Honey garlic chicken is proof that a great sauce doesn't need a long ingredient list — honey, soy sauce, garlic and vinegar reduce into a glossy glaze in a few minutes.
It comes together faster than takeout and the sauce sticks to every piece instead of pooling at the bottom of the bowl.
Keep the glaze at a gentle simmer once the honey is in — high heat scorches honey fast and turns the sauce bitter instead of sticky-sweet.
Save this recipe for later — pin it to your chicken board.
Toss the chicken pieces with cornstarch until lightly coated — this helps the sauce cling and gives a light crispness when seared.
Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 5-6 minutes per side until golden and cooked through. Remove and set aside.
Lower heat to medium, add garlic to the same skillet and cook 30 seconds until fragrant. Whisk in honey, soy sauce, rice vinegar and water, and simmer for 2-3 minutes until slightly thickened.
Return the chicken to the skillet and toss to coat evenly in the glaze for 1-2 minutes. Top with sesame seeds and green onion.
The cornstarch creates a light crust that helps the glaze cling to the chicken instead of just pooling in the pan — skip it and the sauce will slide right off.
Yes, though thighs stay juicier through the sear — if using breast, watch the cook time closely since it dries out faster.
Keep the heat at medium once the honey goes in — honey scorches quickly on high heat, turning bitter instead of caramelized.