Why Make This Recipe
Honey Garlic Crispy Chicken is a dish that brings a perfect blend of sweet and savory flavors together. The crispy skin adds a delightful texture, while the honey and garlic sauce gives it a mouthwatering taste. It’s an easy recipe that is perfect for family dinners or special occasions. Plus, it uses ingredients that you might already have at home, making it a great option for a quick meal.
How to Make Honey Garlic Crispy Chicken
Ingredients:
- 4 boneless chicken thighs (skin on, about 1–1.2 lb / 500 g)
- 1.5 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp garlic powder
- 1/4 tsp salt
- Black pepper to taste
- 1/4 cup cornstarch (for coating)
- 1/4 cup oil (for pan frying)
- 2 tbsp butter
- 1 bulb garlic (finely minced)
- 1 tbsp soy sauce
- 1 tbsp honey
- Dried parsley for garnish (optional)
Directions:
- Debone the chicken thighs if needed, keeping the skin on. Wash them and pat dry with paper towels.
- Optional: Score the meat side of the chicken lightly a few times. Flip and gently pound it with the back of your knife to help it cook evenly.
- In a bowl, mix soy sauce, oyster sauce, garlic powder, salt, and black pepper. Marinate the chicken thighs for at least 15 minutes while prepping the other ingredients.
- Coat each chicken thigh lightly with cornstarch, shaking off the excess.
- In a large pan over low-medium heat, add the oil. Place the chicken skin side down and pan fry for about 4–5 minutes on each side until golden brown and crispy. Ensure the internal temperature reaches at least 165°F (74°C).
- Remove the chicken and set aside. Pour out the excess oil. Melt the butter over low heat, add the minced garlic, and cook until fragrant.
- Stir in the honey and soy sauce, simmering until slightly thickened.
- Return the chicken to the pan, covering both sides with the sauce. Garnish with dried parsley if desired.
How to Serve Honey Garlic Crispy Chicken
Serve Honey Garlic Crispy Chicken hot, garnished with dried parsley. It pairs well with steamed rice and fresh vegetables. Enjoy it as a main dish or slice it into pieces for a delicious salad topping.
How to Store Honey Garlic Crispy Chicken
Cool any leftover chicken and store it in an airtight container in the refrigerator. It keeps well for about 3 days. For longer storage, you can freeze the chicken for up to 2 months. Reheat it in the oven or microwave when ready to eat.
Tips to Make Honey Garlic Crispy Chicken
- Make sure the oil is hot before adding the chicken to ensure it browns nicely.
- For extra crispiness, double-coat the chicken with cornstarch.
- Adjust the amount of honey based on how sweet you like your sauce.
Variation
You can add more vegetables to the sauce, like bell peppers or broccoli, to make it a complete meal in one pan. Another variation is to use chicken breasts if you prefer a leaner option.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts if you prefer, but they may not be as juicy as thighs.
2. Is it necessary to score the chicken?
No, scoring is optional. It can help the chicken cook evenly, but it is not required.
3. Can I make this recipe gluten-free?
Yes! Use gluten-free soy sauce and oyster sauce alternatives to make it gluten-free.
Honey Garlic Crispy Chicken
Ingredients
Chicken
- 4 thighs Boneless chicken thighs (skin on, about 1–1.2 lb / 500 g) Deboned if needed
Marinade
- 1.5 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Garlic powder
- 1/4 tsp Salt
- to taste Black pepper
Coating & Cooking
- 1/4 cup Cornstarch For coating
- 1/4 cup Oil For pan frying
- 2 tbsp Butter
Sauce
- 1 bulb Garlic (finely minced)
- 1 tbsp Soy sauce (for the sauce)
- 1 tbsp Honey
Garnish
- to taste Dried parsley Optional
Instructions
Preparation
- Debone the chicken thighs if needed, keeping the skin on. Wash them and pat dry with paper towels.
- Optional: Score the meat side of the chicken lightly a few times. Flip and gently pound it with the back of your knife to help it cook evenly.
Marinating
- In a bowl, mix soy sauce, oyster sauce, garlic powder, salt, and black pepper. Marinate the chicken thighs for at least 15 minutes while prepping the other ingredients.
Cooking
- Coat each chicken thigh lightly with cornstarch, shaking off the excess.
- In a large pan over low-medium heat, add the oil. Place the chicken skin side down and pan fry for about 4–5 minutes on each side until golden brown and crispy.
- Ensure the internal temperature reaches at least 165°F (74°C).
- Remove the chicken and set aside. Pour out the excess oil.
- Melt the butter over low heat, add the minced garlic, and cook until fragrant.
- Stir in the honey and soy sauce, simmering until slightly thickened.
- Return the chicken to the pan, covering both sides with the sauce.
- Garnish with dried parsley if desired.