Honey Garlic Chicken: Prepare to be amazed! Imagine sinking your teeth into succulent, perfectly cooked chicken, glazed with a shimmering, sticky sauce that’s both sweet and savory. This isn’t just dinner; it’s an experience. I’m thrilled to share my foolproof recipe for this incredibly popular dish that’s guaranteed to become a family favorite.
While the exact origins are debated, the combination of honey and garlic as a flavor profile has been used in Asian cuisine for centuries. It represents a beautiful balance of sweet and pungent, a cornerstone of many culinary traditions. This particular iteration, Honey Garlic Chicken, has gained immense popularity in recent years, becoming a staple in homes and restaurants alike.
What makes this dish so irresistible? It’s the symphony of flavors, of course! The sweetness of the honey perfectly complements the sharp, aromatic garlic, creating a taste sensation that’s both comforting and exciting. The chicken itself becomes incredibly tender and juicy, coated in a glaze that’s both sticky and satisfying. But beyond the taste, it’s also incredibly convenient. This recipe is quick and easy to prepare, making it perfect for busy weeknights. Plus, it’s a crowd-pleaser that everyone will love. Get ready to experience the magic!
Ingredients:
- For the Chicken:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 2 tablespoons vegetable oil, for cooking
- For the Honey Garlic Sauce:
- 1/2 cup honey
- 1/4 cup soy sauce (low sodium recommended)
- 1/4 cup water
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- For Garnish (optional):
- Sesame seeds
- Chopped green onions
Preparing the Chicken:
- In a large bowl, combine the cubed chicken breasts, cornstarch, salt, and pepper. Toss well to ensure the chicken is evenly coated. This cornstarch coating is key to getting that crispy exterior we all love!
- Add the beaten egg to the chicken mixture. Toss again until the chicken is well coated with the egg. The egg helps the cornstarch adhere better and adds richness.
Cooking the Chicken:
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Make sure the skillet is hot before adding the chicken; this will help it brown properly.
- Add the chicken to the skillet in a single layer, being careful not to overcrowd the pan. Overcrowding will lower the temperature of the oil and cause the chicken to steam instead of brown. You may need to cook the chicken in batches.
- Cook the chicken for about 5-7 minutes, turning occasionally, until it is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure it’s fully cooked.
- Remove the cooked chicken from the skillet and set aside on a plate lined with paper towels to drain any excess oil. This will help maintain the crispiness.
Making the Honey Garlic Sauce:
- In a medium saucepan, whisk together the honey, soy sauce, water, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using).
- Bring the sauce to a simmer over medium heat, stirring occasionally.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry. This will help thicken the sauce without creating lumps.
- Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly.
- Continue to cook the sauce for 1-2 minutes, or until it has thickened to your desired consistency. The sauce should be glossy and coat the back of a spoon.
Combining Chicken and Sauce:
- Add the cooked chicken to the saucepan with the honey garlic sauce.
- Toss the chicken to coat it evenly with the sauce. Make sure every piece is glistening with that delicious honey garlic goodness!
- Cook for another 1-2 minutes, allowing the sauce to further adhere to the chicken and heat through.
Serving and Garnishing:
- Remove the honey garlic chicken from the heat.
- Transfer the chicken to a serving dish.
- Garnish with sesame seeds and chopped green onions, if desired. These add a nice visual appeal and a pop of flavor.
- Serve immediately over rice, noodles, or your favorite side dish. This dish pairs perfectly with steamed broccoli or a simple salad.
Tips and Variations:
- Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs are more flavorful and tend to stay more moist. Just make sure to trim any excess fat before cubing them.
- Vegetables: Feel free to add vegetables to the dish. Broccoli florets, bell peppers, and snap peas are all great additions. Add them to the skillet after cooking the chicken and sauté them until tender-crisp before adding the sauce.
- Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit them altogether. For a spicier kick, add a pinch of cayenne pepper.
- Sweetness: If you find the sauce too sweet, you can add a squeeze of lemon juice or a dash of apple cider vinegar to balance the flavors.
- Gluten-Free: To make this dish gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The chicken may lose some of its crispiness upon reheating, but it will still be delicious.
- Make Ahead: You can prepare the honey garlic sauce ahead of time and store it in the refrigerator for up to 2 days. Just reheat it before adding the cooked chicken.
- Serving Suggestions: Serve this honey garlic chicken with white rice, brown rice, quinoa, or noodles. It also pairs well with stir-fried vegetables, steamed broccoli, or a simple salad.
- Crispy Chicken Variation: For extra crispy chicken, you can double-fry it. After the first frying, let the chicken cool slightly, then fry it again for another 1-2 minutes until it’s even crispier.
- Marinating the Chicken: For even more flavor, you can marinate the chicken in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before cooking. This will help the chicken absorb the flavors and become more tender.
Detailed Notes on Ingredients:
- Chicken Breasts: I prefer using boneless, skinless chicken breasts for this recipe because they cook quickly and evenly. However, you can also use chicken thighs if you prefer. Just make sure to cut them into 1-inch cubes.
- Cornstarch: The cornstarch is essential for creating a crispy coating on the chicken. It also helps to thicken the honey garlic sauce.
- Honey: Use a good quality honey for the best flavor. I like to use raw honey, but any type of honey will work.
- Soy Sauce: I recommend using low-sodium soy sauce to control the saltiness of the dish. If you only have regular soy sauce, you can reduce the amount slightly.
- Rice Vinegar: Rice vinegar adds a touch of acidity to the sauce, which balances the sweetness of the honey. If you don’t have rice vinegar, you can substitute apple cider vinegar or white vinegar.
- Garlic: Freshly minced garlic is always best, but you can also use garlic powder if you’re in a pinch. Use about 1 teaspoon of garlic powder for every 4 cloves of garlic.
- Ginger: Freshly grated ginger adds a warm, spicy flavor to the sauce. If you don’t have fresh ginger, you can use ground ginger. Use about 1/2 teaspoon of ground ginger for every 1 teaspoon of fresh ginger.
- Red Pepper Flakes: Red pepper flakes add a touch of heat to the dish. If you don’t like spicy food, you can omit them altogether.
- Sesame Seeds: Sesame seeds add a nutty flavor and a nice visual appeal to the dish. I like to use toasted sesame seeds for even more flavor.
- Green Onions: Green onions add a fresh, oniony flavor to the dish. They also add a pop of color.
Troubleshooting:
- Chicken is not crispy: Make sure the oil is hot enough before adding the chicken. Also, don’t overcrowd the pan. Cook the chicken in batches if necessary.
- Sauce is too thick: Add a little water to thin the sauce.
- Sauce is too thin: Cook the sauce for a few more minutes to allow it to thicken. You can also add a little more cornstarch slurry.
- Sauce is too sweet: Add a squeeze of lemon juice or a dash of apple cider vinegar to balance the flavors.
- Sauce is too salty: Add a little honey or sugar to balance the flavors.
Equipment You’ll Need:
- Large bowl
- Medium saucepan
- Large skillet or wok
- Whisk
- Spatula
- Measuring
Conclusion:
This Honey Garlic Chicken recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen, and trust me, you absolutely need it in your life! The perfect balance of sweet honey, savory garlic, and tender chicken creates a dish that’s both comforting and exciting. It’s quick enough for a busy weeknight, yet impressive enough to serve to guests. I’ve made this countless times, and it’s always a hit, disappearing faster than I can say “seconds!” But what truly makes this recipe a must-try is its versatility. While it’s fantastic served simply over rice or quinoa to soak up all that delicious sauce, the possibilities are truly endless. For a complete meal, try pairing it with roasted broccoli, steamed green beans, or a vibrant side salad. The sweetness of the honey garlic glaze complements the earthy flavors of root vegetables beautifully, so don’t be afraid to experiment with roasted carrots or sweet potatoes. Looking for some variations? I’ve got you covered! If you’re a fan of spice, add a pinch of red pepper flakes to the sauce for a little kick. A squeeze of fresh lemon juice at the end brightens up the flavors and adds a touch of acidity. For a richer, more decadent sauce, whisk in a tablespoon of butter just before serving. And if you’re watching your carb intake, serve the chicken over cauliflower rice or zucchini noodles for a lighter, healthier option. Another great variation is to use chicken thighs instead of breasts. They tend to be more forgiving and stay incredibly juicy, even if you accidentally overcook them slightly. Just adjust the cooking time accordingly. You can also marinate the chicken in the honey garlic sauce for a few hours (or even overnight) for an even more intense flavor. Don’t be intimidated by the simplicity of the recipe. The magic lies in the quality of the ingredients and the careful balance of flavors. Use fresh garlic, good quality honey, and don’t be afraid to adjust the seasonings to your liking. Taste as you go and make it your own! I truly believe that this Honey Garlic Chicken recipe will become a staple in your kitchen. It’s easy, delicious, and endlessly adaptable. It’s the kind of dish that you can whip up on a moment’s notice and still impress everyone at the table. So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I’m confident that you’ll love this recipe as much as I do. And most importantly, I want to hear about your experience! Did you try any of the variations? Did you make any tweaks of your own? Share your photos and comments below – I can’t wait to see what you create! Let me know what you think of this Honey Garlic Chicken! Happy cooking! Print
Honey Garlic Chicken: The Ultimate Recipe for Deliciousness
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
Quick and easy Honey Garlic Chicken with crispy chicken pieces coated in a sweet and savory honey garlic sauce. Perfect served over rice or noodles for a delicious weeknight meal.
Ingredients
Scale- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 2 tablespoons vegetable oil, for cooking
- 1/2 cup honey
- 1/4 cup soy sauce (low sodium recommended)
- 1/4 cup water
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Chicken: In a large bowl, combine the cubed chicken breasts, cornstarch, salt, and pepper. Toss well to coat. Add the beaten egg and toss again until well coated.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, being careful not to overcrowd. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C).
- Remove the cooked chicken from the skillet and set aside on a plate lined with paper towels to drain any excess oil.
- Make the Honey Garlic Sauce: In a medium saucepan, whisk together the honey, soy sauce, water, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using).
- Bring the sauce to a simmer over medium heat, stirring occasionally.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry.
- Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly.
- Continue to cook the sauce for 1-2 minutes, or until it has thickened to your desired consistency.
- Combine Chicken and Sauce: Add the cooked chicken to the saucepan with the honey garlic sauce.
- Toss the chicken to coat it evenly with the sauce.
- Cook for another 1-2 minutes, allowing the sauce to further adhere to the chicken and heat through.
- Serve and Garnish: Remove the honey garlic chicken from the heat.
- Transfer the chicken to a serving dish.
- Garnish with sesame seeds and chopped green onions, if desired.
- Serve immediately over rice, noodles, or your favorite side dish.
Notes
- Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs are more flavorful and tend to stay more moist. Just make sure to trim any excess fat before cubing them.
- Vegetables: Feel free to add vegetables to the dish. Broccoli florets, bell peppers, and snap peas are all great additions. Add them to the skillet after cooking the chicken and sauté them until tender-crisp before adding the sauce.
- Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit them altogether. For a spicier kick, add a pinch of cayenne pepper.
- Sweetness: If you find the sauce too sweet, you can add a squeeze of lemon juice or a dash of apple cider vinegar to balance the flavors.
- Gluten-Free: To make this dish gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The chicken may lose some of its crispiness upon reheating, but it will still be delicious.
- Make Ahead: You can prepare the honey garlic sauce ahead of time and store it in the refrigerator for up to 2 days. Just reheat it before adding the cooked chicken.
- Serving Suggestions: Serve this honey garlic chicken with white rice, brown rice, quinoa, or noodles. It also pairs well with stir-fried vegetables, steamed broccoli, or a simple salad.
- Crispy Chicken Variation: For extra crispy chicken, you can double-fry it. After the first frying, let the chicken cool slightly, then fry it again for another 1-2 minutes until it’s even crispier.
- Marinating the Chicken: For even more flavor, you can marinate the chicken in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before cooking. This will help the chicken absorb the flavors and become more tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
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