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
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
The most amazing crisp-tender chicken with a honey garlic sauce that is out of this world!
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 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
- 1/2 cup honey, or more, to taste
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 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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Gorgeous photos, love the honey drizzle!
Looks delicious, crispy and sweet – yum!
Thank you for the nice recipe.
This looks melt-in-the-mouth-tastic 😀 So many amazing flavours in there 😀 I love coated chicken! x
THESE PHOTOS! They’re gorgeous and so up close and personal with this chicken – I totally want to bite my screen right now. This chicken looks perfect and DEFINITELY worth the wait! Pinned!
I am so impressed with your website! I came across it last week & began following you immediately. Your photos are amazing – do you do the photography yourself? And, of course, your recipes all look yummy. I have a feeling I’m going to be busy ‘pinning’ all your posts, just like I’m going to be ‘pinning’ this one!
Thank you, Cecile! And yes, all photos are taken by me.
You’re simply amazing !!
P.S. – I’m also ‘sharing’ this ‘baby’ on my Facebook page – it’s too good to miss !
I have tried another honey garlic chicken recipe from your website ..In that one the chicken was baked..is the sauce same in both . please let me know
The sauce is a bit similar but not entirely the same.
This chicken looks great! might try baking them in the oven instead of frying. 🙂
I’ve made this recipe with boneless pork chops before and it was amazing- incredibly moist and the sauce has a great flavor. Excited to try it with chicken as well!
I love honey on everything…but it’s especially good as a complement to salty/savory food. I bet it was soooo good here! And I love that big wooden honey dipper! I’ve always wanted one of those 🙂
Oh me too! That’s the first thing I thought when I saw this recipe. Hahaha, I’m glad I’m not the only one! I don’t know why I feel the need to own one…. It just seems so fun and old-worldsy, or something. 😉
Def trying this tonight!
I have made a lot of your recipes and all of them have been absolutely amazing. I found you on pinterest, and I’m definitely going to subscribe:) thanks for your posts! Cant wait to try this one as well!
I am so happy I found you last month! I have been following you ever since. You have such great recipes – and beautiful pictures to accompany them! I look forward to trying many of them
has anyone tried this with boneless chicken thighs?
Do you think that would work?
I’m not sure I can think of anything it wouldn’t work with… Meatballs popped into my head!
I have tried some of your recipes they are all so good thank you for being so kind as to share
Ok, I’ve seen this floating around Pinterest forever too! It always looks SO good, and yours, yup, looks crazy crazy delicious. Glad to hear it was a hit!
This sounds so crispy and delicious. The pictures are adorable! The honey dipper especially. I can’t wait to try this one.
This chicken will definitely be my cheat meal of the week!! Insanely yummy
love your post!! I’m new to cooking, how do I cut a chicken breast crosswise? 🙂
Lisa, there are a lot of step-by-step tutorials online that you can use, or you can use thin-sliced chicken breasts if you prefer.
Lisa, it really doesn’t matter too much how you cut the chicken, but I think the recipe’s timing is based on a thin cutlet. I did not use cutlets but a whole breast, and I just cut it into strips about 1/2″ wide and 3″ long. You will get good at figuring out how long chicken has to cook in its various configurations…good luck!
If you are buying your chicken breasts fresh from the market, you can ask the butcher to cut the breasts for you. They would be happy to do this for you and the service is free. They have the equipment and I’ve always found the cuts to be perfect.
I made this tonight; it was delicious! I happen to have some orange extract in my cabinet, so I added a few drops – maybe 1/8 t – to the sauce and it was so good! I was wondering, also…have you (or any other readers) ever tried substituting almond meal for the flour in this or another similar, recipe? Thanks for blogging; I really enjoy your recipes!
This recipe produces an amazing chicken dinner or lunch! The sauce is super good! We had sauce left over and stored it in the ‘fridge for a couple days. We then baked some chicken thighs in the oven and coated them with the leftover sauce. Wow! The sauce even was better after being in the ‘fridge those couple days. We want to try it on baby back spareribs next so will have to make some more sauce.
Oh, forgot to mention that we added a tsp or so of Sriracha Hot Chili Sauce to this sauce (just enough to give it a little zing!).
we made these the other night, very tasty. The batter with the spices was great, but the sauce…AMAZING. I agree, drizzle it on anything.
This was very good. I added some Cayenne for a bit of zip…YUM. I will add more Soy Sauce next time as it is, as written, a little too sweet. Just to adjust for my palate. Thank You for this recipe.
Made this tonight! It was Delish, I know because my son liked it!!
This chicken was awesome! So glad I came across the recipe. I had almost all the ingredients on hand, and it was crispy and sweet!
What are your thoughts on using panko bread crumbs in this tecipe?
I think it’s unnecessary but if you prefer Panko over the flour-mixture, please feel free to substitute.
Made this tonight and it was so delicious! Doubled the sauce and it was perfect! Definitely recommend this!
Wow! This is quite unique, I wonder how honey and garlic will compliment each other. I even searched its health benefits. Here’s what I found: Garlic and honey, a winning natural formula, both extremely important nutritional food sources which blend so well together either eaten alone in their rawest state or as perfect additions for spicing up rather plain and mundane dishes. By eating honey and garlic, we boost our chances of not only living longer, healthier lives but also helping to ensure we don’t become an unfortunate victim of the dreaded Alzheimer’s. This disease causes the brain to lose 90% of its acetylcholine which is a neurotransmitter. It is used by our brain cells to help us remember things. Honey is a great source of acetylcholine and garlic is a great brain stimulant helping it to function as it should and increases our alertness and energy. HOPE I HELPED YOU, EVEN A LITTLE. Thanks!
Can you make the sauce ahead of time or should it be served fresh? Cant wait to make it!
Yes, absolutely! I’ve stored the leftovers in a jar in the fridge for several days.
I love this recipe. I don’t cook with vegetable oil much. Would other types of oil would you recommend, to make this more of a clean eating recipe? I thought maybe Sesame Oil, but not sure the heating point is high enough.
I do not recommend using sesame oil – it is really best to use vegetable or canola oil.
Coconut oil. I used it, it came out delicious
I made this last night. No leftovers. My husband loved it. I am trying your turkey , Quiona meatballs tonight.
When you say to slice the chicken cross wiise, are you saying top to bottom in half, or slice the breast in half in the middle ? Sorry to sound dumb.lol
Not dumb at all! It’s best described as top to bottom so you end up with thinner slices of chicken breast.
Can you eliminate, or at least reduce considerably, the soy sauce? Soy and my stomach do not get along.
Because the soy sauce is such a prominent ingredient in this dish, I do not recommend omitting or reducing. If soy is not something you can stomach, then I don’t think this recipe is for you. Sorry!
I can’t eat soy either. I substituted with coconut aminos and it came out great.
LOVED this recipe. Made this and the one pot alfredo and it was simple and delicious and amazing and YUM. Thank you!! You are a new favourite blog!!
Hi.This recipe sounds delicious but my daughter and I can’t have soy. Any ideas on a good substitute that won’t take away from the honey? I was thinking maybe balsamic…..what do you think? If so, 2 tbsp still? TIA
You can certainly try substituting balsamic vinegar but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Please use your best judgment on using the appropriate substitutions to fit your dietary restrictions.
THANK YOU! This was such an easy and delicious meal. The sauce is sooooo good:)
What do you typically serve with this chicken? Can’t wait to try this so just curious what sides you recommend.
You can serve this alongside rice or even some roasted veggies!
Thanks! Love the roasted veggie idea! This is going on the menu this week!
I made this tonight and it was a hit – my husband and I loved it, especially the sauce. Thank you!
Hi, Thank you for this recipe! Just curious, does it have a real garlicy taste? I’d like to try this, but my family aren’t the biggest fan of the garlic taste. Cheesy garlic bread is about as much as they’ll do.
Yes, the garlic taste is a bit strong here, but please feel free to reduce the amount of garlic as needed to suit your family’s preferences.
Made this last night and it was a HUGE hit. The kids couldn’t stop eating! Awesome recipe.
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.
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 hone garlic chicken looks amazingly delicious! And your photos are gorgeous!! Pinned! 🙂
A mix of spicy, sweet and savory, what a winner!
I made this today and it is amazing!
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.
This looks so good! What kind of a side dish would you serve this with?
We served this with roasted vegetables and loved it!
Amazing recipe,really delicious thanks for the share 🙂
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.
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 🙂
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!
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.
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.
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.
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!!
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.
It is best to make sure the chicken is thoroughly coated throughout the entire flour-egg-flour process.
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!
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.
I made this lastnight…its very good. I’m going to try it on grilled chicken…thank you
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 your recipe tonight & served with mixed veggie casserole and fresh pineapple. After eating this I think your suggestion of serving it over rice is fantastic & having dipped my pineapple in the sauce, I think I’d add some grilled pineapple, and green onions for a great meal. Thanks.
Honestly, I could just eat your photos! Everything looks so good!