This post may contain affiliate links. Please read our disclosure policy.

This honey chicken recipe has irresistibly crispy pan-fried chicken that’s coated in a sweet and savory glaze. It’s ready in just 30 minutes and is healthier than takeout!

Try my Beef and Broccoli or Ground Turkey Stir Fry next for more easy takeout-style meals at home.

a bowl of honey chicken with jasmine rice

Why you’ll love it

This is my absolute favorite Chinese food inspired dish. The honey chicken sauce is sooo good. One reader describes it as “Ahhhhhmazing!!”. Even if you’ve never made Asian-style chicken at home, it’s really easy to make this recipe as long as you follow the tips below!

I love the magic that happens when pan-frying the chicken pieces to become delicately crispy and golden. Since we’re not deep frying, this quick Asian-inspired honey chicken recipe is way lower calorie than takeout without the heaviness or sacrificing any of the taste in every delicious bite.

What you’ll need

  • Chicken – we’re dicing up two large chicken breasts
  • Cornstarch – it’s what makes the crust for the crispy chicken
  • Honey – the signature sweet aspect
  • Chicken broth – for more depth of flavor and to make the base of the sauce
  • Soy sauce – that robust savory, umami flavor
  • Apple cider vinegar – a touch of acidity for balancing the sweetness
  • Garlic powder – a little garlic flavor pairs so well with honey
  • Olive oil – for pan frying
  • Scallions – an optional pop of freshness to garnish
ingredients for honey chicken in prep bowls

Pro tips

  • I highly recommend having the sauce ready to go in a bowl before you begin cooking since the process goes very quickly once started.
  • 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’s fine; you just have to give it a little more time to release naturally. There’s no need to force it. 
  • It doesn’t make tons of sauce, so feel free to double the sauce ingredients if you prefer more.

How to make honey chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

coating chicken in cornstarch and whisking sauce in a prep bowl for honey chicken

Cut the chicken into bite-size pieces, and coat in cornstarch. Toss in the prep bowl so they’re coated evenly. In another bowl, whisk together the sauce ingredients and set aside.

pan frying honey chicken in a skillet in two batches

Working in two batches, cook the chicken in a very hot skillet until browned, using tongs to flip. Transfer to a plate once seared. Remove the skillet from the heat, add the sauce, scrape up the browned bits, and return the chicken. Cook until thickened and the chicken is cooked through.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • If you 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.
  • For some heat, add red pepper flakes to the sauce or a drizzle of sriracha.
  • You can use rice vinegar instead of apple cider vinegar.
  • If using chicken thighs instead, note that they may need to be cooked for longer. I’d use four large ones.

What to serve with sticky honey chicken

  • Rice is my go-to. I generally prefer a bed of jasmine rice, but any variety will work or even fried rice.
  • Noodles would work too. I like rice noodles or Udon noodles here.
  • Steamed veggies would be good also, and feel free to garnish this dish with sesame seeds or sliced red chilies for added visual appeal and a touch of heat.

Leftovers and storage

  • Store leftover honey chicken in a covered container in the fridge for 3-4 days. Keep in mind that over time the chicken will lose some of its crispiness.
  • Reheat over a low heat in a saucepan slowly until warmed through.
  • I don’t recommend freezing this one.
closeup of a skillet with pieces of honey chicken

If you made this easy honey chicken recipe, please leave a star rating and review below! Ask me any questions the blog post didn’t answer. Tag me #saltandlavender on Instagram.

a bowl of honey chicken with jasmine rice
4.98 from 44 votes

Honey Chicken (Asian Style)

This honey chicken recipe has irresistibly crispy pan-fried chicken that's coated in a sweet and savory glaze. It's ready in just 30 minutes and is healthier than takeout!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 2 large chicken breasts
  • 2.5 tablespoons cornstarch
  • 1/4 cup honey
  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 1/2 tablespoon apple cider vinegar
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil or vegetable oil + more as needed
  • Chopped scallions optional, to taste

Instructions 

  • I suggest having all ingredients ready to go before starting the actual cooking part as the recipe does go quickly. Cut the chicken into bite-size pieces. Add the chicken to a bowl and sprinkle the cornstarch over it. Toss until coated.
  • To another bowl, add the honey, chicken broth, soy sauce, apple cider vinegar, and garlic powder. Whisk together.
  • 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). Do two batches so as not to crowd the pan. You may need to add another tablespoon or so of oil when cooking the second batch. Transfer the chicken to a plate 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 browned 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 with chopped scallions if desired.

Notes

  • Please read the blog post for more troubleshooting tips!
  • This recipe was inspired by my friend Nicky’s Honey Garlic Chicken.

Nutrition

Calories: 281kcal, Carbohydrates: 23g, Protein: 25g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 690mg, Potassium: 455mg, Fiber: 0.2g, Sugar: 18g, Vitamin A: 34IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on January 22, 2020. It’s been updated with new photos and better instructions but is the same great recipe!


Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

101 Comments

  1. Jacqueline K says:

    5 stars
    I love this chicken recipe as it is simple and clean taste that I like. I cook this recipe once or twice a month alternating between oven roasted chicken Maryland and chicken schnitzel.

    1. Natasha says:

      Thank you for taking the time to write me a review, Jacqueline!! πŸ˜€ I’m glad it’s one of your favorites.

  2. Robin says:

    Delicious!

    1. Natasha says:

      Thank you!

  3. Michelle Unterborn says:

    5 stars
    Omg, this was so good! I’ve made so many Asian dishes that I just didn’t like . They were either too salty or too sweet or not enough flavor. This was perfect and so quick and easy. Definitely a keeper for my dinner rotation .

    1. Natasha says:

      I’m thrilled you liked it!!! πŸ˜€

  4. John says:

    5 stars
    Loved the recipe I tripled the sauce next time will add pea pods and some pineapple chunked

    1. Natasha says:

      So glad you liked it, John!

  5. Kelly says:

    5 stars
    I love recipes like this that you can tweak depending on what’s in your cupboard. I’ve been living abroad for some months, and I finally found cornstarch. Wooo! I was excited to use it for some Asian chicken, and this was perfect! There’s enough sauce to add veggies and rice too. Thanks from me and my happy husband. 😊

    1. Natasha says:

      Yay!! That’s great to hear, Kelly! πŸ˜€ Thanks for your review.

      1. Natalie says:

        5 stars
        A simple recipe that’s full of flavor. Tasted delicious with a side of lo mein. My whole family enjoyed it. Definitely adding to the meal rotation.

        1. Natasha says:

          I’m thrilled to hear that, Natalie!! πŸ˜€

  6. Natalia says:

    5 stars
    Can I make this without apple cider vinegar?

    1. Natasha says:

      Hi! You probably do want a touch of acidity, but you may be able to achieve that with a different kind of vinegar (like white if you happen to have some) or lemon juice.

  7. Corine says:

    5 stars
    This dish was excellent! I served this with basmati rice. Very simple for a quick dinner night. Highly recommend.

    1. Natasha says:

      Thank you so much!

  8. LSaine says:

    5 stars
    I made this for dinner last night and it was DELICIOUS!

    1. Natasha says:

      Fantastic!! πŸ˜€

  9. Molly Martin says:

    5 stars
    Love this recipe. So easy to put together and tastes amazing!! Definitely a must try!

    1. Natasha says:

      Thank you so much, Molly! πŸ˜€

  10. Karen says:

    5 stars
    Delicious! Quick and easy.

    1. Natasha says:

      I’m thrilled you enjoyed it, Karen!! πŸ˜€