Description
Easy honey garlic chicken recipe with tender bite-sized pieces coated in a glossy sweet and savory sauce. Made with simple ingredients like honey, garlic, and soy sauce, this 30-minute dinner is perfect for busy weeknights and guaranteed to become a family favorite.
Ingredients
For the Chicken:
- 1½ pounds (700 g) chicken thighs or chicken breast, cut into bite-size pieces (thighs stay juicier, but breasts work beautifully too)
- Salt and black pepper, to taste
- 3 tablespoons cornstarch (this is the secret to that sticky sauce!)
- 2 tablespoons olive oil or vegetable oil
For the Honey Garlic Sauce:
- ⅓ cup honey (use real honey, not the fake stuff)
- 3 tablespoons soy sauce (low sodium recommended so you can control the saltiness)
- 2 tablespoons apple cider vinegar or rice vinegar (adds that perfect tangy balance)
- 4 cloves garlic, minced (fresh is best—don’t skip this!)
- 1 tablespoon water
- ½ teaspoon sesame oil (optional, but it adds wonderful aroma)
For Serving (Optional):
- Cooked rice or noodles
- Sliced green onions
- Sesame seeds
Instructions
Pat your chicken pieces dry with paper towels—this helps them brown better. Season lightly with salt and pepper, then add the cornstarch and toss everything together until each piece is evenly coated.
Don’t worry if it looks a little dusty; that coating will turn golden and gorgeous.
Heat your oil in a large skillet over medium-high heat. Once it’s shimmering, add the chicken in a single layer.
If your pan isn’t big enough, work in batches—crowding leads to steaming instead of browning. Cook for 3–4 minutes per side until golden and cooked through.
The chicken should have a beautiful caramelized crust. Transfer to a plate and set aside.
In the same pan (don’t wipe it out—all that flavor stays!), lower the heat to medium. Add the honey, soy sauce, vinegar, minced garlic, water, and sesame oil if using.
Stir everything together and let those flavors get acquainted.
Let the sauce bubble away for 2–3 minutes until it starts to thicken slightly and becomes fragrant. Your kitchen will smell absolutely amazing at this point.
Watch the garlic carefully—it can go from golden to burnt quickly.
Return the chicken to the pan and toss everything together until each piece is coated in that glossy, sticky sauce.
Cook for another 1–2 minutes, stirring gently, until the sauce thickens and clings to the chicken like a glaze.
Remove from heat immediately. Serve over fluffy rice or noodles, and sprinkle with green onions and sesame seeds.
Notes
- Use cornstarch generously – It’s the secret to restaurant-quality texture and that glossy coating
- Don’t overcrowd the pan – Give your chicken space to brown; steamed chicken won’t get that golden crust
- Prep your sauce ahead – Mix the honey, soy sauce, vinegar, and garlic in a bowl before you start cooking for easy pouring
- Room temperature chicken cooks more evenly – Take it out of the fridge 15 minutes before cooking
- Taste and adjust – Add a splash more vinegar if it’s too sweet, or honey if it’s too tangy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-fried
- Cuisine: Asian-Inspired