Ingredients
For the Chicken
- 2 pounds chicken thighs or chicken breasts (boneless, skinless recommended)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
- 1 tablespoon cornstarch (optional, for better browning)
For the Honey Glaze
- 1/3 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 4 to 6 cloves garlic, finely minced
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 tablespoon ketchup (optional, adds depth and color)
- 1 teaspoon sesame oil (optional)
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili flakes (optional)
Optional Garnish
- Sliced green onions
- Sesame seeds
Equipment Needed
- Large skillet or sauté pan
- Mixing bowl
- Whisk
- Tongs or spatula
- Cutting board and knife
Step 1: Prepare the Chicken
- Pat the chicken dry with paper towels. Dry chicken browns better and absorbs seasoning more effectively.
- If using chicken breasts, cut them into large chunks or leave whole. Thighs can be left whole.
- Place the chicken into a mixing bowl.
Step 2: Season the Chicken
- Add salt, black pepper, paprika, garlic powder, and onion powder to the chicken.
- Sprinkle cornstarch over the chicken if using. This helps create a lightly crisp exterior.
- Drizzle olive oil over the chicken.
- Toss until all pieces are evenly coated.
Let the chicken rest for 10 minutes at room temperature.
Step 3: Make the Honey Glaze
- In a bowl, whisk together honey, soy sauce, garlic, vinegar, ketchup if using, sesame oil if using, black pepper, and chili flakes.
- Set the glaze aside. It will thicken later during cooking.
Step 4: Cook the Chicken
- Heat a large skillet over medium-high heat.
- Add a small amount of oil if needed.
- Place the chicken in the pan in a single layer. Do not overcrowd.
- Cook for 4 to 5 minutes on the first side until golden brown.
- Flip and cook the other side for another 4 to 5 minutes.
- The chicken should be mostly cooked through at this stage.
Remove excess oil from the pan if there is too much.
Step 5: Glaze the Chicken
- Reduce heat to medium.
- Pour the honey glaze directly into the pan with the chicken.
- Stir gently to coat the chicken evenly.
- Allow the sauce to simmer for 3 to 5 minutes.
- As it cooks, the glaze will thicken and become sticky.
- Flip the chicken several times to ensure even coating.
If the glaze becomes too thick, add 1 to 2 tablespoons of water to loosen it.
Step 6: Final Cooking and Adjustment
- Cook until the glaze is glossy and clings to the chicken.
- Check internal temperature; it should reach 165°F (74°C).
- Taste the sauce and adjust:
- Add more honey for sweetness
- Add vinegar for acidity
- Add soy sauce for salt
Step 7: Serve
- Remove from heat.
- Garnish with sliced green onions or sesame seeds if desired.
- Serve immediately while hot and sticky.
Serving Suggestions
- Serve over steamed white rice or jasmine rice
- Pair with stir-fried vegetables or roasted broccoli
- Add to rice bowls with cucumbers and carrots
- Serve with noodles or fried rice
- Slice and use in wraps or sandwiches
