Sticky Honey Chicken is a sweet, savory, and slightly tangy dish with crispy, tender chicken coated in a thick honey glaze. This easy-to-make recipe is perfect for a quick weeknight dinner and pairs beautifully with rice, noodles, or steamed vegetables.
Why You’ll Love This Recipe
- Crispy, juicy chicken with a sticky honey glaze
- Quick and easy to make in under 30 minutes
- Made with simple pantry ingredients
- Pairs perfectly with rice, noodles, or stir-fried veggies
- A homemade takeout-style dish that’s healthier and fresher
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Cornstarch
- Salt and pepper
- Garlic powder
- Vegetable oil (for frying)
For the Sticky Honey Sauce:
- Honey
- Soy sauce
- Rice vinegar
- Garlic, minced
- Ginger, grated
- Sesame oil
- Red pepper flakes (optional for heat)
- Cornstarch slurry (cornstarch + water)
Garnishes:
- Sesame seeds
- Green onions
Directions
- Prepare the chicken: Toss chicken pieces with cornstarch, salt, pepper, and garlic powder until evenly coated.
- Cook the chicken: Heat oil in a pan over medium-high heat and fry the chicken until golden and crispy. Remove and set aside.
- Make the sauce: In the same pan, combine honey, soy sauce, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes. Simmer for 2-3 minutes.
- Thicken the sauce: Stir in the cornstarch slurry and cook until the sauce thickens.
- Coat the chicken: Add the crispy chicken back to the pan, tossing to coat evenly in the sticky honey sauce.
- Garnish and serve: Sprinkle with sesame seeds and green onions. Serve with rice or noodles.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy Kick: Add sriracha or extra red pepper flakes.
- Healthier Option: Bake or air-fry the chicken instead of frying.
- Vegetarian Version: Swap chicken for crispy tofu or cauliflower.
- Extra Crunchy: Double-coat the chicken in cornstarch before frying.
- Citrus Twist: Add fresh orange juice or zest for a citrusy flavor.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months; thaw before reheating.
- Reheating: Warm in a skillet over low heat or microwave in short bursts.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and more flavorful.
How do I keep the chicken crispy?
Fry in hot oil and avoid overcrowding the pan.
Can I make this gluten-free?
Yes, use tamari instead of soy sauce and a gluten-free cornstarch.
What’s the best oil for frying?
Vegetable, canola, or peanut oil work best.
Can I make this in an air fryer?
Yes, air-fry the chicken at 375°F for 12-15 minutes, flipping halfway.
What side dishes go well with sticky honey chicken?
Steamed rice, fried rice, stir-fried vegetables, or noodles.
Can I prepare the sauce ahead of time?
Yes, store it in the fridge for up to a week.
How do I prevent the sauce from burning?
Cook on medium heat and stir frequently.
Can I double the sauce?
Absolutely! Extra sauce is great over rice or veggies.
What can I use instead of rice vinegar?
Apple cider vinegar or white vinegar work as substitutes.
Conclusion
Sticky Honey Chicken is an easy, flavorful dish that combines crispy chicken with a deliciously thick honey glaze. Whether you serve it with rice, noodles, or veggies, this homemade takeout favorite is sure to be a hit. Try it today for a quick and satisfying meal!
Print
Sticky Honey Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-inspired
Description
This sticky honey chicken is sweet, savory, and perfectly caramelized with a rich, glossy sauce. It’s an easy, flavorful dish that pairs perfectly with rice or vegetables for a quick weeknight meal!
Ingredients
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil (for frying)
For the Sticky Honey Sauce:
- 1/3 cup honey
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon hoisin sauce (optional, for depth)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Garnish:
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
-
Prepare the Chicken:
- In a bowl, toss chicken pieces with cornstarch, salt, and black pepper until evenly coated.
-
Cook the Chicken:
- Heat vegetable oil in a large skillet over medium-high heat.
- Add chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from the pan and set aside.
-
Make the Sauce:
- In the same pan, add garlic, ginger, and red pepper flakes. Sauté for 30 seconds until fragrant.
- Pour in honey, soy sauce, rice vinegar, hoisin sauce, and sesame oil. Stir well and bring to a simmer.
- Add the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
-
Combine & Serve:
- Return the chicken to the pan and toss to coat in the sticky sauce.
- Garnish with green onions and sesame seeds.
- Serve hot over steamed rice or stir-fried veggies.
Notes
- Want it extra crispy? Double-coat the chicken in cornstarch and pan-fry until crispy before adding to the sauce.
- Make it spicy by adding sriracha or extra red pepper flakes.
- Swap chicken for shrimp or tofu for a different twist!