Crispy Honey Garlic Chicken: Better Than Takeout
Crispy Honey Garlic Chicken is a better-than-takeout dish that’s perfect for busy weeknights. After making this many times, I discovered the trick to getting that perfect crispy texture. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Honey Garlic Chicken and Yuzu Chicken Stir Fry.
Why This Crispy Honey Garlic Chicken: Better Than Takeout Is Pure Comfort
- Golden, crispy chicken
- Sweet and savory honey garlic sauce
- Better than takeout taste
- Easy and quick to make
What You'll Need for Crispy Honey Garlic Chicken: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Honey
- Garlic
- Soy sauce
- Cornstarch
- Salt
- Black pepper
- Red pepper flakes (optional)
- Green onions (for garnish)
- Optional: Sesame seeds
- Optional: Chopped peanuts
đź“ť Ingredient Notes
- Chicken breasts: You can also use chicken thighs or tenders.
đź›’ Tools & Equipment I Recommend
- Instant-read meat thermometer — Ensures chicken is cooked to a safe temperature. → See on Amazon
- Non-stick skillet — Prevents chicken from sticking and ensures even cooking. → See on Amazon
How to Make Crispy Honey Garlic Chicken: Better Than Takeout
- Step 1: Cut chicken into bite-sized pieces and season with salt, black pepper, and cornstarch.
- Step 2: Cook chicken in a hot skillet until crispy and cooked through. Remove from skillet and set aside.
- Step 3: In the same skillet, sauté minced garlic until fragrant. Add honey, soy sauce, and red pepper flakes (if using). Stir until the sauce thickens.
- Step 4: Add the cooked chicken back into the skillet and toss to coat in the sauce. Garnish with green onions and serve immediately.
Cook's Tips for Perfect Crispy Honey Garlic Chicken: Better Than Takeout
- Common mistake and fix: Don't overcrowd the skillet when cooking the chicken. Cook in batches if necessary to maintain a high temperature and prevent the chicken from steaming.
- Pro tip: For extra crispy chicken, pat the chicken dry before seasoning and cooking.
- Pro tip: To make the sauce thicker, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the skillet before adding the chicken back in.
Storing & Reheating Crispy Honey Garlic Chicken: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made ahead of time and stored in the fridge for up to 1 week. Cook the chicken just before serving.
Freezing Crispy Honey Garlic Chicken: Better Than Takeout
Freeze cooked chicken in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. The texture may not be as crispy as when freshly cooked.
Recipe Notes
- Chef tip: To make this recipe gluten-free, use tamari or coconut aminos instead of soy sauce.
- Best substitution: You can substitute the honey with maple syrup for a vegan version.
- Make-ahead: The chicken can be cooked ahead of time and reheated in the oven or microwave before tossing in the sauce.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little bit of water or chicken broth.
Want to level up this recipe?
High-quality honey — Ensures a rich, sweet flavor in the sauce. → Check price on Amazon
Crispy Honey Garlic Chicken: Better Than Takeout
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Honey
- Garlic
- Soy sauce
- Cornstarch
Seasonings
- Salt
- Black pepper
- Red pepper flakes (optional)
- Green onions (for garnish)
Optional Toppings
- Sesame seeds
- Chopped peanuts
Instructions
- Step 1: Cut chicken into bite-sized pieces and season with salt, black pepper, and cornstarch.
- Step 2: Cook chicken in a hot skillet until crispy and cooked through. Remove from skillet and set aside.
- Step 3: In the same skillet, sauté minced garlic until fragrant. Add honey, soy sauce, and red pepper flakes (if using). Stir until the sauce thickens.
- Step 4: Add the cooked chicken back into the skillet and toss to coat in the sauce. Garnish with green onions and serve immediately.
Notes
- Chef tip: To make this recipe gluten-free, use tamari or coconut aminos instead of soy sauce.
- Best substitution: You can substitute the honey with maple syrup for a vegan version.
- Make-ahead: The chicken can be cooked ahead of time and reheated in the oven or microwave before tossing in the sauce.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little bit of water or chicken broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. The texture may not be as crispy as when freshly cooked.
- Make ahead: The sauce can be made ahead of time and stored in the fridge for up to 1 week. Cook the chicken just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 10g
- Carbs: 25g
- Fiber: 0g
- Sugar: 20g
- Sodium: 1200mg
- Cholesterol: 75mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Honey Garlic Chicken: Better Than Takeout FAQs
Yes, cook the chicken at 400°F for 10-12 minutes or until crispy and cooked through. Then, follow the recipe for the sauce and combine.
Overcrowding the skillet or not cooking the chicken long enough can cause it to become soggy. Make sure to cook the chicken in batches and cook it until it's no longer pink in the middle.
Yes, you can make the chicken and sauce ahead of time and store them separately in the fridge. Reheat the chicken in the oven or microwave and combine with the sauce before serving.
Steamed rice, noodles, or vegetables like broccoli or green beans would pair well with this dish.
Yes, you can freeze the cooked chicken in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
A Warm Final Note
I can’t wait for you to try Crispy Honey Garlic Chicken: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
