Sticky Honey Chicken Recipe

There’s something so comforting about sticky honey chicken. It has that perfect balance of savory, sweet, and just the tiniest bit of heat. It’s one of those dishes that looks fancy but is so simple to pull together—ideal for busy weeknights when you still want to serve something that feels a little special. Plus, the golden glaze on the chicken is irresistible! I’ve made this for family dinners, casual get-togethers, and even meal preps, and it’s always a hit.

I still remember the first time I made this dish. It was a rainy Friday night, and I was craving something sweet and spicy, but I didn’t want takeout (plus, my fridge was looking a little bare). I had some chicken breasts on hand, and a quick scan of the pantry led me to honey and soy sauce—game on! I tweaked the recipe a few times since then, and this version is what I like to call the “ultimate weeknight hero” because it’s so easy yet packs so much flavor. Let’s get cooking!

this RECIPE

🍯 Why sticky honey chicken is a weeknight game-changer

Sticky honey chicken is all about that mouthwatering combination of honey and soy sauce with just the right touch of heat from the sriracha. The sauce caramelizes beautifully as it coats the chicken, creating a deliciously sticky glaze that’s both savory and sweet. Plus, this recipe comes together quickly—less than 30 minutes from start to finish! What’s not to love?

And here’s the best part: you don’t need fancy ingredients or special equipment to make this. Most of the ingredients are pantry staples, and the process is simple enough that you can probably whip it up on a whim (because let’s face it, those honey cravings don’t always give us a heads-up).

The story behind this dish

While sticky honey chicken doesn’t have a super long culinary history, it’s heavily inspired by the classic Asian flavor profile that combines sweet, savory, and spicy elements. Soy sauce and honey have been used in Asian cuisine for centurie. Over time, dishes like these have been adapted in various cultures, with everyone adding their own twist. This version borrows from those rich traditions but simplifies the cooking process to make it more accessible for the everyday home cook.

Let’s talk ingredients: what makes this dish shine

Each ingredient in this recipe plays a crucial role, but let’s break it down a bit:

• Chicken breasts: Boneless, skinless chicken breasts are a go-to for this recipe because they cook quickly and absorb the flavors of the sauce so well. You could also use chicken thighs if you prefer a juicier, slightly fattier cut.
• Honey: This is the star of the sauce. The honey adds a natural sweetness and helps the sauce thicken into a luscious, sticky glaze. I like using raw honey for its floral notes, but regular honey works just fine.
• Soy sauce: Provides the salty, umami contrast to the sweetness of the honey. I usually go with low-sodium soy sauce, but regular works too—just be careful with adding extra salt.
• Fresh ginger: This adds a warm, zesty kick that balances the sweetness of the honey. If you don’t have fresh ginger on hand, ground ginger can work in a pinch (use about half the amount).
• Sriracha: Adds a little heat to the dish. You can adjust the amount depending on your spice tolerance, or swap it for chili garlic sauce if you like a bolder flavor.
• Cornstarch: Used twice in this recipe—once to coat the chicken for a light crispy texture and again in the sauce to thicken it. It’s the secret to getting that perfect sticky finish.

Kitchen gear: what you need (and what you can skip)

One of the things I love most about this recipe is how low-maintenance the equipment list is. Here’s what you’ll need:

• A good skillet: A large non-stick or cast-iron skillet is ideal for cooking the chicken evenly and giving it a nice golden crust. If you don’t have a large skillet, you can work in batches with a smaller pan—it just takes a little more time.
• Tongs or a spatula: These are handy for flipping the chicken and making sure every piece gets nicely seared.
• A whisk: You’ll want this for whisking together the sauce and ensuring the cornstarch dissolves smoothly. No one wants lumpy sauce!
• Cutting board and knife: For dicing the chicken into bite-sized pieces and mincing your garlic and ginger.

That’s it! No need for any fancy gadgets. If you’re short on tools, you can even mix the sauce with a fork—whatever works for you.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Prep the chicken: Start by dabbing the chicken dry with a paper towel. This helps the cornstarch stick better and ensures you get a good sear when cooking. Cut the chicken into bite-sized pieces (about 1-inch cubes). In a medium bowl, season the chicken with salt and pepper, then toss with the cornstarch until evenly coated.Tip: Don’t rush the drying process! If the chicken is too wet, it won’t crisp up properly when you cook it.
2. Cook the chicken: Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in batches so that each piece has room to sear. Cook for about 5-6 minutes, flipping halfway through, until the chicken is golden brown and no longer pink inside. Transfer the cooked chicken to a dish and cover to keep warm.Lesson learned: Overcrowding the pan leads to steaming instead of searing, so make sure you work in batches if needed!
3. Make the sauce: In a small bowl, whisk together the honey, chicken broth, soy sauce, ginger, garlic, sriracha, and cornstarch. (Give it a good whisk before adding to the pan, as the cornstarch may settle.)
4. Combine and finish: In the same skillet, add the sauce mixture and bring it to a simmer over medium heat. Whisk continuously as the sauce thickens—this should take about 1 minute. Once the sauce is smooth and thick, return the chicken to the skillet and toss to coat each piece in that glorious sticky sauce. Garnish with thinly sliced green onions for a pop of freshness.Pro-tip: Keep an eye on the sauce as it thickens—it happens quickly!

Mix it up! Variations to try

One of the reasons I love this sticky honey chicken recipe is how adaptable it is. Here are a few fun twists I’ve tried (and loved!):

• Gluten-free version: Swap the soy sauce for tamari or coconut aminos to make this dish gluten-free. You won’t even notice the difference!
• Vegan version: Substitute the chicken with extra-firm tofu or tempeh. You’ll still get that crispy exterior and sticky sauce. (Just make sure to press the tofu first to remove excess moisture.)
• Low-carb option: Replace the honey with a sugar-free sweetener like monk fruit syrup or a low-carb honey alternative.
• Spice it up: If you’re a fan of heat, up the sriracha to 2 teaspoons or add a pinch of crushed red pepper flakes for extra kick.
• Seasonal spin: In the summer, I love throwing in some sautéed bell peppers or zucchini to give it a fresh, crunchy texture. In the winter, a handful of roasted broccoli or Brussels sprouts adds a nice depth.

Serving ideas: make it dinner-party worthy

While this dish is delicious on its own, I love pairing it with some simple sides to round out the meal. Serve it over fluffy jasmine rice or quinoa to soak up the sauce, and add a side of steamed vegetables like broccoli, snap peas, or bok choy. For a touch of brightness, garnish with fresh cilantro and a sprinkle of sesame seeds. It adds that perfect “restaurant-quality” finish!

If you’re hosting friends, arrange the chicken on a large platter, drizzle any remaining sauce over the top, and scatter extra green onions for a pop of color.

drink pairings

I like to pair sticky honey chicken with something light and refreshing. Here are my top picks:

• Iced green tea with lemon: The light bitterness of green tea cuts through the sweetness of the honey glaze. Add a squeeze of lemon for a burst of freshness!
• Sparkling water with lime: A bubbly, citrusy drink is perfect for cleansing the palate between bites of sticky chicken.
• Ginger lemonade: The zesty kick of ginger in the lemonade complements the ginger in the dish while the sweetness balances the heat from the sriracha.

Leftovers: how to store and reheat

If you somehow end up with leftovers (it’s rare in my house!), sticky honey chicken stores beautifully. Simply transfer it to an airtight container and refrigerate for up to 3 days.

To reheat, pop it in the microwave for a minute or two until heated through, or warm it in a skillet over medium heat. If the sauce has thickened too much, add a splash of water or chicken broth to loosen it up. Just be careful not to overcook the chicken—it’ll dry out if reheated for too long.

Scaling the recipe for a crowd (or just you)

This recipe serves about 4, but it’s super easy to scale up or down depending on your needs. If you’re cooking for two, you can halve the ingredients, though I recommend keeping the sauce quantities the same (because more sauce is always better, right?).

For a crowd, simply double or triple the ingredients, but be sure to cook the chicken in batches so you don’t overcrowd the pan. You might need to add a little more oil to the pan as you go.

Wrapping it all up

I hope you give this sticky honey chicken recipe a try—once you do, I’m sure it’ll become a regular in your weeknight rotation. It’s versatile, quick, and the flavors are absolutely delicious. Plus, there’s just something so satisfying about making a takeout-style dish at home, isn’t there? Don’t be afraid to put your own spin on it, whether that means adding extra heat, throwing in some veggies, or experimenting with different sides.

Happy cooking, and enjoy every sticky, sweet, and savory bite!

FAQs

1. Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness to the dish. Just make sure to cook them thoroughly, as thighs can take a little longer than breasts.

2. Is there a way to make this less sweet?
Yes, you can reduce the amount of honey or balance it with a little more soy sauce. Taste the sauce as you go and adjust to your liking.

3. What can I use if I don’t have fresh ginger?
Ground ginger works in a pinch! Just use about half the amount, as ground ginger is more concentrated in flavor.

4. Can I make this ahead of time?
You can prep the chicken and sauce in advance, but I recommend cooking it fresh for the best texture. The sauce can be made a day ahead and stored in the fridge.

5. What vegetables can I add to this dish?
Bell peppers, snap peas, broccoli, or zucchini are great options to stir into the dish for added color and crunch!

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