Description
Succulent Sticky Honey Chicken delights palates with its perfect balance of sweet and savory flavors. Glazed tender chicken pieces promise a mouthwatering meal that brings restaurant-quality taste directly to home kitchens, inviting you to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 1/3 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons chicken broth or water
Seasoning and Spices:
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons grated fresh ginger
- 3 cloves garlic, minced
- 1 teaspoon sriracha
Coating and Cooking Ingredients:
- 3 tablespoons cornstarch
- 1 tablespoon vegetable oil
- Green onions, thinly sliced (for garnish)
Instructions
- Prepare chicken by blotting excess moisture with paper towels. Slice into uniform bite-sized chunks, then season with salt and pepper. Dust evenly with cornstarch, ensuring a light, even coating that will create a crispy exterior.
- Create the sauce by combining honey, chicken broth, soy sauce, minced ginger, crushed garlic, additional cornstarch, and sriracha in a mixing bowl. Whisk thoroughly to eliminate potential cornstarch lumps and blend flavors seamlessly.
- Warm oil in a skillet over medium-high heat until shimmering. Cook chicken in small batches to prevent overcrowding, rotating pieces for consistent golden-brown coloration. Aim for 5-6 minutes per batch, ensuring no pink remains in the meat. Transfer cooked pieces to a separate plate.
- Return skillet to heat and pour in prepared sauce. Simmer while continuously stirring, allowing the mixture to thicken and develop a glossy consistency for approximately one minute. Reintroduce chicken to the skillet, gently stirring to completely coat each piece with the rich, sticky sauce.
- Garnish with thinly sliced green onions, which add visual appeal and a fresh, crisp element to the finished dish. Serve immediately while the chicken remains hot and sauce is at its most luxurious texture.
Notes
- Choose chicken breasts with uniform thickness to ensure even cooking and prevent dry or undercooked sections.
- Pat chicken completely dry before adding cornstarch to achieve maximum crispiness and better sauce adherence.
- Adjust sriracha quantity based on personal spice tolerance for customized heat levels.
- Use low-sodium soy sauce to control salt content and prevent overwhelming saltiness in the final dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 335
- Sugar: 23 g
- Sodium: 580 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0.5 g
- Protein: 26 g
- Cholesterol: 70 mg