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 and the 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.
Most of the work in this recipe is g the chicken by coating the pieces in cornstarch slurry and deep-frying until golden. You can certainly skip this step if you’re pressed for time and simply pan fry the seasoned chicken in a skillet before tossing it in the sauce.
But if you have the extra thirty minutes to spare, I suggest going the whole nine yards. The velveting technique keeps the meat juicy and tender and adds a light, crisp coat that’s not overly thick and heavy like you’ll get from a batter.
Serving suggestions
Enjoy honey garlic chicken as a main dish for lunch or dinner. Serve with steamed rice and 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.
Looking for the perfect weeknight dinner? Honey Garlic Chicken is easy to make yet full of flavor. Enjoy the juicy chicken with a sweet, spicy, and garlicky sauce with steamed rice for a hearty Asian-inspired meal.
Prep Time: 10 mins
Cook Time: 20 mins
Marinating: 30 mins
Total Time: 1 hr 10 mins
- 1 pound boneless, skinless chicken thigh or breast, cut into 1-inch cubes
- 1/4 cup soy sauce
- 1 tablespoon Chinese cooking wine
- 2 egg whites
- 1 tablespoon cornstarch
- canola oil
- green onions, chopped
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup light soy sauce
- juice from 1 lime
- 4 cloves garlic, peeled and grated
- 1 teaspoon Sriracha sauce
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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.
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In a bowl, combine egg whites and cornstarch. Whisk together until well-blended and frothy. Add chicken and mix to fully coat.
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In a thick-bottomed, deep pan over medium heat, heat about 2-inches deep of oil.
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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.
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With a slotted spoon, remove from heat and drain on paper towels.
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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.
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In a skillet over medium heat, heat the sauce mixture until bubbly. Add chicken and gently toss until coated with sauce.
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Remove from heat and garnish with chopped green onions, if desired. Serve hot.
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Calories: 364kcal, Carbohydrates: 40g, Protein: 29g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 1805mg, Potassium: 551mg, Fiber: 1g, Sugar: 36g, Vitamin A: 40IU, Vitamin C: 6mg, Calcium: 22mg, Iron: 1mg
