Honey Garlic Chicken Glazed

This Honey Garlic Chicken offers a perfect balance of sweet and savory, creating a sticky, flavorful glaze that clings to tender, crispy chicken pieces. It’s an easy, versatile dish that works beautifully for weeknights or special dinners, promising a crowd-pleasing meal with minimal effort.

I first made this during a busy weeknight and was amazed at how restaurant-quality it tasted without any fuss. Now it’s a go-to that my family asks for regularly.

Ingredients

• Chicken breasts: cut into cubes — cook quickly and stay tender choose fresh and firm breasts
• Cornstarch: essential for creating a crispy coating on the chicken and thickening the sauce sift it before use if clumpy
• Honey: the star that provides sweetness and glossy shine use high-quality, pure honey for the best flavor
• Low sodium soy sauce: controls saltiness and adds umami depth opt for gluten-free tamari if needed
• Fresh garlic: minced for aromatic sharpness do not substitute with powder as it lacks intensity
• Fresh ginger: grated to add a warm, slightly spicy note fresh is best but use ground sparingly if necessary
• Rice vinegar: adds a mild acidity to balance sweetness look for authentic rice vinegar without additives
• Sesame oil: adds nutty aroma toasted sesame oil brings extra flavor
• Red pepper flakes: optional for heat adjust according to taste
• Egg: beaten to help the cornstarch stick and create a crust
• Vegetable oil: for frying choose a neutral oil with a high smoke point
• Cold water: for cornstarch slurry that thickens the sauce smoothly
• Sesame seeds and chopped green onions: optional garnish that adds crunch and freshness

Instructions

Sauté the chicken coating:

Preparing the chicken involves tossing the cubed chicken with cornstarch, salt, and pepper until every piece is evenly coated. Then pour beaten egg over and mix well to bind the coating. This step is crucial for that crispy texture in the finished dish.

Heat and cook the chicken:

Warm the vegetable oil in a skillet or wok over medium-high heat until hot but not smoking. Add chicken in a single layer without crowding. Cook for 5 to 7 minutes, turning occasionally to brown all sides and ensure it reaches an internal temperature of 165 degrees Fahrenheit. Remove and drain on paper towels to get rid of excess oil.

Simmer the honey garlic sauce:

Combine honey, soy sauce, water, rice vinegar, minced garlic, sesame oil, grated ginger, and optional red pepper flakes in a saucepan over medium heat. Bring it to a gentle simmer while stirring occasionally to mix all flavors well.

Thicken the sauce:

In a small bowl, mix cornstarch with cold water until smooth. Gradually whisk this slurry into the simmering sauce to avoid lumps. Continue simmering for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.

Toss chicken in the sauce:

Return the cooked chicken to the pan with the sauce. Toss gently but thoroughly to evenly coat each piece with the glossy honey garlic mixture. Let it cook together for another 1 to 2 minutes so the flavors meld beautifully.

Serve and garnish:

Transfer the chicken to a serving dish and sprinkle with sesame seeds and chopped green onions to add texture and a fresh pop of color. Serve hot over rice, noodles, or your preferred side.

This recipe brings out the best in honey as an ingredient. I especially love how the honey caramelizes in the sauce, turning the chicken into little bites of sticky sweetness. One of my favorite family memories is watching my kids dig in and go for seconds after their first time tasting this dish—it’s always met with happy smiles and requests for the next dinner.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet over medium heat so the sauce stays velvety and the chicken remains tender. Avoid the microwave if you want to keep the crispiness of the coating.

Ingredient Substitutions

If soy sauce isn’t available, tamari is a wonderful gluten-free option that tastes very similar. You can swap rice vinegar with apple cider vinegar but use a bit less due to its stronger acidity. For a non-spicy version, skip the red pepper flakes or replace them with a sprinkle of black pepper.

Serving Suggestions

This chicken shines over fluffy white or brown rice, but it is equally delicious with quinoa for a healthier grain option. Pair it with steamed broccoli, sautéed snap peas, or roasted asparagus for a balanced meal. Shredded honey garlic chicken also makes a fantastic filling for tacos or lettuce wraps if you want to switch things up.

Enjoy this honey garlic chicken with your favorite sides for a quick, satisfying meal. It’s simple to scale and great for leftovers.

Common Recipe Questions

→ What cut of chicken works best?

Boneless, skinless chicken breasts or thighs cut into 1-inch cubes yield tender and even cooking, with thighs offering richer flavor.

→ How do I make the sauce thick and glossy?

Mix cornstarch with cold water into a slurry and whisk it into the simmering honey garlic sauce to achieve a perfect glaze.

→ Can I adjust the spice level?

Yes, add or omit red pepper flakes to control heat. Fresh chili peppers can be used for a more vibrant kick.

→ What sides complement this dish well?

Serve with steamed rice, quinoa, noodles, or steamed vegetables like broccoli or bok choy for a complete meal.

→ Is there a way to keep the chicken extra crispy?

Double-frying the chicken after the initial cook gives an extra crispy texture that holds up under the sauce.

→ How can I make a gluten-free version?

Use tamari instead of soy sauce and verify that your rice vinegar is gluten-free to keep the dish gluten-friendly.