My Korean mother does not mince words: “You want crispy chicken, then you better fry the chicken and you better fry it right.” She’s right! After decades of eating her cooking, I can vouch for her expertise. So when I crave takeout-style honey chicken, I turn to this simple recipe. Juicy chicken thighs are coated in a light batter and double-fried — first to cook the chicken through, then to create a crunchy, golden exterior. This is a technique restaurants use, but is surprisingly easy to pull off at home. It takes a little extra time, but it’s well-worth the effort.
Two kitchen tools will make deep-frying so much easier: A deep-fry thermometer ensures the oil is always at the right temperature, and a kitchen spider lets you scoop the fried chicken out of the hot oil in one fell swoop. Then toss the crispy chicken in a sticky honey-garlic sauce. It’s sweet, savory, and every bit as satisfying as my favorite takeout order.
Why you’ll love it
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- Restaurant-quality, but for beginners. There’s nothing intimidating here: easy-to-find ingredients, chicken thighs that are hard to overcook, a straightforward batter, a foolproof sauce, and a clearly explained frying process.
- Super-crispy fried chicken pieces coated in a lick-the-plate delicious sauce. The magical combination of cornstarch, a little flour, an egg white, and ice-cold water creates a light, crispy coating. The honey sauce is sweet, garlicky, savory, and bright.
Key ingredients in honey chicken
- Chicken thighs: Unlike chicken breast, thighs stay juicy even if cooked a little longer, giving you a wide margin for error.
- Cornstarch: Because it doesn’t contain gluten, which can create a thicker, breadier crust, cornstarch fries up light, airy, and super crisp. It also creates a craggy surface for the sauce to cling to.
- Baking powder: Similar to how it works in baked sweets, baking powder creates tiny bubbles when it hits liquid and then heat. Those bubbles add lift and lightness to the batter, creating a crackly texture.
- Egg white: This is the secret to ultra-crispy chicken.
- Light corn syrup: Is it worth adding when all you need is 1 teaspoon? Absolutely! Without it, the honey sauce can soak into the chicken, making it mushier over time. Corn syrup creates a glossy coating that slightly firms up as it cools, helping the sauce cling to the chicken instead of sliding off or soaking in.
Helpful swaps
- Vinegar is a key ingredient that keeps many Chinese-style sauces from tasting flat or overly sweet. I like apple cider vinegar or red wine vinegar because my pantry is never without them, but you can use any of the following: rice vinegar, sherry vinegar, distilled white vinegar, or Shaoxing wine.
- Light corn syrup, like Karo, can be found in the baking aisle. If you prefer to skip it, swap with extra honey.
Storage and make-ahead tips
- Refrigerate leftovers for up to four days. There’s zero chance of getting the chicken back to its original crispness, but my go-to reheating method is to microwave it uncovered for 30 to 45 seconds.
- If you can’t squeeze 40 minutes to make this recipe, here’s how to get a head start: Cut and marinate the chicken with the soy sauce, kosher salt, and black pepper (skip the cornstarch until ready to fry) up to two days ahead. Measure out the dry and wet ingredients for the batter separately. Refrigerate the wet ingredients until ready to fry. Set up your frying station with the pot, oil, thermometer, baking sheet, wire rack, and spider.
Honey Chicken
Serves 4
For the chicken:
1 pound boneless, skinless chicken thighs
1 teaspoon soy sauce
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup cornstarch
4 cups neutral oil, such as canola, vegetable, or avocado, for frying
For the batter:
3/4 cup cornstarch
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
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1/2 cup ice-cold water
1 large egg white
For the sauce:
1/4 cup honey
2 teaspoons soy sauce
1 teaspoon light corn syrup
1 teaspoon apple cider or red wine vinegar
2 cloves garlic, minced or grated
1 tablespoon toasted sesame seeds
1 medium scallion, thinly sliced
Marinate the chicken:
1. Pat 1 pound boneless, skinless chicken thighs dry with paper towels, then cut it into 1-inch pieces. Toss the chicken, 1 teaspoon soy sauce, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a medium bowl until evenly seasoned. Add 1/4 cup cornstarch and toss to evenly coat. Refrigerate until ready to use.
Make the batter and fry the chicken:
1. Heat 4 cups neutral oil in a medium Dutch oven or heavy-bottomed pot over medium-high heat until 350 F. Meanwhile, fit a wire rack onto a baking sheet. Make the batter.
2. Whisk 3/4 cup cornstarch, 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt together in a medium bowl.
3. Whisk 1/2 cup ice-cold water and 1 large egg white together in a liquid measuring cup or small bowl. Pour into the cornstarch mixture and stir until just combined. Do not overmix. The batter will have the consistency of liquid glue. Refrigerate until ready to use.
4. When the oil is ready, add the chicken to the batter and toss to coat. Fry the chicken in three batches: Use a fork to lift one piece of chicken at a time, lightly drag it against the edge of the bowl to remove the excess batter so only a thin coating remains, and gently add it to the oil. Fry, stirring occasionally, for 4 minutes. The chicken will be cooked through, but the exterior will look very light colored. Use a spider or slotted spoon to transfer the chicken to the rack.
5. Heat the oil to 400 F. Fry the chicken again in two batches: Add to the hot oil and fry, stirring occasionally, until golden-brown, about two minutes. Return to the wire rack.
Make the sauce:
1. Bring 1/4 cup honey, 2 teaspoons soy sauce, 1 teaspoon light corn syrup, 1 teaspoon apple cider vinegar, and two minced garlic cloves to a boil in a medium pot over medium-high heat, stirring continuously. Turn off the heat.
2. Add the fried chicken and toss to coat evenly. Transfer to a serving plate and sprinkle with 1 tablespoon toasted sesame seeds and one thinly sliced medium scallion.
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(Myo Quinn is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].)