Honey Garlic Chicken

Name: Honey Garlic Chicken Pan-Fried
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American Chinese
Ingredients: 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces; 1/2 cup cornstarch; 1 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 4 tbsp peanut oil; 1/2 cup honey; 1/4 cup soy sauce; 2 tbsp minced garlic; 1 tbsp apple cider vinegar; 1 tbsp ketchup; 1 tsp toasted sesame oil; 1 tbsp cornstarch; 2 tbsp cold water; Sesame seeds, for garnish; Sliced green onions, for garnish

Honey Garlic Chicken is a quick one-pan meal featuring crispy pan-fried chicken breast pieces coated in a sticky, sweet-savory sauce made with honey, soy sauce, and fresh minced garlic. Ready in about 20 minutes, it rivals takeout quality.

🌍American Chinese 🏷️Honey garlic chicken 🏷️Chicken stir fry 🏷️Takeout-style 🏷️Easy recipe Weeknight dinner

🏷️

🏷️One-pan meal

-0:00

cookinginthemidwestonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
1/2 cup cornstarch
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
4 tbsp peanut oil
1/2 cup honey
1/4 cup soy sauce
2 tbsp minced garlic
1 tbsp apple cider vinegar
1 tbsp ketchup
1 tsp toasted sesame oil
1 tbsp cornstarch
2 tbsp cold water
Sesame seeds, for garnishoptional
Sliced green onions, for garnishoptional

16 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Cut chicken into bite-sized pieces and pat dry with a paper towel.
2
In a large bowl, add the chicken, cornstarch, garlic powder, salt, and pepper. Toss until the chicken is fully coated.
3
Heat peanut oil in a large skillet over medium-high heat. Add the coated chicken in a single layer.
4
Cook the chicken, stirring occasionally, until golden brown, crispy, and cooked through, about 5-7 minutes.
5
Remove the cooked chicken from the skillet and set aside on a plate.
6
Reduce the heat to medium-low. To the same skillet, add honey, soy sauce, minced garlic, apple cider vinegar, and ketchup.
7
Add the toasted sesame oil and stir to combine. Let the sauce simmer for about 2 minutes.
8
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water to create a slurry.
9
Pour the cornstarch slurry into the sauce and stir continuously until the sauce thickens.
10
Return the cooked chicken to the skillet with the thickened sauce.
11
Toss the chicken in the sauce until every piece is well-coated.
12
Garnish with sesame seeds and sliced green onions. Serve immediately over rice and with a side of vegetables, if desired.

Was this recipe helpful?

Tips & Notes

Pro tips

Cut chicken into uniform bite-sized pieces for even cooking and better sauce coating.
Don't skip the cornstarch coating—it creates the signature crispy exterior and helps the sauce adhere.
Add the sauce in the final 2-3 minutes of cooking to maintain crispiness; don't let chicken sit in sauce too long before serving.
Use minced fresh garlic rather than garlic powder alone for more depth; the powder in the coating keeps it from burning.

Substitutions

Peanut oil → vegetable oil or canola oil (neutral flavor, similar smoke point)
Honey → agave nectar or maple syrup (same sweetness, slightly different flavor profile)
Apple cider vinegar → rice vinegar or white vinegar (balances sweetness; use same amount)
Soy sauce → tamari or coconut aminos (gluten-free option; use same amount)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to prevent the coating from becoming too soft, or enjoy cold.

Common Questions

How do I make the chicken crispy?

Coat bite-sized chicken pieces in cornstarch seasoned with garlic powder, salt, and pepper, then pan-fry in peanut oil over medium-high heat until golden on all sides before tossing with the sauce.