Crispy Honey Garlic Chicken Recipe — Sticky Glazed Chicken Drumsticks

Crispy Honey Garlic Chicken

Sliced honey garlic chicken thighs served over a bowl of white rice with fresh cucumber slices on the side, showcasing the glossy, sticky glaze.

This Crispy Honey Garlic Chicken is my go-to after a long day: crunchy outside, juicy inside, and coated in a glossy sticky-sweet garlic glaze that keeps you coming back for more.

Servings: 2 servings

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Equipment

Frying Pan
Mixing Bowls

Ingredients

Chicken & Coating

4 boneless skin-on chicken thighs, see note
2 tbsp cornstarch
Pinch of salt

Sauce

6–8 cloves garlic, finely minced
1 tbsp soy sauce
2 tbsp honey
1 tsp sugar
2 tbsp water

Optional Garnishes

Cucumbers, thinly sliced

Instructions

Finely mince the garlic. In a bowl, combine cornstarch and a pinch of salt. Pat the chicken dry and dredge each thigh in the cornstarch mixture until evenly coated; set aside.
Heat a splash of neutral oil in a frying pan over medium. Add the chicken skin-side down and sear for about 5 minutes. Flip and cook another 5 minutes, or until both sides are golden and crisp. Remove the chicken and drain off excess oil, leaving a thin coating in the pan for the sauce.
Lower the heat slightly and add the minced garlic, soy sauce, honey, sugar, and water to the pan. Stir and simmer for 2–3 minutes until the mixture thickens into a glossy glaze.
Return the crispy chicken to the pan and toss to coat thoroughly in the sauce, turning to glaze every side.
Slice the chicken into strips and serve over steamed rice. Add thinly sliced cucumbers on the side for brightness and extra sauce if desired.

Video

Notes

You can use any chicken cut you prefer. Thin-cut chicken breasts or bone-in thighs both work well; adjust cooking time as needed.

Nutrition

Serving: 1 servingCalories: 445kcalCarbohydrates: 18gProtein: 29gFat: 28g

Nutrition information is automatically calculated and should be used as an approximation.

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The Chicken That Never Lets Me Down: Crispy Honey Garlic Chicken!

No matter how tired I am, a pan of crispy chicken lifts the mood. This recipe skips a heavy batter and uses a light cornstarch coating on boneless skin-on thighs to get a thin, crunchy crust. Once the honey-garlic glaze is made and poured over the hot chicken, the contrast of sticky-sweet sauce and crisp skin is irresistible. I like to slice the finished chicken over steamed rice and serve with cucumber slices for brightness.

A piece of crispy chicken coated in honey garlic glaze is held up with chopsticks, highlighting the juicy interior and glossy, crunchy exterior.

The Sticky, Sweet, Garlicky Sauce You’ll Want on Everything

The sauce is simple and bold: soy sauce, honey, a touch of sugar, water, and plenty of minced garlic. Simmer it until it reduces to a glossy glaze that clings to the chicken. The result is balanced sweet and savory with a strong garlicky note—so good you’ll want extra for your rice.

Ingredients You’ll Need To Make Crispy Honey Garlic Chicken

For the Chicken:

4 boneless skin-on chicken thighs (about 16 oz)
2 tbsp cornstarch
Pinch of salt
Neutral oil, for searing

For the Sauce:

6–8 cloves garlic, finely minced
1 tbsp soy sauce
2 tbsp honey
1 tsp sugar
2 tbsp water

Optional Garnish:

Thinly sliced cucumbers

How to Make Crispy Honey Garlic Chicken

Finely mince the garlic. In a bowl, combine cornstarch and salt, then pat each chicken thigh dry and coat evenly.

A chef minces a generous amount of garlic on a wooden cutting board, preparing the key aromatic ingredient for the honey garlic sauce.

Heat a pan over medium with a splash of oil. Place the chicken skin-side down and sear for about 5 minutes until golden and crisp. Flip and cook another 5 minutes, then remove and set aside.

Coated chicken thighs are lowered into a hot skillet with oil, beginning the frying process to achieve a crispy exterior.

Discard most of the excess oil, leaving a thin layer. Add the minced garlic, soy sauce, honey, sugar, and water. Simmer 2–3 minutes until the sauce thickens into a shiny glaze.

Crispy Honey Garlic Chicken (After 9–5 Edition) Crispy on the outside, juicy on the inside, and coated in a sticky honey garlic glaze.

Return the chicken to the pan and toss to coat thoroughly with the glaze.

Fried chicken thighs are returned to the pan and tossed in the thickened honey garlic sauce until fully coated and glossy.

Slice into strips and serve over steamed rice. Add cucumbers for crunch and freshness, and spoon extra sauce over the bowl if you like.

A hand uses a red brush to apply extra honey garlic glaze over sliced crispy chicken thighs, adding shine and flavor to the final rice bowl topped with cucumbers.

Tips & Variations

Use Skin-On Thighs for Best Texture: Skin-on thighs stay juicy and crisp up beautifully in a pan.

Don’t Overcrowd the Pan: Cook in batches if necessary so each piece can sear properly instead of steaming.

The More Garlic, the Better: This sauce stands up well to extra garlic—add more if you love it.

Add Some Heat: Sprinkle chili flakes or add a dash of sriracha for a spicy kick.

Build a Full Bowl: Serve over rice with cucumbers or other fresh vegetables to balance the richness.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes. Keep the skin on if possible for crispiness and reduce cooking time slightly since breasts cook faster.

Is cornstarch necessary?

It helps form a light crust and gives the sauce something to cling to. If you skip it, make sure the chicken is well dried before searing.

Will it stay crispy if I reheat it?

The skin will soften, but reheating in a pan or oven will restore some texture better than a microwave.

Can I bake or air fry the chicken instead?

Yes. Air fry at 400°F (200°C) for 12–14 minutes or bake at 425°F (220°C) until golden. Add the glaze after cooking.

Try These Next

Want another sweet-savoury dish? Try Korean Fried Chicken Tenders.
Need something quick and comforting? Try Garlic Butter Chicken.
Craving heat? Try Peanut Chili Oil Noodles.