Introduction: A Simple Dish with Big, Bold Flavors
Sticky Honey Chicken is a dish that delivers on both flavor and ease of preparation. It’s a perfect weeknight meal, requiring minimal ingredients and cooking time, yet resulting in a dish that’s packed with flavor. Bite-sized pieces of chicken are cooked until golden and then coated in a simple yet delicious sauce that combines the sweetness of honey with the savory depth of soy sauce and a hint of tang from rice vinegar. The result is a sticky, sweet, and savory chicken dish that’s incredibly satisfying. It’s also a versatile recipe that you can customize to your liking.
Anecdotal Story: A Recipe That’s Perfect for Busy Weeknights
I first made this Sticky Honey Chicken on a busy weeknight when I was looking for a quick and easy dinner that wouldn’t require a lot of effort. I had some chicken in the fridge and a few pantry staples, and I remembered seeing a recipe for a honey garlic chicken. I adapted it slightly, adding a few of my favorite ingredients, and the result was this delicious sticky honey chicken. It was a hit with my family, and it’s become one of our go-to weeknight meals. I love that it’s so quick to make and that it uses ingredients I usually have on hand. It’s also a great way to get dinner on the table in under 30 minutes. I often make it when I’m short on time but still want a home-cooked meal.
Ingredient Insights: Building a Sweet and Savory Sauce
Let’s take a closer look at the ingredients that make this Sticky Honey Chicken so flavorful:
For the Chicken:
- Chicken Thighs or Breasts (500g / 1 lb): Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces.
- Tip: Chicken thighs tend to be more flavorful and stay juicier during cooking, but chicken breasts work well too.
- Cornstarch (2 tablespoons): Creates a light coating on the chicken that helps it brown and crisp up.
- Salt (½ teaspoon): Essential for seasoning the chicken.
- Black Pepper (¼ teaspoon): Adds a touch of warmth and spice.
- Vegetable Oil (2 tablespoons): For cooking the chicken.
For the Sauce:
- Honey (⅓ cup): The key to the “sticky” part of the recipe, providing sweetness and a glossy finish.
- Soy Sauce (3 tablespoons): Adds a savory, umami flavor that balances the sweetness of the honey.
- Tip: Use low-sodium soy sauce to control the saltiness of the dish.
- Rice Vinegar or Apple Cider Vinegar (1 tablespoon): Provides a touch of acidity that brightens up the sauce.
- Sesame Oil (1 teaspoon, optional): Adds a nutty, aromatic flavor.
- Garlic (2 cloves, minced): A crucial flavor component, adding a pungent and savory element.
- Grated Fresh Ginger (½ teaspoon, optional): Adds a warm, slightly spicy note that complements the other flavors.
- Cornstarch (1 teaspoon): Used to thicken the sauce, creating a glossy, glaze-like consistency.
- Water (1 tablespoon): Mixed with cornstarch to create a slurry, preventing lumps in the sauce.
For Garnish (Optional):
- Toasted Sesame Seeds: Add a nutty flavor and a bit of crunch.
- Sliced Green Onions: Provide a pop of color and a fresh oniony flavor.
Essential Equipment: Tools for Quick and Easy Cooking
- Large Skillet: For cooking the chicken and making the sauce.
- Mixing Bowls (Small and Medium): For preparing the sauce and tossing the chicken with cornstarch.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Whisk: For combining the sauce ingredients and making the cornstarch slurry.
- Cutting Board: For cutting the chicken into bite-sized pieces.
- Knife: For cutting the chicken.
- Tongs or Spatula: For cooking and tossing the chicken.
The Recipe: A Step-by-Step Guide to Sticky Honey Chicken
Ingredients with Measurements
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
For the Sauce:
- ⅓ cup honey
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sesame oil (optional)
- 2 garlic cloves, minced
- ½ teaspoon grated fresh ginger (optional)
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For Garnish:
- Toasted sesame seeds
- Sliced green onions
Detailed Instructions
1. Prepare the Chicken: Creating a Crispy Coating
- Cut Chicken: Cut the boneless, skinless chicken thighs or breasts into bite-sized pieces, about 1 inch in size.
- Toss with Cornstarch: In a medium bowl, toss the chicken pieces with the cornstarch, salt, and pepper until they are evenly coated. The cornstarch will help create a light, crispy exterior when the chicken is cooked.
2. Cook the Chicken: Searing for Flavor and Tenderness
- Heat Oil: Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot and shimmering.
- Cook Chicken: Add the coated chicken pieces to the skillet in a single layer. Cook for 4-5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Tip: Don’t overcrowd the skillet, or the chicken will steam instead of brown. Work in batches if necessary.
- Set Aside: Once the chicken is cooked, remove it from the skillet and set it aside on a plate.
3. Make the Sauce: A Sweet, Savory, and Sticky Glaze
- Reduce Heat: Reduce the heat to medium.
- Combine Sauce Ingredients: In the same skillet (no need to clean it), combine the honey, soy sauce, rice vinegar (or apple cider vinegar), sesame oil (if using), minced garlic, and grated ginger (if using).
- Simmer: Bring the mixture to a gentle simmer, stirring occasionally.
- Thicken Sauce: In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch slurry to the simmering sauce, whisking constantly until the sauce thickens. This should take about 1-2 minutes.
4. Combine Chicken and Sauce: Coating with Flavor
- Return Chicken to Skillet: Add the cooked chicken pieces back to the skillet with the thickened sauce.
- Toss to Coat: Toss the chicken in the sauce until it’s evenly coated and heated through, about 2-3 minutes.
5. Serve and Garnish: The Finishing Touches
- Garnish: Transfer the Sticky Honey Chicken to a serving plate or individual bowls. Garnish with toasted sesame seeds and sliced green onions, if desired.
- Serve Immediately: Serve hot with your favorite sides.

Troubleshooting Common Problems: Tips for Success
- Chicken Sticking:
- Problem: The chicken is sticking to the skillet.
- Solutions: Make sure the skillet and oil are hot enough before adding the chicken. Use a non-stick skillet or a well-seasoned cast-iron skillet.
- Sauce Too Thin:
- Problem: The sauce is too thin and runny.
- Solutions: Make sure you’ve added the cornstarch slurry and simmered the sauce until it thickens. You can also simmer the sauce for a few more minutes, uncovered, to reduce it further.
- Sauce Too Thick:
- Problem: The sauce is too thick.
- Solutions: Add a little more chicken broth or water, a tablespoon at a time, until the sauce reaches your desired consistency.
- Chicken Overcooked:
- Problem: The chicken is dry and overcooked.
- Solutions: Cook chicken until it is just cooked through.
- Chicken Undercooked:
- Problem: The chicken is undercooked and pink.
- Solutions: Ensure chicken reaches 165F internal temperature.
Tips and Variations: Customize Your Sticky Honey Chicken
- Spice it Up: Add a pinch of red pepper flakes or a dash of sriracha to the sauce for extra heat.
- Add Vegetables: Stir in some steamed or stir-fried vegetables, such as broccoli, bell peppers, or snap peas, during the last few minutes of cooking.
- Pineapple: Add some pineapple chunks for a sweet and sour twist.
- Different Vinegar: Experiment with different types of vinegar, such as white wine vinegar or balsamic vinegar, for a different flavor profile.
- Make it a Bowl: Serve the Sticky Honey Chicken over rice, quinoa, or noodles for a complete meal.
- Garnish: Toasted sesame seeds, chopped green onions, chopped cilantro, or chopped peanuts.
Serving Suggestions: A Versatile Dish for Any Occasion
- Weeknight Dinner: A quick, easy, and satisfying meal for busy weeknights.
- Family Meal: A dish that’s sure to please both kids and adults.
- Lunch: Leftovers are great for lunch the next day.
- Meal Prep: Prepare a big batch on the weekend and portion it out for easy lunches or dinners throughout the week.
Pairing Recommendations: Drinks and Sides
- Drinks:
- Iced Tea: Sweet or unsweetened iced tea is a refreshing choice.
- Lemonade: The sweetness of lemonade complements the savory and sweet flavors of the chicken.
- Beer: A light-bodied beer, such as a lager or pilsner, pairs well with the dish.
- White Wine: A slightly sweet Riesling or a fruity Sauvignon Blanc can also be good options.
- Sides:
- Rice: Steamed white rice, brown rice, or fried rice are all great choices.
- Noodles: Serve over rice noodles or lo mein noodles.
- Steamed or Roasted Vegetables: Broccoli, asparagus, green beans, or carrots are healthy and delicious sides.
- Salad: A simple green salad with a light vinaigrette provides a refreshing contrast.
Nutritional Information: A Delicious and Relatively Healthy Meal
Per serving (approximate, will vary based on size and specific ingredients): Calories: 350-400, Fat: 10-15g, Carbohydrates: 30-35g, Protein: 25-30g. (Note: This is an approximation and may vary based on the specific ingredients used).
PrintSticky Honey Chicken: A Quick and Easy Weeknight Dinner
Learn how to make irresistible Sticky Honey Chicken! This recipe features tender chicken pieces coated in a flavorful, sweet and savory honey sauce. It’s a quick and easy weeknight dinner that’s sure to please.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
For the Sauce:
- ⅓ cup honey
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sesame oil (optional)
- 2 garlic cloves, minced
- ½ teaspoon grated fresh ginger (optional)
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For Garnish:
- Toasted sesame seeds
- Sliced green onions
Instructions
1. Prepare the Chicken: Creating a Crispy Coating
- Cut Chicken: Cut the boneless, skinless chicken thighs or breasts into bite-sized pieces, about 1 inch in size.
- Toss with Cornstarch: In a medium bowl, toss the chicken pieces with the cornstarch, salt, and pepper until they are evenly coated. The cornstarch will help create a light, crispy exterior when the chicken is cooked.
2. Cook the Chicken: Searing for Flavor and Tenderness
- Heat Oil: Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot and shimmering.
- Cook Chicken: Add the coated chicken pieces to the skillet in a single layer. Cook for 4-5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Tip: Don’t overcrowd the skillet, or the chicken will steam instead of brown. Work in batches if necessary.
- Set Aside: Once the chicken is cooked, remove it from the skillet and set it aside on a plate.
3. Make the Sauce: A Sweet, Savory, and Sticky Glaze
- Reduce Heat: Reduce the heat to medium.
- Combine Sauce Ingredients: In the same skillet (no need to clean it), combine the honey, soy sauce, rice vinegar (or apple cider vinegar), sesame oil (if using), minced garlic, and grated ginger (if using).
- Simmer: Bring the mixture to a gentle simmer, stirring occasionally.
- Thicken Sauce: In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch slurry to the simmering sauce, whisking constantly until the sauce thickens. This should take about 1-2 minutes.
4. Combine Chicken and Sauce: Coating with Flavor
- Return Chicken to Skillet: Add the cooked chicken pieces back to the skillet with the thickened sauce.
- Toss to Coat: Toss the chicken in the sauce until it’s evenly coated and heated through, about 2-3 minutes.
5. Serve and Garnish: The Finishing Touches
- Garnish: Transfer the Sticky Honey Chicken to a serving plate or individual bowls. Garnish with toasted sesame seeds and sliced green onions, if desired.
- Serve Immediately: Serve hot with your favorite sides.
Comprehensive FAQ: Your Sticky Honey Chicken Questions Answered
- Q: Can I use chicken breasts instead of thighs?
- A: Yes, you can use boneless, skinless chicken breasts. They may cook a little faster, so keep an eye on them to avoid overcooking.
- Q: Can I make this ahead of time?
- A: You can prepare the sauce and cook the chicken ahead of time. Store them separately in the refrigerator. Reheat and combine just before serving.
- Q: How do I store leftovers?
- A: Store leftover Sticky Honey Chicken in an airtight container in the refrigerator for up to 3-4 days.
- Q: Can I freeze this dish?
- A: Yes, you can freeze the cooked chicken and sauce for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
- Q: Can I use a different type of vinegar?
- A: Yes, you can use white wine vinegar, apple cider vinegar, or even balsamic vinegar for a slightly different flavor.
- Q: What if I don’t have fresh ginger?
- A: You can use ⅛ teaspoon of ground ginger as a substitute for the ½ teaspoon of fresh ginger.
- Q: Can I make this in a slow cooker?
- A: Yes, you can. You will need to cook on low for 2-3 hours.
- Q: Can I make this dish spicier?
- A: Yes, add more red pepper flakes, a pinch of cayenne pepper, or a dash of your favorite hot sauce to the sauce.
- Q: Can I use honey that isn’t hot?
- A: Yes, this recipe calls for regular honey, and then it is made “hot” by adding spices.
- Q: Can I make this dish less sweet?
- A: Yes, you can reduce the amount of honey in the sauce.
- Q: Can I use a different type of oil?
- A: Yes, you can use any neutral-flavored oil with a high smoke point, such as canola oil or avocado oil.
- Q: Can I add other vegetables to this dish?
- A: Yes, you can add other vegetables, such as broccoli, bell peppers, or snap peas, during the last few minutes of cooking.
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