Honey Garlic Chicken (SUPER CRISPY!)

5 from 26 votes
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Crispy Honey Garlic Chicken with a sweet and sticky honey garlic sauce that has just the right amount of heat and perfect to serve over rice for a weeknight meal! Learn how to turn boring boneless chicken thighs into crispy, juicy pieces of deliciousness!

Honey Garlic Chicken on a plate with rice

Watch the Honey Garlic Chicken Recipe Video Below!

Honey Garlic Chicken with sauce resting on a wire rack

Ingredients for Honey Garlic Chicken

I love this Honey Garlic Chicken recipe because only a few ingredients will make tender, crispy chicken and an irresistible sauce. Firstly, here are the ingredients you will need!

  • Crispy Chicken Thighs
  • 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

Can I use Chicken Breasts?

Yes, you can use chicken breasts for Honey Garlic Chicken, but keep in mind that they are often thicker than chicken thighs, so they will take longer to cook. To speed up this process, I would butterfly the chicken breasts or pound them down with a meat tenderizer to a 1/2″ thickness before coating them in cornstarch. I don’t recommending using boneless skinless chicken or skinless chicken thighs for this recipe because the skin is essential to creating a crispy crust!

Pro Tips for Crispy and Juicy Chicken!

  • Season the chicken and the dredge: seasoning the chicken as well as the cornstarch dredge ensures all parts of the chicken are well-seasoned. Pack the dredge into the chicken so it thoroughly sticks when pan frying.
  • The right oil temperature: Even though we are sauteing the chicken, 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: Remove the chicken from the pan once the exterior is golden brown and the chicken hits 165F after resting. If you find that the exterior is browning too fast, adjust the heat lower to compensate for this and allow the chicken to cook through. Don’t be afraid to cook over medium high or medium low heat on the meat side to ensure the chicken is cooked through.
  • Rest on a wire rack: I recommend resting your Honey Garlic 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!

Honey Garlic Chicken: Recipe Instructions

1. Season Chicken

Season the skin side of the chicken with salt and pepper. Turn the chicken over and season with salt, pepper and garlic powder. Let the chicken rest while you prep the remaining ingredients.

2. Coat Chicken

Season the cornstarch and dredge the chicken in the dry batter until evenly coated on both sides. Shake off any excess cornstarch before adding it to the pan.

3. Sauté the Chicken

Sauté the chicken skin side down in neutral oil over medium high heat for about 3 minutes until golden brown. Turn the chicken over and cook for another 3 minutes. Flip as needed to achieve that golden brown crust. Pull the chicken when the internal temperature reads slightly below 165F so that it hits that temperature while it rests. Wipe out any excess oil.

4. Make the Sauce

Add the sauce ingredients to the pan and mix to combine. Cook over medium high heat until the sauce is bubbling and thickened.

Honey Garlic Chicken with sauce resting on a wire rack.

5. Serve!

Coat the chicken in the sauce or brush it on to help preserve that crispy exterior. Slice up the chicken and serve it with freshly steamed rice. Garnish with sesame seeds and chopped scallions – enjoy!

If you liked this easy one-pan Honey Garlic Chicken, try some of my other popular recipes below!

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!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
5 from 26 votes

Honey Garlic Chicken (SUPER CRISPY!)

Servings: 4
Prep: 10 minutes
Cook: 10 minutes
Honey Garlic Chicken with sauce resting on a wire rack.
An easy one-pan crispy honey garlic chicken with a delicious honey garlic glaze that the whole family will love!


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


  • 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!


Pro tip: Managing the heat is very important when cooking this chicken! Start with a medium high heat with the skin side down in a non stick pan, checking to make sure the skin is not burning. Adjust the heat if needed to allow the skin to achieve a nice golden brown color and the chicken is able to cook through (flip multiple times if needed).
Storage: You can make the chicken and sauce ahead of time and keep them separate until you are ready to eat! For reheating the chicken, I would recommend heating up the un-sauced chicken for 6-7 minutes at 350F.


Calories: 220kcalCarbohydrates: 30gProtein: 2gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 1mgSodium: 1050mgPotassium: 51mgFiber: 0.3gSugar: 15gVitamin A: 1IUVitamin C: 0.1mgCalcium: 10mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Asian
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating