Honey Chicken is a mouthwatering dish that perfectly balances sweet and savory flavors. Tender pieces of chicken are coated in a sticky honey glaze, infused with garlic, soy sauce, and a hint of spice. This dish is a favorite in many Asian-inspired cuisines and can be served over steamed rice, noodles, or even as a standalone appetizer. Whether you’re cooking for a weeknight dinner or entertaining guests, Honey Chicken is a guaranteed crowd-pleaser. The golden, caramelized coating and juicy interior make every bite irresistible.
🧂 Ingredients:
For the chicken:
- 500g boneless chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil (for frying)
For the honey sauce:
- 1/3 cup honey
- 2 tbsp soy sauce (light or regular)
- 1 tbsp rice vinegar or white vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (optional)
- 1/2 tsp chili flakes or sriracha (optional, for heat)
- 1/4 cup water
- 1 tsp cornstarch (mixed with 1 tbsp water to make a slurry)
Garnish:
- Sesame seeds
- Chopped spring onions or scallions
🍳 Instructions:
1. Prepare the chicken:
Begin by cutting the chicken into uniform bite-sized pieces. This ensures even cooking and better texture. In a bowl, toss the chicken with cornstarch, salt, and pepper until evenly coated. The cornstarch helps create a light crust and thickens the sauce later.
2. Cook the chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces in a single layer. Avoid overcrowding the pan—cook in batches if necessary. Sear the chicken for 4–5 minutes on each side until golden brown and cooked through. Remove and set aside on a plate lined with paper towels to absorb excess oil.
3. Make the honey sauce:
In the same pan, reduce the heat to medium and add a touch more oil if needed. Sauté the minced garlic and ginger until fragrant, about 30 seconds. Then add the honey, soy sauce, vinegar, water, and chili flakes. Stir well to combine and bring the mixture to a gentle simmer.
4. Thicken the sauce:
Once the sauce is bubbling, stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water). Continue to simmer for 2–3 minutes until the sauce thickens and becomes glossy. It should coat the back of a spoon.
5. Combine chicken and sauce:
Return the cooked chicken to the pan and toss to coat evenly in the honey glaze. Let it simmer together for another 2 minutes so the flavors meld and the chicken absorbs the sauce.
6. Garnish and serve:
Sprinkle sesame seeds and chopped spring onions over the top for added flavor and visual appeal. Serve hot over steamed jasmine rice, fried rice, or noodles. You can also serve it with stir-fried vegetables for a complete meal.
🍽️ Tips and Variations:
- Crispy version: For extra crunch, coat the chicken in a light batter and deep-fry before tossing in the sauce.
- Spicy twist: Add more chili flakes or a spoonful of sriracha for a fiery kick.
- Vegetarian option: Substitute chicken with tofu or cauliflower and follow the same steps.
- Meal prep: Honey Chicken stores well in the fridge for up to 3 days. Reheat gently in a pan to preserve texture.
This Honey Chicken recipe is a delightful fusion of flavors and textures. It’s quick enough for a weeknight dinner yet impressive enough for guests. Let me know if you’d like a version tailored for air fryers or slow cookers!