Crispy Honey Garlic Chicken – Better Than Takeout
Crispy Honey Garlic Chicken is the best takeout copycat you’ll ever make. After making this many times, I discovered the trick is to cook the chicken in batches for a crispy exterior. The golden, crispy chicken in a sweet and tangy sauce is irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Moist Pistachio Pudding Bread That’s Guilt-Free and Delicious and Loaded Breakfast Burrito: Your Hearty Morning Game Changer.
Why This Crispy Honey Garlic Chicken – Better Than Takeout Is Pure Comfort
- Golden, crispy chicken exterior
- Sweet and tangy honey garlic sauce
- Better than takeout taste at home
- Easy to customize with your favorite veggies
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
- vegetable oil
- salt
- black pepper
- red pepper flakes (optional)
- green onions (for garnish)
- Optional: sesame seeds
- Optional: chopped peanuts
- Optional: sesame oil (for drizzling)
📝 Ingredient Notes
- chicken breasts: You can also use chicken thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect searing and crispy chicken. → See on Amazon
- Meat Tenderizer — Ensures even cooking and tenderness. → See on Amazon
How to Make Crispy Honey Garlic Chicken – Better Than Takeout
- Prepare the chicken: Pound chicken breasts to an even thickness. Season with salt, pepper, and cornstarch.
- Cook the chicken: Heat oil in a cast iron skillet over medium-high heat. Cook chicken in batches until golden and crispy. Remove from skillet and set aside.
- Make the sauce: In the same skillet, sauté minced garlic. Add honey, soy sauce, and red pepper flakes (if using). Stir in cornstarch slurry and bring to a simmer.
- Combine and serve: Add chicken back to the skillet, toss to coat in sauce. 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 to maintain a crispy exterior.
- Time-saving tip: Prepare the chicken and sauce ingredients ahead of time for a quick weeknight meal.
- Nutrition tip: Use low-sodium soy sauce to reduce the sodium content.
- Customization tip: Add your favorite vegetables to the skillet after cooking the chicken for a one-pan meal.
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 3 days. Make-ahead tip: Prepare the chicken and sauce ahead of time. Combine and cook just before serving.
Freezing Crispy Honey Garlic Chicken – Better Than Takeout
Freeze cooked chicken in a single layer for up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Preheat oven to 350°F (175°C). Reheat chicken for 10-15 minutes or until warmed through. Microwave: Reheat chicken in the microwave for 1-2 minutes or until warmed through. May lose some crispiness.
Recipe Notes
- Chef tip: Use a meat tenderizer to ensure even cooking and tenderness.
- Best substitution: Substitute honey with maple syrup for a slightly different flavor profile.
- Make-ahead: Prepare the chicken and sauce ahead of time. Combine and cook just before serving.
- 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 splash of water or chicken broth.
Want to level up this recipe?
Digital Meat Thermometer — Ensures chicken is cooked to a safe temperature, preventing overcooking and dryness. → Check price on Amazon
Crispy Honey Garlic Chicken – Better Than Takeout
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- honey
- garlic
- soy sauce
- cornstarch
- vegetable oil
Seasonings
- salt
- black pepper
- red pepper flakes (optional)
- green onions (for garnish)
Optional Toppings
- sesame seeds
- chopped peanuts
- sesame oil (for drizzling)
Instructions
- Prepare the chicken: Pound chicken breasts to an even thickness. Season with salt, pepper, and cornstarch.
- Cook the chicken: Heat oil in a cast iron skillet over medium-high heat. Cook chicken in batches until golden and crispy. Remove from skillet and set aside.
- Make the sauce: In the same skillet, sauté minced garlic. Add honey, soy sauce, and red pepper flakes (if using). Stir in cornstarch slurry and bring to a simmer.
- Combine and serve: Add chicken back to the skillet, toss to coat in sauce. Garnish with green onions and serve over rice or noodles.
Notes
- Chef tip: Use a meat tenderizer to ensure even cooking and tenderness.
- Best substitution: Substitute honey with maple syrup for a slightly different flavor profile.
- Make-ahead: Prepare the chicken and sauce ahead of time. Combine and cook just before serving.
- 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 splash of water or chicken broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken in a single layer for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Preheat oven to 350°F (175°C). Reheat chicken for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat chicken in the microwave for 1-2 minutes or until warmed through. May lose some crispiness.
- Make ahead: Prepare the chicken and sauce ahead of time. Combine and cook just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 10g
- Carbs: 30g
- Fiber: 1g
- Sugar: 20g
- Sodium: 1000mg
- Cholesterol: 70mg
- 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, you can prepare the chicken and sauce ahead of time. Combine and cook just before serving.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure chicken is cooked to a safe temperature, but not overcooked.
Yes, you can freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
Yes, cook chicken in the air fryer at 375°F (190°C) for 10-15 minutes or until cooked through. Proceed with the sauce as directed.
Maple syrup can be used as a substitute for honey in this recipe.
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!
