Honey Garlic Chicken

No need for takeout or delivery! This Honey garlic chicken is easy to make and tastes fresher and better than from a restaurant. Crisp chicken pieces are drenched in a sweet, spicy, and garlicky sauce for an Asian-inspired dish you’ll love with steamed rice.

The chicken tapa and the toyomansi pork chops recipes we have on the blog are just a few examples of how a simple swap of ingredients can mean a delightful whole new dish to enjoy. Both were marinated in the same mixture of soy sauce, citrus juice, and garlic, and yet each is a whole new experience for the palate.

Another great example is this honey garlic chicken.

One regular on our dinner rotation is a salmon (recipe on my other blog) marinated in honey, soy sauce, and garlic. I love how easily the fish comes together, super moist and flavorful, using staple ingredients I already have in the pantry.

I thought I’d re-create the same medley of flavors using chicken, and I am glad to report, it turned out beautifully!

Most of the work in this recipe is velveting the chicken by coating the pieces in cornstarch slurry and deep-frying until golden. You can certainly skip this step if you’re pressed for time and simply pan fry the seasoned chicken in a skillet before tossing it in the sauce.

But if you have the extra thirty minutes to spare, I suggest going the whole nine yards. The velveting technique keeps the meat juicy and tender and adds a light, crisp coat that’s not overly thick and heavy like you’ll get from a batter.

Serving suggestions

Enjoy honey garlic chicken as a main dish for lunch or dinner. Serve with steamed rice and stir-fry noodles for a hearty Chinese take-out meal at home.


  • 1 pound boneless, skinless chicken thigh or breast, cut into 1-inch cubes
  • 1/4 cup soy sauce
  • 1 tablespoon Chinese cooking wine
  • 2 egg whites
  • 1 tablespoon cornstarch
  • canola oil
  • green onions, chopped

For the Honey Garlic Sauce

  • 1/2 cup honey
  • 1/4 cup light soy sauce
  • juice from 1 lime
  • 4 cloves garlic, peeled and grated
  • 1 teaspoon Sriracha sauce
  • salt and pepper to taste


    • In a bowl, combine chicken, soy sauce, and Chinese cooking wine. Marinate in the refrigerator for about 20 to 30 minutes. Drain chicken, discarding liquid.
    • In a bowl, combine egg whites and cornstarch. Whisk together until well-blended and frothy. Add chicken and mix to fully coat.
    • In a thick-bottomed, deep pan over medium heat, heat about 2-inches deep of oil.
  • Add chicken pieces one at a time to prevent from lumping together. Deep-fry for about 5 to 6 minutes or until golden, stirring as needed. Cook chicken in batches, DO NOT OVERCROWD pan.
  • With a slotted spoon, remove from heat and drain on paper towels.
  • In a saucepan, combine honey garlic sauce ingredients: honey, soy sauce, lime juice, garlic, Sriracha sauce, and salt and pepper to taste. Whisk together until well-blended.
  • In a skillet over medium heat, heat the sauce mixture until bubbly. Add chicken and gently toss until coated with sauce.
  • Remove from heat and garnish with chopped green onions, if desired. Serve hot.

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