Sweet and Sticky Honey Chicken (Printable View)

Tender chicken in a glossy honey glaze, ready in 35 minutes. Perfect for quick dinners with rice.

# 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

# Cooking Steps:

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 sauce achieves that perfect restaurant style gloss without any deep frying or complicated techniques
  • Everything comes together in one pan, meaning less cleanup and more time enjoying dinner
  • The honey creates a caramelized coating that clings beautifully to every piece of chicken
02 -
  • The sauce continues to thicken off the heat, so pull it when it still looks slightly thinner than you want
  • Room temperature honey incorporates much faster into the soy sauce mixture
  • Crowding the pan creates steam, so cook in batches if your chicken does not fit comfortably
03 -
  • Cut your chicken into uniformly sized pieces so everything finishes cooking at the same time
  • Pre-mix the sauce before you start cooking, as the glaze moves fast once it hits the hot pan

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