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Honey Garlic Crispy Chicken Recipe

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3.9 from 5 reviews

This Honey Garlic Crispy Chicken recipe features tender chicken thighs marinated in a savory blend of soy and oyster sauces, coated with cornstarch for a perfectly crispy skin, and pan-fried to golden perfection. Finished with a fragrant honey garlic sauce, this dish is a deliciously sticky and savory entree that’s quick to prepare and sure to impress.

Ingredients

Chicken and Marinade

  • 4 boneless chicken thighs (skin on, about 1–1.2 lb / 500 g)
  • 1.5 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • Black pepper to taste

Coating

  • 1/4 cup cornstarch (for coating)

Cooking

  • 1/4 cup oil (for pan frying)
  • 2 tbsp butter
  • 1 bulb garlic (finely minced)

Sauce

  • 1 tbsp soy sauce
  • 1 tbsp honey

Garnish

  • Dried parsley (optional)

Instructions

  1. Prepare the Chicken: Debone the chicken thighs if needed, ensuring the skin remains on. Wash the thighs and pat them dry thoroughly using paper towels to help the skin crisp up better during cooking.
  2. Optional Scoring and Pounding: To promote even cooking and keep the thighs flat for pan-frying, lightly score the meat side of each chicken thigh a few times with a knife. Then flip the thigh over and gently pound it with the back of your knife to even out the thickness.
  3. Marinate: In a bowl, combine 1.5 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp garlic powder, 1/4 tsp salt, and black pepper to taste. Add the chicken thighs and marinate for at least 15 minutes while you prepare the other ingredients.
  4. Coat with Cornstarch: Lightly coat each marinated chicken thigh with cornstarch, shaking off any excess. This coating will help achieve a crispy skin when frying.
  5. Pan-Fry the Chicken: Heat 1/4 cup oil in a large pan over low to medium heat. Place the chicken thighs skin-side down and fry for about 4–5 minutes per side, until the skin is golden brown and crispy and the internal temperature reaches 165°F (74°C).
  6. Make the Honey Garlic Sauce: Remove the chicken from the pan and set aside. Discard excess oil from the pan. Melt 2 tbsp butter over low heat, then add the finely minced garlic. Cook until the garlic is fragrant but not burnt, about 1-2 minutes. Stir in 1 tbsp honey and 1 tbsp soy sauce, allowing the sauce to simmer gently until slightly thickened.
  7. Coat Chicken with Sauce: Return the chicken to the pan, turning to coat both sides thoroughly with the honey garlic sauce. Allow it to warm through and absorb the flavors for a minute or two.
  8. Garnish and Serve: Optionally garnish with dried parsley before serving to add a touch of color and fresh flavor.

Notes

  • Ensure the chicken skin is patted very dry before frying to achieve maximum crispiness.
  • You can adjust the amount of honey in the sauce to make it sweeter or more savory according to your preference.
  • Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C).
  • The leftover sauce in the pan can be spooned over steamed rice or vegetables for added flavor.
  • For a gluten-free version, substitute soy sauce and oyster sauce with gluten-free alternatives.

Find it online: https://recipeplenty.com/honey-garlic-crispy-chicken-recipe/