🧄 Ingredients (Serves 4)
For the Crispy Chicken
Boneless chicken breasts or thighs
1½ lbs
Cut into 1-inch pieces
Cornstarch
½ cup
For ultra-crispy coating
Egg white
1 large
Helps coating stick — lighter than whole egg
Salt & pepper
To taste
Season well
Oil for frying
¼ cup
High smoke point — peanut or canola oil
For the Honey Garlic Sauce
Honey
⅓ cup
Pure, not “honey-flavored”
Soy sauce
3 tbsp
Low-sodium preferred
Rice vinegar or apple cider vinegar
2 tbsp
For tang
Garlic, minced
4 cloves
Fresh for best flavor
Ginger, grated
1 tbsp
Peppery warmth
Sriracha or red pepper flakes
½ tsp
Adjust for heat
Water or chicken broth
2 tbsp
To thin the sauce
For Serving
Green onions, sliced
¼ cup
For freshness and color
Sesame seeds
1 tsp
For nutty crunch
Steamed rice or noodles
To serve
Jasmine or brown rice works best
Step-by-Step: How to Make Crispy Honey Garlic Chicken
Step 1: Prep & Coat the Chicken
Cut chicken into bite-sized pieces
In a bowl, toss with salt and pepper
Dip in beaten egg white
Roll in cornstarch until fully coated
Shake off excess — place on a plate
Pro Tip: Let sit 5–10 minutes — helps coating adhere.
Step 2: Fry to Crispy Perfection
Heat oil in a large skillet or wok over medium-high heat
Fry chicken in batches — don’t overcrowd
Cook 3–4 minutes per batch, until golden and cooked through
Drain on paper towels
Air fry option: Spray with oil, air fry at 400°F for 10–12 mins — flip halfway.
Step 3: Make the Sauce
In the same pan, reduce heat to medium
Add a little oil if needed
Sauté garlic and ginger — 30 seconds until fragrant
Whisk in:
Honey
Soy sauce
Vinegar
Sriracha
Water or broth
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