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Sticky Honey Garlic Chicken

Crispy cornstarch-seared chicken thighs tossed in a sticky honey-soy garlic glaze — a 20-minute one-skillet weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs 700g, cut into 1½-inch pieces
For the Chicken
  • 0.25 cup cornstarch for coating
  • 0.5 teaspoon salt for the coating
  • 0.25 teaspoon black pepper for the coating
  • 2 tablespoons neutral oil vegetable, avocado, or peanut; for searing
For the Honey Garlic Glaze
  • 4-5 cloves garlic minced (about 1.5 tablespoons; fresh garlic is a must)
  • 1/3 cup honey for the glaze
  • 0.25 cup low-sodium soy sauce for the glaze
  • 2 tablespoons rice vinegar for the glaze
  • 2 tablespoons water for the glaze
  • 1 teaspoon cornstarch for thickening the glaze
  • 1 teaspoon grated fresh ginger optional but recommended
  • 0.25 teaspoon red pepper flakes optional, for a little heat
For Serving
  • 1 tablespoon sesame seeds toasted (for garnish)
  • 2 whole green onions thinly sliced (for garnish)
  • 4 cups cooked white rice or jasmine rice for serving

Equipment

  • Large skillet for searing and glazing

Method
 

  1. Pat the chicken pieces dry. Toss with the cornstarch, salt, and black pepper until every piece is evenly coated; shake off excess.
  2. Heat the oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer (two batches if crowded). Cook 3–4 minutes per side until deeply golden and crispy at the edges and cooked through (165°F / 74°C). Transfer to a plate.
  3. Lower heat to medium. In the same skillet, add the minced garlic (and ginger, if using); cook 30–45 seconds until fragrant — don't let it brown.
  4. Stir in the honey, soy sauce, rice vinegar, water, and red pepper flakes. Bring to a simmer and cook 1–2 minutes. Whisk the extra teaspoon of cornstarch with a tablespoon of cold water into a slurry, pour in, and stir until the glaze thickens enough to coat a spoon — about 1 minute.
  5. Return the seared chicken (plus any juices) to the skillet. Toss over medium heat 2–3 minutes until each piece is lacquered in the sticky glaze; splash in a tablespoon of water if the sauce gets too thick.
  6. Sprinkle with toasted sesame seeds and sliced green onions; serve immediately over hot rice.

Notes

Sear in a single layer for crisp edges; use fresh garlic and low-sodium soy sauce; glaze thickens as it simmers — keep heat at medium so the honey doesn't burn. Keeps 4 days refrigerated, 3 months frozen.