Sticky Honey Soy Chicken
This sticky honey soy chicken is the better-than-takeout dinner I make on repeat. Bite-size chicken thighs get a light cornstarch coating, sear until crispy and golden, then get tossed in a glossy honey soy sauce with garlic, ginger and a little sriracha. This easy honey soy chicken is on the table in about 25 minutes, start to finish.
Serve it over fluffy jasmine rice with steamed broccoli or cool cucumbers, and dinner is done. If your crew loves sweet and spicy flavors, try my Spicy Shrimp Peanut Noodles next.
Why You’ll Love This Honey Soy Chicken
- Ready in about 25 minutes with one skillet.
- Crispy, sticky and saucy thanks to a quick cornstarch coating.
- Sweet, salty and a little spicy with honey, soy and sriracha.
- Pantry ingredients you probably already have.
Ingredients for Sticky Honey Soy Chicken
The Chicken
Boneless, skinless chicken thighs cut into bite-size pieces stay juicy and tender. A coating of cornstarch, salt and black pepper helps them get crispy in neutral oil like avocado or canola.
The Sticky Sauce
Low-sodium soy sauce, honey, rice vinegar, sriracha or chili garlic sauce, fresh garlic and ginger, a little toasted sesame oil and a cornstarch slurry to make it thick and glossy.
To Serve
Steamed jasmine rice, sesame seeds, sliced green onions and steamed broccoli or sliced cucumbers.
Swap note: For gluten-free honey soy chicken, use tamari or coconut aminos instead of soy sauce and check your sriracha label. Chicken breast works too; just cook it a minute or two less so it stays juicy.
How to Make Honey Soy Chicken
Step 1: Make the sauce
Whisk the soy sauce, honey, rice vinegar, sriracha, garlic, ginger and sesame oil in a bowl. Set aside.
Step 2: Coat the chicken
Cut the chicken into bite-size pieces and toss with the cornstarch, salt and pepper until evenly coated.
Step 3: Sear until golden
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 6 to 7 minutes, turning once, until deeply golden and cooked through.
Step 4: Make it sticky
Pour the sauce over the chicken and bring it to a bubble so it thickens and coats every piece.
Step 5: Serve
Spoon over rice with broccoli or cucumbers, then top with sesame seeds and green onions.
Carly’s Expert Tips
- Don’t crowd the pan. Cook in batches if needed so the chicken gets crispy instead of steaming.
- Pat the chicken dry before adding the cornstarch for the crispiest coating.
- Watch the honey. Once the sauce goes in, it thickens fast, so keep it moving.
- Adjust the heat. Use more sriracha for spicy or skip it for kids.
Make It Your Own
- Chicken breast: Swap in cubed chicken breast and cook 5 to 6 minutes.
- Extra veggies: Toss in snap peas, bell peppers or broccoli florets with the sauce.
- Spicier: Add red pepper flakes or a spoonful of chili crisp.
- Lettuce wraps: Serve the chicken in butter lettuce cups for a lighter meal.
Make-Ahead and Meal Prep: Whisk the sauce and cut the chicken up to 1 day ahead and keep them in the fridge. Cooked honey soy chicken also packs well into meal prep bowls with rice and veggies for up to 4 days.
What to Serve With Honey Soy Chicken
Serve this honey soy chicken over jasmine rice, fried rice or noodles with steamed broccoli, sautéed green beans or a crunchy cucumber salad.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second bursts. Freeze cooked chicken and sauce for up to 3 months.
What People Ask About Honey Soy Chicken
Can I use chicken breast for honey soy chicken?
Yes. Cut it into even pieces and cook a minute or two less than thighs so it stays juicy.
How do I make the sauce thicker?
Let it bubble a little longer, or stir in the cornstarch slurry and cook until glossy.
Is honey soy chicken spicy?
Just a little. The sriracha adds mild heat that you can adjust or skip.
Can I make honey soy chicken gluten free?
Yes. Use tamari or coconut aminos and a gluten-free chili sauce.
Sticky Honey Soy Chicken
Ingredients
Method
- Whisk the soy sauce, honey, vinegar, sriracha, garlic, ginger, and sesame oil in a bowl. Set aside.
- Cut chicken into bite sized pieces, and toss with cornstarch, salt, and pepper until evenly coated.
- Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 6 to 7 minutes, turning once, until deeply golden and cooked through.
- Pour the sauce over the chicken and bring to a bubble.
- Serve over rice with broccoli or cucumbers, then top with sesame seeds and green onions.
