Honey Garlic Chicken

Difficulty:

2/5

Serves:

4 PEOPLE

Honey Garlic Chicken

This crave-worthy honey garlic chicken delivers restaurant-style crispiness with simple at-home techniques. Lightly coating bite-sized chicken thighs in cornstarch gives them an ultra-crunchy exterior that stays crisp even after being tossed in the glossy sauce. The quick stovetop glaze—made from tamari, rice wine vinegar, honey, and plenty of garlic—balances sweet, savory, and tangy notes. Served over fragrant jasmine rice and finished with sesame seeds and scallions, it’s distinctive for its irresistible texture, bold flavor, and fast, wok-fried simplicity.

Ingredients:

2 cups (400 g) jasmine rice
4 large or 6 small chicken thighs, skinless and boneless
1 cup (128 g) plus 1 tbsp (8 g) cornstarch, divided
2 cups (473 ml) vegetable oil
¼ cup (60 ml) tamari
¼ cup (60 ml) rice wine vinegar
¼ cup (60 ml) honey
5 garlic cloves, minced
1 tbsp (6 g) toasted sesame seeds
2 scallions, sliced thinly on a bias

Method:

Place rice in a sieve and rinse under cold water for 1 minute. Add rice to a pot with 3 cups (710 ml) water. Place over high heat uncovered and bring to a boil. Once boiling, reduce heat to medium-low and cover. Cook for 10 minutes, then remove from heat. Let rest for 5 minutes, then fluff with a fork.

Meanwhile, place 1 cup cornstarch in a large bowl. Cut each chicken thigh into 6 pieces and toss in the bowl to coat with cornstarch. Whisk together ½ cup (118 ml) water, tamari, rice wine vinegar, honey, and 1 tbsp (8 g) cornstarch in a small bowl.

Heat oil in a large wok or skillet over medium-high heat until it reaches about 350 F (177 C).

Add chicken pieces to the wok and fry until crispy and golden brown on all sides, around 4 minutes. Transfer chicken to a paper towel lined tray to drain. Discard most of the oil from the wok, leaving a thin coating behind. Place the wok over high heat and add the garlic, stirring constantly until it just starts to change color, about 1 minute.

Add the sauce to the wok and cook, stirring occasionally, for 2 minutes, or until it starts to thicken. Toss the chicken in the wok to coat with sauce.

Serve over jasmine rice and garnish with sesame seeds and scallions.