Sweet Savory Honey Garlic Chicken

This honey garlic chicken is the ultimate sweet and savory dinner! Juicy chicken is coated in a sticky, garlicky, and slightly tangy honey sauce, making it perfect for serving over rice or alongside roasted veggies. It's quick, pan-seared to perfection, and absolutely packed with flavor!

I first made this honey garlic chicken when I needed something quick that would please the whole family. Now it's requested at least twice a month, and the sauce has become our favorite for everything from chicken to salmon.

Ingredients

• Boneless skinless chicken breasts or thighs choose thighs for more moisture and flavor
• Cornstarch creates that lovely light crisp exterior that helps the sauce cling
• Honey provides natural sweetness and creates that beautiful sticky glaze
• Low sodium soy sauce adds umami depth without making the dish too salty
• Fresh garlic minced yourself provides significantly more flavor than pre-minced
• Rice vinegar balances the sweetness with subtle acidity
• Sesame oil just a touch transforms the dish with authentic Asian flavor notes
• Red pepper flakes adjust to your heat preference or omit for sensitive palates
• Green onions and sesame seeds these fresh garnishes add color texture and flavor

Step-by-Step Instructions

Prepare the Chicken

Pat chicken completely dry with paper towels this ensures better browning. Season with salt and pepper then lightly dust with cornstarch on all sides. The cornstarch creates a thin coating that will help thicken the sauce later and give the chicken a slight crispness.

Sear the Chicken

Heat olive oil and butter in a large skillet until the butter is melted and starting to bubble. Add chicken with space between pieces to avoid steaming. Cook undisturbed for a full 4 minutes before flipping to develop a golden crust. After flipping cook another 4 to 5 minutes until internal temperature reaches 165°F. Remove chicken to a clean plate.

Create the Honey Garlic Sauce

Using the same skillet with all those flavorful brown bits add minced garlic and cook for just 30 seconds being careful not to burn it. Immediately add honey soy sauce vinegar and sesame oil scraping the pan to incorporate all the caramelized chicken flavors. Let it bubble briefly before adding the cornstarch slurry stirring constantly as it thickens to a glossy consistency.

Return and Coat Chicken

Slide the chicken back into the pan including any juices that collected on the plate. Gently turn chicken pieces to coat completely in the sauce. Allow everything to simmer together for 2 minutes letting the chicken absorb the flavors while the sauce continues to reduce and become even more intensely flavored.

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This recipe reminds me of my first apartment where I had practically no cooking equipment but managed to impress friends with this dish. The honey garlic combination is magical it transforms even the most basic ingredients into something that tastes like it took hours not minutes.

Storage and Leftovers

Store any leftover honey garlic chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually develop overnight making for incredible next day lunch. When reheating add a splash of water or chicken broth to loosen the sauce as it will thicken considerably when cold. For best results reheat gently in a covered pan over low heat rather than microwaving to maintain the tender texture of the chicken.

Easy Substitutions

This recipe is incredibly forgiving and adaptable to what you have on hand. No rice vinegar? Apple cider vinegar or even white vinegar work well. Maple syrup can substitute for honey with a slightly different but equally delicious flavor profile. For a gluten free version replace soy sauce with tamari or coconut aminos. If you prefer a less sweet sauce simply reduce the honey to 2 tablespoons and increase soy sauce accordingly.

Perfect Pairings

While jasmine rice is the classic accompaniment this honey garlic chicken pairs beautifully with so many sides. Try it with cauliflower rice for a lower carb option or over quinoa for added protein. Steamed broccoli is perfect for soaking up the sauce or try a simple cucumber salad with rice vinegar for a refreshing contrast to the rich chicken. For a complete Asian inspired meal serve with simple stir fried vegetables and perhaps some store bought dumplings on the side.

Cultural Notes

This honey garlic chicken is an Americanized version of Chinese cooking techniques creating a fusion dish that borrows flavors from traditional Asian cuisine. The combination of honey and garlic appears in many world cuisines from Korean to Mediterranean cooking showing how universally appealing these flavors are. In traditional Chinese cooking similar dishes might use Shaoxing wine and dark soy sauce for deeper complexity but this version uses more commonly available ingredients while maintaining the essence of those balanced sweet savory flavors.

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Common Recipe Questions

→ Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are an excellent substitute and often result in juicier meat. They typically require a slightly longer cooking time (about 6-7 minutes per side), but the rich flavor works beautifully with the honey garlic sauce.

→ How can I make this dish less sweet?

To reduce sweetness, simply decrease the honey to 2-3 tablespoons and increase the soy sauce slightly. You can also add an extra teaspoon of rice vinegar for more tanginess to balance the sweetness.

→ What vegetables pair well with honey garlic chicken?

Broccoli, bell peppers, snap peas, and carrots are excellent companions. You can either stir-fry them separately or add them to the pan after searing the chicken and before adding the sauce.

→ Is there a way to make this gluten-free?

Yes! Simply substitute regular soy sauce with tamari or a certified gluten-free soy sauce. Ensure your cornstarch is also labeled gluten-free, and serve over rice or rice noodles instead of wheat-based noodles.

→ Can I prepare the sauce ahead of time?

Definitely! The honey garlic sauce can be mixed (excluding the cornstarch slurry) and stored in an airtight container in the refrigerator for up to 5 days. Add the cornstarch slurry only when you're ready to cook and thicken the sauce.

→ How can I add more spice to this dish?

For extra heat, increase the red pepper flakes to 1 teaspoon, add a finely diced fresh chili pepper when sautéing the garlic, or incorporate 1-2 teaspoons of sriracha or gochujang paste into the sauce.