In the sweet, crunchy, moist, garlic, delicious chicken mood? Then this Crispy Honey Garlic Chicken is the only recipe you will need to meet your chicken wishes.

If you like chicken dishes, you also want to make my Best Healthy Grilled Chicken, this Plate Chicken Chicken, Potato and Green Beans or this Healthy Chicken Plate Pan.

Oftentimes I forget to add a bit of sweet to meats. Not that I’m making a recipe and I skip over that part, but that I CAN add sweet to meat. (Also, it rhymes, so that’s just fun.) I’m always about the spices, the sauces, the rubs, but forget that honey (or maple syrup or brown sugar) just adds that perfect sweetness to a lot of foods.

It’s especially good on meats to caramelize the outside and give it that nice crust. Plus, who can resist a bit of sweet mixed with a bit of crunch, plus all the goodness of garlic? Not this girl. No, sirree.

I have to admit, I modeled this dish after one I got at an Asian restaurant near our house. I ordered the chicken on a whim and devoured the entire entree. My husband and I, we usually order two different dishes and then share but not this time! Once I had it I knew I had to recreate it in my kitchen so I could make it whenever I wanted it/needed it.


The first thing I did when making this chicken dish was to make the sauce. You want to make the sauce first so that when the chicken is done, you can pour the finished sauce all over it, coating every nook and cranny — kind of like how they make chicken wings at sports bars (except, of course, way better).

To make the sauce, you whisk together the honey, soy sauce, and garlic in a saucepan and let it come to a boil. Then, I added the cornstarch to cold water, mixed it together, then added that mixture into the honey mixture, stirring away again until it was all nice and rich and thick. I then took the pan off the stove and set aside for a bit.

Next, I dredged the chicken pieces in an egg wash before rolling them in the flour and spice mixture. I made sure to coat all the pieces well so that every millimeter was covered in the batter. To cook the chicken, I cooked each side for 4-5 minutes in hot oil. I wanted the chicken to be crispy all over the outside and moist (but done) in the middle.

Finally — the best part — when the chicken is done cooking, I tossed it all in the honey garlic sauce. You can either add the chicken to the saucepan (if it’s big enough) or add the chicken to a bowl and pour the sauce over it that way. I used tongs to make sure all the chicken was coated. It’s still hot at this point so you probably don’t want to use your hands.


If there is no cornstarch to thicken the sauce, you can also use rice or wheat flour, arrowroot, potato starch, tapioca or ground flaxseed, but the consistency may be slightly thinner or thicker depending on the substitute you choose.

You can also cook longer to thicken the sauce, or if you want a thicker, creamy sauce, try adding Greek yogurt or sour cream.

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