Crispy Chinese Honey Garlic Chicken
A delightful comfort dish featuring tender chicken coated in a crunchy layer with a sweet and savory sauce infused with garlic and honey.
Ingredients
For the Chicken
- 1.5 pounds juicy boneless, skinless chicken thighs Perfect for creating a soft and tender texture.
- 1 cup cornstarch Provides an irresistible crunch.
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 large eggs Used to form an egg wash.
- 2 tablespoons water For the egg wash.
For the Sauce
- 1 cup honey Provides richness and sweetness.
- 0.5 cup soy sauce Adds umami depth.
- 0.25 cup ketchup Brings in a hint of tang.
- 0.25 cup hoisin sauce Adds sweet and tangy complexity.
- 2 cloves garlic, minced For a flavorful kick.
- 1 tablespoon ginger, minced Introduces warmth.
- 2 tablespoons rice vinegar Adds a refreshing acidity.
- 1 teaspoon sesame oil Enhances flavor with nuttiness.
Garnishes
- sesame seeds Optional for garnish.
- chopped green onions Optional for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut the chicken thighs into bite-sized pieces.
- In a shallow bowl, mix cornstarch, salt, and pepper. In another bowl, whisk together eggs and water.
- Dip each piece of chicken first in the cornstarch mixture, then the egg wash, and back into the cornstarch.
Cooking
- Arrange the coated chicken on the baking sheet and bake for 25-30 minutes, flipping halfway through.
- In a saucepan over medium heat, combine honey, soy sauce, ketchup, hoisin sauce, garlic, ginger, rice vinegar, and sesame oil. Stir and simmer until thickened.
- Remove the chicken from the oven and toss in the sauce until well coated.
Serving
- Garnish with sesame seeds and chopped green onions before serving.
Notes
For extra flavor, marinate chicken in soy sauce and garlic before baking. Deep fry for an ultra-crispy texture. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months. Reheat in the oven for crispiness.