Best Ever Sticky Honey Chicken Recipe

Introduction:
Looking for a dish that’s bursting with flavor and sweetness? Look no further than this Best Ever Sticky Honey Chicken! This easy-to-make recipe combines tender chicken with a sticky, sweet, and savory glaze that will have everyone asking for more. Perfect for a weeknight dinner or special occasion, this dish is both comforting and mouthwatering. Whether you’re serving it with rice, vegetables, or just on its own, the sticky honey glaze is the star of the show.

The History of:
Sticky Honey Chicken has been a beloved dish in various forms across cultures, but it’s particularly popular in Asian-inspired cuisines, where honey and soy sauce combine to create rich, savory-sweet sauces. It draws influence from both traditional Chinese honey garlic chicken and more modern takes on sticky glazes in Western kitchens. Over time, recipes have evolved with more ingredients like sesame seeds, ginger, and chili flakes to add depth and spice, making it a versatile and universally enjoyed dish.

Ingredients Breakdown: For the Chicken:
• 4 boneless, skinless chicken breasts (or thighs, for extra juiciness)
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 eggs, beaten
• 2 tablespoons vegetable oil (for frying)

For the Sticky Honey Glaze:
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar or apple cider vinegar
• 2 teaspoons sesame oil
• 1 tablespoon ginger, freshly grated
• 3 garlic cloves, minced
• 1/4 teaspoon chili flakes (optional, for heat)
• 1 tablespoon cornstarch (for thickening)

Step-by-Step Recipe:

1. In a shallow dish, combine the flour, cornstarch, garlic powder, salt, and pepper. In another shallow dish, beat the eggs.
2. Dip each chicken breast into the egg mixture, followed by coating it evenly in the flour mixture.
3. Heat vegetable oil in a large pan over medium-high heat. Once hot, fry the chicken breasts for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set it aside.
4. In the same pan, add the honey, soy sauce, rice vinegar, sesame oil, ginger, garlic, and chili flakes (if using). Stir well to combine, bringing the mixture to a simmer.
5. In a small bowl, whisk the cornstarch with a tablespoon of water, then add it to the glaze. Stir until the sauce thickens, about 2-3 minutes.
6. Return the cooked chicken to the pan, tossing it in the sticky glaze until fully coated. Let it simmer for an additional 2 minutes.
7. Serve the sticky honey chicken with your choice of rice, steamed vegetables, or a light salad. Garnish with sesame seeds and chopped green onions if desired.

Tips for the Perfect Sticky Honey Chicken:
• For extra crispy chicken, double coat the chicken breasts in the flour mixture for a thicker crust.
• Adjust the sweetness by adding more or less honey to the glaze.
• To make the dish spicier, increase the chili flakes or add a dash of sriracha sauce.
• If you prefer a lighter version, you can bake the chicken instead of frying it for a healthier twist.
• Garnish with sesame seeds and green onions to add crunch and flavor.

Variations and Customizations:
• Swap out chicken breasts for thighs for a juicier cut of meat.
• Add sautéed vegetables like bell peppers, onions, or broccoli to the pan for a complete meal.
• Make it vegetarian by substituting tofu or tempeh for chicken.
• Experiment with different spices like cinnamon or five-spice powder to give the glaze a unique twist.
• You can use maple syrup instead of honey for a different kind of sweetness.

Health Considerations and Nutritional Value:
While this dish is undeniably delicious, it can be a bit indulgent due to the frying and sticky glaze. For a healthier version, try baking or grilling the chicken instead of frying it. Using low-sodium soy sauce and reducing the amount of honey can also help cut down on the sugar content. For those watching their calories or carbs, opt for a cauliflower rice side instead of regular rice.

FAQ:

1. Can I make this dish in advance?
   Yes! You can prepare the chicken and sticky glaze ahead of time, then store them separately in the fridge. When ready to serve, reheat the chicken and toss it in the glaze.
2. Can I use chicken thighs instead of breasts?
   Absolutely! Chicken thighs are juicier and will work great with the sticky glaze.
3. How do I store leftovers?
   Store any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove.
4. Can I freeze this dish?
   Yes! You can freeze the cooked chicken (without the glaze) for up to 3 months. Thaw and reheat, then add fresh glaze when ready to serve.

Best Ever Sticky Honey Chicken Recipe

This Best Ever Sticky Honey Chicken features crispy, tender chicken coated in a sweet, savory glaze that is irresistibly sticky. Perfect for a quick dinner or meal prep, this recipe is sure to become a family favorite!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 6

Ingredients

  

• 6 chicken thighs bone-in or boneless, with or without skin
• ¼ teaspoon salt for seasoning
• 2 teaspoons garlic powder for seasoning
• 6 cloves garlic crushed
• ⅓ cup honey
• ¼ cup water or chicken broth
• 2 tablespoons rice wine vinegar or apple cider vinegar or any white vinegar
• 1 tablespoon soy sauce
• ¼ teaspoon pepper for seasoning

Instructions

 

• Season the chicken with salt, pepper, and garlic powder; set aside.
• Heat a pan or skillet over medium-high heat; sear the chicken thigh fillets or breast fillets on both sides until golden and cooked through.
• FOR BONE-IN THIGHS:
• After searing on both sides, reduce the heat, cover the skillet with a lid, and continue cooking the chicken until fully cooked, turning every 5 minutes until done. Alternatively, refer to the notes for the oven method.
• Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juices for extra flavor.
• FOR THE SAUCE:
• Once the chicken is cooked through, arrange it skin-side up in the pan (if using skin). Add the garlic between the chicken and fry for about 30 seconds until fragrant. Then, add the honey, water, vinegar, and soy sauce. Increase the heat to medium-high and cook the sauce until it reduces and thickens slightly (about 3-4 minutes).
• Garnish with parsley and serve over vegetables, rice, pasta, or with a salad.

Notes

For chicken breasts: Use 3 breasts, sliced horizontally in half. Sear the breast fillets on each side until golden and cooked through (about 6 minutes per side, depending on the thickness of the fillets). Then, continue with the sauce instructions from this point onward.
For oven-baked, bone-in thighs: Preheat the oven to 400°F (200°C). Sear the chicken in an oven-proof skillet or pan, skin-side down first for 3 minutes. Flip the chicken and sear for an additional 3 minutes until both sides are browned. Then, transfer to the oven and bake for 20-25 minutes, or until fully cooked through and no longer pink inside. Continue with the sauce instructions from here.