Crispy Honey Garlic Fried Chicken Recipe – Quick and Gluten-Free, Ready in 30 Minutes
Looking for an ultra-crispy chicken recipe with a sticky, sweet garlic glaze that’s ready in 30 minutes? This honey garlic fried chicken is your go-to weeknight dinner when you want something fast, impressive, and family-friendly. Juicy, tender chicken bites wrapped in a crunchy coating and generously smothered in a finger-licking honey garlic sauce.
Ingredients for 4 Servings
For the Chicken
- 750 g boneless, skinless chicken breast, cut into even cubes
For the Crispy Coating
- 100 g all-purpose flour
- 100 g cornmeal (or substitute, see below)
- 100 g cornstarch
- 5 g smoked paprika
- 5 g crushed chili flakes
- 5 g ground ginger
- 2 g fine salt
- 2 g ground black pepper
- 1 garlic clove, minced to a paste
- 200 ml water (adjust consistency as needed)
For Frying
- 1 liter neutral oil (peanut or canola oil)
For the Honey Garlic Sauce
- 120 g unsalted butter
- 75 ml liquid honey
- 75 g white sugar
- 125 ml low-sodium, gluten-free soy sauce
- 10–12 garlic cloves, finely minced
- 15 ml garlic purée (or 10 g garlic powder)
- 30 g toasted sesame seeds
For Serving
- White rice or steamed broccoli
- Extra sesame seeds for garnish
If you’re craving more crispy or sweet-savory chicken recipes, don’t miss our Homemade Chicken Nuggets or these Crispy Oven-Baked Chicken Tenders. For sauces that pair perfectly, try our Roquefort Sauce or Homemade Caesar Dressing.
Ingredient Substitutions
- Cornmeal: No cornmeal? Use 150 g of all-purpose flour and 150 g of cornstarch instead. The texture will still be crispy, just slightly different.
- Garlic: No fresh garlic? Use 15 g garlic purée or 10 g garlic powder.
- Soy Sauce: Use certified gluten-free soy sauce for a celiac-friendly version.
- Oil: No peanut oil? Canola or any other neutral oil will work.
- Honey: Substitute maple syrup for a deeper, earthier flavor.
How to Prep the Chicken Safely
- Place the chicken breast on a clean cutting board.
- Cut into evenly-sized cubes or strips. Uniform size ensures even cooking.
- Avoid irregular chunks for consistent doneness and texture.
- Transfer to a plate and refrigerate while preparing the coating.
- Wash your hands and all utensils thoroughly.
Pro Tip: Use a sharp knife and a stable cutting board for clean, quick cuts.
How to Make the Ultra-Crispy Coating
Dry Coating Mix
- In a large mixing bowl, combine flour, cornmeal, and cornstarch.
- Add paprika, chili flakes, ginger, salt, and pepper.
- Mix thoroughly to create a fragrant, lightly tinted dry mix.
Wet Coating Mix
- Split the dry mix into two equal portions—one for the dry coat, one to make a batter.
- To one half, add 200 ml water and the garlic paste.
- Stir with a fork until you get a thick, smooth batter.
- Adjust consistency: add water if too thick, more flour if too runny.
- Aim for a texture that clings to chicken but doesn’t drip excessively.
Pro Tip: Cornmeal gives a richer crunch and golden color after frying.
How to Heat Oil for Deep Frying
- Pour 1 liter of oil into a deep skillet or small fryer.
- Heat over high heat to 185–190°C (365–375°F).
- Without a thermometer? Drop in a bit of batter—if it sizzles right away, it’s ready.
- Have a fine mesh strainer ready to filter oil for reuse (you can reuse it 3–4 times).
Pro Tip: Pat chicken dry with paper towels before dipping to help the batter stick and prevent oil splatter.
Coating the Chicken Like a Pro
- Place all chicken cubes into the wet batter and mix to coat evenly.
- Add the remaining dry coating directly into the bowl.
- Stir vigorously until a chunky, uneven batter forms around the chicken.
This uneven texture is key—it creates extra crispy ridges when fried.
Tip: Don’t let coated chicken sit too long before frying or the batter will get soggy.
How to Fry the Chicken Perfectly
- Make sure oil is at 185–190°C before frying.
- Drop chicken pieces gently, one at a time, without overcrowding the pan.
- Fry in small batches for 3–4 minutes, stirring gently to prevent sticking.
- Once golden and crunchy, remove with a slotted spoon or spider strainer.
- Drain on paper towels.
Extra Crunch Tip: For maximum crispiness, double-fry. Let cool 2 minutes, then fry again briefly in hot oil.
How to Make the Irresistible Honey Garlic Sauce
Garlic Prep
- Crush 10–12 cloves with a knife or press, then mince finely or pulse in a food processor.
Sauce Instructions
- In a large skillet, melt butter over high heat.
- Add minced garlic and sauté without browning (stir continuously).
- Add sugar and honey, stirring until dissolved.
- Pour in soy sauce and simmer on medium heat until thick like syrup.
- Taste and adjust—add water if it’s too reduced.
Pro Tip: Always adjust sweetness and salt to taste before finishing the sauce.
Final Step: Toss Chicken in Sauce
- Add fried chicken directly into the skillet with sauce.
- Toss gently with a soft spatula until each piece is fully coated.
- Sprinkle with sesame seeds.
Important: Don’t let the chicken sit too long in the sauce—toss and serve immediately to keep it crispy.
Serving Suggestions
Serve this crispy honey garlic chicken with:
- Steamed jasmine or basmati rice
- Broccoli florets or stir-fried veggies
- Fried rice with a splash of sesame oil
- Mixed greens or a fresh side salad
Entertaining Tip: Turn it into finger food with skewers and a side of dipping sauce.
Pro Tips & Tricks for Success Every Time
- Always filter used oil to remove crumbs and reuse it a few times.
- Fry in small batches to maintain oil temperature and crispy coating.
- Batter thickness matters—too runny and it slides off; too thick and it won’t coat evenly.
- If prepping ahead, fry the chicken but don’t toss in sauce until serving time.
- Customize spices: try Sichuan pepper, cayenne, or Chinese five-spice.
- Make the sauce while frying the chicken to save time.
- Remember: garlic, honey, and crunch = the magic trio!
FAQ – Your Questions Answered
How do I keep the coating crispy?
Drain well on paper towels and only toss in sauce right before serving.
Can I make this in advance?
Yes! Fry the chicken ahead, reheat in the oven at 180°C (350°F) for 5 minutes, then toss in hot sauce just before serving.
What if I don’t like honey?
Try maple syrup or agave nectar for a different but tasty twist.
Can I skip fresh garlic?
Yes. Use garlic purée or powder—flavor will be milder but still delicious.
What vegetables go well with this?
Snow peas, baby carrots, or cauliflower florets work great.
Is this recipe gluten-free?
Yes—if using certified gluten-free soy sauce, the batter is naturally gluten-free.
No thermometer? How to test oil heat?
Drop a bit of batter into the oil—if it sizzles without burning, it’s ready.
Bonus Tips for Plating and Presentation
- Cut chicken in small cubes for party snacks, larger chunks for family meals.
- Layer paper towels for optimal oil absorption.
- Always taste your sauce before combining with chicken—adjust seasoning.
- For Instagram-worthy presentation, serve on a platter with rice and sesame seeds, and garnish with fresh herbs.
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More Crispy Chicken and Sauce Pairings
- Homemade Chicken Nuggets — crunchy, juicy, and kid-approved.
- Roquefort Sauce for Steak (and Chicken!) — creamy, bold, and easy to whip up.
- Easy Caesar Dressing without Mayo — for salads or chicken wraps.
- Mashed Potatoes — a perfect side for crispy chicken.
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Crispy Honey Garlic Fried Chicken Recipe – Quick and Gluten-Free, Ready in 30 Minutes
Ingredients
Chicken
- 750 g boneless skinless chicken breast, cut into bite-sized cubes
Crispy Coating – Dry Mix
- 100 g all-purpose flour
- 100 g cornmeal*
- 100 g cornstarch
- 5 g smoked paprika
- 5 g crushed red chili flakes
- 5 g ground ginger
- 2 g fine salt
- 2 g ground black pepper
Crispy Coating – Wet Mix
- 1 garlic clove mashed into a paste
- 200 ml water
- For Frying
- 1 L neutral oil peanut or canola
Sweet Honey Garlic Sauce
- 120 g unsalted butter
- 75 g white sugar
- 75 ml liquid honey
- 125 ml low-sodium soy sauce or gluten-free tamari
- 10 –12 garlic cloves finely minced
- 15 ml garlic purée or 10 g garlic powder
- 30 g toasted sesame seeds
To Serve
- Steamed white rice or broccoli
- Extra sesame seeds for garnish
Instructions
Prepare the Chicken
- Pat the chicken pieces dry using paper towels to remove excess moisture.
- Chill them in the fridge while you prepare the coating—this helps the batter stick better later.
Make the Dry Coating Mix
- In a large mixing bowl, sift together the all-purpose flour, cornmeal, and cornstarch to prevent clumps.
- Add smoked paprika, chili flakes, ground ginger, salt, and pepper.
- Mix for 30 seconds until the color and aroma are evenly distributed.
Make the Wet Batter
- Take half of the dry mix and place it in a separate bowl.
- Add the mashed garlic clove and 200 ml water. Whisk until smooth.
- If too thick, add 1 tablespoon of water. If too runny, sprinkle in more dry mix.
- The batter should coat the chicken without dripping too much.
Coat the Chicken
- In the large bowl, dip all chicken cubes into the wet batter.
- Use a spoon or clean hands to coat each piece thoroughly.
- Sprinkle the remaining dry mix over the bowl and mix energetically for 20–30 seconds.
- The coating should be chunky and uneven—this creates extra crispy ridges.
- Let the chicken rest for 1 minute on a wire rack or paper towel-lined plate.
Heat the Frying Oil
- Pour 1 L of neutral oil into a deep fryer or large skillet.
- Heat over medium-high until the temperature reaches 185–190°C (365–375°F).
- No thermometer? Drop a small piece of batter into the oil—it should sizzle and rise quickly.
Fry the Chicken
- Gently lower 5–6 pieces at a time into the hot oil to avoid dropping the temperature.
- Fry for 3 to 4 minutes, gently stirring halfway through for even browning.
- Remove with a slotted spoon or spider skimmer and drain on paper towels.
- Optional: For extra crunch, let the fried chicken rest for 2 minutes, then quickly refry for 30 seconds.
Make the Honey Garlic Sauce
- In a clean skillet over medium heat, melt the butter.
- Add the minced garlic and sauté for 1 minute without browning.
- Stir in the sugar, then the honey. Mix for 30 seconds.
- Pour in the soy sauce and garlic purée. Simmer for 2–3 minutes until the sauce thickens and coats the back of a spoon.
Glaze and Serve
- Remove the skillet from the heat and add the freshly fried chicken.
- Gently stir for 30 seconds to evenly coat each piece in the sticky glaze.
- Sprinkle with toasted sesame seeds.
Video
Notes
FAQ – Your Questions Answered
How do I keep the coating crispy?Drain well on paper towels and only toss in sauce right before serving. Can I make this in advance?
Yes! Fry the chicken ahead, reheat in the oven at 180°C (350°F) for 5 minutes, then toss in hot sauce just before serving. What if I don’t like honey?
Try maple syrup or agave nectar for a different but tasty twist. Can I skip fresh garlic?
Yes. Use garlic purée or powder—flavor will be milder but still delicious. What vegetables go well with this?
Snow peas, baby carrots, or cauliflower florets work great. Is this recipe gluten-free?
Yes—if using certified gluten-free soy sauce, the batter is naturally gluten-free. No thermometer? How to test oil heat?
Drop a bit of batter into the oil—if it sizzles without burning, it’s ready.
Bonus Tips for Plating and Presentation
- Cut chicken in small cubes for party snacks, larger chunks for family meals.
- Layer paper towels for optimal oil absorption.
- Always taste your sauce before combining with chicken—adjust seasoning.
- For Instagram-worthy presentation, serve on a platter with rice and sesame seeds, and garnish with fresh herbs.
