Sticky Honey Garlic Air-Fryer Chicken
Pin itThis is my go-to when I want something that tastes like takeout but I do not want to wait for it or pay for it. You toss bite-size chicken in cornstarch, crisp it up in the air fryer, and stir together a sticky honey garlic sauce from stuff already in the pantry. The trick is keeping the sauce off the heat so the honey does not burn, then tossing it all together right at the end. Pile it over rice and dinner is handled.
Why this one is so easy
Crispy chicken bites in a glossy honey garlic sauce, and the sauce is all pantry staples.
Cornstarch gives you a real shatter-crisp edge without breading or a deep fryer.
It comes together in about half an hour and beats waiting on delivery.
Della's tips
Single layer, always. Crowd the basket and you get soggy, not crisp, so cook in two batches.
Cornstarch, not flour, is what gives the light crackly edge, and it pulls surface moisture too. Pat the chicken dry first.
Sauce goes on after air frying, never during. Honey burns fast at air-fryer heat.
Toss it in sauce at the very last second. Sitting in sauce softens the crust quickly.
Make it your own
+ Spicy: more red pepper flakes, or a spoon of sriracha or sweet chili in the sauce.
+ Sesame: a little sesame oil in the sauce, plus toasted sesame seeds and green onion on top.
+ Saucier for rice: add a splash of chicken broth to the sauce so it pools a bit.
If you are out of something
Chicken breast instead of thighs. It is leaner and cooks a touch faster, thighs just stay juicier.
Tamari or coconut aminos for the soy sauce to keep it gluten-free.
Apple cider vinegar in place of rice vinegar, one for one.
The sauce keeps three to four days in the fridge. Rewarm it gently and loosen with a splash of water before tossing. You can cut the chicken ahead, but only dredge it in cornstarch right before cooking, since coated-then-stored chicken goes gummy. For the crispiest leftovers, store the chicken and sauce separately and toss them fresh.
Ingredients
Steps
Toss the chicken with the 1 teaspoon soy sauce, then with the salt, pepper, and 4 tablespoons cornstarch until every piece is lightly coated.
Air fry at 400F in a single layer, in two batches so they are not crowded, spraying the tops with oil. Cook 12 to 15 minutes, shaking halfway, until crisp and the chicken hits 165F.
While the chicken cooks, make the sauce: melt the butter in a small pan, cook the garlic about 30 seconds, then add the honey, 3 tablespoons soy sauce, rice vinegar, and red pepper flakes. Simmer 2 minutes.
Stir in the cornstarch slurry and simmer another 30 to 60 seconds until glossy. Keep the sauce off the heat of the air fryer, honey scorches fast.
Toss the hot, crispy chicken in the warm sauce right before serving. Pile it over rice with sesame seeds and sliced scallion.
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Questions, answered
The basket was crowded or the chicken was wet. Pat it dry, cook in a single layer, and do not skip the oil spray.