Honey Garlic Chicken

This quick and easy mouthwatering good Honey Garlic Chicken combines crispy Asian-style fried chicken pieces and green onions tossed in a quick and easy honey garlic sauce.

We like to serve this dish over white rice, ramen noodles, or udon noodles. It is so much better than Chinese takeout and easy enough for a busy weeknight meal. It is quick, tastes great, and the whole family enjoys it. 

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Chicken: Use boneless, skinless chicken breasts or thighs cut into uniform bite-sized pieces.
• Cayenne pepper: When used in moderation, cayenne pepper lends flavor without a lot of heat. If you like everything with a little kick to it, add 1 -1 1/2 teaspoons sambal oelek (ground chili paste) to the saucepan when making the honey sauce
• Oil: Use oil with a high smoke point such as vegetable, canola, or peanut.
• Butter: You can use unsalted or salted. Keep in mind that soy sauce has a lot of sodium in it.
• Soy sauce: Preferably low-sodium.
• Rice vinegar: You can substitute sherry vinegar or white wine vinegar or champagne vinegar with a pinch or two of sugar added.

Preparation Tips and Storage

• Avoid the dreaded breading fingers and use one hand for the dry ingredients and the opposite hand for the egg mixture.
• Once you start cooking, this recipe moves fairly quickly, so have your tools, pan, and ingredients within close proximity to the stovetop.
• For optimal flavor, this recipe is best served promptly while the chicken is hot and crisp, the sauce is perfectly thickened, and the green onions are crisp.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 50% power in the microwave until warm.

Serving Suggestions for Honey Garlic Chicken

• Starch: cilantro lime rice, white rice, brown rice, Chinese noodles, ramen noodles, udon noodles, or cellophane noodles.
• Vegetables: broccoli, snow peas, carrots, bell peppers, mushrooms, or celery
• Appetizers: crab rangoon, bacon-wrapped water chestnuts, homemade egg rolls, or potstickers.

More Chicken Stir Fry Recipes

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Sweet and Sour Chicken

Chicken Stir Fry

Sesame Chicken

Mongolian Chicken

Chicken Chop Suey

Honey Garlic Chicken Recipe

Honey Garlic Chicken Stir Fry combines crispy Asian-style fried chicken pieces and green onions tossed in a quick and easy honey garlic sauce.

5 from 21 votes

Print Pin Rate

Course: main meal chicken

Cuisine: Asian

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Calories: 511kcal

Author: Beth Pierce

Ingredients

Chicken

• 1½ lbs boneless skinless chicken breasts or chicken thighs cut into bite-size pieces
• ⅓ cup cornstarch
• 2 eggs lightly beaten
• ½ cup flour
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground cayenne pepper optional
• Vegetable oil for frying

Honey Garlic Sauce

• 2 tablespoons unsalted butter
• 2 cloves garlic minced
• ½ cup honey
• 2 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• Sliced green onions

Instructions

• Set up your breading stations. Add the cornstarch to a shallow bowl, beat the eggs in a small bowl, and add the flour, salt, freshly ground black pepper, and cayenne pepper to another shallow bowl. 
•  Dredge the chicken pieces in cornstarch, then dip them in the beaten eggs, and finally dredge them in the flour mixture. As you finish breading them, move them to a parchment paper covered baking sheet with a little space between them. 
• Heat about 1/4-inch vegetable oil in a heavy skillet over medium-high heat. Fry the chicken pieces until golden brown on the bottom. Flip and cook until the other side is golden brown. Remove the chicken to a plate and continue cooking in batches until all the chicken is browned and cooked through. 
• Very carefully wipe the skillet clean, as it will be hot. Reduce the heat to medium-low and add the butter. Once melted, add the garlic and cook for 1 minute while stirring constantly. 
•  Add the honey, water, soy sauce, and rice vinegar. Bring the mixture to a boil, then reduce to a simmer. Simmer for 10 minutes or until thickened. Add the chicken back to the skillet and top with sliced green onions. 

Notes

• Avoid the dreaded breading fingers and use one hand for the dry ingredients and the opposite hand for the egg mixture.
• Once you start cooking, this recipe moves fairly quickly, so have your tools, pan, and ingredients within close proximity to the stovetop.
• For optimal flavor, this recipe is best served promptly while the chicken is hot and crisp, the sauce is perfectly thickened, and the green onions are crisp.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 50% power in the microwave until warm.

Nutrition

Calories: 511kcal | Carbohydrates: 58g | Protein: 42g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 206mg | Sodium: 1317mg | Potassium: 732mg | Fiber: 1g | Sugar: 35g | Vitamin A: 398IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg

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