Description

This Crispy Honey Garlic Chicken recipe delivers perfectly browned chicken thighs coated in a sticky, flavorful honey garlic sauce. Marinated with aromatic spices and airily crisped with cornstarch, then sautéed in a skillet, the dish combines sweet, savory, and mild heat from sweet chili sauce. Perfect served over hibachi-style fried rice or alongside your favorite sides, garnished with sesame seeds and scallions for an added fresh crunch.

Ingredients

Chicken Marinade

2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
Kosher salt & freshly ground black pepper, to taste
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon sesame oil

Coating

¼ cup cornstarch

For Frying

2-3 tablespoons vegetable oil

Honey Garlic Sauce

½ cup honey
¼ cup sweet chili sauce (Mae Ploy recommended)
¼ cup soy sauce
10 cloves garlic, chopped (not minced)

For Serving (optional)

Hibachi-style rice or jasmine rice
Sesame seeds
Chopped scallions

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Instructions

Season & Marinate Chicken: In a large resealable plastic bag, combine the chicken pieces with kosher salt, freshly ground black pepper, garlic powder, onion powder, smoked paprika, and sesame oil. Seal the bag and shake well to coat the chicken evenly. Refrigerate and let the chicken marinate for at least 1 hour or up to 1 day to absorb all the flavors.
Add Cornstarch & Rest Chicken: Just before cooking, add cornstarch to the marinated chicken in the bag. Toss or shake thoroughly to coat each piece well. Set the cornstarch-coated chicken aside for 20 minutes at room temperature to allow the coating to adhere properly and ensure crispiness during cooking.
Brown Chicken: Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Working in batches to avoid overcrowding, fry the chicken pieces until golden brown and lightly crisp, about 3-4 minutes per side. Flip to cook the other side for an additional 2-3 minutes. Remove browned chicken pieces with a slotted utensil and place them on a plate. Add more oil between batches if needed. Once all chicken is browned, return all pieces to the skillet.
Build the Honey Garlic Chicken: Reduce heat to medium. Add honey, sweet chili sauce, soy sauce, and chopped garlic to the skillet with browned chicken. Stir continuously using a rubber spatula or wooden spoon to combine the sauce ingredients with the chicken. Let the mixture simmer gently for 4-5 minutes until the sauce thickens slightly and the flavors meld perfectly.
Serve: Immediately serve the saucy honey garlic chicken over hibachi-style fried rice or your preferred rice such as jasmine rice. Garnish with sesame seeds and sliced scallions as desired. This dish pairs well with steamed vegetables, mashed potatoes, or any side of your choice. Enjoy the perfect balance of crispy chicken and sweet-savory sauce!

Notes

Marinate chicken for at least 1 hour for the best flavor penetration; overnight is ideal for deeper taste.
Do not mince garlic for the sauce; chopped garlic gives a better texture and bursts of flavor.
Use a nonstick skillet to prevent sticking and ensure even browning.
Work in batches to avoid overcrowding the pan, which can cause sogginess instead of crispiness.
Letting the cornstarch-coated chicken rest before frying helps achieve a crunchier texture.
Adjust sweetness and heat by varying honey and sweet chili sauce quantities to your preference.