Easy Honey Garlic Chicken
Sticky honey garlic chicken with crisp edges and a sweet savory glaze.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 30 min.
- Serves 4 — easy to halve or double.
- Easy level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
This Easy Honey Garlic Chicken recipe takes 30 min and makes 4 servings. Honey garlic chicken delivers sweet and savory flavor in one skillet with almost no prep.
Helpful guides
Instructions
Pat chicken dry and toss with salt, pepper, and cornstarch until lightly coated. Shake off excess so pieces crisp instead of turning gummy. Let coated pieces rest 5 minutes while oil heats for better adhesion.
Heat oil in a large skillet over medium high heat. Sear chicken in a single layer 4 minutes per side until golden and cooked through. Cook in batches to avoid steaming.
Pieces are done at 165°F internal temperature.
Whisk honey, soy sauce, garlic, vinegar, and sesame oil in a small bowl. Pour into the skillet after removing excess oil, leaving about one tablespoon. Simmer 2 minutes, stirring, until slightly thick and fragrant.
Return chicken to the skillet and toss 2 to 3 minutes until every piece is glazed and sticky. If sauce gets too thick, splash in one tablespoon water. Taste and add more vinegar for brightness if very sweet.
Serve hot over rice with steamed vegetables. Spoon extra glaze on top and sprinkle sesame seeds if desired. Use clean utensils for serving to avoid mixing raw and cooked juices.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Cool leftovers quickly and refrigerate in a sealed container. Reheat gently in a skillet with a splash of water until steaming. High heat can scorch honey, so use medium heat and stir often.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Troubleshooting — fixes, not repeats
- If coating is gummy, pieces were crowded or oil was not hot enough; sear in smaller batches.
- If sauce is too thin, simmer one extra minute; it thickens as it cools slightly.
- If sauce is too sweet, add vinegar one teaspoon at a time until balanced.
- If garlic burns, heat was too high; cook sauce at medium and stir constantly.
Make it your way
- Spicier version: For a spicy version, add one teaspoon red pepper flakes or one tablespoon sriracha to the sauce.
- For a lighter version, skip cornstarch and simply sear seasoned chicken, then glaze.
- Serve in lettuce cups with shredded carrots for a fresh low carb meal that still feels satisfying.
- Leftovers work well for lunches because flavors meld overnight in the fridge.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat until chicken reaches 165°F internal temperature.
Freeze up to 2 months; thaw overnight in the fridge and warm gently so honey does not burn.
FAQ
Can I use chicken breast?
Yes, cut even chunks and avoid overcooking. Breast dries faster, so pull right at 165°F internal. Start with the suggested amount, then adjust to suit your taste and equipment.
Is the sauce very sweet?
It is sweet and savory. Use low sodium soy and vinegar to balance, and adjust honey to taste. Start with the suggested amount, then adjust to suit your taste and equipment.
What vegetables pair well?
Broccoli, snap peas, green beans, and bell peppers all hold up to the sticky glaze. Start with the suggested amount, then adjust to suit your taste and equipment.