Description
This Honey Garlic Chicken recipe features tender chicken pieces fried to golden perfection and tossed in a sticky, flavorful honey garlic glaze. With a perfect balance of sweet, savory, and a hint of spice, it’s an easy and delicious dish perfect for a weeknight dinner or casual gatherings.
Ingredients
Scale
Chicken
- 1.5 lbs chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- Oil for frying
Sauce
- 4 garlic cloves, minced
- 1/4 cup soy sauce
- 1/3 cup honey
- 2 tbsp rice vinegar
- 1/4 tsp red pepper flakes (optional)
Garnish
- Sesame seeds
- Chopped parsley
Instructions
- Prepare the Chicken: Toss chicken pieces in cornstarch, salt, and black pepper until they are evenly coated, ensuring a crispy texture when fried.
- Fry the Chicken: Heat oil in a skillet over medium-high heat. Fry the chicken in batches to avoid overcrowding, cooking each piece until golden brown and cooked through. Drain on paper towels to remove excess oil.
- Make the Sauce: In a small saucepan, combine minced garlic, soy sauce, honey, rice vinegar, and red pepper flakes if using. Simmer the mixture over medium heat for 2-3 minutes until it slightly thickens.
- Combine Chicken and Sauce: Add the fried chicken pieces to the sauce and toss thoroughly to coat them. Simmer together for another minute to let the glaze adhere well to the chicken.
- Garnish and Serve: Sprinkle the glazed chicken with sesame seeds and chopped parsley. Serve immediately over rice or alongside your preferred side dishes for a complete meal.
Notes
- Use chicken thighs for juicier, more flavorful meat; breasts work well too for a leaner option.
- You can adjust the amount of red pepper flakes based on your preferred spice level or omit entirely for a milder dish.
- Serve with steamed rice, quinoa, or vegetables for a balanced meal.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
