Description
A sweet and savory delight featuring tender, crispy chicken coated in a rich, sticky honey garlic sauce. Perfect for weeknight dinners or special occasions, this dish is a guaranteed crowd-pleaser.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken (breasts or thighs), cut into bite-sized pieces
- 1 egg, lightly beaten
- ½ cup cornstarch
- 2 tablespoons peanut oil or vegetable oil
For the Honey Garlic Sauce:
- ⅓ cup honey
- 2 tablespoons garlic, chopped
- ⅓ cup chicken broth (or water)
- 1 tablespoon vinegar (rice wine, apple cider, or white)
- 1 tablespoon soy sauce
- 1 pinch red pepper flakes (optional)
- 1 tablespoon cornstarch
- 1 tablespoon butter (optional, for richness)
Instructions
- Prepare the Chicken:
- Toss the chicken pieces in the beaten egg to coat.
- Add the cornstarch and mix until each piece is evenly coated.
- Fry the Chicken:
- Heat oil in a skillet over medium-high heat.
- Fry the chicken pieces in a single layer, cooking for 2–4 minutes per side until golden brown and crispy.
- Remove from the skillet and set aside on a plate lined with paper towels.
- Make the Sauce:
- In a small bowl, whisk together honey, garlic, chicken broth, vinegar, soy sauce, red pepper flakes (if using), and cornstarch.
- Pour the sauce mixture into the skillet and bring to a boil, then reduce to a simmer.
- Combine and Finish:
- Return the cooked chicken to the skillet, stirring to coat it evenly in the sauce.
- Let it simmer for 1–2 minutes until the sauce thickens and clings to the chicken.
- Stir in the butter for extra richness, if desired.
- Serve and Enjoy:
- Remove from heat and serve immediately over steamed rice, noodles, or alongside vegetables.
- Garnish with sesame seeds or chopped green onions for added flavor and presentation.
Notes
- Use chicken thighs for juicier meat or chicken breasts for a leaner option.
- To bake the chicken instead of frying, coat and bake on a parchment-lined baking sheet at 400°F for 20–25 minutes, flipping halfway through.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian-inspired