Sweet and Sticky Honey Chicken (Printable)
Tender chicken in glossy honey glaze, ready in 35 minutes with perfect sweet-savory balance.
# What You'll 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
# How to Make It:
01 - Pat the chicken pieces dry with paper towels. Toss with salt, pepper, and cornstarch until evenly coated.
02 - In a small bowl, whisk together honey, soy sauce, rice vinegar, ketchup, garlic, ginger, and chili flakes until well combined. Set aside.
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 the sauce over the chicken. Stir to coat and bring to a simmer. Cook 5–7 minutes, stirring often, until the sauce thickens and becomes sticky.
05 - Remove from heat. Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice.
# Expert Advice:
01 -
- The sauce clings to every bite, creating that perfect sweet and savory balance that keeps you coming back for seconds
- Everything happens in one pan, so you get maximum flavor with minimal cleanup
02 -
- The sauce goes from glossy to burned quickly, so once it starts thickening, stay right there and stir constantly
- Crowding the pan will steam the chicken instead of searing it, so cook in batches if your skillet is small
03 -
- Let the pan get properly hot before adding the chicken, that sizzle is what creates the golden exterior
- Room temperature honey measures more easily than cold honey from the pantry