Honey Garlic Chicken Recipe hits that sweet-and-savory spot with sticky sauce, golden chicken, and pantry ingredients you already own. I lean on this one when I crave big flavor but don’t want a sink full of dishes. The sauce clings to every bite, and the leftovers make tomorrow’s lunch feel like a small victory. Toss it over rice, add a crunchy veg, and dinner practically serves itself.
Homemade Honey Garlic Chicken Recipe
I started cooking honey garlic chicken in my tiny first apartment with one skillet and a questionable spatula. I tweaked the sauce a dozen times until it balanced salty, sweet, and tangy in one glossy finish. I still make it on busy weeknights, and my family still licks the spoon. You can scale it up for meal prep, and it still tastes fresh on day three.
I keep this easy honey garlic chicken in regular rotation because it uses affordable chicken thighs, a quick stovetop method, and a sauce that you can whisk in one bowl. The sticky honey garlic sauce coats the chicken in minutes, so dinner moves fast. The flavor profile suits kids and spice lovers alike, and you can dial the heat up or down. I also love how well it pairs with rice, noodles, or a simple salad.
Ingredients You’ll Need
- Chicken
- Sticky Honey Garlic Sauce
- To Thicken
- 2 tsp cornstarch + 2 tsp water (slurry)
- To Finish
- 1–2 tsp toasted sesame seeds
- 2 scallions, thinly sliced
- Lime or lemon wedges (optional)
How to Make Honey Garlic Chicken
Stovetop Method
- Prep the chicken: Pat the chicken dry, then season both sides with salt and pepper. Keep it simple because the sauce carries big flavor.
- Sear: Heat a large skillet over medium-high heat. Add oil, then add the chicken in a single layer and sear until golden, 4–5 minutes per side for thighs (adjust for thickness). Transfer to a plate.
- Build flavor: Lower the heat to medium. Add butter (optional), then add the minced garlic and cook for 20–30 seconds while you keep it moving.
- Whisk the sauce: In a bowl, whisk honey, soy sauce, vinegar, water or broth, sesame oil, and red pepper flakes if using.
- Deglaze: Pour the sauce into the skillet and scrape up the browned bits with a wooden spoon. Simmer for 1–2 minutes.
- Thicken: Stir the cornstarch slurry, add it to the pan, and stir until the sauce thickens and turns glossy, 1–2 minutes.
- Coat and finish: Return the chicken to the skillet and toss to coat. Simmer until the chicken hits 165°F and the sauce clings to the meat.
- Rest and serve: Turn off the heat and let the chicken rest for 2–3 minutes. Garnish with sesame seeds and scallions, then serve hot.
Oven Method
- Heat the oven to 400°F. Grease a baking dish or line it with parchment.
- Whisk the sauce as written and season the chicken. Place the chicken in the dish and pour half the sauce over it.
- Bake for 18–22 minutes for thighs or 15–18 minutes for breasts, depending on thickness.
- Simmer the remaining sauce with the slurry on the stovetop until thick. Spoon it over the chicken and broil for 2 minutes to set the glaze.
Air Fryer Method
- Heat the air fryer to 380°F. Pat the chicken dry, season, and spray it lightly with oil.
- Air fry for 10–14 minutes, flipping once, until it reaches 165°F.
- Simmer the sauce with the slurry in a small pan until thick and sticky.
- Toss the cooked chicken in the sauce and air fry for 1–2 minutes to set the glaze.
Variations I’ve Tried
- Chicken choices: Use bone-in thighs and add a few extra minutes. Use breasts and slice into cutlets for quicker, even cooking.
- Sweetener swap: Use maple syrup instead of honey for a deeper, woodsy note.
- Gluten-free: Use tamari or coconut aminos and confirm your cornstarch is gluten-free.
- Extra heat: Add gochujang, chili crisp, or more red pepper flakes for a spicy honey garlic chicken.
- Citrus twist: Add zest and a squeeze of lime or lemon to brighten the sauce.
- Crisp edges: Dust the seared chicken lightly with 1–2 tsp cornstarch before you return it to the sauce. The glaze grips even more.
- Veg boost: Add steamed broccoli, snap peas, or baby bok choy to the pan during the last 2 minutes.
Pro Tips
- Set up the sauce ingredients before you sear so the garlic never sits too long in a hot pan.
- Use a wide skillet so the sauce reduces fast and turns glossy, not watery.
- Keep the heat at medium once the sauce goes in so the honey doesn’t scorch.
- Aim for 165°F internal temp and pull the chicken off heat right away. Rest for a few minutes for juicier bites.
- Double the sauce when you serve over rice or noodles because the starch drinks it up.
- Toast the sesame seeds in a dry pan for 1 minute to amplify their nutty flavor.
What to Serve with Honey Garlic Chicken
- Starches: Jasmine rice, brown rice, coconut rice, or garlic butter noodles. Cauliflower rice also works if you want a lighter base.
- Veg sides: Steamed broccoli, blistered green beans, sautéed bok choy, or a crunchy cucumber salad.
- Extras: Kimchi for a tangy kick, sesame slaw for crunch, or simple pickled carrots for brightness.
- Finishing touches: Lime wedges, extra scallions, and a drizzle of chili oil if you like heat.
Make-Ahead and Storage
My honey garlic chicken reheats so well that I pack it for quick lunches all week without a second thought.
Make-Ahead: Cook the recipe and portion it with rice and veggies, or assemble raw chicken with the sauce (skip the slurry), freeze in a zip-top bag for up to 3 months, then thaw in the fridge overnight. Add the slurry while you simmer the sauce during cooking.
To Refrigerate: Store cooled chicken with sauce in an airtight container in the fridge for up to 4 days.
Freezing: Freeze cooked honey garlic chicken for up to 3 months. Thaw overnight in the fridge.
To Reheat: Warm in a skillet over medium heat, in the oven or air fryer at 350°F, or microwave in 30-second bursts until hot. Add a splash of water if the sauce looks too thick.
Honey Garlic Chicken Recipe
Ingredients
Instructions
- Season chicken thighs with salt and pepper. Lightly coat them with all-purpose flour.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 3-4 minutes per side. Remove chicken and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- In a small bowl, whisk together honey, soy sauce, rice vinegar, water, and cornstarch until smooth.
- Pour the honey garlic sauce into the skillet and cook, stirring, until the sauce thickens, about 2 minutes.
- Return the chicken to the skillet and toss to coat with the sauce. Simmer for 2-3 minutes to let the flavors meld.
- Garnish with chopped green onions and sesame seeds, if desired. Serve hot.