Name: Easy Lazy Honey Garlic Crispy Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1.5 lbs boneless chicken thighs or breasts, cut into bite-sized pieces; 1/2 cup cornstarch; 1/4 cup all-purpose flour (optional, for extra crunch); 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; Oil for frying (vegetable or canola); For the Honey Garlic Sauce:; 1/3 cup honey; 1/4 cup soy sauce; 3 cloves garlic, minced; 1 tbsp rice vinegar or white vinegar; 1/4 cup water; 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)

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Easy Lazy Honey Garlic Crispy Chicken is one of those recipes I turn to when I want something incredibly satisfying without spending hours in the kitchen. It’s crispy, sticky, sweet, and garlicky—the kind of dish that feels like takeout but is easy enough to whip up at home on a busy weeknight. With minimal prep and simple ingredients, this dish checks all the boxes for flavor and ease.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect mix of crispy and saucy without requiring complicated steps. I don’t need a deep fryer or any fancy tools—just a hot skillet, some pantry staples, and chicken. The honey garlic sauce is sticky, sweet, and slightly savory, and it clings beautifully to the crunchy chicken bites. It’s fast, family-friendly, and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless chicken thighs or breasts, cut into bite-sized pieces
Cornstarch (for coating)
All-purpose flour (optional, for extra crunch)
Salt and pepper
Garlic powder
Oil for frying (vegetable or canola)

For the Honey Garlic Sauce:

Honey
Soy sauce
Fresh garlic, minced
Vinegar (rice vinegar or white vinegar)
Water
Cornstarch (to thicken)

Directions

I start by seasoning the chicken pieces with salt, pepper, and garlic powder.
I coat the chicken in a mixture of cornstarch (and a little flour if I want extra crunch).
In a large skillet, I heat oil over medium-high heat. Once it’s hot, I fry the chicken in batches until golden and crispy, then set them aside on paper towels to drain.
In the same pan, I pour out any excess oil, then add minced garlic and sauté it for about 30 seconds.
I mix honey, soy sauce, vinegar, and a bit of water, then pour it into the pan with the garlic.
Once the sauce starts to bubble, I stir in a cornstarch slurry to thicken it into a sticky glaze.
I toss the crispy chicken back into the sauce, stirring to coat every piece evenly.
I serve it hot over rice, noodles, or with steamed vegetables.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 20 minutes to cook, so the total time is about 30 minutes from start to finish.

Variations

When I want a bit of heat, I add red pepper flakes or a dash of sriracha to the sauce. For a citrusy twist, I replace some of the vinegar with lemon juice. I’ve also made this with tofu or cauliflower for a meatless version—it still turns out delicious and crispy. Adding sesame seeds or green onions on top adds extra texture and flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken in a skillet over medium heat to keep the coating somewhat crispy. The microwave works too, though the coating softens a bit. If I have extra sauce, I save it separately and drizzle it fresh over the reheated chicken.

FAQs

Can I bake the chicken instead of frying it?

Yes, I’ve baked it at 425°F (220°C) on a wire rack for about 20–25 minutes. It doesn’t get as crispy as frying, but it’s still tasty and a little lighter.

What type of chicken works best?

I like using boneless chicken thighs because they stay juicy, but chicken breasts work well too if I’m looking for a leaner option.

How do I keep the chicken crispy after adding the sauce?

I make sure the sauce is thick enough before tossing in the chicken. That way, it coats quickly and doesn’t soak the crispy coating too much.

Can I make the sauce ahead of time?

Definitely. I make the sauce a day ahead and store it in the fridge. I just reheat and thicken it before tossing it with the chicken.

Is this dish freezer-friendly?

The cooked chicken can be frozen, but it will lose some crispiness when reheated. I recommend freezing the fried chicken separately from the sauce and combining them fresh when serving.

Conclusion

Easy Lazy Honey Garlic Crispy Chicken is my answer to a quick, flavorful, and satisfying meal. It’s the kind of recipe I can rely on when I want big flavor with little effort. With that crunchy texture and sweet-savory glaze, it always hits the spot—no takeout menu required.

Easy Lazy Honey Garlic Crispy Chicken

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Easy Lazy Honey Garlic Crispy Chicken is a quick, flavorful dish with crunchy fried chicken bites coated in a sticky, sweet, and garlicky sauce. It’s perfect for busy weeknights and delivers takeout-style satisfaction with minimal effort.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Halal

Ingredients

1.5 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup cornstarch
1/4 cup all-purpose flour (optional, for extra crunch)
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
Oil for frying (vegetable or canola)
For the Honey Garlic Sauce:
1/3 cup honey
1/4 cup soy sauce
3 cloves garlic, minced
1 tbsp rice vinegar or white vinegar
1/4 cup water
1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)

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Instructions

Season chicken pieces with salt, pepper, and garlic powder.
In a bowl, combine cornstarch and flour. Toss chicken to coat evenly.
Heat oil in a large skillet over medium-high heat. Fry chicken in batches until golden and crispy. Drain on paper towels.
Pour out excess oil from skillet. Add minced garlic and sauté for 30 seconds.
Stir in honey, soy sauce, vinegar, and water. Bring to a simmer.
Add cornstarch slurry and stir until the sauce thickens into a glaze.
Return chicken to the skillet and toss to coat evenly in the sauce.
Serve hot over rice, noodles, or steamed vegetables.