Description
Honey Garlic Crispy Chicken is a flavorful and crispy pan-fried chicken dish featuring juicy boneless chicken thighs coated with a savory soy and oyster sauce marinade, then crisped to perfection with a cornstarch crust. The chicken is finished in a luscious honey garlic butter sauce for a perfect balance of sweet and savory flavors, garnished with dried parsley to enhance its visual appeal and taste.
Ingredients
Scale
Chicken and Marinade
- 4 boneless chicken thighs (skin on, about 1–1.2 lb / 500 g)
- 1.5 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp garlic powder
- 1/4 tsp salt
- Black pepper to taste
Coating and Frying
- 1/4 cup cornstarch (for coating)
- 1/4 cup oil (for pan frying)
Honey Garlic Sauce
- 2 tbsp butter
- 1 bulb garlic (finely minced, about 10–12 cloves)
- 1 tbsp soy sauce
- 1 tbsp honey
Garnish
- Dried parsley (optional)
Instructions
- Prepare the Chicken: Debone the chicken thighs if needed while keeping the skin on. Wash them gently under cold water and pat dry thoroughly with paper towels to ensure crispiness when cooked.
- Score and Pound: Lightly score the meat side of each chicken thigh a few times to allow even cooking, then flip and gently pound with the back of your knife to tenderize and flatten slightly.
- Marinate the Chicken: In a medium bowl, combine 1.5 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon garlic powder, 1/4 teaspoon salt, and black pepper to taste. Coat the chicken thighs thoroughly with this marinade and let them rest for at least 15 minutes to absorb the flavors.
- Coat in Cornstarch: Lightly dredge each marinated chicken thigh in 1/4 cup cornstarch, shaking off any excess to create a thin crust that will crisp up during frying.
- Pan Fry the Chicken: Heat 1/4 cup oil in a large pan over low to medium heat. Place the chicken thighs skin side down and cook for 4-5 minutes on each side until the skin turns golden brown and crisp, and the internal temperature reaches at least 165°F (74°C) to ensure safety and juiciness.
- Remove and Drain Excess Oil: Carefully transfer the cooked chicken to a plate and pour out most of the oil from the pan, leaving just a little for flavor in the sauce.
- Prepare Honey Garlic Sauce: Lower the heat and add 2 tablespoons butter to the same pan. Once melted, add the finely minced garlic and cook until fragrant, about 1-2 minutes. Stir in 1 tablespoon soy sauce and 1 tablespoon honey, simmering gently until the sauce thickens slightly and becomes glossy.
- Coat Chicken in Sauce: Return the crispy chicken thighs to the pan and coat each piece generously with the honey garlic sauce, ensuring every bite is full of flavor.
- Garnish and Serve: Optionally sprinkle dried parsley over the chicken for a fresh herbal aroma and appealing presentation before serving hot.
Notes
- Make sure to pat the chicken completely dry before coating with cornstarch for maximum crispiness.
- Use a meat thermometer to check that chicken is cooked through to avoid under or overcooking.
- If you prefer a thicker sauce, simmer a bit longer or add a small pinch of cornstarch slurry to thicken.
- Skin-on chicken thighs provide better flavor and a crispier texture compared to skinless.
- This recipe pairs well with steamed rice or stir-fried vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Keywords: Honey Garlic Crispy Chicken, pan-fried chicken, Asian chicken recipe, crispy chicken thighs, honey garlic sauce
