Honey Garlic Chicken (SUPER CRISPY!)

Honey Garlic Chicken with sauce resting on a wire rack.

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5 from 27 votes

Honey Garlic Chicken (SUPER CRISPY!)

An easy one-pan crispy honey garlic chicken with a delicious honey garlic glaze that the whole family will love!

Prep Time10

Cook Time10

Course: Main Course

Cuisine: Asian

Servings:

Author: Chris Joe

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

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 + 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! 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