This Honey Soy Chicken recipe delivers a sticky, glossy glaze that perfectly balances sweet and salty flavors. It’s a quick, versatile meal that comes together with pantry staples in under 30 minutes. The tender chicken coated in that irresistible honey soy sauce is sure to become a regular in your dinner rotation.
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Why You’ll Love This Honey Soy Chicken
- Versatile serving: Adapts beautifully over rice, noodles, or in tacos.
- Magic sauce: A glossy, sticky glaze with simple ingredients.
- Quick & easy: Ready in under 30 minutes with minimal cleanup.
- Crowd-pleasing flavor: Balanced sweet-salty appeal for all ages.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 2 spring onions, sliced
- 1 tsp sesame seeds
Tools: Large skillet, mixing bowl, measuring spoons, tongs
Notes: Using chicken thighs instead of breasts makes a big difference here—they stay wonderfully juicy even if you accidentally overcook them a little. And that fresh ginger? Honestly, it’s worth grating yourself rather than using the powdered stuff. It adds a bright, zesty kick that really lifts the whole dish.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 14 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? Thighs are more forgiving and stay moist during cooking, but if you prefer breasts, just pound them to an even thickness first.
- Is the honey measurement flexible? Absolutely—if you like it sweeter, add another tablespoon. For a less sweet version, reduce to 1.5 tbsp.
- Can I make it gluten-free? Yes! Simply use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
- What if I don’t have rice vinegar? A squeeze of fresh lime juice or a dash of apple cider vinegar will work in a pinch.
- How do I get that perfect sticky glaze? The trick is letting the sauce reduce and thicken in the pan—don’t rush this step.
How to Make Honey Soy Chicken
Step 1: Start by patting your chicken thighs completely dry with paper towels—this is crucial for getting a nice sear instead of steaming. Season both sides generously with a pinch of black pepper (you won’t need extra salt since the soy sauce is plenty salty).
Step 2: Heat the vegetable oil in your large skillet over medium-high heat until it shimmers. Carefully add the chicken thighs, making sure not to overcrowd the pan—you might need to work in batches if your skillet isn’t big enough. Sear for about 5–6 minutes per side, until you get a beautiful golden-brown crust. The chicken doesn’t need to be fully cooked through at this stage since it will finish cooking in the sauce later.
Step 3: While the chicken is searing, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil in a small bowl. You’ll notice the aroma immediately—that’s the magic starting to happen. Make sure the honey is fully dissolved into the mixture.
Step 4: Once the chicken is nicely browned, remove it from the skillet and set it aside on a plate. Reduce the heat to medium and pour the sauce mixture into the same skillet—it will sizzle and bubble up wonderfully. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan; that’s where tons of flavor lives.
Step 5: Let the sauce simmer for about 2 minutes until it slightly thickens and becomes fragrant. Then return the chicken to the skillet, along with any juices that accumulated on the plate. Spoon the sauce over the chicken repeatedly as it cooks for another 4–5 minutes, until the chicken is cooked through and the sauce has reduced to a glossy, sticky consistency that coats the back of a spoon.
Step 6: The final touch! Sprinkle with sliced spring onions and sesame seeds right before serving. The spring onions add a fresh, crisp contrast to the rich sauce, while the sesame seeds give a lovely nutty crunch. Serve immediately over steamed rice or noodles, making sure to drizzle every last bit of that incredible sauce over everything.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months in a sealed container.
- Reviving: Reheat gently in a skillet with a splash of water to restore sauce consistency.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy grains are perfect for soaking up every drop of that glorious honey soy sauce.
- Quick-pickled cucumber salad — Their bright acidity and crunch provide a refreshing contrast to the rich, savory chicken.
- Stir-fried broccoli with garlic — The earthy greens balance the sweet glaze and add vibrant color to your plate.
Drinks
- Cold jasmine tea — Its floral notes complement the Asian-inspired flavors without overwhelming the dish.
- Crisp lager or pilsner — The clean, bubbly finish helps cut through the richness and cleanses your palate between bites.
- Ginger lemonade — The zesty ginger echoes the notes in the marinade while the citrus provides a refreshing lift.
Something Sweet
- Mango sticky rice — The tropical sweetness and creamy coconut feel like a natural progression from the Asian flavor profile.
- Green tea ice cream — Its slightly bitter, earthy notes provide a sophisticated and cooling finish to the meal.
- Orange slices with cinnamon — Simple, fresh, and light—sometimes the best desserts don’t require any cooking at all.
Top Mistakes to Avoid
- Overcrowding the pan: If you cram too many chicken thighs into the skillet, they’ll steam instead of sear, and you’ll miss out on that beautiful golden crust and rich fond in the pan.
- Using high heat for the sauce: Honey burns easily, so once you add the sauce to the pan, keep the heat at medium to prevent it from becoming bitter or scorched.
- Skipping the reduction step: Don’t be tempted to serve the sauce immediately after adding it—letting it simmer and thicken is what gives you that glossy, restaurant-quality glaze.
- Not tasting as you go: Since soy sauce brands vary in saltiness and honey in sweetness, give the sauce a quick taste before adding the chicken back in and adjust if needed.
Expert Tips
- Tip: For extra flavor, marinate the chicken in half the sauce for 30 minutes before cooking. This deepens the flavor penetration and makes the chicken even more tender.
- Tip: If your sauce isn’t thickening to your liking, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce—it will thicken almost instantly.
- Tip: Double the sauce recipe if you’re serving with rice or noodles—trust me, you’ll want extra for drizzling over everything on your plate.
- Tip: Let the chicken rest for a couple of minutes after cooking before slicing or serving. This allows the juices to redistribute, keeping every bite moist and flavorful.
- Tip: For a subtle heat addition, add a pinch of red pepper flakes or a teaspoon of sriracha to the sauce mixture—it creates a wonderful sweet-spicy balance.
FAQs
Can I make this Honey Soy Chicken ahead of time?
Absolutely! You can prepare the sauce up to 2 days in advance and store it in the refrigerator—just give it a good stir before using. The cooked chicken also reheats beautifully; gently warm it in a covered skillet with a splash of water to prevent drying out. The flavors actually deepen overnight, making fantastic leftovers for lunch the next day.
What’s the best way to store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend using a skillet over low heat with a tablespoon of water to help revive the sauce’s consistency. The microwave can work in a pinch, but it might make the chicken a bit rubbery and doesn’t restore the sauce’s glossy texture as well.
Can I use chicken breasts instead of thighs?
You certainly can, but you’ll need to adjust the cooking time. Chicken breasts cook faster and can dry out more easily, so pound them to an even thickness first and reduce the initial searing time to about 4 minutes per side. Keep a close eye on them when they’re finishing in the sauce—they’re done when they reach 165°F internally.
Is there a good substitute for honey?
Maple syrup works wonderfully and gives a slightly deeper, caramel-like flavor. Agave nectar is another good option, though it’s a bit thinner so you might need to reduce the sauce slightly longer. Brown sugar mixed with a tablespoon of water can work in a real pinch, but you’ll miss some of that distinctive floral honey note.
My sauce turned out too salty—how can I fix it?
If you find the sauce too salty, stir in an extra tablespoon of honey and a squeeze of fresh lime juice to balance it out. For future batches, you might try using reduced-sodium soy sauce or cutting the soy sauce with a tablespoon of water. Remember—you can always add more saltiness, but it’s hard to take it away once it’s there!
Honey Soy Chicken
Make the best sticky Honey Soy Chicken in under 30 minutes! This easy recipe features a sweet and savory glaze. Get the simple, crowd-pleasing recipe now!
Ingredients
For the Ingredients
-
600 g boneless, skinless chicken thighs
-
3 tbsp soy sauce
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2 tbsp honey
-
2 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 tbsp rice vinegar
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1 tsp sesame oil
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2 tbsp vegetable oil
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2 spring onions (sliced)
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1 tsp sesame seeds
Instructions
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Start by patting your chicken thighs completely dry with paper towels—this is crucial for getting a nice sear instead of steaming. Season both sides generously with a pinch of black pepper (you won’t need extra salt since the soy sauce is plenty salty).01
-
Heat the vegetable oil in your large skillet over medium-high heat until it shimmers. Carefully add the chicken thighs, making sure not to overcrowd the pan—you might need to work in batches if your skillet isn’t big enough. Sear for about 5–6 minutes per side, until you get a beautiful golden-brown crust. The chicken doesn’t need to be fully cooked through at this stage since it will finish cooking in the sauce later.02
-
While the chicken is searing, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil in a small bowl. You’ll notice the aroma immediately—that’s the magic starting to happen. Make sure the honey is fully dissolved into the mixture.03
-
Once the chicken is nicely browned, remove it from the skillet and set it aside on a plate. Reduce the heat to medium and pour the sauce mixture into the same skillet—it will sizzle and bubble up wonderfully. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan; that’s where tons of flavor lives.04
-
Let the sauce simmer for about 2 minutes until it slightly thickens and becomes fragrant. Then return the chicken to the skillet, along with any juices that accumulated on the plate. Spoon the sauce over the chicken repeatedly as it cooks for another 4–5 minutes, until the chicken is cooked through and the sauce has reduced to a glossy, sticky consistency that coats the back of a spoon.05
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The final touch! Sprinkle with sliced spring onions and sesame seeds right before serving. The spring onions add a fresh, crisp contrast to the rich sauce, while the sesame seeds give a lovely nutty crunch. Serve immediately over steamed rice or noodles, making sure to drizzle every last bit of that incredible sauce over everything.06
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