Are you in need of easy party appetizer ideas for the busy fall and holiday season? This crispy and sticky garlic chicken recipe is just what you’re looking for!
Nuggets of chicken breast meat are breaded and fried in a skillet. Then they’re covered in a sweet Asian inspired glaze with garlic, honey and soy sauce.
These yummy bites works perfectly for football, Thanksgiving or Christmas parties – or serve them with your favorite sides for dinner.
Hello there, late to the party as ever!
Since the entire internet and its grandmother (who would that even be? Black and white TV? Radio? Books? OMG, books guys…! Remember those things?) has been making garlic chicken I thought I’d chime in with my own take on it.
Apparently it’s a take out classic in the US? Sometimes I really envy you all but then my waistline calls up and reminds me of how expanded it would be if I was constantly surrounded by all. the. food.
So, late to the party again. I just can’t help it but it’s always me – literally and figuratively speaking that is. I do for one really have trouble with being on time. I’m fashionably (read: terribly) late to almost everything.
And guys, I’ve tried all the tricks in the books to counteract this, but not even setting my clock five minutes early helped in any way!
And now with a baby there’s no chance I’m going to show up on time anywhere, ever. So let’s just skip on that topic and move on, shall we?
Because I’m also fashionably late to about every fashion out there, including food.
Skinny jeans? So totally refused to buy them until there was practically nothing else available in stores anymore – and now I love them!
Apple (the company, not the fruit)? Yeah, refused that one too until I was, you know, converted.
Sticky, sweet and garlicky chicken? HELLO I-have-a-food-blog-and-didn’t-even-notice-you-until-last-week! And now I’m glad times infinity to have discovered it because it is SO good!
The same goes for so many things in the food department. Slow cooker? Hi, Sticky BBQ Slow Cooker Meatballs, where have you been all my life?!
Now there are an awful lot of baked versions out there but I decided to go another way so these are pan fried.
Pan frying uses maybe a bit more oil than baking, but still much better than deep fried (not that I have anything against the occasional deep fried treat… Hello glorious Honey Lime Crispy Chicken Wings!).
And also, if you use a really good non-stick pan like this one I’ve been eyeing for ages* – you really don’t need to use a lot of fat!
So there you have it, just in case you aren’t sick of me talking yet (or you’re late to the party just like me!) – perfectly salty-sweet, sticky, crispy, garlicky (seriously, how many adjectives can one put before a food?) chicken just waiting for you to make tonight!
Also, if you want to be all edgy and different and try something new – make these with my teriyaki sauce instead of the one in the recipe.
Really, I wasn’t joking about that “make it tonight” part. Just do it, mmmkay?
Crispy Garlic Chicken
For the Sauce
- 3 cloves garlic minced
- 6 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons barbecue sauce
- 1 teaspoon fish sauce
- 1 teaspoon white wine vinegar
- 1/2 cup water
- 1 teaspoon cornstarch
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into chunks
- 1/2 cup flour
- 3 eggs
- 1/2 cup breadcrumbs
- Oil for frying
To Make the Sauce
Add all sauce ingredients to a small saucepan and bring to a boil. Reduce the heat and simmer until starting to thicken. Set aside until all the chicken is done.
To Make the Chicken
Pat the chicken dry. To a shallow dish add the flour. Whisk the eggs together in a second dish and put the breadcrumbs into a third. To bread the chicken coat it first with flour, then with eggs and finally with breadcrumbs. (For a more thorough tutorial on how to correctly bread chicken to give it a nice crispy coating check out this post.
Heat a nonstick frying pan over medium high heat. Add oil and cook the chicken in batches for 6-8 minutes or until golden and crispy on the outside and cooked through on the inside.
Add all the cooked chicken into the pan and pour the sauce over it. Toss until everything is coated and the sauce has thickened to a syrupy consistency.
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