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Honey Garlic Chicken

Sweet, sticky, thick, and pretty, these crispy fried chicken tenders are fried to crunchy perfection and brushed with a honey garlic butter sauce for the ideal sweet and savory bite.

Tasty Team
September 13, 2022

3 hr 40 min

3 hr 40 min

Ingredients

for 6 servings

Brine

  • 4 cups water (1 L)
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground white pepper
  • 1 teaspoon onion powder
  • 4 dried bay leaves
  • 5 whole cloves
  • 3 lb chicken breast tenderloins (1.2 kg)

Wet Batter (Quang Tran Method)

  • 1 cup all-purpose flour (125 g)
  • 1 cup water (240 mL)
  • 2 large eggs

Seasoned Flour

  • 2 cups all-purpose flour (250 g)
  • 2 tablespoons chicken seasoning, preferably Osem Consomme Soup and Seasoning Mix
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • ½ teaspoon mustard powder
  • ½ teaspoon ground white pepper
  • vegetable oil, for frying
  • all-purpose flour, as needed

Honey Garlic Sauce

  • ½ cup unsalted butter (115 g)
  • ⅓ cup garlic (40 g), minced
  • 1 teaspoon paprika
  • ⅓ cup honey (85 g)
  • 1 tablespoon soy sauce
  • 1 tablespoon red pepper flakes
  • ½ teaspoon kosher salt

Preparation

  1. Make the brine: In a large, deep bowl, combine the water, salt, sugar, black pepper, five-spice powder, ginger, white pepper, onion powder, bay leaves, and cloves. Stir to dissolve the salt and sugar.
  2. Add the chicken tenderloins to the brine, making sure they are submerged. Brine in the refrigerator for at least 3 hours, preferably overnight.
  3. Make the wet batter: In a medium bowl, whisk together the flour, water, and eggs until smooth. Refrigerate for 1 hour (this is key for crispy chicken).
  4. Make the seasoned flour: In a large bowl, whisk together the flour, chicken seasoning, five-spice powder, paprika, black pepper, onion powder, ginger, mustard powder, and white pepper.
  5. Fill a large, heavy-bottomed pot one-third of the way with vegetable oil. Heat over medium heat until the temperature reaches 300°F (150°C),
  6. Remove the chicken from the brine and pat very dry with paper towels.
  7. Working in batches, coat the chicken in all-purpose flour, shaking off any excess. Dip in the wet batter, then dredge in the seasoned flour, pressing to make sure the coating sticks to the chicken. Immediately transfer the chicken to the hot oil and fry for 5 minutes, until pale brown. Transfer to a paper towel-lined plate.
  8. Increase the oil temperature to 350°F (180°C). Working in batches, fry the chicken again for 2 minutes, until super crispy.
  9. Meanwhile, make the honey garlic sauce. Melt the butter in a small pan over low heat. Add the garlic and sauté for 3 minutes to infuse the butter with flavor; do not let the garlic brown.
  10. Add the paprika and cook for 1 minute more, until fragrant. Add the honey, soy sauce, red pepper flakes, and salt and cook for 2 minutes more, until the honey is well incorporated.
  11. Transfer the sauce to a blender and blend until smooth.
  12. Brush the fried chicken with a light coating of the sauce, then serve immediately.
  13. Enjoy!

Ingredients

for 6 servings

Brine

  • 4 cups water (1 L)
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground white pepper
  • 1 teaspoon onion powder
  • 4 dried bay leaves
  • 5 whole cloves
  • 3 lb chicken breast tenderloins (1.2 kg)

Wet Batter (Quang Tran Method)

  • 1 cup all-purpose flour (125 g)
  • 1 cup water (240 mL)
  • 2 large eggs

Seasoned Flour

  • 2 cups all-purpose flour (250 g)
  • 2 tablespoons chicken seasoning, preferably Osem Consomme Soup and Seasoning Mix
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • ½ teaspoon mustard powder
  • ½ teaspoon ground white pepper
  • vegetable oil, for frying
  • all-purpose flour, as needed

Honey Garlic Sauce

  • ½ cup unsalted butter (115 g)
  • ⅓ cup garlic (40 g), minced
  • 1 teaspoon paprika
  • ⅓ cup honey (85 g)
  • 1 tablespoon soy sauce
  • 1 tablespoon red pepper flakes
  • ½ teaspoon kosher salt

Preparation

  1. Make the brine: In a large, deep bowl, combine the water, salt, sugar, black pepper, five-spice powder, ginger, white pepper, onion powder, bay leaves, and cloves. Stir to dissolve the salt and sugar.
  2. Add the chicken tenderloins to the brine, making sure they are submerged. Brine in the refrigerator for at least 3 hours, preferably overnight.
  3. Make the wet batter: In a medium bowl, whisk together the flour, water, and eggs until smooth. Refrigerate for 1 hour (this is key for crispy chicken).
  4. Make the seasoned flour: In a large bowl, whisk together the flour, chicken seasoning, five-spice powder, paprika, black pepper, onion powder, ginger, mustard powder, and white pepper.
  5. Fill a large, heavy-bottomed pot one-third of the way with vegetable oil. Heat over medium heat until the temperature reaches 300°F (150°C),
  6. Remove the chicken from the brine and pat very dry with paper towels.
  7. Working in batches, coat the chicken in all-purpose flour, shaking off any excess. Dip in the wet batter, then dredge in the seasoned flour, pressing to make sure the coating sticks to the chicken. Immediately transfer the chicken to the hot oil and fry for 5 minutes, until pale brown. Transfer to a paper towel-lined plate.
  8. Increase the oil temperature to 350°F (180°C). Working in batches, fry the chicken again for 2 minutes, until super crispy.
  9. Meanwhile, make the honey garlic sauce. Melt the butter in a small pan over low heat. Add the garlic and sauté for 3 minutes to infuse the butter with flavor; do not let the garlic brown.
  10. Add the paprika and cook for 1 minute more, until fragrant. Add the honey, soy sauce, red pepper flakes, and salt and cook for 2 minutes more, until the honey is well incorporated.
  11. Transfer the sauce to a blender and blend until smooth.
  12. Brush the fried chicken with a light coating of the sauce, then serve immediately.
  13. Enjoy!

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