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Sticky Honey Garlic Chicken

Sticky honey garlic chicken is tender, juicy bite-sized chicken coated in a glossy honey garlic glaze that clings after quick simmering and tossing. Browned chicken gets a caramelized, slightly thickened sauce in about 30 minutes—perfect for a fast weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 2 lb boneless, skinless chicken thighs Cut into bite-sized pieces.
  • 2 tbsp cornstarch For lightly coating the chicken.
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
Aromatics
  • 4 cloves garlic Minced.
  • 1 tsp fresh ginger Grated.
Honey Garlic Sauce
  • 0.33 cup honey
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp ketchup
  • 1 tsp cornstarch For thickening the glaze.
  • 2 tbsp water
Garnish and serving
  • 2 green onions Thinly sliced.
  • 1 tbsp sesame seeds
  • 1 Steamed jasmine rice For serving.

Equipment

  • 1 cast iron skillet

Method
 

Prep and sauce
  1. Pat the chicken dry and season with salt and black pepper, then toss with cornstarch until lightly coated.
  2. Whisk honey, low-sodium soy sauce, brown sugar, rice vinegar, sesame oil, ketchup, 1 tsp cornstarch, and 2 tbsp water until smooth.
Sear, simmer, and glaze
  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. Cook the chicken for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F, then transfer to a plate.
  3. Reduce heat to medium and add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
  4. Pour in the honey garlic sauce and simmer for 2–3 minutes until glossy and slightly thickened.
  5. Return the chicken to the skillet and toss until every piece is coated in the sticky glaze, then cook for 2 more minutes until the sauce caramelizes slightly.
Finish and serve
  1. Sprinkle with sliced green onions and sesame seeds.
  2. Serve immediately over steamed jasmine rice.

Notes

For the glossiest cling, simmer the sauce only until it turns slightly thick, then toss the chicken right away so the glaze stays lacquer-like. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet with a splash of water until hot. Freezing is not recommended because the sauce can thin and the chicken texture may soften. For a lower-sugar option, reduce the brown sugar by half and use a no-sugar-added ketchup if available.