This Sticky Honey Chicken recipe is the perfect balance of sweet, savory, and just a little bit sticky—in the best way! Made with honey, soy sauce, and ginger, this perfect meal is packed with sweet flavor and comes together in under 30 minutes.
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Whether you’re cooking for the whole family or a special occasion, this sticky honey garlic chicken is a guaranteed crowd-pleaser. Serve it over a bed of rice along with steamed broccoli or green beans for a delicious weeknight dinner you’ll want to make again and again.
I’ve been making this delicious recipe for years, and it’s truly become a staple in our household. I always keep these simple ingredients stocked in the pantry for those busy weeknights when there’s just no time, but don’t want to order take-out.
I hope you love this sticky honey chicken recipe as much as my family does!
The Players for Sticky Honey Chicken Recipe
Ingredients:
- Chicken – I use boneless, skinless chicken breasts and cut them into bite-sized pieces. You can also use boneless skinless chicken thighs if you prefer.
- Eggs – You’ll need 2 large eggs for this sticky chicken recipe.
- Cornstarch – Using cornstarch will help to brown the chicken pieces and thicken the honey sauce.
- Olive Oil – Use olive oil, avocado oil, or even coconut oil if you’d like.
- Brown Sugar – Light brown sugar is what I like to use, but you can definitely use dark brown sugar to give it a more prominent molasses taste.
- Apple Cider Vinegar – Brings a tanginess to the sauce and offsets the sweetness. You can also use white vinegar if you don’t have ACV.
- Soy Sauce – I like to use low sodium soy sauce. You can also use dark soy sauce if you prefer.
- Ketchup – Using ketchup helps to sweeten the sticky chicken sauce.
- Honey – Adding honey helps naturally sweeten and thicken the sauce in this honey garlic chicken recipe.
- Garlic – I like to use garlic powder but you can use freshly minced garlic instead.
- Ginger – Fresh ginger will be a lot more prominent in this dish. I love buying the frozen ginger cubes from Trader Joe’s! Alternatively, you can use ginger powder.
- Sesame Oil – This brings a nutty flavor to the sauce.
- Salt & Pepper – Use salt and black pepper, if desired, to season the chicken. Use salt sparingly, due to all the salt in the honey garlic sauce
- Green Onions – Top off your juicy chicken with diced green onions.
- Sesame Seeds – This is optional, but a little sprinkle of sesame seeds completes the dish.
Tools:
- Electric Skillet – This sticky honey chicken cooks beautifully in an electric skillet, thanks to the even heat and nonstick surface. It’s an easy, mess-free way to get that perfect sear and sticky glaze without turning on the stove. I also use my electric skillet to make my Brioche Cinnamon French Toast recipe.
How to Make Sticky Honey Chicken Recipe
Make the Sticky Sauce
To make the sticky honey glaze sauce, in a small bowl or spouted measuring cup, add all of the sauce ingredients and whisk well. Set aside. *Note: If you want your sauce to have a spicy kick, you can add chili paste or even a sprinkling of red pepper flakes.
Combine Chicken and Cornstarch
In a large gallon-sized ziplock bag, add your bite-sized chicken breast pieces and throw in the cornstarch. I also add a little bit of salt and black pepper.
Zip up the bag and begin to toss the chicken pieces in the cornstarch, ensuring the cornstarch is covering all of the pieces of chicken.
In a small bowl or shallow dish (like a pie dish), whisk your two eggs well. Add the chicken pieces that have been coated with cornstarch to the eggs and combine the chicken thoroughly with the eggs.
Make sure your chicken pieces aren’t sticking together, you want all of the chicken to be coated well in egg.
Cook the Chicken
Preheat your electric skillet to medium heat (or use a large skillet on the stove) and add the olive oil.
Carefully place the coated chicken pieces into the skillet. Let them cook undisturbed for about 3 minutes, or until golden brown, then flip and cook the other side for another 3 minutes.
Pour half of the sauce over the chicken, cover the skillet, and let everything simmer and bubble for about 5 minutes to let the flavors soak in.
After 5 minutes, carefully remove the lid and give the cooked chicken and sauce a good stir. Pour in the remaining sauce, cover again, and let it cook for another 5–7 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
Keep a close eye on the sauce as it cooks—it will start to thicken and caramelize as it heats up, which can happen quickly. To prevent burning, lower the heat if needed and keep the skillet covered to ensure the chicken cooks through completely.
Serve over cauliflower rice, brown rice, or white rice and garnish with sliced green onions and sesame seeds if desired. Enjoy!
Storage and Reheating Instructions
Allow the chicken to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
To reheat Sticky Honey Chicken:
- Microwave: Reheat in a microwave-safe dish, loosely covered, for 1–2 minutes or until heated through. Add a splash of water or extra sauce if needed to loosen up the glaze.
- Stovetop or Skillet: Warm the chicken over medium-low heat, stirring occasionally, until fully heated.
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If you end up making this Sticky Honey Chicken Recipe, leave me a comment I would love to chat with you!
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Easy Sticky Honey Chicken Recipe with Sweet Soy Sauce
Ingredients
Sticky Sauce Ingredients:
- 1/2 cup brown sugar, packed or dark brown sugar
- 1/2 cup apple cider vinegar
- 1/4 cup soy sauce
- 1/2 cup ketchup
- 1/4 cup honey
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1 tsp ginger powder
For the Chicken:
- 1 1/2 lbs chicken breast, cut into 1 inch pieces
- 2 eggs
- 1/2 cup cornstarch you might need a little more depending on the amount of chicken
- 1/4 cup olive oil or avocado oil or coconut oil
Optional Toppings:
- Sliced Green Onions
- Sesame Seeds
Instructions
Make your sticky sauce
- In a small bowl or spouted measuring cup, add in all of the sticky sauce ingredients and whisk well. Set aside.
Make your chicken
- In a large gallon-sized ziplock bag, add your bite-sized chicken breast pieces and throw in the cornstarch. Zip up the bag and begin to toss the chicken pieces in the cornstarch, ensuring the cornstarch is covering all of the pieces of chicken.
- In a small bowl or shallow dish, whisk your two eggs. Add the chicken pieces that have been coated with cornstarch to the eggs and combine the chicken thoroughly with the eggs.
- Preheat your electric skillet to medium heat and add the olive oil. Carefully place the coated chicken pieces into the skillet. Let them cook undisturbed for about 3 minutes, or until golden brown, then flip and cook the other side for another 3 minutes. Pour half of the sauce over the chicken, cover the skillet, and let everything simmer and bubble for about 5 minutes to let the flavors soak in.
- After 5 minutes, carefully remove the lid and give the cooked chicken and sauce a good stir. Pour in the remaining sauce, cover again, and let it cook for another 5–7 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Garnish with green onions and sesame seeds if desired. Enjoy!
Video
Notes
Stovetop or Skillet: Warm the chicken over medium-low heat, stirring occasionally, until fully heated.
Romans 10:9 - "If you declare with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved."
I’m always looking for new chicken recipes and this looks delish! Adding it now to my recipe list.
Thank you so much for checking out my recipe!
Alicia, I love when you put out recipes. This was as you would say “Phenomenal”! !Restaurant quality for sure. Such great flavor. Thanks again. I look forward to making more of your recipes.
This was fabulous!! Will definitely be making this more often!