Sweet and Sticky Honey Chicken (Printable version)
Golden chicken in a sticky honey-soy glaze, ready in under 40 minutes.
# 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 (if using). 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 or with your choice of sides.
# Expert tips:
01 -
- The glaze clings to every bite like a glossy, edible hug
- Ready in 35 minutes but tastes like it simmered all day
- Kids and adults fight over the last piece every single time
02 -
- Dredging chicken in cornstarch twice makes the coating incredibly crispy and helps the sauce stick better
- The sauce thickens fast once it starts bubbling, so have your garnishes ready before you pour it in
- Leftovers reheat surprisingly well in a skillet with just a splash of water
03 -
- Double the glaze and freeze half in a freezer bag for an even faster dinner next time
- If your sauce thickens too much, a teaspoon of warm water brings it back to glossy perfection