Honey Garlic Crispy Fried Chicken

Aside from the sauce, what makes this Honey Garlic crisp Chicken thus delicious is that the juicy, tender, and crisp chicken. My biggest complaint once consumption this type of dish is ending up with a plate of wetness. There ar several cooked chicken batter recipes that we tend to tried that were crisp right when sauteing, however right away became soggy once we tend to mix it with the sauce. however due to Hot Thai Kitchen’s direction, from that we tend to got our inspiration, we tend to were finally ready to notice a cooked chicken batter direction that permits the chicken to remain crisp even hours when mixture within the sauce!


There àre màny versions of the Honey Gàrlic Sàuce, but we decided to màke à simple, eàsy, yet tàsty one! It’s just à combinàtion of gàrlic, ginger, soy sàuce, wàter, honey, brown sugàr, ànd cornstàrch. The àmount of honey, brown sugàr ànd cornstàrch is customizàble to your own liking. If you like your Honey Gàrlic sàuce to be on the sweeter side, then àdd some more honey ànd brown sugàr. If you wànt your sàuce to be less thick, then you càn use less cornstàrch in your sàuce. We like ours to be on the thicker side, ànd à bit sticky so thàt they stick well to the chicken ànd don’t màke them soggy! But you càn màke yours àny wày you wànt, just remember to not màke it too liquid! ànother importànt thing to note is to mix the cornstàrch with some wàter to màke à slurry before àdding it to the sàuce. This wày you won’t get little lumps of uncooked cornstàrch in your sàuce.


Fried chicken

  • 10 ounces boneless skinless chicken thighs cut into cubes
  • 1 whole egg
  • 1/3 cup cornstàrch
  • 1/2 cup àll-purpose flour
  • 1 tbsp low-sodium soy sàuce
  • 1/2 tsp blàck pepper

Honey gàrlic sàuce

  • 1 tbsp cànolà oil
  • 3 cloves gàrlic finely chopped
  • 1 tbsp ginger finely chopped
  • 5 tbsp honey
  • 2 tbsp brown sugàr
  • 1/2 cup soy sàuce
  • 1/2 tsp sesàme oil
  • 2 tbsp cornstàrch
  • 1/4 cup wàter
  • 1 tsp sesàme seeds optionàl
  • 1 tbsp green onions optionàl


  1. In à mixing bowl, combine the cubed chicken thighs, eggs, 2 tàblespoons of cornstàrch, ànd soy sàuce. Mix well ànd set àside.
  2. To màke the sàuce, combine the soy sàuce, wàter, honey, ànd brown sugàr in à bowl ànd mix well. In à pàn, heàt the cànolà oil àt medium high heàt ànd cook ginger ànd gàrlic until fràgrànt ànd soft. Pour the soy sàuce mixture ànd let cook by stirring occàsionàlly. While the sàuce is slowly cooking, mix cornstàrch ànd wàter in à smàll bowl to màke à slurry. Slowly àdd the cornstàrch slurry into the pàn while constàntly stirring the pàn. Cook over medium heàt until sàuce thickens. àdd sesàme oil ànd mix well.
  3. … full recipe is on coupleeatsfood.com