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Sticky Honey Chicken Recipe
Ash Tyrrell

Sticky Honey Chicken Recipe

If you're like me, you love recipes that take simple ingredients and transform them into something truly special. This Sticky Honey Chicken is one of those dishes!
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts
  • Pro tip: Opt for fresh chicken over frozen for better texture. You can also use chicken thighs for juicier results.
  • ½ teaspoon salt
  • Essential for seasoning the chicken and enhancing the overall flavor.
  • ½ teaspoon black pepper
  • Black pepper adds subtle heat and balances the sweetness of the honey sauce.
  • 3 tablespoons cornstarch
  • Coats the chicken for a light crispy texture when pan-fried.
  • 1 tablespoon vegetable oil
  • Ideal for frying without overpowering the flavors.
  • ⅓ cup honey
  • Provides the rich sticky sweetness at the heart of this recipe.
  • 2 tablespoons chicken broth or water
  • Adds moisture and helps bring all the sauce ingredients together.
  • 2 tablespoons soy sauce
  • Offers a savory umami punch.
  • 2 teaspoons grated fresh ginger
  • Fresh ginger elevates the dish with its warm aromatic flavor.
  • 2 teaspoons cornstarch
  • Creates a thick glossy sauce.
  • 1 teaspoon sriracha
  • For just the right amount of spice. Adjust to your heat preference.
  • 3 cloves garlic minced
  • Brings depth and enhances the savory flavors.
  • Thinly sliced green onions
  • Adds freshness and a pop of color.
  • Sesame seeds optional
  • For a nutty crunch.

Method
 

  1. Start by dabbing the chicken pieces dry with paper towels. This removes excess moisture and helps the cornstarch stick. Cut the chicken into bite-sized cubes, then season with salt and pepper. Toss with 3 tablespoons of cornstarch until well-coated.
  2. Drying the chicken and tossing it in cornstarch creates a crispy exterior when cooked. Trust me, it’s worth taking this extra step.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5-6 minutes, flipping occasionally, until golden brown on the outside and cooked through. Remove the chicken and set it aside.
  4. Cooking the chicken in small batches ensures even browning and keeps the pieces crisp.
  5. Whisk together the honey, chicken broth, soy sauce, ginger, cornstarch, sriracha, and garlic in a small bowl. Ensure the cornstarch is fully dissolved for a smooth sauce.
  6. This step is quick, but the flavors are big and bold, so don’t rush it. A whisk is your best friend here.
  7. Pour the sauce into the same skillet and bring it to a simmer over medium heat. Stir continuously until the sauce thickens and becomes glossy. Toss the cooked chicken back into the skillet, coating each piece with the sticky sauce.
  8. That satisfying sizzle as you pour the sauce over the chicken is a tell-tale sign you're close to perfection. Let it simmer for another minute to infuse flavors.

Notes

  • Use fresh garlic and ginger. It makes the sauce more aromatic and flavorful than powdered versions.
  • Don’t overcrowd the skillet. Crowding the pan can make the chicken soggy instead of crispy.
  • Adjust the sauce balance. Taste as you go! Add a touch more honey for sweetness or extra sriracha for heat.
  • Toast the sesame seeds. If using sesame seeds, a quick toast in a dry pan brings out their natural nutty flavor.
  • Rice pairing. Serve with jasmine or basmati rice for the best texture and flavor balance.