Honey Chicken
This sticky honey chicken is a weeknight skillet dinner with crisp-edged chicken pieces and a glossy sweet-savory sauce. Serve it with rice and a green vegetable for a simple meal that feels takeout-inspired but easy to做
Total
30 min
Servings
4 servings
Level
Easy
Honey chicken is the kind of dinner that wins over the table quickly: tender chicken, a light coating, and a shiny sauce made with honey, soy sauce, garlic, and a little vinegar for balance.
This version uses bite-size chicken pieces cooked in a skillet, so there is no deep-frying. Cornstarch helps the chicken brown and gives the sauce something to cling to.
Serve it right away while the edges are still a little crisp. Steamed rice, noodles, broccoli, snap peas, or cucumber salad all work well on the side.
01What you'll need
Ingredients
16 items · 4 servings
- 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/3 cup cornstarch
- 2 tablespoons neutral oil, such as canola, vegetable, or avocado oil, plus more if needed
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 garlic cloves, finely minced
- 1 teaspoon finely grated fresh ginger, optional
- 1 teaspoon toasted sesame oil, optional
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon sesame seeds, for serving
- 2 green onions, thinly sliced, for serving
- Cooked rice, for serving
02How to make it
Step-by-step
1. Season the chicken
Pat the chicken dry with paper towels. Put it in a medium bowl and season with the salt and pepper. Dry chicken browns better, so do not skip this quick step.
2. Coat with cornstarch
Sprinkle the cornstarch over the chicken and toss until each piece has a thin, even coating. Cornstarch is a fine white starch that helps create a light crust and also thickens the sauce later.
3. Stir the sauce
In a small bowl, whisk together the honey, soy sauce, water, vinegar, garlic, ginger if using, sesame oil if using, and red pepper flakes if using. Keep the bowl near the stove.
4. Brown the chicken
Heat 1 tablespoon of the oil in a large nonstick or well-seasoned skillet over medium-high heat. Add half of the chicken in a single layer. Cook for 3 to 4 minutes, turning once or twice, until golden and cooked through. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and chicken.
5. Check for doneness
Cut into a thicker piece of chicken to make sure it is no longer pink inside, or use an instant-read thermometer. Chicken is safe to eat when it reaches 165°F / 74°C in the center.
6. Simmer the sauce
Lower the heat to medium. Pour the sauce into the skillet. It will bubble quickly, so stir and scrape up any browned bits from the pan. Simmer for 1 to 2 minutes, until the sauce looks slightly thicker and glossy.
7. Glaze the chicken
Return the chicken and any juices on the plate to the skillet. Toss for 1 to 2 minutes, until every piece is coated and the sauce clings to the chicken. If the sauce gets too thick, add a splash of water.
8. Serve hot
Sprinkle with sesame seeds and sliced green onions. Serve right away over cooked rice, with extra sauce from the pan spooned on top.
03From our kitchen
Cook's tips
- Make-ahead: Cut the chicken and mix the sauce up to 1 day ahead. Store them separately in covered containers in the refrigerator. Coat the chicken with cornstarch just before cooking so it does not turn gummy.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The coating will soften, but the flavor will still be good.
- Reheating: Warm leftovers in a skillet over medium-low heat with a splash of water to loosen the sauce. You can also microwave in short bursts, stirring between each one.
- Chicken swap: Thighs stay juicier, but chicken breast works well if you avoid overcooking it. You can also use turkey breast cutlets cut into small pieces.
- Soy sauce swap: Use tamari for a gluten-free option, but check all labels to make sure your ingredients are gluten-free. Coconut aminos can work too, though the sauce will taste sweeter and less salty.
- Vegetable add-ins: Stir-fry broccoli florets, bell pepper strips, snap peas, or green beans before cooking the sauce, then add them back with the chicken. Keep the pieces small so they cook quickly.
Cook's note
If your honey is very thick or crystallized, warm it for a few seconds in the microwave or set the bottle in warm water before measuring. It will blend into the sauce more easily.
04Frequently asked
Questions & answers
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts are leaner, so they can dry out faster. Cut them into even pieces and stop cooking as soon as they reach 165°F / 74°C.
Why did my sauce get too thick?
Honey and cornstarch thicken quickly over heat. Add 1 to 2 tablespoons of water and stir until the sauce loosens. Keep the heat at medium, not high, once the sauce goes in.
Can I bake this honey chicken?
This recipe is designed for a skillet, which gives better browning and a glossier sauce. For a baked version, coat and bake the chicken pieces on a lined sheet pan at 425°F / 220°C until cooked through, then toss with sauce simmered separately in a small pan.
Is honey chicken spicy?
Not unless you add the red pepper flakes. Leave them out for a mild dish, or add more if you want gentle heat.
What should I serve with honey chicken?
Steamed jasmine rice, brown rice, fried rice, or noodles are all good. Add a simple vegetable such as broccoli, bok choy, cucumber salad, or roasted green beans.
05Keep cooking
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