gluten-free, swap the flour for rice flour or a gluten-free blend.
- Honey
- This is the star for sweetness. If you want less sugar, try maple syrup or agave nectar in the same amount, but the flavor will be a bit different.
- Soy Sauce
- This adds salty, umami depth. For a gluten-free option, use tamari or coconut aminos.
- Rice Vinegar
- Adds a mild tang. You can substitute with apple cider vinegar or white vinegar if needed, but keep it to 1 tbsp for balance.
How Do You Get the Chicken Crispy and Well-Coated?
Coating and frying the chicken pieces properly is key to a crispy texture that holds the sauce well.
- Mix flour, cornstarch, salt, and pepper evenly so every piece is coated.
- Fry the chicken in batches to avoid crowding the pan; this helps maintain the oil temperature and crispiness.
- Let the chicken rest on paper towels to drain excess oil – this keeps it from getting soggy.
- When adding sauce, stir gently so the crispy coating doesn’t break off but still gets coated with glaze.
Equipment You’ll Need
- Large skillet or wok – perfect for frying chicken evenly and cooking the sauce in the same pan.
- Mixing bowls – to coat the chicken and mix the sauce ingredients easily.
- Tongs or a slotted spoon – helps you turn and remove chicken without breaking the coating.
- Measuring spoons and cups – for accurate sauce and coating measurements.
- Paper towels – great for draining excess oil after frying the chicken to keep it crispy.
Flavor Variations & Add-Ins
- Use pork or shrimp instead of chicken for a different protein that also pairs well with honey garlic sauce.
- Add steamed broccoli or snap peas to the dish for extra crunch and color.
- Mix in a pinch of five-spice powder for an extra layer of warm, aromatic flavor.
- Top with toasted sesame seeds or chopped cashews for added texture and nutty taste.
How to Make Chinese Honey Garlic Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup all-purpose flour (for coating)
- ¼ cup cornstarch (for coating)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil (for frying)
For the Sauce:
- 4 cloves garlic, minced
- ¼ cup honey
- 3 tbsp soy sauce
- 2 tbsp water
- 1 tbsp rice vinegar (or white vinegar)
- 1 tsp sesame oil
- ½ tsp red chili flakes (optional, for a mild kick)
For Serving and Garnish:
- 2 green onions, thinly sliced (for garnish)
- Cooked white rice
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and cook, making it a great choice for a quick weeknight meal.
Step-by-Step Instructions:
1. Coat the Chicken:
In a large bowl, mix the flour, cornstarch, salt, and pepper. Toss the chicken pieces in this mixture until well coated.
2. Fry the Chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces in batches to avoid overcrowding. Fry each batch for 5-7 minutes until golden and cooked through. Remove the chicken and drain on paper towels.
3. Make the Sauce:
In the same skillet, lower the heat to medium. Add a little more oil if needed, then sauté the minced garlic for about 30 seconds until fragrant but not burnt. In a small bowl, whisk together honey, soy sauce, water, rice vinegar, sesame oil, and red chili flakes if using.
4. Simmer the Sauce:
Pour the sauce mixture into the skillet and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
5. Combine Chicken and Sauce:
Return the fried chicken to the skillet and toss to coat evenly in the sauce. Cook for an additional 1-2 minutes so the chicken absorbs all the delicious flavors.
6. Serve:
Plate the honey garlic chicken over steamed white rice. Sprinkle with thinly sliced green onions for a fresh and tasty finish.
Enjoy your sticky, sweet, and savory Chinese Honey Garlic Chicken!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is completely thawed before cooking. Thaw it overnight in the fridge or quickly in cold water, then pat dry to remove excess moisture for better frying results.
Can I Substitute Honey with Another Sweetener?
Absolutely! Maple syrup or agave nectar work well as alternatives, but they may alter the flavor slightly. Use the same amount as honey for best results.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Make This Dish Spicier?
Yes! Increase the amount of red chili flakes or add a splash of sriracha sauce to the honey garlic sauce while cooking to give it an extra kick.