Description
This Honey Garlic Crispy Chicken recipe features tender bite-sized chicken pieces coated in a crunchy panko crust, pan-fried to golden perfection, and tossed in a sweet and savory honey garlic sauce. Perfect for a quick weeknight dinner, this dish combines Asian-inspired flavors like soy sauce, garlic, and sesame oil for a deliciously sticky and flavorful finish.
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
- Chopped green onions
Instructions
- Season the chicken: Season the bite-sized chicken pieces evenly with salt and pepper to enhance their natural flavor.
- Prepare the breading station: Arrange three separate bowls: one with cornstarch, one with beaten eggs, and one with panko breadcrumbs to set up an efficient dredging process.
- Bread the chicken: Coat each piece of chicken first in cornstarch, then dip into the beaten eggs, and finally press into panko breadcrumbs, ensuring an even and thorough coating on all sides.
- Pan-fry the chicken: Heat vegetable oil in a large nonstick skillet over medium heat. Cook the breaded chicken pieces in a single layer, turning occasionally, until they are crispy and golden brown on all sides, about 6 to 8 minutes. Fry in batches if necessary to avoid overcrowding.
- Drain the chicken: Remove the cooked chicken pieces from the skillet and place them on paper towels to drain excess oil and maintain crispiness.
- Make the sauce: In a small saucepan over medium heat, combine honey, soy sauce, minced garlic, and rice vinegar. Bring the mixture to a gentle simmer to meld the flavors.
- Thicken the sauce (optional): If you prefer a thicker glaze, stir in the cornstarch-water slurry and continue cooking for 1 to 2 minutes until the sauce thickens to your desired consistency.
- Finish the sauce: Turn off the heat and stir in sesame oil for a fragrant, nutty aroma and flavor.
- Toss chicken in sauce: Transfer the crispy chicken pieces into the warm sauce and toss to coat each piece thoroughly with the sticky honey garlic glaze.
- Garnish and serve: Sprinkle sesame seeds and chopped green onions over the coated chicken for added texture, flavor, and visual appeal before serving hot.
Notes
- Chicken thighs provide more juiciness and flavor, but chicken breasts are a leaner alternative.
- Use vegetable oil with a high smoke point to ensure crispy frying without burning.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- The cornstarch-water slurry is optional but recommended for a thicker and stickier sauce.
- This dish pairs well with steamed rice or stir-fried vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet to maintain crispiness.
