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Sticky Honey Garlic Chicken made with tender chicken simmered in a sweet, sticky, spicy honey sauce. The ultimate honey garlic chicken recipe is way better than take-out.
Made with just a handful of wholesome ingredients, like chicken, rice wine vinegar, honey, red pepper flakes. You’ll love how easy this chicken dish is to prepare and the leftovers are ever better.
This honey garlic chicken was so good and the chicken is incredibly tender, my husband scraped every single grain of sauce-covered rice off his plate. I highly recommend doubling this recipe if you’re family is as crazy about Chinese takeout as we are.
Why You’ll Love Honey Garlic Chicken
- Way better than take-out
- Easy to make in just 30 minutes
- The chicken is so tender and simmers in the sauce as it thickens
- Out of this world flavor that is both sweet, tangy, sticky and spicy (but not too hot)
Key Ingredients
Here’s what this honey garlic chicken is made of:
Chicken tenders – you can use thighs but I highly recommend chicken tenders for this recipe.
Cornstarch – just a few tablespoons is all that’s needed to coat the chicken
Garlic – about 4-5 cloves will impart the right amount of aromatics to the sauce.
Honey – use real honey for this recipe
Chicken stock – this is added to the sauce
Soy sauce – I prefer light soy sauce so it’s not overly salty
Rice wine vinegar – adds the tang to balance out the sweetness, saltiness and spice.
Red pepper flakes – sometimes I’ll use a combination of garlic chili crisp and red pepper flakes
Butter – just a few tablespoons to saute the garlic in for the base of the sauce.
How to Make Honey Garlic Chicken
- In a medium bowl, mix together the sauce: chicken stock, soy sauce, rice wine vinegar and honey (and garlic chili crisp if using). Whisk until it comes together (heating for 30 seconds in the microwave if needed to incorporate the honey) Set aside.
- Start with seasoning the chicken with salt and pepper, then coating in cornstarch. In a large skillet, heat a few tablespoons of olive oil (or vegetable oil) over medium heat. Add the chicken, cooking in batches if needed to avoid overcrowding the pan. Cook for 1-2 minutes per side until it’s a light golden brown, then transfer to a dish and tent with foil.
- In the same skillet over medium-low, add in the butter and allow to melt. Add the garlic and saute until fragrant, about 1 minute. Pour in the sauce and combine with the butter and garlic, then add in the chicken and submerge them in the sauce. Turn heat to low and allow to simmer at a low boil and cook for about 10 minutes or until sauce liquid has evaporated and sauce is thickened.
- Top the chicken with red pepper flakes and minced fresh parsley. Serve over rice and with a side of broccoli.
Tools I Love
Caraway – white and gold pan set
Garlic Press
Disposable Cutting Board – perfect for cutting garlic!
Looking for More Takeout Recipes?
Cheesecake Factory Orange Chicken
PF Changs Crispy Honey Chicken
General Tso’s Chicken
PF Changs Crispy Green Beans
Honey Garlic Chicken
Ingredients
- 1.5 lbs chicken tenders
- ½ tsp salt
- 1 tsp pepper
- 3 tbsp cornstarch
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 large cloves minced garlic
- 1/4 cup chicken stock
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
- 1 tbsp garlic chili crisp optional (like momofuku)
- 1/3 cup honey
- 2 tbsp finely chopped fresh parsley
- 2 tsp red pepper flakes mild less based on your spice preference
- Serve with rice and steamed broccoli
Instructions
- In a medium bowl, mix together the sauce ingredients: chicken stock, soy sauce, rice wine vinegar and honey (and garlic chili crisp if using). Whisk until it comes together (heating for 30 seconds in the microwave if needed to incorporate the honey) Set aside.
- Start with seasoning the chicken with salt and pepper, then coating in cornstarch. In a large skillet, heat a few tablespoons of olive oil (or vegetable oil) over medium heat.
- Add the chicken, cooking in batches if needed to avoid overcrowding the pan. Cook for 1-2 minutes per side until it's a light golden brown, then transfer to a dish and tent with foil.
- In the same skillet over medium-low, add in the butter and allow to melt. Add the garlic and saute until fragrant, about 1 minute. Pour in the sauce and combine with the butter and garlic, then add in the chicken and submerge them in the sauce.
- Turn heat to low and allow to simmer at a low boil and cook for about 10 minutes or until sauce liquid has mostly evaporated and sauce has thickened.
- Top the chicken with red pepper flakes and minced fresh parsley. Serve over rice and with a side of broccoli.
