Can I make honey garlic chicken ahead of time?

Yes! Honey garlic chicken can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat or in the microwave in 30-second intervals.

Can I freeze honey garlic chicken?

Yes, you can freeze honey garlic chicken for up to 2 months. Freeze the cooked chicken separately from the sauce. When ready to eat, thaw in the refrigerator overnight, then reheat and toss in the sauce before serving.

What’s the best cut of chicken for honey garlic chicken?

Boneless, skinless chicken thighs are the best choice for honey garlic chicken because they stay juicy and flavorful. You can also use chicken breasts for a leaner option or chicken wings and drumsticks for a fun twist.

Can I bake honey garlic chicken instead of frying?

Yes! Bake at 400°F (200°C) for 20-25 minutes or until the internal temperature reaches 165°F (74°C). Brush with the honey garlic sauce during the last 5 minutes of baking for a flavorful glaze.

Can I make honey garlic chicken in the air fryer?

Yes! To make air fryer honey garlic chicken, preheat the air fryer to 375°F (190°C), cook the chicken for 12-15 minutes, flipping halfway. Toss in the honey garlic sauce before serving.

Is honey garlic chicken spicy?

No, honey garlic chicken is not traditionally spicy, but you can add red pepper flakes, sriracha, or chili garlic paste to adjust the heat level to your preference.

What can I serve with honey garlic chicken?

Serve honey garlic chicken with steamed jasmine rice, stir-fried vegetables, or noodles. It also pairs well with roasted broccoli, bok choy, or a fresh salad.

Can I make honey garlic chicken in a slow cooker?

Yes! Place chicken in a slow cooker, pour in the honey garlic sauce, and cook on LOW for 4-5 hours or HIGH for 2-3 hours. Remove chicken, thicken the sauce with cornstarch slurry, then return chicken to coat.

Is honey garlic chicken gluten-free?

Traditional honey garlic chicken is not gluten-free because of soy sauce and flour, but you can make it gluten-free by using tamari or coconut aminos instead of soy sauce and cornstarch instead of flour.

What’s the difference between honey garlic chicken and teriyaki chicken?

Honey garlic chicken is sweet and garlicky with honey and garlic as the main flavors, while teriyaki chicken is a Japanese dish with a savory-sweet glaze made from soy sauce, mirin, sugar, and ginger.

Honey Garlic Chicken recipe

Description

This Honey Garlic Chicken is a quick, easy, and flavorful dish featuring juicy, pan-seared chicken coated in a sticky, sweet, and savory honey garlic sauce. Perfect for busy weeknights, meal prep, or a family dinner! Serve with rice, noodles, or veggies for a complete meal.

Ingredients

Scale

For the Chicken:

1.5 lbs (680g) chicken thighs or breasts, cut into bite-sized pieces
½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil (or vegetable oil)

For the Honey Garlic Sauce:

⅓ cup honey
¼ cup soy sauce
4 cloves garlic, minced
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon sesame oil (optional)
1 teaspoon cornstarch + 1 tablespoon water
½ teaspoon red pepper flakes (optional)

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Instructions

1️⃣ Prepare the Chicken: Season the chicken with salt and pepper, then coat lightly with flour. Shake off excess.

2️⃣ Sear the Chicken: Heat oil in a pan over medium-high heat. Cook chicken for 4-5 minutes per side until golden brown. Remove and set aside.

3️⃣ Make the Sauce: In the same pan, sauté garlic for 30 seconds until fragrant. Add honey, soy sauce, vinegar, sesame oil, and red pepper flakes.

4️⃣ Thicken the Sauce: Mix cornstarch and water in a small bowl, then add to the sauce. Stir until the sauce thickens, about 1-2 minutes.

5️⃣ Coat the Chicken: Return chicken to the pan, toss until fully coated in the honey garlic sauce.

6️⃣ Serve & Enjoy: Garnish with sesame seeds and green onions. Serve with rice, veggies, or noodles!

Notes

For extra crispiness: Use cornstarch instead of flour when coating the chicken.
Make it spicier: Add more red pepper flakes or sriracha.
For a lighter version: Use baked or air-fried chicken instead of pan-fried.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Fried
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 portion (¼ of the recipe)
Calories: 320kcal
Sugar: 18g
Sodium: 620mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 25g
Cholesterol: 85mg