Sweet and Sticky Honey Chicken (Print version)
Tender chicken in glossy honey glaze. Quick, sweet, and savory Asian-style dinner ready in 35 minutes.
# What goes in:
→ 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
# Cooking steps:
01 - Pat chicken pieces dry with paper towels, then toss with salt, pepper, and cornstarch until evenly coated on all sides.
02 - Whisk together honey, soy sauce, rice vinegar, ketchup, garlic, ginger, and chili flakes in a small bowl until well combined.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes until golden and cooked through, turning occasionally.
04 - Pour sauce over chicken, stirring to coat. Bring to a simmer and cook for 5-7 minutes, stirring frequently, until sauce thickens and becomes sticky.
05 - Remove from heat and sprinkle with sliced green onions and sesame seeds. Serve hot over steamed rice or with your choice of sides.
# Tips from flavorandfeast:
01 -
- The sauce becomes impossibly sticky and coats every single piece of chicken like candy from a street vendor
- Everything happens in one pan in under 30 minutes, which is basically magic on busy weeknights
02 -
- The sauce thickens fast in that final minute, so do not walk away or you will end up with candy instead of glaze
- Room temperature chicken cooks more evenly, so take it out of the fridge before you start prepping
03 -
- Cut your chicken into similar sizes so everything finishes cooking at the same time
- Prep all ingredients before you start cooking once the pan is hot, things move quickly