Honey Garlic Chicken Glaze

This honey garlic chicken recipe brings together tender, juicy chicken coated in a glossy, sticky sauce that perfectly balances sweetness and savory flavors. It’s a dish that never fails to impress whether you’re serving it for a busy weeknight or a special occasion. The combination of honey and garlic creates a mouthwatering glaze that clings beautifully to every bite, making this recipe a true crowd-pleaser.

I first made this recipe during a hectic workweek and was amazed at how quickly it came together. Now it’s a goto dinner that my whole family always asks for.

Ingredients

• Chicken breasts: cut into 1inch cubes for even, quick cooking and tender bites
• Cornstarch: to create a crispy coating on the chicken and help thicken the sauce
• Salt and pepper: to enhance and balance the overall flavor
• Egg: as a binder to adhere the cornstarch for a perfect crust
• Vegetable oil: for frying the chicken to a beautiful golden brown
• Honey: as the sweet star of the sauce, providing a natural, rich glaze
• Low sodium soy sauce: to lend savory depth without overpowering the sweetness
• Water: to balance the sauce and help it simmer properly
• Rice vinegar: to add a gentle acidity that brightens the sauce
• Minced garlic: for its bold and aromatic pungency
• Sesame oil: to impart a nutty, toasty fragrance and flavor
• Grated ginger: for a warm, spicy undertone
• Red pepper flakes: for subtle heat, optional if you want a bit of a kick
• Cornstarch slurry: cornstarch mixed with cold water as a slurry to thicken the sauce perfectly
• Sesame seeds and chopped green onions: for garnish, adding visual appeal and extra flavor
• Selection tips: When selecting honey, choose one with smooth consistency and pure flavor such as wildflower or clover honey. For garlic and ginger, fresh is always best to maximize aroma and taste.

Instructions

Sauté the Aromatics:

Start by preparing the sauce ingredients: whisk honey, soy sauce, water, rice vinegar, minced garlic, sesame oil, grated ginger, and optional red pepper flakes in a saucepan. Bring to a gentle simmer over medium heat while stirring occasionally to meld the flavors.

Prepare the Chicken:

In a large bowl, toss the cubed chicken with cornstarch, salt, and pepper, making sure every piece is coated. This coating will create a crispy texture when cooked. Pour the beaten egg over the chicken and toss again so the cornstarch sticks thoroughly.

Cook the Chicken:

Heat vegetable oil in a large skillet or wok over mediumhigh heat until shimmering hot. Add the chicken in a single layer without overcrowding, as this keeps the oil temperature consistent and ensures crispy pieces. Cook for 5 to 7 minutes, flipping occasionally until the chicken is golden and cooked through to an internal temperature of 165°F (74°C). Transfer the chicken onto paper towels to drain excess oil once done.

Thicken the Sauce:

Whisk together cornstarch and cold water to form a slurry. Gradually whisk this slurry into the simmering sauce, stirring constantly to avoid lumps. Continue simmering for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.

Combine Chicken and Sauce:

Add the cooked chicken pieces back into the thickened honey garlic sauce. Toss gently to coat every piece evenly with the sticky glaze. Simmer together for another minute or two so the flavors marry and the sauce clings perfectly.

Serve and Garnish:

Transfer the glazed chicken to a serving platter. Sprinkle with sesame seeds and chopped green onions if desired. Serve immediately, ideally with steamed rice, noodles, or your favorite vegetables such as broccoli or bok choy.

One of my favorite parts of this recipe is the crispy coating on the chicken. It’s the texture that takes the dish from ordinary to restaurant quality. A family memory I cherish is when my kids helped toss the chicken in the sauce and declared it the best dinner ever without any hesitation.

Storage Tips

Leftover honey garlic chicken stores well in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally to keep the glaze from sticking or burning.

Ingredient Substitutions

Use chicken thighs instead of breasts if you prefer richer, juicier meat. Adjust cooking time slightly as thighs can take a bit longer to cook fully. For glutenfree options swap soy sauce for tamari and verify your rice vinegar is glutenfree. If you lack fresh ginger, a small pinch of ground ginger can work, but use it sparingly to avoid overpowering the sauce.

Serving Suggestions

Enjoy this dish over fluffy white or brown rice to soak up the luscious sauce. It is also fantastic with quinoa or noodles. Pair it with steamed vegetables such as broccoli, snap peas, or roasted asparagus for a balanced meal. Try it in lettuce wraps or tacos with crunchy slaw for a fun twist.

This honey garlic chicken is quick, flavorful, and perfect for weeknights or gatherings. It’s a reliable, crowdpleasing meal that’s easy to adapt and serve.

Common Questions About Recipes

→ What cut of chicken works best?

Boneless, skinless chicken breasts cut into 1-inch cubes cook evenly and develop a crispy coating, though thighs are a flavorful alternative.

→ How do I achieve a crispy texture on the chicken?

Coating the chicken with cornstarch before cooking helps create a crispy exterior while keeping the inside tender.

→ Can I adjust the spiciness of this dish?

Yes, red pepper flakes add heat and can be adjusted or omitted for milder flavors.

→ What are some good side dishes to serve with this?

This dish pairs well with steamed rice, quinoa, noodles, or sautéed and steamed vegetables like broccoli or bok choy.

→ Is it possible to prepare the sauce in advance?

Absolutely. The honey garlic sauce can be made ahead and refrigerated for up to three days before reheating and combining with cooked chicken.