Crispy Honey Garlic Chicken — Better Than Takeout
Crispy Honey Garlic Chicken — The best homemade version that’s better than takeout! After making this dozens of times, I’ve perfected the crispy coating and tangy sauce. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Santa Maria Grilled Tri-Tip and Healthy Quinoa Risotto.
Why This Crispy Honey Garlic Chicken — Better Than Takeout Is Pure Comfort
- Crispy coating with a tender chicken interior
- Sweet and tangy honey garlic sauce
- Easy, one-pan recipe ready in 30 minutes
- Better than takeout and freezer-friendly
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
- Pepper
- Red pepper flakes (optional)
- Green onions (for garnish)
- Optional: Sesame seeds
- Optional: Chopped peanuts
- Optional: Lime wedges
📝 Ingredient Notes
- Chicken breasts: Thinly slice for even cooking.
🛒 Tools & Equipment I Recommend
- Instant-read meat thermometer — Ensures perfectly cooked chicken every time. → 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
- Prepare the chicken: Thinly slice chicken breasts, season with salt and pepper, and set aside.
- Make the sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, and cornstarch. Set aside.
- Cook the chicken: Heat oil in a large skillet over medium-high heat. Add chicken, cook until browned and cooked through. Remove from skillet and set aside.
- Make the sauce: In the same skillet, add the sauce mixture. Cook until thickened. Add chicken back to the skillet, toss to coat.
- Serve: Garnish with green onions and serve over rice or noodles.
Cook's Tips for Perfect Crispy Honey Garlic Chicken — Better Than Takeout
- Common mistake and fix: Don't overcrowd the pan when cooking the chicken. Cook in batches if necessary to maintain a high temperature and prevent steaming.
- Pro tip: For extra crispy chicken, pat the chicken slices dry with a paper towel before seasoning and cooking.
- Pro tip: For a spicy kick, add red pepper flakes to the sauce.
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 for up to 4 days. Make-ahead tip: Prepare the sauce and slice the chicken up to a day ahead. Store separately in the fridge.
Freezing Crispy Honey Garlic Chicken — Better Than Takeout
Freeze cooked chicken in the sauce for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a thicker sauce, add a slurry of 1 tbsp cornstarch and 1 tbsp water to the skillet after adding the sauce mixture.
- Best substitution: Substitute chicken thighs for chicken breasts for even more tender and flavorful results.
- Make-ahead: Prepare the sauce and slice the chicken up to a day ahead. Store separately in the fridge.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth. If it's too thin, let it simmer longer to reduce and thicken.
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
- Pepper
- Red pepper flakes (optional)
- Green onions (for garnish)
Optional Toppings
- Sesame seeds
- Chopped peanuts
- Lime wedges
Instructions
- Prepare the chicken: Thinly slice chicken breasts, season with salt and pepper, and set aside.
- Make the sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, and cornstarch. Set aside.
- Cook the chicken: Heat oil in a large skillet over medium-high heat. Add chicken, cook until browned and cooked through. Remove from skillet and set aside.
- Make the sauce: In the same skillet, add the sauce mixture. Cook until thickened. Add chicken back to the skillet, toss to coat.
- Serve: Garnish with green onions and serve over rice or noodles.
Notes
- Chef tip: For a thicker sauce, add a slurry of 1 tbsp cornstarch and 1 tbsp water to the skillet after adding the sauce mixture.
- Best substitution: Substitute chicken thighs for chicken breasts for even more tender and flavorful results.
- Make-ahead: Prepare the sauce and slice the chicken up to a day ahead. Store separately in the fridge.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth. If it's too thin, let it simmer longer to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked chicken in the sauce for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: Prepare the sauce and slice the chicken up to a day ahead. Store separately in the fridge.
Nutrition Per Serving
- Calories: 380
- Protein: 32g
- Fat: 12g
- Carbs: 32g
- Fiber: 1g
- Sugar: 22g
- Sodium: 1700mg
- Cholesterol: 105mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Honey Garlic Chicken — Better Than Takeout FAQs
Yes, prepare the sauce and slice the chicken up to a day ahead. Store separately in the fridge.
Overcooking the chicken can cause it to become dry. Use a meat thermometer to ensure the chicken is cooked to 165°F but not overcooked.
Yes, freeze cooked chicken in the sauce for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook chicken slices in the air fryer at 375°F for 10-12 minutes, flipping halfway through. Proceed with the sauce as directed.
Maple syrup can be used as a substitute for honey in the sauce.
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!
