Honey Garlic Chicken (SO CRISPY!) in 20 Minutes (VIDEO)
Dec 04, 2023, Updated Jul 27, 2024
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My super crispy Honey Garlic Chicken is coated in a sweet and sticky honey garlic sauce that is addictively delicious and perfect to serve over rice for a weeknight meal! Keep reading to learn how to turn boring boneless chicken thighs into mouth-wateringly juicy and delicious crispy Honey Garlic Chicken in just 20 minutes!
Watch the Honey Garlic Chicken Recipe Video Below!
Table of Contents
Ingredients
Everything you need to make this irresistible Honey Garlic Chicken is probably already in your pantry!
- chicken thighs, boneless, skin-on; see note below on using chicken breasts for this recipe.
- I don’t recommending using skinless chicken for this recipe because the skin is essential to creating a crispy crust! However, if you do not care about the crispy crust, you can still make this with skinless chicken and enjoy the sweet and sticky honey garlic glaze!
- If you want a vegetarian option, try my Spicy Honey Garlic Tofu!
- kosher salt
- black pepper
- garlic powder
- cornstarch – you can also use potato starch
- avocado oil – I recommend avocado oil as my go-to neutral oil. You can also use canola or vegetable oil.
- garlic
- Love garlic? Make my Garlic Noodles (or Garlic Noodles with Crab)!
- honey
- I love cooking with honey, like in my Honey Walnut Shrimp, Honey Sriracha Wings, and Honey Butter Fried Chicken!
- sambal chili paste – this is the perfect amount of heat for me (not overwhelming but complementary to the flavors). Adjust to your taste!
- If you don’t have sambal chili paste, you can substitute with sriracha
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon water
Want a traditional breaded chicken instead? Make my super easy Fried Chicken!
Can I use Chicken Breasts Instead?
Yes, you can definitely use chicken breasts instead. However, keep in mind that chicken breasts are usually thicker than boneless chicken thighs – this means they will take longer to cook. Therefore, if you want to use chicken breasts, I recommend butterflying them or pounding them thinner with a meat tenderizer to a 1/2″ thickness before coating them in cornstarch. Try to pound them to even thickness so they cook evenly.
Recipe Instructions
1. Season the Chicken
Note: if you are using chicken breasts, first butterfly or pound your chicken.
Begin by seasoning the skin side of the chicken thighs with salt and pepper. Flip the chicken over and season with salt, pepper, and garlic powder.
Let the chicken rest while you prepare the other ingredients.
2. Coat the Chicken
Season the cornstarch (or potato starch) in a small bowl. Dredge the seasoned chicken thighs in the dry batter until evenly coated on both sides. Shake off any excess cornstarch before cooking,
3. Sauté the Chicken
Take a medium or large pan and drizzle avocado oil over medium high heat. If you have an infrared thermometer, confirm the oil is 325F to 350F – you want to avoid anything higher as the cornstarch can burn. Place the chicken skin side down and sauté for about 3 minutes – you should see the chicken skin turn golden brown.
Flip the chicken over and cook for another 3 minutes. We are going for a deep brown curst, so continue cooking skin side down until the skin looks like the chicken in the photo.
Use a thermometer and remove chicken from the pan once the internal temperature reaches slightly below 165F. You want to pull it off before it hits 165F because the chicken will continue to cook as it rests and will eventually hit the desired temperature of 165F. Set chicken aside.
I recommend resting the chicken on a wire rack once cooked, especially if you are cooking the chicken in batches. This will allow for the fat to drain and keep the exterior crispy!
Wipe off any excess oil in the pan.
4. Make the Honey Garlic Sauce and Coat Chicken
Add the honey garlic sauce ingredients to the pan and mix to combine. Cook over medium high heat until the sauce is bubbling and thickened.
Coat the chicken in the sauce – if you want to preserve the crispy skin, you can also brush it on.
Optional: Garnish with sesame seeds and chopped scallions Slice the chicken and serve – I like mine with freshly steamed rice.
PRO TIPS
Expert Tips for Crispy and Juicy Honey Garlic Chicken
Chicken Tips
- I recommend using boneless skin-on chicken thighs.
- You can substitute with chicken breasts but you should butterfly the chicken or pound them until they are roughly 1/2″ thickness and even.
- I don’t recommend using skinless chicken, as the chicken skin is what creates the crispy crust for this Honey Garlic Chicken. However, if you don’t care about that, you can definitely use skinless chicken and still enjoy the delicious honey garlic glaze!
Season the Chicken and the Dredge
- Many people know about seasoning the chicken to build flavor, but you should also always season the dredge! Seasoning the cornstarch dredge is one more way to ensure that all parts and crevices of the chicken will be well seasoned. Make sure to pack in the dredge so it sticks well to the chicken before frying.
Monitor the Oil Temperature
- Even though we are sauteing the chicken (vs. deep frying), we need to make sure the oil is not too hot, otherwise, the cornstarch will burn before the chicken is cooked through. I love to use an infrared thermometer to check the temperature of the oil and monitor it while cooking (also very useful for deep frying!). Aim for 325F to 350F.
When to Remove the Chicken from the Pan
- There are two things you should look for before removing the chicken:
- You should check that the skin is golden brown to your preference.
- The internal temperature should be slightly below 165F. I recommend removing the chicken before it hits 165F because the chicken will continue to cook as it rests and will eventually hit the desired temperature of 165F.
Rest Chicken on a Wire Rack
- I recommend this step especially if you are cooking the chicken in batches.
- Using a wire rack will help the fat drain while the chicken rests and preserve the crispy skin (vs. turning soggy)
Brush on Glaze for Crispy Chicken
- I usually coat the chicken in the sticky honey garlic glaze but if you want the skin to stay super crispy for longer, I recommend brushing the glaze on instead.
Storage and Reheating
You can store any leftover Honey Garlic Chicken in an airtight container for up to 3-4 days in the refrigerator. The skin will no longer be crispy but the chicken coated in the sticky honey garlic glaze will still taste delicious!
You can reheat the Honey Garlic Chicken in the air fryer or oven. If using the air fryer, reheat at 350°F for 6-8 minutes until the chicken is warmed through and crispy. In the oven, place on a sheet tray and bake in a 375°F oven for 12-15 minutes until heated through and crispy.
What to Serve with Honey Garlic Chicken
Honey Garlic Chicken makes the perfect dinner – I would serve it with some kind of carb (a simple Egg Fried Rice or Soy Sauce Pan Fried Noodles and vegetables. Some of my favorite simple vegetable sides are: Garlic Bok Choy, Sesame Snap Peas , or Smashed Cucumber Salad. You can’t forget about my viral copycat Din Tai Fung Cucumber Salad or Din Tai Fung Green Beans!
If you liked this easy one-pan Honey Garlic Chicken, you should also try my one-pan Chicken Teriyaki!
If you tried this Honey Garlic Chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Honey Garlic Chicken (SUPER CRISPY!)
Ingredients
- 4 pieces chicken thigh, boneless, skin-on
- 1/2 teaspoon kosher salt, 2 g
- 1/4 teaspoon black pepper, .5 g
- 1/2 teaspoon garlic powder, 2 g
- 1/2 cup cornstarch, 4 g or potato starch
- 3 tablespoons avocado oil, 45 ml
Easy Honey Garlic Glaze
- 10 cloves garlic minced
- 2 tablespoons honey, 30 ml
- 1/2 tablespoon sambal chili paste, 7 ml or to taste
- 2 tablespoons brown sugar, 26 g
- 3 tablespoons soy sauce, 45 ml
- 1 tablespoon water
Instructions
- Season the skin side of the chicken with salt and pepper. Turn the chicken over and season the meat side with salt, pepper and garlic powder.
- In a bowl, add the cornstarch along with ½ teaspoon salt and ¼ teaspoon black pepper and mix well. Coat the chicken with a thin layer of cornstarch on both sides, dusting off any excess.
- In a pan, drizzle in the avocado oil and turn the heat to medium-high. Once the pan is hot, add in the chicken, skin side facing down.
- Pan-fry the chicken for 3 minutes on each side or until crispy and golden brown, flipping as needed. Remove and set aside.
- Wipe out any excess oil in the pan. Add garlic, honey, chili paste, brown sugar, and soy sauce. Mix to combine and cook over medium high heat until bubbling and thickened.
- Add back the chicken and coat in the glaze, or brush it on. Serve with freshly steamed rice and enjoy!
Notes
Storage and Reheating
You can store any leftover Honey Garlic Chicken in an airtight container for up to 3-4 days in the refrigerator. The skin will no longer be crispy but the chicken coated in the sticky honey garlic glaze will still taste delicious! You can reheat the Honey Garlic Chicken in the air fryer or oven. If using the air fryer, reheat at 350°F for 6-8 minutes until the chicken is warmed through and crispy. In the oven, place on a sheet tray and bake in a 375°F oven for 12-15 minutes until heated through and crispy.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this!
❤️❤️❤️perfect chicken 😆