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Asian Style Honey Chicken

Asian style honey chicken with tender bite-sized chicken coated in a sticky honey-garlic glaze. The cornstarch slurry thickens the sauce into a glossy coating that clings to every piece, just like takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken thighs Cut into bite-sized pieces.
  • 1 cup cornstarch Used for coating and for the honey sauce thickener.
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
Honey Sauce
  • 0.3333 cup honey
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 3 cloves garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water
Garnish
  • 2 each green onions Sliced.
  • 1 tbsp sesame seeds

Equipment

  • 1 cast iron skillet

Method
 

Coat the chicken
  1. Toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
  2. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  3. Cook the chicken until golden and cooked through, about 6–8 minutes, turning as needed for even browning.
Make and thicken the honey glaze
  1. In a bowl, whisk together honey, low-sodium soy sauce, rice vinegar, garlic, ginger, and sesame oil until smooth.
  2. Pour the sauce into the skillet and bring it to a simmer, stirring to lift the browned bits from the pan.
  3. Mix cornstarch and water in a small bowl, then stir the slurry into the simmering sauce.
  4. Cook until thickened, about 1–2 minutes, until the sauce becomes glossy.
Coat and serve
  1. Toss the chicken in the honey glaze until every piece is evenly coated.
  2. Garnish with green onions and sesame seeds.
  3. Serve over steamed rice.

Notes

Pro tip: For extra cling, keep the sauce at a gentle simmer while you toss the chicken, then serve immediately. Store leftovers in the refrigerator up to 3 days; freeze yes (up to 2 months) for best texture reheat gently. For a lower-sugar option, use a reduced-sugar honey substitute or half honey with additional soy-sauce reduction (sauce will be less sticky but still flavorful).