This honey chicken recipe has tender, pan-fried chicken coated in a sticky honey and soy sauce glaze. Ready in about 30 minutes!
This is a Chinese food inspired "take-out fake-out" type dish. If you like making this type of food at home or you've never tried but love this kinda food, I think you'll enjoy this recipe. The honey chicken sauce is soo good. This recipe is definitely healthier than takeout (and lower calorie too since we're not deep frying or anything).
It's really easy to make as long as you follow the troubleshooting tips I outline below. I don't say that to scare you away, but I know it's easy to gloss over blog posts sometimes, so I'm putting this note in here multiple times. This recipe goes much smoother if you learn from my own mistakes haha.
How to make sticky honey chicken
- Cut the chicken into bite-size pieces and coat them in cornstarch;
- Add the sauce ingredients to a bowl and set it aside;
- Sear the chicken on two sides until crispy and browned, then take it out of the skillet;
- Add the sauce ingredients to the skillet, scrape up any brown bits, and then add the chicken back in;
- Cook until the sauce has thickened and chicken has cooked through.
(Full ingredients & instructions are in the recipe card below)
Recipe notes, tips, and troubleshooting:
- This recipe has the best results when the skillet is nice and hot. The chicken will get properly seared and have less of a chance of sticking to the pan.
- If the chicken is sticking to the pan, that is is fine - you just have to give it a little more time to release naturally. No need to force it.
- I find it easiest to turn the chicken quickly using tongs (like these).
- I recommend having the sauce ready to go in a bowl vs. scrambling like I did when I was first testing this recipe and the chicken started burning. 😛
- The searing of the chicken does get a bit splattery - you may want to use a splatter guard like this one from Amazon.
- Want to make this more of a honey garlic chicken recipe? Add more garlic powder or a few fresh cloves of minced garlic into the sauce.
- Want some heat? Add some red pepper flakes to the sauce.
- You can use rice wine vinegar instead of apple cider vinegar.
- You can use chicken thighs but may need to cook them a little longer. I'd use six large ones.
What to serve with honey chicken
Rice is my go-to (I made white jasmine rice), and I chopped up some scallions to sprinkle over top.
More chicken recipes you'll enjoy:
- Easy Mongolian Chicken Recipe
- Honey Lemon Chicken
- Pineapple Chicken (Asian Style)
- Easy Teriyaki Chicken Recipe
- Honey Garlic Soy Sauce Chicken
- Honey Ginger Chicken Meal Prep Bowls
Will you give this honey glazed chicken recipe a try?
Questions? Did you make this recipe? Leave me a comment below.
- 3 large chicken breasts cut into smaller pieces
- 2.5 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1/4 cup honey
- 1/2 tablespoon apple cider vinegar
- 1/4 cup chicken broth
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil or vegetable oil + more as needed
- Cut your chicken into smaller pieces (bite-size or slightly bigger is fine). Add the chicken to a bowl and sprinkle the cornstarch over it. Toss until coated.
- Add the soy sauce, honey, apple cider vinegar, chicken broth, and garlic powder to another bowl.
- Add the oil to a skillet over medium-high heat. Let the pan get nice and hot. Cook the chicken until browned on two sides (about 3-5 min/side). I did two batches so as not to over-crowd the pan. You may need to add another tablespoon or so of oil when cooking the second batch. Remove chicken from the pan and set it aside once it's seared. Important note: If the chicken is sticking, wait a little longer and it will release when it's nicely browned. I use tongs to make turning the chicken quick and easy.
- Take the skillet off the heat and pour in the sauce from the bowl. Scrape up any brown bits from the bottom of the pan. Add the chicken back in. Reduce the heat to medium and return the pan to the burner.
- Let it cook for a few minutes until the sauce has thickened up a bit and the chicken is fully cooked through (I spoon some sauce over top). Serve immediately. It's really good over rice!
- Please read the blog post for more troubleshooting tips!
- This recipe was inspired by my friend Nicky's Honey Garlic Chicken.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.