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Crispy Honey Garlic Chicken – Quick and Easy Recipes

There are few things that calm a chaotic Tuesday faster than the smell of sizzling garlic and sweet, sticky honey wafting through your kitchen. I’m not saying this crispy honey garlic chicken is magical—but I’m also not *not* saying that. When I first made it, I had zero expectations, just a growling belly and half an hour to spare. Now it’s in permanent dinner rotation. The chicken gets pan-fried until golden and crunchy (seriously, it’s got that addictive, I’ll-just-eat-one-more-bite crunch), then smothered in a garlicky honey glaze that somehow tastes like it took hours to make. Pro tip? Spoon that sauce over rice. Or your fingers. No judgment here. It’s one of those ‘I can’t believe I made this at home’ dishes, perfect for busy nights or when you want to impress yourself. And yes, it totally works with whatever chicken you've got lying around. Breast, thigh, nugget—no rules.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Chicken
Cuisine: Chinese
Keywords: air fryer easy recipes, chicken stirfry easy recipe, easy recipes for dinner, easy recipes with ground beef, quick and easy recipes, quick evening snacks easy recipes, sweet easy recipes
Servings: 4 servings
Author: Lila

Ingredients

  • 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp vegetable oil (for frying)
  • 3 garlic cloves, minced
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • Optional: chopped green onions and sesame seeds for garnish

Instructions

  1. Toss the chicken pieces with cornstarch, salt, and pepper until coated.
  2. Heat oil in a large skillet over medium-high heat. Fry the chicken pieces until golden and crispy on all sides, about 4–6 minutes total.
  3. Remove the chicken and set aside. In the same pan, reduce the heat to medium and add a splash more oil if needed.
  4. Add garlic and sauté for about 30 seconds—just until fragrant, not burnt (watch it like a hawk).
  5. Whisk in honey, soy sauce, rice vinegar, and sesame oil. Let the sauce bubble for 1–2 minutes until slightly thickened.
  6. Toss the crispy chicken back into the pan and coat in the sauce until everything is glossy and sticky.
  7. Serve hot, garnished with green onions and sesame seeds if you’re feeling fancy.

Notes

Don’t skip the cornstarch—it’s what gives the chicken that crave-worthy crunch. If you like spice, toss in a pinch of chili flakes or sriracha with the sauce. And yes, leftovers taste even better the next day (if you’re lucky enough to have any).