Crispy Honey Garlic Chicken

This crispy honey garlic chicken was honestly the bomb dot com. The chicken: tender on the inside, crispy on the outside. The sauce: rich, sweet, and subtly salty and garlicky. The chicken and the sauce together: a perfect match! I used to think that sweet and sour sauce was my favorite to go with crispy chicken. But after making this recipe, I may have to reconsider. So get ready to enjoy some crispy delights!

HOW TO MAKE CRISPY CHICKEN
Aside from the sauce, what makes this honey garlic crispy chicken so delicious is the juicy, tender, crispy chicken. My biggest pet peeve when eating this kind of dish is ending up with a soggy plate. We’ve tried many fried chicken batter recipes that were crispy right after frying, but immediately became soggy once we combined them with the sauce. But thanks to Hot Thai Kitchen’s recipe, which we based on, we were finally able to find a fried chicken batter recipe that allows the chicken to stay crispy even several hours after being mixed with the sauce!

Ingredients

Fried chicken

10 ounces boneless, skinless chicken thighs, cut into cubes

1 whole egg

1/3 cup cornstarch

1/2 cup all-purpose flour

1 tbsp. low-sodium soy sauce

1/2 tsp. black pepper

Honey garlic sauce

1 tablespoon canola oil

3 cloves garlic, finely chopped

1 tablespoon finely chopped ginger

5 tablespoons of honey

2 tablespoons brown sugar

1/2 cup of soy sauce

1/2 teaspoon sesame oil

2 tablespoons cornstarch

1/4 cup of water

1 teaspoon sesame seeds (optional)

1 tablespoon green onions (optional)

Instructions

In a bowl, combine the cubed chicken thighs, eggs, 2 tablespoons of cornstarch and soy sauce. Mix well and set aside.

To make the sauce, combine the soy sauce, water, honey and brown sugar in a bowl and mix well. In a skillet, heat the canola oil over medium-high heat and cook the ginger and garlic until fragrant and soft. Pour in the soy sauce mixture and cook, stirring occasionally. While the sauce is slowly cooking, mix the cornstarch and water in a small bowl to make a slurry. Slowly add the cornstarch slurry to the pan while constantly stirring the pan. Cook over medium heat until sauce thickens. Add sesame oil and mix well.

To make the fried chicken, whisk together the all-purpose flour and remaining cornstarch and add to the prepared chicken bowl. Mix well. Heat about 2 inches of frying oil to 375 degrees Fahrenheit and fry the chicken in batches. Fry for about 3 minutes and remove from oil. Place the chicken on a drying rack for about 5 minutes. Fry the chicken again for 2 minutes or until golden and crispy. Remove from oil and drain off excess oil.

Add the fried chicken to the pan with the cooked sauce and mix well. Garnish with sesame seeds and green onions.

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