Honey Garlic Crispy Chicken – Quick and Easy!

Tender, juicy chicken with a golden crispy skin, glazed in a sticky honey garlic sauce — all ready in about 30 minutes. This easy lazy honey garlic crispy chicken has become one of my favorite weeknight dinners, and every time I cook it, the aroma fills the kitchen and makes everyone hungry before it even hits the table.

Watch the recipe tutorial video below for how to make honey garlic crispy chicken.

Which Chicken to Use?

For this recipe, I recommend using about four boneless, skin-on chicken thighs (around 1 to 1.2 pounds total). Keeping the skin on is the secret to making the chicken extra juicy and flavorful. As the skin crisps up in the pan, it locks in the moisture and adds a golden, crunchy layer that tastes amazing without needing to deep fry.

If you can only find bone-in thighs, you can easily debone them yourself — just make sure to keep the skin attached. The little extra step is worth it for that crispy bite.

The Trick for Extra Crispiness

A light coating of cornstarch is all you need to get that perfect thin, crispy crust. Cornstarch helps the chicken brown beautifully and keeps the inside tender and juicy. Remember to shake off any extra before frying so it doesn’t clump.

This chicken is already so good on its own — golden, savory, and perfectly crisp. But if you want to take it up a notch, toss it in a quick homemade honey garlic sauce. The sauce adds a glossy, sticky layer of sweetness and garlic aroma that makes the chicken irresistible.

How to Make Honey Garlic Crispy Chicken

Ingredients

For the chicken:

• 4 boneless chicken thighs, skin on (about 1–1.2 lb / 500 g)
• 1.5 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp garlic powder
• 1/4 tsp salt
• Black pepper to taste
• 1/4 cup cornstarch (for coating)
• 1/4 cup oil (for pan frying)

For the glaze:

• 2 tbsp butter
• 1 bulb garlic, finely minced
• 1 tbsp soy sauce
• 1 tbsp honey

Dried parsley for garnish (optional)

Instructions

1. Prepare the chicken
Debone the chicken thighs if needed, but keep the skin on. Wash and pat them dry with paper towels.
Optional: To help the chicken cook more evenly and stay flat when pan-frying, lightly score the meat side a few times. Then flip it over and gently pound with the back of your knife.

2. Marinate
In a bowl, combine soy sauce, oyster sauce, garlic powder, salt, and black pepper. Marinate the chicken thighs for at least 15 minutes while you prep the other ingredients.

3. Coat
Lightly coat each chicken thigh with cornstarch, shaking off the excess.

4. Pan fry
In a large pan over low-medium heat, add the oil and place the chicken skin side down. Pan fry for about 4–5 minutes on each side until golden brown and crispy. The internal temperature should reach at least 165°F (74°C).

5. Make the glaze
Remove the chicken and set aside. Pour out the excess oil. Melt the butter over low heat, then add the minced garlic and cook until fragrant. Stir in the honey and soy sauce, and simmer until slightly thickened.

6. Glaze and serve
Return the chicken to the pan, coating both sides in the sauce. Garnish with dried parsley if you like.

Tips for Serving

• Enjoy the chicken right after frying if you prefer it extra crispy without the glaze.
• Serve with steamed jasmine rice, noodles, or wrap in tortillas for an easy weeknight meal.
• Leftovers taste great the next day — just reheat in a pan to bring back some crispiness.

If you try this recipe, let me know in the comments or tag @thecrystalcookbook on social media. Be sure to follow me on Pinterest, Instagram, Tiktok and Youtube! Happy cooking!

Honey Garlic Crispy Chicken

5 from 7 votes

Make this easy lazy honey garlic crispy chicken in just 30 minutes! Juicy skin-on chicken thighs, pan-fried until golden, then glazed in a sweet garlic sauce.

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Course: Main Course

Cuisine: Chinese

Keyword: chicken, easy recipe

Servings: 2

Equipment

• Pan or skillet

Ingredients

For the chicken:

• 4 boneless chicken thighs skin on (about 1–1.2 lb / 500 g)
• 1.5 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp garlic powder
• 1/4 tsp salt
• Black pepper to taste
• 1/4 cup cornstarch for coating
• 1/4 cup oil for pan frying

For the glaze:

• 2 tbsp butter
• 1 bulb garlic finely minced
• 1 tbsp soy sauce
• 1 tbsp honey
• Dried parsley for garnish optional

Instructions

• Debone the chicken thighs if needed, but keep the skin on. Wash and pat them dry with paper towels.
• Optional: To help the chicken cook more evenly and stay flat when pan-frying, lightly score the meat side a few times. Then flip it over and gently pound with the back of your knife.
• In a bowl, combine soy sauce, oyster sauce, garlic powder, salt, and black pepper. Marinate the chicken thighs for at least 15 minutes while you prep the other ingredients.
• Lightly coat each chicken thigh with cornstarch, shaking off the excess.
• In a large pan over low-medium heat, add the oil and place the chicken skin side down. Pan fry for about 4–5 minutes on each side until golden brown and crispy. The internal temperature should reach at least 165°F (74°C).
• Remove the chicken and set aside. Pour out the excess oil. Melt the butter over low heat, then add the minced garlic and cook until fragrant. Stir in the honey and soy sauce, and simmer until slightly thickened.
• Return the chicken to the pan, coating both sides in the sauce. Garnish with dried parsley if you like.