Can I make this dish in an air fryer?

Yes, you can make Crispy Chinese Honey Garlic Chicken in an air fryer! Coat the chicken as directed in the recipe, then cook it in the air fryer at 375°F for 12-15 minutes, flipping halfway through. This method still yields a crispy texture without the need for deep frying.

Can I use bone-in chicken instead of boneless?

While boneless chicken is ideal for this recipe, you can use bone-in chicken if preferred. However, keep in mind that bone-in chicken will take longer to cook, and it may not achieve the same level of crispiness as boneless pieces. Make sure to adjust the cooking time accordingly.

What can I substitute for soy sauce in this recipe?

If you're avoiding soy sauce, tamari or coconut aminos are excellent alternatives. Both provide a similar umami flavor without the use of soy, making them suitable for those on gluten-free or soy-free diets.

Crispy Chinese Honey Garlic Chicken Recipe (30 Minutes)

Name: Crispy Chinese Honey Garlic Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces; 2 egg whites; 1 tablespoon cornstarch; Pinch of salt; 4 tablespoons honey; 2 cloves garlic, minced; 2 tablespoons soy sauce; 1 teaspoon freshly ground black pepper; Oil for frying; Toasted sesame seeds (optional); 1 green onion, sliced (optional)

Description

Crispy Chinese Honey Garlic Chicken is a quick and easy recipe that combines crunchy chicken with a sweet, savory honey garlic sauce. Perfect for busy weeknights or impressing guests, this dish delivers the ideal balance of crispy and sticky flavors.

Ingredients

Scale

1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
2 egg whites
1 tablespoon cornstarch
Pinch of salt
4 tablespoons honey
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon freshly ground black pepper
Oil for frying
Toasted sesame seeds (optional)
1 green onion, sliced (optional)

Cook Mode Prevent your screen from going dark

Instructions

Whisk together the egg whites, cornstarch, and a pinch of salt in a medium bowl. Coat the chicken pieces and let them marinate for 10-15 minutes.
Heat oil in a deep skillet or wok to 350-360°F. Test the oil with a small bit of batter – it should sizzle and float to the top.
Fry the chicken in batches for 3-4 minutes, until golden and crispy. Remove with a slotted spoon and drain on paper towels.
In a separate pot, combine honey, minced garlic, soy sauce, and black pepper. Bring to a gentle boil and cook for a couple of minutes until it thickens slightly.
Add the crispy chicken pieces to the sauce and toss to coat evenly.
Transfer to a serving plate and garnish with toasted sesame seeds and sliced green onions if desired.

Notes

Fry in small batches to ensure crispy chicken.
If the sauce thickens too much, add a splash of water to loosen it up.
For a spicier version, add sriracha or crushed red pepper flakes to the sauce.
Store leftovers in an airtight container for up to 3 days, and reheat in the oven to keep the coating crispy.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Frying
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 24g
Sodium: 800mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 20g
Cholesterol: 70mg