Go Back
–+ servings
Benjamin

Spicy Honey Garlic Chicken is a must-try recipe!

This Spicy Honey Garlic Chicken is the perfect balance of sweet, spicy, and savory flavors. Juicy chicken pieces are coated in a sticky honey garlic sauce with a kick of heat, making it a mouthwatering dish for any occasion. Serve it over rice or with roasted veggies for a delicious meal!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese-American
Ingredients Method Notes

Ingredients
  

  • 1 lb 450g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • ¼ cup cornstarch
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • ½ teaspoon fresh ginger minced
  • ¼ cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha or hot sauce adjust to taste
  • 1 teaspoon rice vinegar
  • ½ teaspoon red pepper flakes optional, for extra spice
  • 1 teaspoon sesame oil
  • 2 tablespoons water
  • 1 teaspoon cornstarch mixed with 1 tablespoon water slurry
  • 2 green onions chopped (for garnish)
  • Sesame seeds for garnish

Method
 

  1. Coat the Chicken – Toss the chicken pieces with cornstarch until evenly coated.
  2. Cook the Chicken – Heat vegetable oil in a pan over medium-high heat. Cook the chicken until golden brown and crispy, about 4-5 minutes per side. Remove and set aside.
  3. Make the Sauce – In the same pan, sauté garlic and ginger until fragrant. Add honey, soy sauce, sriracha, rice vinegar, red pepper flakes, sesame oil, and water. Stir and let simmer for 2 minutes.
  4. Thicken the Sauce – Stir in the cornstarch slurry and cook until the sauce thickens.
  5. Combine & Serve – Return the cooked chicken to the pan and toss until fully coated. Garnish with green onions and sesame seeds. Serve hot over rice or noodles.

Notes

  • For extra crunch, double-fry the chicken by removing it from the pan and frying it again for 1-2 minutes.
  • Adjust spice level by increasing or decreasing the sriracha and red pepper flakes.
  • Substitutes: You can use hoisin sauce instead of soy sauce for a richer flavor.
  • Best served fresh, but leftovers can be stored in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!