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Crispy Honey Garlic Chicken

Crispy honey garlic chicken with oven-baked, golden-brown crust and a glossy honey garlic sauce. Juicy chicken pieces are coated in a flour-cornstarch-egg dredge, then tossed with a quick simmered sweet-salty glaze.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 2 lb boneless, skinless chicken thighs Cut into bite-sized pieces.
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
Coating
  • 0.5 cup all-purpose flour
  • 0.5 cup cornstarch
  • 2 large eggs Beaten.
  • 2 tbsp vegetable oil
Honey garlic sauce
  • 3 garlic Minced (3 cloves).
  • 0.33 cup honey
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp ketchup
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 2 tbsp water For slurry.
Garnish
  • 1 tbsp sesame seeds
  • 2 tbsp green onions Sliced.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and bake the chicken
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper, then lightly grease the parchment with cooking spray (if using).
  2. Season the chicken pieces with salt, black pepper, garlic powder, and paprika.
  3. Combine all-purpose flour and 1/2 cup cornstarch in a shallow bowl.
  4. Dip each chicken piece into the beaten large eggs, then coat thoroughly in the flour mixture.
  5. Arrange the coated chicken on the prepared baking sheet, leaving space between pieces.
  6. Lightly spray the tops with cooking oil and bake at 425°F for 25–30 minutes, flipping halfway through, until golden brown and the chicken reaches 165°F.
Make the honey garlic sauce
  1. Heat the vegetable oil in a saucepan over medium heat, then cook the minced garlic for 30 seconds until fragrant.
  2. Whisk honey, low-sodium soy sauce, ketchup, rice vinegar, and sesame oil, then pour into the saucepan.
  3. Simmer the sauce for 2–3 minutes.
  4. Mix 1 tsp cornstarch with water to make a slurry, then stir it into the sauce.
  5. Cook for 1–2 minutes until the sauce becomes thick, glossy, and coats the back of a spoon.
Toss and serve
  1. Toss the baked crispy chicken in the honey garlic sauce until evenly coated.
  2. Garnish with sesame seeds and sliced green onions, then serve immediately over steamed jasmine rice or with stir-fried vegetables.

Notes

For the crispiest texture, flip halfway through and avoid crowding the baking sheet so the crust stays dry and golden. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 400°F oven until hot and re-crisping. Freezing is not recommended because the coating can lose crunch. If you want a lower-sugar option, reduce honey by 2–3 tbsp and add an extra splash of rice vinegar to keep the sauce balanced.