Crispy Chinese Honey Garlic Chicken

Crispy Chinese Honey Garlic Chicken is a mouthwatering dish that combines tender chicken thighs with a light, airy, and super crispy batter, all coated in a glossy, flavorful honey garlic sauce. This recipe brings together the best of textures and flavors—the crunch of the puffed batter contrasts beautifully with the sweet, savory sauce, creating an irresistible experience with every bite. Whether you’re craving takeout or looking to impress at home, this dish delivers restaurant-quality results with accessible ingredients and a straightforward method.

The secret to this dish lies in the batter, made puffy and crispy thanks to cold soda water and a careful balance of cornflour and flour. This keeps the chicken light and crispy, resisting sogginess even after coating in the sticky honey garlic sauce. The sauce itself is a harmonious blend of honey’s natural sweetness, the subtle tang of soy sauce, and a touch of Chinese cooking wine, perfectly complementing the chicken without overpowering it. Garnished with toasted sesame seeds and green onions, this dish is as visually appealing as it is delicious.

Why You’ll Love This Recipe

1. Perfectly Crispy Batter: Puffy and light, stays crispy even under the sauce.
2. Balanced Sweet and Savory Sauce: Honey and garlic with a hint of soy for depth.
3. Juicy, Tender Chicken Thighs: Boneless, skinless thighs stay moist inside the crisp coating.
4. Easy to Make at Home: Uses common pantry ingredients with clear steps.
5. Customizable Garnishes: Add vermicelli noodles, sesame seeds, or green onions for texture and color.

Ingredients

Chicken & Marinade:

• Chicken thighs (skinless, boneless, cut into pieces)
• Light soy sauce (not dark soy)
• Chinese cooking wine (or soy sauce)
• Cornflour/cornstarch

Dredging:

• Cornflour/cornstarch

Stay-Crispy Puffy Batter:

• Cornflour/cornstarch
• Plain/all-purpose flour
• Cold soda water, club soda, or seltzer water (NOT sparkling mineral water)
• Baking powder (not baking soda)
• Kosher/cooking salt

Oil for Frying:

• Vegetable or canola oil

Honey Sauce:

• Honey
• Glucose or light corn syrup
• Light soy sauce (or all purpose)
• Chinese cooking wine (or extra soy sauce)

Garnish / Serving:

• Vermicelli rice noodles (optional)
• Sesame seeds
• Finely sliced green onions

Variations

• Spicy Kick: Add chili flakes or fresh chopped chili to the sauce for heat.
• Gluten-Free: Use gluten-free flour and tamari instead of soy sauce.
• Alternative Proteins: Use chicken breast, tofu, or shrimp.
• Extra Crunch: Double-fry the chicken for extra crispiness.
• Different Sweeteners: Substitute glucose with maple syrup or agave for a twist.

How to Make the Recipe

Step 1: Marinate the Chicken

In a bowl, combine chicken pieces with light soy sauce, Chinese cooking wine (or soy), and cornflour. Mix well and let it marinate for at least 15 minutes.

Step 2: Prepare Dredging and Batter

Place cornflour for dredging in a shallow dish. For the batter, whisk cornflour, flour, baking powder, salt, and cold soda water until smooth and slightly thick but still pourable.

Step 3: Dredge the Chicken

Coat each marinated chicken piece in cornflour, shaking off excess.

Step 4: Heat the Oil

Heat vegetable oil in a deep pan or wok to 350°F (175°C). Use enough oil to deep-fry the chicken pieces.

Step 5: Fry the Chicken

Dip each dredged chicken piece into the batter, then carefully lower into hot oil. Fry in batches until golden brown and cooked through, about 4-5 minutes. Remove and drain on paper towels.

Step 6: Make the Honey Garlic Sauce

In a small saucepan, combine honey, glucose or corn syrup, light soy sauce, and Chinese cooking wine. Heat gently and stir until combined and slightly thickened.

Step 7: Toss Chicken in Sauce

Place fried chicken in a large bowl, pour the warm honey garlic sauce over, and toss gently to coat evenly.

Step 8: Garnish and Serve

Sprinkle with sesame seeds and sliced green onions. Serve with vermicelli rice noodles if desired.

Tips for Making the Recipe

• Use cold soda water to get the batter light and puffy.
• Do not overcrowd the pan when frying; it lowers oil temperature and causes soggy chicken.
• Maintain oil temperature between batches for consistent crispiness.
• Use a slotted spoon or wire rack to drain excess oil after frying.
• Adjust sauce sweetness by varying the amount of glucose or honey to taste.

How to Serve

• Serve hot as a main dish with steamed rice or vermicelli noodles.
• Garnish generously with sesame seeds and fresh green onions.
• Pair with stir-fried vegetables or a simple Asian-style slaw.
• Provide extra honey garlic sauce on the side for dipping.
• Complement with a refreshing cucumber salad for contrast.

Make Ahead and Storage

Storing Leftovers

Keep leftover chicken in an airtight container in the refrigerator for up to 2 days. The batter may lose some crispiness.

Freezing

Freeze cooked chicken pieces in a single layer on a tray before transferring to a freezer bag. Use within 1 month. Reheat in an oven or air fryer to regain crispiness.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes to crisp up the coating. Avoid microwaving to prevent sogginess.

FAQs

1. Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier and more flavorful.

2. Why use soda water in the batter?

The carbonation creates a light, airy, and puffy texture in the batter.

3. Can I skip the glucose or corn syrup in the sauce?

You can, but glucose helps keep the sauce shiny and sticky.

4. What is the difference between baking powder and baking soda?

Baking powder contains acids and helps create bubbles in the batter; baking soda requires an acid and isn’t suitable here.

5. How do I keep the chicken crispy after coating with sauce?

The batter is designed to stay crispy longer, but it’s best eaten immediately.

6. Can I prepare this dish ahead?

You can prepare chicken and sauce separately, but combine just before serving.

7. What oil is best for frying?

Use vegetable, canola, or peanut oil for their high smoke points.

8. Are vermicelli rice noodles necessary?

No, they’re optional for added texture and presentation.

9. Can I make this gluten-free?

Yes, using gluten-free flour and tamari instead of soy sauce.

10. How spicy is this dish?

It’s mild by default but can be adjusted by adding chili flakes or fresh chilies.

Conclusion

Crispy Chinese Honey Garlic Chicken is a deliciously addictive dish combining the perfect crunch with a sticky, flavorful honey garlic glaze. Its light, puffy batter sets it apart from typical fried chicken recipes, offering a texture that holds up well under the sauce. Whether you’re cooking for a family dinner or aiming to recreate your favorite Chinese takeout at home, this recipe delivers bold flavor and satisfying crunch with straightforward steps and common ingredients. Enjoy it fresh, garnished with sesame seeds and green onions, and savor every bite of this sweet and savory favorite.

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