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
Units
Scale
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
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Prepare the Chicken:
- In a bowl, toss chicken pieces with cornstarch, salt, and black pepper until evenly coated.
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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.
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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.
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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!