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Asian Style Honey Chicken

Asian style honey chicken with crispy seared chicken and a glossy honey-garlic soy sauce. Ready in about 25 minutes, it tosses together quickly and coats every bite for a takeout-style weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs coating
  • 1.5 lb boneless, skinless chicken thighs Cut into bite-sized pieces.
  • 3 tbsp cornstarch For tossing the chicken until evenly coated.
  • 2 tbsp vegetable oil For searing in the skillet.
honey garlic sauce
  • 0.33 cup honey Sweet base for the glossy sauce.
  • 3 tbsp soy sauce Adds savory saltiness.
  • 2 tbsp rice vinegar Balances sweetness with tang.
  • 3 clove garlic Minced.
  • 1 tsp fresh ginger Grated.
  • 1 tbsp cornstarch Mixed with 2 tablespoons water to make a slurry.
  • 2 tbsp water Mixed with cornstarch for slurry.
garnish and serving
  • 2 green onions Sliced, for garnish.
  • 0.5 tbsp sesame seeds For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Coat the chicken
  1. Toss the chicken pieces in cornstarch until evenly coated, so every piece looks lightly dusted.
Sear the chicken
  1. Heat the vegetable oil in a large skillet over medium-high heat and sear the chicken for 5–6 minutes until golden and cooked through, then remove and set aside.
Make the honey garlic sauce
  1. In the same skillet, combine the honey, soy sauce, rice vinegar, garlic, and ginger and bring to a simmer.
Thicken to glossy
  1. Stir in the cornstarch slurry and cook for 1–2 minutes until thickened and glossy, with visible sheen on the sauce.
Coat and finish
  1. Return the chicken to the skillet and toss to coat evenly in the sauce until the pieces are well glazed.
Garnish and serve
  1. Garnish with green onions and sesame seeds, then serve immediately (especially over steamed rice).

Notes

Pro tip: Keep the sauce at a gentle simmer when adding the cornstarch slurry so it thickens quickly without turning grainy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium-low until warmed through. Freezing is not recommended because the crispy coating softens. Dietary swap: use tamari (gluten-free soy sauce) in place of soy sauce if you need gluten-free.