Description
This Sticky Honey Chicken recipe features crispy bite-sized chicken pieces tossed in a rich, sweet, and tangy honey sauce infused with garlic, ginger, and a hint of spice. It’s an easy and flavorful dish perfect for weeknight dinners, served best over rice, noodles, or steamed vegetables.
Ingredients
Scale
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
For the Sticky Honey Sauce:
- â…“ cup honey
- ¼ cup low sodium soy sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 teaspoons garlic, minced
- 1 teaspoon fresh ginger, minced
- ½ teaspoon red pepper flakes (optional for heat)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
For Garnishing:
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the coating mixture: In a bowl, combine the cornstarch, salt, and black pepper thoroughly to create a seasoned coating for the chicken.
- Coat the chicken: Toss the bite-sized chicken pieces in the seasoned cornstarch mixture until each piece is fully and evenly coated.
- Heat oil: Preheat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering and hot.
- Fry chicken: Add the coated chicken pieces in a single layer to the skillet. Cook each side for 3-4 minutes until they turn golden brown and crispy on the outside.
- Remove chicken: Once cooked, take the chicken out of the skillet and set aside on a plate to rest.
- Make the sauce base: Lower the heat to medium, then add soy sauce, honey, vinegar, oyster sauce (if using), sesame oil, minced garlic, ginger, and red pepper flakes to the same skillet.
- Simmer sauce: Stir the sauce mixture and let it simmer gently for 2 minutes to blend flavors.
- Prepare thickener: Mix 1 teaspoon of cornstarch with 1 tablespoon water in a small bowl to create a slurry for thickening the sauce.
- Thicken sauce: Pour the cornstarch slurry into the simmering sauce while constantly stirring. Continue cooking for 1-2 minutes until the sauce becomes thick and glossy.
- Toss chicken in sauce: Return the cooked chicken pieces to the skillet and toss them thoroughly in the sticky honey sauce to coat evenly.
- Final cook: Cook the chicken and sauce together for an additional 1-2 minutes to allow the flavors to meld and the chicken to heat through.
- Garnish and serve: Remove the skillet from heat, sprinkle with sesame seeds and sliced green onions. Serve immediately over rice, noodles, or steamed vegetables.
Notes
- You can substitute chicken breasts with thighs for a more tender and juicy texture.
- Adjust the red pepper flakes according to your spice preference or omit for a milder dish.
- Oyster sauce is optional but adds a deeper umami flavor to the sauce.
- Make sure not to overcrowd the pan while frying to maintain crispiness.
- Serve immediately for best texture; leftovers can be reheated but may lose some crispiness.
