Crispy Honey Soy Garlic Chicken is made with chicken thighs coated in a crispy fried coating with delicious Asian-inspired flavors.
Crispy Fried Honey Soy Garlic Chicken
If you love fried chicken as well as Asian-inspired flavors, this Crispy Honey Soy Garlic Chicken for you!
Prep is very easy…simply marinate boneless, skinless chicken thighs in a mix of Asian sauces and other ingredients that you can find at most local supermarkets.
After a fifteen-minute soak, blot-dry the chicken with paper towels and coat each thigh in a mix of seasoned corn starch and potato starch. This combo fries up light and crispy with a satisfying crunch in every bite.
After the chicken is fried, you’ll toss each piece in simple glaze made with butter, garlic, soy sauce and honey.
We serve our Crispy Honey Soy Garlic Chicken over a bed of white rice with a sprinkle of scallion greens for an extra bite of fresh flavor. This dish would be great with a side of vegetables – our Lemon Ginger Broccoli or Summer Vegetable Medley are just some suggestions you might like.
Key Ingredients & Substitutions
- Chicken – Our recipe is written for boneless, skinless chicken thighs. You could certainly make this dish with chicken breasts instead.
- Marinade – Scallion whites, garlic, oyster sauce, soy sauce, Shaoxing wine, honey, chicken bouillon, ground white pepper, and peanut oil.
- Dry mix – Potato starch, corn starch and salt. Like corn starch, potato starch is a thickener that also fries up crispy in oil. Using a combination of the two in this coating helps prevent a chalky taste.
- Glaze – Butter, garlic, soy sauce, and honey.
Cooking Notes
- This recipe is gluten-free as written – just be sure your the various sauces used are gluten-free as well.
- A dark soy sauce can be substituted if that’s what you have on hand. Because dark soy sauce is far more concentrated than regular or light soy sauce, just be sure to cut the quantities of soy sauce in half if using the dark version.
Crispy Honey Soy Garlic Chicken
Crispy Honey Soy Garlic Chicken is made with chicken thighs coated in a crispy fried coating with delicious Asian-inspired flavors.
- Category: entree
- Method: fried
- Cuisine: Asian-inspired
- Diet: Gluten-Free
Ingredients
2 pounds boneless skinless chicken thighs
1–2 inches of vegetable oil in a large steel or cast-iron skillet for frying
Marinade
Small bunch of scallions, whites diced and greens saved for garnish
1 tablespoon fresh garlic, chopped
1 tablespoon oyster sauce
2 tablespoons soy sauce
2 tablespoons Shaoxing wine (use dry sherry if you don’t have Shaoxing wine)
3 tablespoons honey
1 teaspoon chicken bullion (or use two tablespoons of chicken stock)
1/4 teaspoon white pepper
2 tablespoons peanut oil
Dry Coating
2 cups potato starch
1/4 cup cornstarch
1/2 teaspoon salt
Glaze
8 tablespoons unsalted butter
3 tablespoons garlic, minced
2 tablespoons soy sauce
3/4 cup honey
For Serving
White rice
Sliced scallion greens, for garnish
Instructions
- Start cooking the white rice, if you plan to serve this dish with rice.
- Trim chicken thighs of fat and connective tissue.
- Place all marinade ingredients into a medium bowl and whisk.
- Place chicken into marinade and marinate for 15 minutes.
- Mix dry coating ingredients in a large bowl.
- Mix glaze ingredients into a small saucepan and heat over medium until slightly thickened, about 10-15 minutes.
- Heat a heavy pan with about an inch of vegetable oil to 350 degrees F.
- Dredge marinated chicken into dry mix and fry in hot oil for 3-4 minutes on each side until browned and cooked through.
- Toss cooked chicken in the glaze, cut into strips and serve over the cooked rice with a garnish of sliced scallion greens.
Frequently Asked Questions
- Can I make Crispy Honey Garlic Chicken ahead of time? This is a recipe that is best prepared and cooked all at once, right before serving. You could trim the chicken and mix the marinade, but start the actual cooking process just before serving.
- How do I store leftovers? Store covered and refrigerated for up to three days
- How do I reheat leftovers? Reheat using a microwave – but note that the crispy coating won’t be as crispy as when originally fried.
- Can I freeze? Technically yes, the cooked chicken can be frozen but it won’t stay crispy after it thaws.
- Can I make this dish in an air fryer or oven? We actually haven’t tested it in the air fryer or oven. It should work…please let us know how it comes out!
Click here for more delicious Chicken recipes!
