Classic Sticky Honey Garlic Chicken
Classic Sticky Honey Garlic Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes, optional
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the cut chicken thighs with cornstarch, salt, and black pepper until evenly coated.
⏱️ 5 min
- 2
In a separate small bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside.
⏱️ 5 min
- 3
Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer, being careful not to overcrowd the pan. You may need to cook in batches.
⏱️ 2 min
- 4
Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 8 min
- 5
Reduce the heat to medium. Pour the prepared honey garlic sauce into the skillet. Bring to a simmer, stirring constantly, and cook for 2-3 minutes, or until the sauce has thickened slightly.
⏱️ 4 min
- 6
Return the cooked chicken to the skillet with the sauce. Toss to coat the chicken evenly, ensuring every piece is covered in the sticky sauce.
⏱️ 3 min
- 7
Serve immediately over rice or noodles, garnished with sesame seeds and sliced green onions, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Sticky Honey Garlic Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes, optional
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the cut chicken thighs with cornstarch, salt, and black pepper until evenly coated.
⏱️ 5 min - 2
In a separate small bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside.
⏱️ 5 min - 3
Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer, being careful not to overcrowd the pan. You may need to cook in batches.
⏱️ 2 min - 4
Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 8 min - 5
Reduce the heat to medium. Pour the prepared honey garlic sauce into the skillet. Bring to a simmer, stirring constantly, and cook for 2-3 minutes, or until the sauce has thickened slightly.
⏱️ 4 min - 6
Return the cooked chicken to the skillet with the sauce. Toss to coat the chicken evenly, ensuring every piece is covered in the sticky sauce.
⏱️ 3 min - 7
Serve immediately over rice or noodles, garnished with sesame seeds and sliced green onions, if desired.
⏱️ 3 min