Description
This Honey Garlic Crispy Chicken recipe features tender chicken pieces coated in a crunchy panko crust, pan-fried to golden perfection, and tossed in a flavorful sweet and savory honey garlic sauce. Garnished with sesame seeds and green onions, it’s an irresistible dish ready in under 30 minutes, perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Salt and pepper, to taste
- 2 tablespoons vegetable oil (for pan frying)
Honey Garlic Sauce
- 1/3 cup honey
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- 1 teaspoon sesame oil (optional)
Garnish
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Season Chicken: Season the bite-sized chicken pieces evenly with salt and pepper to enhance flavor before breading.
- Prepare Breading Station: Set up three bowls: one with cornstarch, one with beaten eggs, and one with panko breadcrumbs to sequentially coat the chicken pieces.
- Bread the Chicken: Dredge each piece of chicken first in cornstarch, then dip in beaten eggs, and finally coat thoroughly with panko breadcrumbs, ensuring an even crispy crust when fried.
- Heat Oil and Fry Chicken: Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat. Cook the breaded chicken pieces in a single layer, frying them until golden brown and crispy on all sides, about 6 to 8 minutes total. Fry in batches if your pan is small to avoid overcrowding.
- Drain Chicken: Remove the cooked chicken pieces from the skillet and place on paper towels to drain excess oil and maintain crispiness.
- Prepare Honey Garlic Sauce: In a small saucepan over medium heat, combine honey, soy sauce, minced garlic, and rice vinegar. Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Thicken the Sauce (Optional): If a thicker sauce is desired, stir in the cornstarch-water slurry and cook for an additional 1 to 2 minutes until the sauce thickens slightly.
- Finish Sauce: Turn off the heat and stir in the sesame oil for added aroma and flavor, if using.
- Toss Chicken in Sauce: Add the crispy chicken to the warm honey garlic sauce and toss well until each piece is fully coated with the glossy sauce.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the sauced chicken before serving to add texture, flavor, and visual appeal.
Notes
- Use chicken thighs for juicier results, or breasts for leaner meat.
- Work in batches when frying to keep chicken crispy.
- The cornstarch slurry in the sauce helps to thicken and give a glossy finish but can be skipped if a thinner sauce is preferred.
- For a spicier twist, add red pepper flakes to the sauce while simmering.
- Serve with steamed rice or stir-fried vegetables for a complete meal.
