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This filling Honey Garlic Chicken has been my family's dinner favorite for ages. When sweet meets savory, it creates a shiny, tempting coating that turns basic chicken into something you can't wait to eat.
I stumbled on this dish during a super hectic week when I needed something quick but tasty. My family fell in love right away, and now it's what everyone asks for when friends stop by for dinner.
Ingredients
- Chicken: 2 lbs of chicken pieces. Skinless breasts cook quickly, but thighs with bones give more flavor and stay juicy. Pick what works for your time and taste.
- Soy Sauce: ½ cup. This gives our sauce that deep savory base. Try to get the low sodium kind so you can control how salty your dish turns out.
- Honey: ½ cup. This key ingredient makes that wonderful sticky coating. Unprocessed honey adds extra flavor notes, but any regular honey works great too.
- Garlic: 4-5 cloves, minced. Don't skip fresh garlic here. I once tried using the pre-minced stuff from a jar and could tell the difference right away.
- Rice Vinegar: 2 tablespoons. Adds just enough tang to cut through the sweetness. Plain rice vinegar works best since the seasoned kind has extra sugar.
- Sesame Oil: 1 tablespoon. Make sure it's the dark toasted kind for that rich nutty flavor that makes Asian dishes pop. You don't need much.
- Ginger: 1 teaspoon freshly grated (optional). Fresh ginger brings warmth and depth that really works well with the garlic.
- Red Pepper Flakes: ¼ teaspoon (optional). For folks who want a bit of kick against the sweet parts. Add more or less based on what you like.
- Cornstarch: 1 tablespoon. This is how you get that perfect thick, glossy sauce that sticks to every bite of chicken.
- Water: 2 tablespoons to mix with the cornstarch.
- Cooking Oil: 2 tablespoons for cooking. Any plain oil like vegetable or canola will do the job.
- Sesame Seeds and Green Onions: for topping. These make the dish look pretty and add fresh flavor at the end.
Step-by-Step Instructions
- Prepare the Marinade:
- Mix soy sauce, honey, rice vinegar, sesame oil, minced garlic, and if you want, ginger and red pepper flakes in a bowl. Stir until honey completely mixes in for even flavor. Toss in your chicken pieces until they're fully covered. Let them sit for at least 30 minutes at room temp, but putting them in the fridge for 2 hours or overnight works even better. Longer marinating lets the flavors really get into the meat, making your chicken taste amazing.
- Cook the Chicken:
- Heat your oil in a big skillet over medium high heat until it shimmers. Take chicken from the marinade, let extra drip off but keep the leftover marinade. Put chicken in the hot pan without crowding, cooking in batches if needed. Brown each side until golden, about 2-3 minutes per side. This browning really brings out the flavor. Turn heat down to medium low, put a lid on, and cook until chicken reaches 165°F inside, usually 10-15 minutes depending on how big your pieces are.
- Create the Glaze:
- While chicken finishes, pour the saved marinade into a small pot. Bring it to a gentle boil over medium heat. In a small bowl, stir cornstarch with cold water until smooth. When marinade is boiling, mix in the cornstarch mixture and cook for 2-3 minutes, stirring all the time as it thickens. The sauce changes fast, getting shiny and coating the back of your spoon. Take it off the heat when it looks just right.
- Glaze and Garnish:
- Pour your thick sauce over the cooked chicken in the pan, gently tossing to cover each piece. Let the chicken simmer in the glaze for about 2 minutes, turning now and then so everything gets coated evenly. The sauce should stick nicely to each piece. Move everything to a serving dish and sprinkle with toasted sesame seeds and chopped green onions for a fancy look that adds nice texture.
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The sesame oil really makes this dish special. One time I was out and skipped it, and while the chicken tasted fine, it just didn't have that amazing depth and smell that makes this meal so good. That tiny tablespoon changes the whole flavor in such a wonderful way.
Storage and Reheating
This Honey Garlic Chicken keeps really well in the fridge for up to 4 days if you store it in a sealed container. The flavors actually keep blending together, so leftovers sometimes taste even better than when you first made it. To reheat, I find using a covered pan on medium-low works best to keep the chicken moist while slowly warming the sauce without ruining it. You can add a splash of water if the sauce looks too thick. Microwaving works if you're in a hurry, but it might make the chicken a bit tough.
Serving Suggestions
This chicken tastes great by itself, but it's really amazing over some fluffy white rice that soaks up all that yummy sauce. For a full meal, I like adding some simple steamed broccoli or bok choy that balances out the rich, sticky chicken. When having friends over, try serving it as part of a bigger Asian-themed meal alongside some vegetable fried rice, a fresh cucumber salad, and maybe some dumplings. The bright flavors in this dish go really well with a cool Riesling wine or a light beer.
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Variations to Try
What's great about this dish is how easy it is to change up. Want it spicier? Just double the red pepper flakes or add a spoonful of sriracha to the sauce. For more complex taste, mix a spoonful of hoisin sauce into the marinade for deeper flavor notes. For a fresh twist that lightens everything up, add the zest and juice from an orange to the sauce. You can even turn this into a complete one-pan dinner by throwing in some bell peppers, snap peas, or broccoli during the last few minutes of cooking.
Frequently Asked Questions
- → Can boneless thighs work well here?
Definitely! Boneless chicken thighs are an excellent pick. They stay juicy and cook up with loads of flavor, just as tasty as bone-in ones.
- → What’s a good soy sauce alternative?
Coconut aminos work great as a soy sauce replacement. If you need a gluten-free swap, tamari is another good option.
- → How long should I let the chicken soak in the marinade?
Leave it to marinate at room temperature for about 30 minutes. For deep flavor, let it sit in the fridge for 2 hours or overnight.
- → What can I do to add a bit of spice?
Feel free to toss in some red pepper flakes or chili paste. They'll add just the right level of heat to complement the sweetness.
- → What should I pair with this chicken?
Steamed rice, roasted veggies, or even a crisp green salad all make fantastic sides to round out the meal.
- → How can I keep chicken from drying out?
Marinate thoroughly, cook just until the internal temp is 165°F (74°C), and avoid letting it cook for too long. This will keep the chicken nice and tender.