Chinese Honey Garlic Chicken
This Chinese Honey Garlic Chicken recipe features tender chicken pieces coated in a sticky, sweet, and savory sauce made from honey, garlic, soy sauce, and other simple ingredients, perfect for a quick and flavorful meal.
Equipment
- Large Skillet
- Wok
- Small Bowl
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts cut into bite-sized pieces
- 2 tablespoons vegetable oil or any neutral cooking oil
- 4 cloves garlic minced
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger optional, but highly recommended
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/4 teaspoon black pepper
- Sesame seeds for garnish
- chopped green onions for garnish
Instructions
- Start by cutting your chicken into bite-sized pieces. Using chicken thighs adds a bit more juiciness and flavor, but chicken breasts work well too. Pat the chicken dry with paper towels to help it brown nicely when cooked.
- In a small bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, grated ginger, and black pepper. This mixture will be the heart of your sauce, combining sweet, tangy, and savory notes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces in a single layer. Cook them for about 5-7 minutes, turning occasionally, until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, reduce the heat to medium. Pour in the honey garlic sauce mixture and bring it to a gentle simmer. In a small bowl, mix the cornstarch with water to create a slurry. Slowly stir the slurry into the sauce, whisking continuously to avoid lumps. Cook until the sauce thickens and becomes glossy, about 2-3 minutes.
- Return the cooked chicken pieces to the pan and toss them in the thickened sauce, ensuring every piece is coated evenly. Cook for another 2 minutes to let the chicken soak up the flavors and get sticky.
- Transfer the chicken to a serving dish, sprinkle with toasted sesame seeds and chopped green onions for an extra pop of flavor and texture. Serve hot over steamed jasmine rice, brown rice, or alongside stir-fried vegetables for a complete meal.
Notes
Use chicken thighs for juicier meat; don’t skip the ginger for added depth; adjust honey to control sweetness; coat chicken with cornstarch for crispiness; use low-sodium soy sauce to balance flavors; cook chicken in batches to avoid overcrowding the pan.
Variations include adding vegetables, making it spicy with red pepper flakes or sriracha, swapping protein for tofu, shrimp, or beef, using brown sugar instead of honey, and serving in lettuce wraps or over cauliflower rice for low-carb options.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently and add a splash of water if sauce thickens too much.