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.
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.