Honey Garlic Chicken: Sweet, Sticky, and Irresistible

Honey Garlic Chicken is indeed the perfect trifecta: sweet, sticky, and completely irresistible.

Here’s a fail-proof recipe that delivers that glossy, restaurant-quality sauce and tender chicken every time. This version is made on the stovetop for maximum control over that sticky glaze.

Honey Garlic Chicken

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Serves: 4

Ingredients

For the Chicken:

• 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

• 2 tablespoons cornstarch

• ½ teaspoon black pepper

• ½ teaspoon salt

• 2 tablespoons vegetable oil, for frying

For the Sauce:

• ⅓ cup honey

• ¼ cup low-sodium soy sauce (or tamari for gluten-free)

• 3-4 cloves garlic, minced

• 2 tablespoons rice vinegar or apple cider vinegar

• 1 tablespoon oyster sauce (optional, but adds great depth)

• 1 teaspoon freshly grated ginger (or ½ tsp ground ginger)

• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, for thickening)

• Optional Garnish: Sesame seeds, sliced green onions, red pepper flakes.

Instructions

1. Prep the Chicken: Pat the chicken pieces very dry with paper towels. In a bowl, toss the chicken with 2 tbsp cornstarch, salt, and pepper until evenly coated.

2. Cook the Chicken: Heat oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken to a clean plate.

3. Make the Sauce: In the same skillet (reduce heat to medium), add a tiny splash of oil if dry. Add the minced garlic and ginger and sauté for 30-60 seconds until fragrant—don’t let it burn!

4. Combine & Simmer: Pour in the honey, soy sauce, vinegar, and oyster sauce. Stir well and bring to a simmer. Let it bubble gently for 1-2 minutes.

5. Thicken: Give the cornstarch slurry a final stir and slowly drizzle it into the simmering sauce while stirring constantly. The sauce will thicken into a glossy glaze within 1-2 minutes.

6. Finish the Dish: Return the cooked chicken to the skillet. Toss well to coat every piece in the sticky sauce. Cook for another 1-2 minutes until everything is heated through.

7. Serve: Immediately garnish with sesame seeds and green onions. Serve hot over a bed of steamed white rice or with steamed broccoli to soak up all the delicious sauce.

Key Tips for Success:

• Pat the Chicken Dry: This is the #1 secret for getting a good sear and preventing steaming.

• Don’t Crowd the Pan: Crowding lowers the pan’s temperature and makes the chicken steam instead of brown. Cook in batches if necessary.

• Control the Sweetness: For a less sweet, more savory version, reduce honey to ¼ cup and add an extra tablespoon of soy sauce.

• Add Vegetables: For a complete meal, stir-fry broccoli, bell peppers, or snap peas in the skillet after removing the chicken, then proceed with the sauce.

• Crispy Version: For an extra-crispy coating, dredge the cornstarch-coated chicken in a beaten egg, then in panko breadcrumbs, and shallow or air fry before tossing in the sauce.

Why This Recipe Works:

The magic is in the simple sauce balance: Honey (sweetness), Soy Sauce (salt/umami), Garlic (punchy aroma), and Vinegar (tang to cut the sweetness). The cornstarch slurry creates that signature thick, clingy glaze that makes the dish so irresistible.

Enjoy your homemade Honey Garlic Chicken—it’s sure to become a regular in your dinner rotation