Honey Garlic Chicken Recipe
This Honey Garlic Chicken Recipe is one of those weeknight stars: fast, sticky, a little sweet, a little spicy, and wildly satisfying. It takes simple pantry ingredients and transforms them into glossy, aromatic sauce that clings to tender bites of chicken. The method is straightforward, and the result pairs perfectly with steamed rice, fluffy quinoa, or stir-fried vegetables for a complete meal in under an hour.
Why you’ll love this Honey Garlic Chicken Recipe
There are a few reasons this Honey Garlic Chicken Recipe becomes an instant favorite. First, the balance of honey, soy sauce, and garlic creates that crave-worthy sweet-savory profile. Then, a touch of Sriracha brings heat without overpowering the dish, so you can easily adjust the spice to taste. Finally, a double dose of cornstarch—one for coating the chicken and another for thickening the sauce—gives you perfectly crisp-tender chicken with a glossy, clingy sauce.
Ingredients
Serves 4
- 2 to 2½ lbs chicken breast (2 large or 4 medium boneless, skinless chicken breasts, cut into 1-inch pieces)
- ½ cup corn starch
- 1 cup filtered water
- ⅓ cup low sodium soy sauce, or gluten-free soy sauce
- ⅓ cup honey, or more to taste
- 1 to 2 Tbsp Sriracha sauce, or added to desired spice level
- 3 cloves garlic, (1 Tbsp minced)
- 2 Tbsp corn starch
- 2 Tbsp cold water
- Sesame seeds and chives, optional garnish
Equipment and prep notes
- One medium bowl for coating the chicken
- One small bowl for the sauce slurry
- Large skillet or nonstick pan with a lid or splatter guard
- Tongs or a spatula for stirring
- Kitchen paper towels to pat the chicken dry
Before starting, cut the chicken into 1-inch pieces and pat them dry. Measure the cornstarch and liquids so the cook time flows smoothly. If you prefer milder heat, use 1 tablespoon Sriracha; for more kick, use 2 tablespoons or adjust to taste after tasting the finished sauce.
Rewritten step-by-step directions
- Place the cut chicken pieces in a medium mixing bowl. Sprinkle ½ cup corn starch over the chicken and toss until each piece is lightly and evenly coated. Shake off excess cornstarch if necessary—each piece should have a thin, even dusting.
- Heat a large skillet over medium-high heat and add a thin layer of neutral oil (such as vegetable or canola oil) to coat the bottom of the pan. Once the oil is hot but not smoking, add half of the coated chicken pieces in a single layer. Cook without crowding so the chicken can form a light crust; this usually takes 3 to 4 minutes per side. Flip once to brown the second side until the chicken is golden and mostly cooked through. Remove the cooked pieces to a plate and repeat with the remaining chicken, adding a touch more oil to the pan if needed.
- After all the chicken is cooked and resting on the plate, pour out any excess oil from the skillet, leaving behind just a thin coating for sautéing the aromatics. Return the skillet to medium heat. Add the minced garlic (about 1 tablespoon) and sauté briefly until fragrant—about 20 to 30 seconds—being careful not to burn it.
- In a measuring cup or small bowl, combine 1 cup filtered water, ⅓ cup low sodium soy sauce (or gluten-free soy sauce), ⅓ cup honey, and 1 to 2 tablespoons Sriracha (depending on how spicy you want the final dish). Stir to dissolve the honey and create a uniform sauce. Pour this mixture into the skillet with the garlic and bring it to a gentle simmer over medium heat.
- While the sauce warms, make the cornstarch slurry that will thicken the sauce: in a small bowl, whisk together 2 tablespoons corn starch with 2 tablespoons cold water until smooth and free of lumps.
- Once the sauce is simmering and slightly reduced—about 2 to 3 minutes—stir the cornstarch slurry again and slowly pour it into the skillet while stirring continually. The sauce will begin to thicken within 30 to 60 seconds. Continue to simmer for 1 to 2 minutes until the sauce reaches a glossy, syrup-like consistency. Taste and adjust the seasoning: add more honey if you prefer it sweeter or a touch more Sriracha if you want extra heat.
- Return the cooked chicken pieces to the skillet and toss them in the sauce until every piece is evenly coated. Simmer together for 1 to 2 minutes so the chicken finishes cooking and absorbs some sauce flavor. If the chicken needs a little more time, cover the pan and cook for an extra minute; avoid overcooking to keep the chicken tender.
- Remove the skillet from heat. Transfer the sauced chicken to a serving dish and spoon any remaining sauce over the top. Garnish with sesame seeds and chopped chives, if using, for texture and a fresh finish.
- Serve immediately with steamed rice, noodles, or a bed of roasted or steamed vegetables. Leftovers will keep in an airtight container in the refrigerator for 2 to 3 days. Reheat gently over low heat or in a microwave, adding a splash of water if the sauce has thickened too much.
Taste and texture tips
For crispier chicken bites, make sure the pieces are well coated with cornstarch and avoid overcrowding the pan during frying. Browning in batches gives you that desirable texture. The double corn starch technique—first for the chicken coating and again to thicken the sauce—creates a contrast between the lightly crisp exterior and the glossy sauce that clings to each bite.
Flavor variations
- Garlic-forward: Double the minced garlic to 2 tablespoons for a punchier garlic flavor.
- Ginger kick: Add 1 teaspoon grated fresh ginger into the skillet with the garlic for a bright, warm note.
- Sesame heat: Stir in 1 teaspoon toasted sesame oil at the very end for a nutty finish.
- Less sweet: Reduce honey to ¼ cup and add 1 tablespoon rice vinegar for balance.
- Gluten-free: Use gluten-free soy sauce or tamari and serve over rice or a certified gluten-free grain.
Serving suggestions
This Honey Garlic Chicken Recipe shines over a bowl of fluffy jasmine or basmati rice. It also pairs well with cauliflower rice for a lighter option, or with soba noodles (if you prefer buckwheat) for an Asian-inspired dinner. Add steamed broccoli, snap peas, or sautéed bok choy to round out the plate and add color and crunch.
Make-ahead and storage
You can prepare the chicken and sauce separately and combine them just before serving to keep the chicken crisp. Store leftover sauced chicken in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat and add a splash of water to loosen the sauce if it has thickened. Avoid reheating repeatedly to preserve texture and flavor.
Common questions
Can I use dark meat instead of chicken breast? Yes. If you prefer thighs, cut them into similar-sized pieces and follow the same method. Thighs are more forgiving and stay juicier with a slightly different texture.
How spicy will 1 to 2 tablespoons Sriracha be? Using 1 tablespoon creates a mild warmth that complements the honey, while 2 tablespoons make the dish noticeably spicy. Start with 1 tablespoon if you’re unsure and add more after tasting the sauce.
Can I make this in the oven? You can bake the cornstarch-coated chicken at 425°F (220°C) for about 18–20 minutes, flipping halfway, until golden and cooked through. Then finish by tossing the baked chicken in the stovetop sauce as directed.
Final thoughts
This Honey Garlic Chicken Recipe hits that sweet spot between fast and impressive. The glossy sauce, garlicky aroma, and customizable heat level make it a dependable favorite for busy weeknights, casual entertaining, or meal prep. It’s one of those recipes that looks like you spent more time on it than you actually did—perfect for feeding a hungry family or savoring as leftovers the next day.
Ready to make it? Gather your chicken, cornstarch, honey, soy sauce, garlic, and Sriracha, and enjoy a sticky-sweet dinner that’s simple to prepare and impossible not to love.
Honey Garlic Chicken Recipe
Ingredients
Equipment
Method
- In a medium saucepan combine 1 cup filtered water, 1/3 cup low-sodium soy sauce, 1/3 cup honey, 1–2 Tbsp Sriracha, and the minced garlic; bring to a boil over medium heat, stirring occasionally.
- Whisk 2 Tbsp cornstarch with 2 Tbsp cold water in a small bowl until smooth, then pour the slurry into the boiling sauce and stir until it thickens; reduce heat to low and keep warm.
- Place the chicken pieces in a large zip-top bag and add 1/2 cup cornstarch; seal and toss until the chicken is evenly coated.
- Heat a large non-stick skillet over medium and lightly oil the pan. Add chicken in a single layer (work in batches if needed) and sauté for a few minutes per side until cooked through and golden.
- Turn off the heat, pour the warm sauce over the cooked chicken in the skillet, and stir until all pieces are evenly coated.
- Adjust seasoning with salt and pepper if desired, then serve over white rice and garnish with sesame seeds and chives or sliced green onions.
Notes
- Use 1 Tbsp Sriracha for mild heat and add more to increase spiciness.
- Add a pinch of red pepper flakes to the sauce for extra heat.
- Low-sodium soy sauce keeps the sauce from becoming overly salty.
- Cook chicken in batches to avoid crowding the pan.
- This sauce works well with thighs, shrimp, fish, or tofu.
