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: Asian
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tsp garlic salt; 1 tsp black pepper; 2 tbsp cornstarch; 2 tbsp vegetable oil; 1/4 cup honey; 1 tbsp minced garlic; 1 tsp ginger paste; 1/4 cup soy sauce; 1 tsp sesame seeds, for garnish; 1 green onion, chopped, for garnish; Cooked white rice, for serving

Honey Garlic Chicken features tender, crispy-edged chicken thighs tossed in a balanced sweet and savory glaze made from honey, garlic, soy sauce, and ginger. This 20-minute skillet dinner replicates takeout quality at home.

🌍Asian 🏷️Honey garlic chicken 🏷️Chicken stir-fry 🏷️Chicken thighs 🏷️Takeout-style Easy recipe

🏷️

🏷️Weeknight dinner

-0:00

britscookinonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by britscookin

-0:00

britscookinonTikTok

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 tsp garlic salt
1 tsp black pepper
2 tbsp cornstarch
2 tbsp vegetable oil
1/4 cup honey
1 tbsp minced garlic
1 tsp ginger paste
1/4 cup soy sauce
1 tsp sesame seeds, for garnishoptional
1 green onion, chopped, for garnishoptional
Cooked white rice, for servingoptional

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Instructions

1
In a large bowl, combine the bite-sized chicken pieces with garlic salt, black pepper, and cornstarch. Toss well to ensure the chicken is evenly coated.
2
Heat vegetable oil in a wok or large skillet over medium-high heat.
3
Add the coated chicken to the hot wok in a single layer. You may need to work in batches to avoid overcrowding the pan.
4
Cook the chicken, stirring occasionally, until it's browned on all sides and cooked through.
5
Once the chicken is fully cooked, add the honey, minced garlic, ginger paste, and soy sauce to the wok.
6
Stir everything together to combine. Let the sauce simmer for a few minutes until it thickens and becomes sticky, coating the chicken.
7
Remove from heat and garnish with sesame seeds and chopped green onions.
8
Serve immediately over a bed of cooked white rice.

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Tips & Notes

Pro tips

Cut chicken into uniform bite-sized pieces (about 1.5 inches) so they cook evenly and coat thoroughly in sauce.
Don't skip the cornstarch coating—it creates the crispy exterior and helps the sauce adhere to the chicken.
Add the sauce off-heat first, then return to medium heat for 1-2 minutes to let it thicken and glaze without breaking down.
Minced fresh garlic over garlic salt will give a more pronounced garlic flavor if you prefer a stronger taste.

Substitutions

Honey → maple syrup or agave nectar (maintains sweetness and glaze consistency)
Soy sauce → tamari (for gluten-free) or coconut aminos (for a lighter umami)
Ginger paste → 1/2 tsp ground ginger or freshly grated ginger (use half the amount for ground)
Vegetable oil → sesame oil (use 1 tbsp + 1 tbsp vegetable oil to avoid overpowering)

Storage & make-ahead

Store cooled chicken and sauce in an airtight container for up to 3 days in the refrigerator. Reheat in a skillet over medium heat, adding a splash of water if the sauce has thickened too much.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier and more flavorful. If using breasts, pound to even thickness and reduce cooking time by 2-3 minutes to avoid drying out.

How do I know when the chicken is cooked through?

Internal temperature should reach 165°F (74°C) at the thickest point. The sauce will also thicken and cling to the chicken when ready.

Can I make this ahead?

Cook the chicken and sauce, let cool, then refrigerate up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce.