Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Crispy Honey Garlic Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 75 reviews

This Crispy Honey Garlic Chicken recipe features tender chicken thighs coated in a crispy tapioca and cassava flour crust, baked to golden perfection, and tossed in a flavorful honey garlic sauce with a touch of heat from sriracha and crushed red pepper flakes. It’s a delicious, gluten-free meal perfect for serving over rice and garnished with scallions and sesame seeds.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Chicken Marinade and Coating

  • 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, for greasing and spraying

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

To Serve

  • Scallion, sliced, for serving
  • Sesame seeds, for serving
  • Cooked rice, for serving

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper and brush the parchment paper with 1 tablespoon of avocado oil to prevent sticking and help the chicken crisp up.
  2. Marinate Chicken: In a mixing bowl, whisk together the egg, coconut aminos, and sesame oil. Add the chicken pieces and stir until they are thoroughly coated in the egg mixture, which will help the coating adhere.
  3. Mix Coating: In another bowl, whisk together the tapioca starch, cassava flour, salt, black pepper, garlic powder, and onion powder until well combined. This dry mixture will give the chicken its crispy texture.
  4. Coat Chicken: Using your fingers, dredge the chicken pieces in the dry starch and flour mixture, coating each piece evenly. Shake off any excess coating and place the chicken pieces on the prepared sheet pan. Spray the tops liberally with avocado oil spray to aid in browning.
  5. Bake Chicken: Place the sheet pan in the preheated oven and bake the chicken for 25-30 minutes. Flip the chicken pieces halfway through cooking to ensure even browning. Bake until the chicken is deep golden brown and crispy.
  6. Prepare Sauce: While the chicken bakes, combine all sauce ingredients—including honey, chicken broth, minced garlic, sriracha, coconut aminos, rice vinegar, sesame oil, crushed red pepper flakes, and arrowroot starch—in a small saucepan. Whisk to combine thoroughly.
  7. Simmer Sauce: Bring the sauce mixture to a boil over medium heat, then reduce the heat to a simmer. Let it simmer for 2-4 minutes until the sauce thickens enough to coat the back of a spoon. Stir occasionally to prevent sticking.
  8. Toss Chicken with Sauce: Once the chicken is cooked, transfer it to a large mixing bowl. Pour the thickened sauce over the chicken and toss gently until all pieces are well coated with the sauce.
  9. Serve and Garnish: Serve the crispy honey garlic chicken hot over cooked rice. Garnish with sliced scallions and sprinkle with sesame seeds for a beautiful and flavorful finish.

Notes

  • Using tapioca starch and cassava flour makes this recipe gluten-free and gives a great crispy texture that mimics traditional flour coatings.
  • For extra crispiness, you can broil the chicken for 1-2 minutes at the end of baking, watching carefully to avoid burning.
  • Adjust the amount of sriracha and crushed red pepper flakes to control the heat level to your preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in an oven or air fryer to maintain crispiness.
  • If you want to make this recipe lower calorie, reduce the amount of oil used for brushing and spraying and serve with steamed vegetables instead of rice.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/crispy-honey-garlic-chicken-recipe/