Honey Garlic Chicken
The most amazing crisp-tender chicken with a honey garlic sauce that is out of this world. So good, you’ll want to use this sauce on everything!
Surprisingly enough, this is a recipe I bookmarked about 4 years ago. And I finally got around to it this week.
Talk about procrastinating. But this dish here was really worth the 4 year wait.
Aside from the amazingly crisp-tender chicken cutlets, the honey garlic sauce is the true star here.
I even set aside a secret stash to drizzle over some rice. Or maybe I’ll just guzzle it down. No one has to know.
Honey Garlic Chicken
The most amazing crisp-tender chicken with a honey garlic sauce that is out of this world!
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 pound boneless, skinless chicken breasts, cut crosswise in half
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs, beaten
For the honey garlic sauce
- ½ cup honey, or more, to taste
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Instructions
- In a medium saucepan over medium high heat, combine honey, garlic and soy sauce. In a small bowl, combine cornstarch and 1/4 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes; set aside.
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, combine flour, thyme, oregano, paprika and cayenne pepper.
- Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour mixture, dip into eggs, then dredge in flour mixture again, pressing to coat.
- Working in batches, add chicken to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
- Serve immediately with honey garlic sauce.
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Tried this recipe last night. First of all, the chicken itself was amazing! I may try this again but instead of flour, I may try Jiffy Pancake mix to give the chicken a sweeter, carmelized flavor. That said… my fiancé and I were not fans of this sauce. The soy sauce seemed to clash with the flavor of the herbs that took it to an almost fishy taste. I think with a little tweaking… this could taste just like Chili’s Crispy Honey-Chipotle Chicken Crispers. Thank you for the recipe!
I made this lastnight…its very good. I’m going to try it on grilled chicken…thank you
Can we use self raising flour in place of all purpose flour??
You can certainly try substituting self-raising flour but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
Just made this for dinner – I made two adjustments for my liking: replaced paprika with Nutmeg for the chicken and added 1 tbsp of Brown Sugar to the sauce 😉 It was AWESOME!!!! Thank you for tis recipe!
I just made this recipe and its definitely yummy but I felt like something didn’t belong. I think the Thyme was a little over powering next time I will decrease the amount I use, but that’s just my opinion. Also, my breading fell off my chicken rather fast, any suggestions to keep it on.
Thx Rachael
It is best to make sure the chicken is thoroughly coated throughout the entire flour-egg-flour process.
Oh. My. Lord. Soooo good. My son and husband went nuts! Totally making this again! I served it with your Panda Express copycat chow mein. To die for!!
How many calories does this recipe have?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.
If I use boneless chicken thighs do you know how the cooking time would be adjusted?
Without further recipe testing, I cannot advise on the appropriate cooking time for this substitution. Please use your best judgment to ensure that the chicken is completely cooked through as it should reach an internal temperature of 175 degrees F.
making this tonight but not sure if the “dried thyme” is dried thyme leaves or ground thyme. Can anyone help?
Lauren, it would be best to use dried thyme leaves for this recipe.
I made this last month and it was honestly one of the best chicken tenders I have ever tried!!!!!! I’m definitely keeping this in my recipe book. It’s so crispy and the spices are perfect!
This chicken was so good that I’m making another batch this week! We ate it with biscuits and decided that it tastes like grown-up chicken nuggets 🙂
Great recipe. Made it for the first time tonight. I added some crushed red pepper to the sauce for a little kick. Definitely will be making again.
Amazing recipe,really delicious thanks for the share 🙂
This looks so good! What kind of a side dish would you serve this with?
We served this with roasted vegetables and loved it!
Does anyone know the nutritional value for this recipe? I can’t wait to try it!
Diana, I try my very best to provide nutritional information for my recipes. However, if they are not available, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.
Love your receipes! Can you use agave for the honey?
You can certainly try substituting agave but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
I made this today and it is amazing!
A mix of spicy, sweet and savory, what a winner!
This hone garlic chicken looks amazingly delicious! And your photos are gorgeous!! Pinned! 🙂
I just made this last night, super easy and so good. I have to say I have probably made 20 of your recipes and liked them all. Really enjoy the shrimp, and salmon ones. I also like how alot of the recipes use alot of the same ingredients, honey, garlic, soy sauce, siracha etc. You know how to keep it simple, alot of people get scared away by recipes that have a huge list of ingredients. I like being able to use the same items over, much more cost effective. So happy I stumbled upon your website, I know that my boyfriend is too! Great recipes, and this one was another. Thanks so much!
This sounds delicious!! Have you ever made it using coconut oil? I’m assuming it’s just as delicious, but wanted to double check before I try it. : )
I actually have not tried using coconut oil.