Ingredients
Method
- Prep the chicken: Pat the chicken dry and season with a pinch of salt and pepper.
- Mix the sauce: In a small bowl, whisk together honey, soy sauce, vinegar, hoisin sauce (if using), minced garlic, ginger, and red pepper flakes.
- Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6–8 minutes, turning once, until browned and cooked through.
- Add the sauce: Pour the sauce over the chicken and stir to coat. Reduce the heat to medium-low.
- Thicken the sauce: Mix the cornstarch with water to make a slurry. Pour into the skillet and stir well. Let it simmer for 2–3 minutes until the sauce thickens and clings to the chicken.
- Garnish and serve: Sprinkle with sesame seeds and green onions. Serve hot over steamed rice or your favorite side.
Notes
Sticky Honey Chicken – Helpful Tips
✅ Cooking Tips & Techniques
• Use boneless, skinless chicken thighs or breasts, cut into even-sized pieces for quick, even cooking.
• Coat chicken lightly in cornstarch before pan-frying—it helps create a crisp edge that grabs onto the sticky sauce.
• Cook over medium-high heat to sear and caramelize the surface without overcooking the inside.
• Simmer the sauce separately until it thickens to a glossy, syrupy consistency, then toss the chicken in just before serving.
• Don’t overcrowd the pan—work in batches if needed to keep that crispy texture intact. ✅ Serving Suggestions
• Serve over steamed white rice or coconut jasmine rice to soak up every drop of sauce.
• Add a side of stir-fried broccoli or snap peas for crunch and color.
• Sprinkle with toasted sesame seeds and green onions for a classic Asian-inspired finish.
• For extra brightness, serve with a few lime wedges or a splash of rice vinegar on the side.
• Turn it into a fun meal by wrapping it in lettuce cups with shredded carrots and cucumber. ✅ Make-Ahead & Storage
• The sauce can be made ahead and stored in the fridge for up to 5 days—just reheat gently before using.
• Leftover chicken keeps well in the fridge for 3–4 days; store in an airtight container.
• Reheat in a skillet or air fryer to revive the texture. Avoid microwaving for too long—it softens the crisp.
• Not ideal for freezing once sauced, but you can freeze cooked, unsauced chicken and sauce separately for future use. ✅ Tasty Variations to Try
• Spicy Sticky Chicken – Add sriracha, red pepper flakes, or gochujang to the honey sauce for a kick.
• Garlic-Lover’s Edition – Sauté a few extra cloves of garlic with the sauce for bold flavor.
• Orange Honey Chicken – Stir in orange juice and zest for a sweet citrus twist.
• Sesame Ginger – Add grated fresh ginger and toasted sesame oil for a deeper, nutty flavor.
• Vegan Option – Swap chicken for crispy tofu or cauliflower florets, pan-fried and tossed in the same sticky sauce.
• Use boneless, skinless chicken thighs or breasts, cut into even-sized pieces for quick, even cooking.
• Coat chicken lightly in cornstarch before pan-frying—it helps create a crisp edge that grabs onto the sticky sauce.
• Cook over medium-high heat to sear and caramelize the surface without overcooking the inside.
• Simmer the sauce separately until it thickens to a glossy, syrupy consistency, then toss the chicken in just before serving.
• Don’t overcrowd the pan—work in batches if needed to keep that crispy texture intact. ✅ Serving Suggestions
• Serve over steamed white rice or coconut jasmine rice to soak up every drop of sauce.
• Add a side of stir-fried broccoli or snap peas for crunch and color.
• Sprinkle with toasted sesame seeds and green onions for a classic Asian-inspired finish.
• For extra brightness, serve with a few lime wedges or a splash of rice vinegar on the side.
• Turn it into a fun meal by wrapping it in lettuce cups with shredded carrots and cucumber. ✅ Make-Ahead & Storage
• The sauce can be made ahead and stored in the fridge for up to 5 days—just reheat gently before using.
• Leftover chicken keeps well in the fridge for 3–4 days; store in an airtight container.
• Reheat in a skillet or air fryer to revive the texture. Avoid microwaving for too long—it softens the crisp.
• Not ideal for freezing once sauced, but you can freeze cooked, unsauced chicken and sauce separately for future use. ✅ Tasty Variations to Try
• Spicy Sticky Chicken – Add sriracha, red pepper flakes, or gochujang to the honey sauce for a kick.
• Garlic-Lover’s Edition – Sauté a few extra cloves of garlic with the sauce for bold flavor.
• Orange Honey Chicken – Stir in orange juice and zest for a sweet citrus twist.
• Sesame Ginger – Add grated fresh ginger and toasted sesame oil for a deeper, nutty flavor.
• Vegan Option – Swap chicken for crispy tofu or cauliflower florets, pan-fried and tossed in the same sticky sauce.