This Crispy Honey Garlic Chicken is the perfectly crispy on the outside, tender, and covered in the best honey garlic sauce. It’s easy to make and perfect when you’re craving takeout!
The Best Crispy Honey Garlic Chicken
You are going to love this honey garlic chicken recipe! It’s based on my homemade orange chicken and y’all…it is so good. The chicken is coated in a grain-free blend of flours, baked until perfectly crispy, and then tossed in a sweet, sticky sauce that has just the right amount of heat.
I love making this when I’m craving takeout and the ingredients are pretty simple so I usually have everything I need in the pantry or fridge. You can server the chicken over rice or with veggies for a really flavorful meal that doesn’t take a ton of time.
More Takeout Inspired Recipes
- Red Curry Chicken Soup
- Shrimp and Broccoli Stir Fry
- Egg Roll in a Bowl
- Chicken and Broccoli Stir Fry
- Healthy Orange Chicken
- Healthy Beef and Broccoli Stir Fry
Recipe Ingredients
Egg: this helps the flours stick to the chicken pieces.
Coconut aminos: these are a common soy sauce replacement. They have a similar soy sauce but are slightly sweeter. You can find coconut aminos in the Asian section of your local grocery store, usually near the soy sauce.
Sesame oil: you’ll need a bit of this for both the sauce and the chicken.
Chicken: we’re using boneless, skinless chicken thighs for this recipe. You’ll need 2 pounds cut into 1-inch pieces.
Tapioca Starch and Cassava Flour: this recipe combines both tapioca starch and cassava flour to create a light yet crispy coating on the chicken. I specifically formulated this recipe to be gluten and grain free.
Seasonings: salt, black pepper, garlic powder, and onion powder add savory flavor to the breading. We also include crushed red pepper flakes in the sauce to help add a little heat.
Honey: this helps to sweeten the sauce and give it that sticky texture. Don’t have any honey on hand? Feel free to use maple syrup instead!
Chicken broth: go with a low-sodium chicken broth for this recipe.
Garlic: fresh is best if you have it!
Sriracha: adds the perfect amount of heat and flavor.
Rice vinegar: you’ll need just a bit for the honey garlic sauce.
Arrowroot starch: this helps thicken the sauce a bit so that it sticks to the chicken.
Ingredients Substitutions
- Chicken Thighs – I prefer the juiciness of chicken thighs in this recipe, however, boneless skinless chicken breast will also work if that’s what you prefer.
- Coconut Aminos – soy sauce is much saltier than coconut aminos and can’t be used as a 1-to-1 replacement for coconut aminos. If all you have is soy sauce you can use half soy sauce and half water instead.
- Honey – you can use maple syrup instead of honey if you prefer.
- Cassava Flour – while I prefer the combination of both tapioca and cassava flour, you could make this recipe with just tapioca flour if it’s all you have! The chicken will still turn out relatively crispy.
How to Make This Crispy Honey Garlic Chicken Thighs Recipe
Step One: Preheat your oven to 400 degrees. Then, line a large baking sheet with parchment paper, and brush the parchment paper with avocado oil.
Step Two: Next, add the egg, coconut aminos, and sesame oil to a mixing bowl. Whisk until well combines, and add the chicken. Stir to completely coat the chicken with the egg mixture.
Step Three: In a second bowl, add the tapioca starch, cassava flour, and seasonings, and whisk until the ingredients are well combined.
Step Four: Working with a few pieces at a time, use your fingers to dredge the chicken pieces in the tapioca and cassava flour mixture, coating them completely. Shake off any excess, and transfer the chicken pieces to the prepared sheet pan. Repeat, breading all the chicken. Then, give the tops of the chicken pieces a liberal spray of avocado oil.
Step Five: Bake the chicken for 25 to 30 minutes, flipping halfway through, until it is deep golden brown and crispy.
Step Six: While the chicken cooks, add all the sauce ingredients to a small sauce pot. Whisk until the mixture is well combined, and bring the sauce to a boil on the stovetop. Then, reduce the heat to a simmer, and let the sauce simmer for 2 to 4 minutes or until it has thickened and coats the back of a spoon.
Step Seven: Add the cooked chicken to a large mixing bowl, and pour the sauce on top. Gently toss to combine and coat all the pieces evenly. Enjoy!
Ways to Serve
My favorite way to serve this recipes is over rice topped with scallions and sesame seeds. However, it’s also great with sides like:
- Steamed Veggies
- Dairy Free Mashed Potatoes
- Broccoli Mac and Cheese
- Roasted Asparagus
- Roasted Garlic Lemon Broccoli
- Roasted Sweet Potatoes
How to Store, Freeze, and Reheat
- Store: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat: This recipe is best when it’s fresh, but if you have leftovers you can reheat them in an oven at 350 degrees until warmed through.
More Delicious Chicken Recipes
- Healthy Homemade Chicken Nuggets
- Easy Shredded Buffalo Chicken
- BBQ Chicken Meatballs
- Salsa Chicken
- Orange Chicken Meatballs
I hope you give this Crispy Honey Garlic Chicken Recipe a try! It’s delicious and easy to make! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Crispy Honey Garlic Chicken
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Baking
- Cuisine: Asian Inspired
- Diet: Gluten Free
Description
This Crispy Honey Garlic Chicken is the perfectly crispy on the outside, tender, and covered in the best honey garlic sauce. It’s easy to make and perfect when you’re craving takeout!
Ingredients
- 1 large egg
- 1 tablespoon coconut aminos
- 1 teaspoon sesame oil
- 1 1/2 tablespoons avocado oil
- 2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
- 1/2 cup tapioca starch
- 1/2 cup cassava flour
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- avocado oil spray
- scallion, for serving
- sesame seeds, for serving
- rice, for serving
Honey Garlic Sauce
- 1/4 cup honey
- 1/3 cup low sodium chicken broth
- 4 cloves garlic, minced
- 1 tablespoon sriracha
- 3 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon arrowroot starch
Instructions
- Preheat oven to 400 degrees. Line a large sheet pan with parchment paper and brush the parchment with 1 tablespoon of avocado oil.
- Add the egg, coconut aminos, and sesame oil, to a mixing bowl. Whisk until well combined and then add the chicken to the bowl. Stir until the chicken is well coated in the egg mixture.
- To another mixing bowl add the tapioca starch, cassava flour, salt, black pepper, garlic powder, and onion powder. Whisk together until well combined.
- Use your fingers to dredge the chicken, a few pieces at a time, in the tapioca and cassava flour mixture until well coated. Shake off any excess and then transfer the chicken pieces to the parchment lined and oiled sheet pan. Give the tops of the chicken pieces a liberal spray of avocado oil spray.
- Bake the chicken at 400 degrees for 25-30 minutes, flipping halfway through, until it is deep golden brown and crispy.
- While the chicken is cooking make the sauce. Add all of the sauce ingredients to a small sauce pot. Whisk together until everything is well combined. Bring the sauce to a boil and then reduce the heat to a simmer. Let the sauce simmer for 2-4 minutes, or until it has thickened and coats the back of a spoon.
- Add the cooked chicken to a large mixing bowl and then add the sauce. Toss gently until well coated.
- Serve over rice and garnish with sliced scallion and sesame seeds.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: The Mindful Hapa
