No need for takeout or delivery! This Honey garlic chicken is easy to make and tastes fresher and better than from a restaurant. Crisp chicken pieces are drenched in a sweet, spicy, and garlicky sauce for an Asian-inspired dish you’ll love with steamed rice.
Table Of Contents
- Serving suggestions
- Storing leftovers
- More restaurant favorites
- Honey Garlic Chicken
The chicken tapa and the toyomansi pork chops recipes we have on the blog are just a few examples of how a simple swap of ingredients can mean a delightful whole new dish to enjoy. Both were marinated in the same mixture of soy sauce, citrus juice, and garlic, and yet each is a whole new experience for the palate.
Another great example is this honey garlic chicken.
One regular on our dinner rotation is a salmon (recipe on my other blog) marinated in honey, soy sauce, and garlic. I love how easily the fish comes together, super moist and flavorful, using staple ingredients I already have in the pantry.
I thought I’d re-create the same medley of flavors using chicken, and I am glad to report, it turned out beautifully!
Most of the work in this recipe is velveting the chicken by coating the pieces in cornstarch slurry and deep-frying until golden. You can certainly skip this step if you’re pressed for time and simply pan fry the seasoned chicken in a skillet before tossing it in the sauce.
But if you have the extra thirty minutes to spare, I suggest going the whole nine yards. The velveting technique keeps the meat juicy and tender and adds a light, crisp coat that’s not overly thick and heavy like you’ll get from a batter.
Enjoy honey garlic chicken as a main dish for lunch or dinner. Serve with steamed rice and stir-fry noodles for a hearty Chinese take-out meal at home.
Keep in a container with a lid and refrigerate for up to 3 days. Reheat in a saucepan over medium heat to an internal temperature of 165 F, adding a splash of water if needed. Or warm up in the microwave at 2 to 3-minute intervals until heated through.