Crispy Honey Garlic Chicken (Print Format)
Golden fried chicken bites coated in a sweet honey garlic glaze with a crispy exterior and tender inside.
# Ingredients:
→ Chicken Marinade
01 -
1 lb chicken tenders or breasts, cut into bite-sized pieces
02 -
3/4 cup buttermilk
03 -
1 large egg, whisked
04 -
1 tsp paprika
05 -
3/4 tsp garlic powder
06 -
3/4 tsp onion powder
07 -
1/2 to 3/4 tsp salt, adjust to taste
08 -
1/2 tsp black pepper
→ Dredge Mixture
09 -
1 cup all-purpose flour
10 -
1/2 cup cornstarch
11 -
1 tsp baking powder
12 -
1 tsp paprika
13 -
3/4 tsp garlic powder
14 -
3/4 tsp onion powder
15 -
1/2 to 3/4 tsp salt, adjust to taste
16 -
1/2 tsp black pepper
→ For Frying
17 -
3 to 4 cups vegetable oil
→ Honey Garlic Sauce
18 -
1/2 cup honey
19 -
2 tbsp unsalted butter
20 -
2 tbsp rice vinegar (substitute apple cider or white vinegar if desired)
21 -
1 1/2 to 2 tbsp soy sauce, adjust to taste
22 -
5 to 6 garlic cloves, finely minced
→ Assembly
23 -
Sesame seeds, optional
24 -
Scallions, thinly sliced, optional
# Steps:
01 -
Combine chicken, buttermilk, egg, paprika, garlic powder, onion powder, salt, and black pepper in a large bowl. Mix thoroughly, cover, and refrigerate for at least 1 hour or overnight.
02 -
In a small saucepan over medium heat, melt butter. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in honey, vinegar, and soy sauce. Bring to a boil, then reduce to low heat and simmer, stirring occasionally, until sauce thickens and coats the back of a spoon, about 5-6 minutes. Remove from heat and set aside to cool.
03 -
In a large bowl, combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and black pepper. Drizzle in 2 tablespoons of reserved marinade liquid and mix to form a crumbly texture.
04 -
Add a few pieces of marinated chicken into the dredge mixture. Using hands or kitchen tweezers, coat chicken thoroughly. Transfer coated pieces to a parchment-lined baking sheet. Repeat with remaining chicken, reserving leftover dredge mixture.
05 -
Heat vegetable oil in a large skillet or pot to 350°F (175°C) over medium heat. Use a kitchen thermometer for accurate temperature monitoring.
06 -
Check coated chicken bites; if excessively moist, lightly dust with reserved dredge mixture and shake off excess. Fry chicken in batches until golden brown and cooked through, about 4-5 minutes or longer as needed. Drain on wire rack over paper towels.
07 -
Place fried chicken bites in a large bowl. If sauce is too thick, reheat gently to loosen. Pour about two-thirds of sauce over chicken and toss gently to coat. Add more sauce as desired.
08 -
Sprinkle sesame seeds and sliced scallions over chicken bites if desired. Serve immediately while warm and crispy.
# Tips:
01 -
For accuracy, weigh flour at 455g (3 1/2 cups) using a kitchen scale or use spoon and level method when measuring with cups.