Let’s be honest: some nights, all we really want is a dinner that feels a little fancy but doesn’t demand an hour of chopping, stirring, and stressing. That’s exactly where this crispy honey garlic chicken swoops in and saves the day. It’s one of those magical meals that’s equal parts crispy, sticky, and garlicky—aka all the good things.
I first made this dish on a weeknight when my kids were hangry and I had just enough energy to throw a few ingredients into a pan. The result? Golden, tender chicken coated in a shiny honey-garlic-soy glaze that made everyone at the table go silent (you know that’s the good kind of silence).
Don’t miss our The Best Crispy Chinese Honey Garlic Chicken Recipe (Easy & Delicious!) if you love sweet-savory combos!
Why You’ll Love This Crispy Honey Garlic Chicken
Perfect for Weeknight Dinners
This one-pan wonder goes from prep to plate in under 30 minutes. Seriously.
Crowd Pleaser
Whether it’s your picky eater or your spice-loving partner, this dish checks all the boxes.
Pantry Friendly
No obscure ingredients here—just your usual suspects: garlic, soy, honey, and chicken.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Chicken thighs (boneless, skinless) | 8 |
| Cornstarch | 2 tbsp |
| Salt | ½ tsp |
| Pepper | ½ tsp |
| Vegetable oil | 2 tbsp |
| Unsalted butter | 1 tbsp |
| Garlic (minced) | 4 cloves |
| Honey | ⅓ cup (110g) |
| Chicken stock | ⅓ cup (80ml) |
| Rice vinegar | 1 tbsp |
| Light soy sauce | 1 tbsp |
| To serve | Boiled rice, ½ tsp chili flakes, chopped parsley |
How to Make Crispy Honey Garlic Chicken
Step 1: Coat & Prep
Grab a bowl and toss your chicken with cornstarch, salt, and pepper. Get every piece nice and coated—that’s how we get the golden crust.
Step 2: Sear That Chicken
Heat up your oil in a large pan over high heat. Lay down the chicken (don’t crowd them!) and let them crisp up—about 4–5 minutes on one side. Flip and cook another 2 minutes.
Tip: Don’t touch the chicken too soon—let it sear to lock in that golden texture.
Step 3: Make the Magic (Sauce)
Add butter and minced garlic to the pan. Stir gently. Now comes the good stuff—pour in the honey, chicken stock, vinegar, and soy sauce.
Turn the heat up and let that sauce bubble and thicken for 4–5 minutes. You want it glossy and clinging to the chicken like a dream.
Step 4: Serve It Up
Plate it over fluffy boiled rice, sprinkle with parsley and chili flakes, and try not to drool as you carry it to the table.
Discover great ideas like our Chinese Honey Garlic Chicken Wings
Hanna’s Tips for Maximum Crispy Goodness
- Want it extra crispy? Pat your chicken dry before coating with cornstarch.
- No rice vinegar? Sub with apple cider vinegar + a pinch of sugar.
- No light soy? Use dark soy—but cut the amount to ¾ tbsp to avoid overpowering the sauce.
- Make it spicy? Add a little sriracha to the sauce or up the chili flakes.
A Little Backstory (Because Food Is Personal)
This dish is my not-so-secret weapon when I want to impress with minimal effort. I’ve brought it to potlucks, served it during chaotic weeknights, and even made it on a camping stove once (don’t recommend, but it still worked).
The first time I made it, my youngest asked if we could have “sticky chicken nights” every week. Now it’s officially a thing in our house. And honestly? It’s kinda perfect.
The Honey Garlic Chicken Card
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Crispy Honey Garlic Chicken
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This crispy honey garlic chicken is the ultimate weeknight hero—quick, easy, and incredibly satisfying. Juicy chicken thighs are pan-fried to golden perfection, then glazed in a sticky-sweet honey garlic sauce with just the right touch of tang. It’s made with pantry staples, takes less than 30 minutes, and is guaranteed to make everyone at the table happy (and quiet!).
Ingredients
8 boneless, skinless chicken thighs
2 tbsp cornstarch
½ tsp salt
½ tsp black pepper
2 tbsp vegetable oil
1 tbsp unsalted butter
4 cloves garlic, minced
⅓ cup (110g) honey
⅓ cup (80ml) chicken stock
1 tbsp rice vinegar
1 tbsp light soy sauce
To serve: boiled rice, ½ tsp chili flakes, chopped parsley
Instructions
Coat the Chicken: In a bowl, toss chicken thighs with cornstarch, salt, and pepper until evenly coated.
Sear: Heat vegetable oil in a large skillet over high heat. Add chicken in a single layer (don’t crowd the pan) and sear for 4–5 minutes on one side. Flip and cook another 2 minutes, until golden and crispy.
Make the Sauce: Reduce heat slightly. Add butter and garlic to the pan and sauté for about 30 seconds until fragrant. Pour in honey, chicken stock, rice vinegar, and soy sauce. Stir well.
Simmer: Increase heat to medium-high and simmer the sauce for 4–5 minutes, stirring occasionally, until it thickens and coats the chicken.
Serve: Spoon the chicken and sauce over fluffy rice. Garnish with chili flakes and chopped parsley.
Notes
Extra Crispy Tip: Pat the chicken dry before tossing with cornstarch for maximum crisp.
Substitutions: No rice vinegar? Use apple cider vinegar + a pinch of sugar.
Make it Spicy: Stir in sriracha to the sauce or increase chili flakes to taste.
Meal Prep Friendly: Store leftovers in the fridge for up to 3 days. Reheat gently to preserve the glaze.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Asian-inspired / Chinese-American
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 420
- Sugar: 18g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 120mg
FAQs About Crispy Honey Garlic Chicken
What is the trick to getting crispy chicken?
The secret is the cornstarch coating and letting the chicken sear undisturbed. It forms that craveable golden crust.
How to make honey garlic sauce chicken?
Combine honey, garlic, soy sauce, rice vinegar, and stock—it’s sweet, salty, and sticky all in one.
How do Chinese get their chicken so crispy?
Combine honey, garlic, soy sauce, rice vinegar, and stock—it’s sweet, salty, and sticky all in one.
Should I use cornstarch or flour for crispy chicken?
Cornstarch wins here. It gives a lighter, crispier finish compared to flour.
Is baking powder or soda better for crispy chicken?
If deep frying, baking powder helps. But for pan-frying like this? Stick with cornstarch.
Does salting chicken skin make it crispy?
Yes! But our chicken is skinless. Still, seasoning well gives flavor and enhances the crisp.
Don’t miss our guide to Italian Breaded Chicken Cutlets if you’re all about the crunch!
Now It’s Your Turn!
If you’re craving something that’s simple but feels like you really tried, this crispy honey garlic chicken is your new best friend. It’s sweet, savory, and just a little bit addictive.
Make it once and I guarantee it’ll be on your weekly rotation. I’d love to hear how it turns out—drop a comment, tag me on Instagram, or just send smoke signals from your kitchen. Let’s cook something delicious together.