Sweet and Sticky Honey Chicken (Printable)
Tender glazed chicken with sweet honey coating ready in 35 minutes
# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 2 tbsp cornstarch
→ Sauce
05 - 1/3 cup honey
06 - 1/4 cup low-sodium soy sauce
07 - 2 tbsp rice vinegar
08 - 2 tbsp ketchup
09 - 2 cloves garlic, minced
10 - 1 tsp fresh ginger, grated
11 - 1/2 tsp chili flakes
→ For Cooking & Garnish
12 - 2 tbsp vegetable oil
13 - 2 green onions, thinly sliced
14 - 1 tbsp sesame seeds
# Directions:
01 - Pat chicken pieces dry with paper towels. Toss with salt, pepper, and cornstarch until evenly coated.
02 - Whisk together honey, soy sauce, rice vinegar, ketchup, garlic, ginger, and chili flakes in a small bowl.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer; cook 5-7 minutes until golden and cooked through, turning occasionally.
04 - Pour sauce over chicken. Stir to coat and bring to a simmer. Cook 5-7 minutes, stirring often, until sauce thickens and becomes sticky.
05 - Remove from heat. Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice.
# Expert Suggestions:
01 -
- The sauce thickens into restaurant-quality glossy perfection that coats every piece
- Ready in 35 minutes but tastes like it simmered all afternoon
- Better than takeout and you control exactly what goes into it
02 -
- Crowding the pan will steam the chicken instead of searing it, so work in batches if needed
- The sauce continues thickening off heat, so pull it slightly earlier than you think
- Room temperature chicken cooks more evenly, so let it sit out while you prep everything else
03 -
- Double-coating the chicken in cornstarch creates an extra crispy texture that survives the sauce
- Use a cast-iron skillet if you have one for the most beautiful golden sear