Sticky Chicken Recipe with Honey Garlic Sauce
Golden pan-fried chicken strips coated in a sweet, savory, and slightly spicy honey garlic sauce. This homemade sticky chicken combines tender chicken breasts, soy sauce, honey, ginger, and garlic for a flavorful skillet dinner.
- Category: Main Course
- Method: Stovetop
Ingredients
1¼ lbs. boneless, skinless chicken breasts, cut into 1-inch-wide strips
Salt and pepper, to taste
⅓ cup + 1 tsp cornstarch, divided
2 tbsp vegetable oil
¼ cup low-sodium soy sauce
3 tbsp honey
1 tbsp brown sugar
½ tbsp sriracha hot sauce
2 tsp chopped fresh ginger
2 cloves garlic, minced
Instructions
1. Season the chicken strips on both sides with salt and pepper. Place them in a plastic bag with ⅓ cup cornstarch. Seal and toss until evenly coated, then shake off excess cornstarch.
2. Heat vegetable oil in a large nonstick skillet over medium-high heat. Once shimmering, add chicken in a single layer. Cook in batches if necessary, adding more oil as needed. Brown for approximately 5 minutes per side, until golden and the chicken reaches an internal temperature of 165°F.
3. While the chicken cooks, combine soy sauce, honey, brown sugar, sriracha, ginger, garlic, and the remaining 1 tsp cornstarch in a small saucepan. Whisk thoroughly.
4. Bring the sauce to a gentle bubble over medium heat, stirring until thickened.
5. Return all cooked chicken to the skillet. Pour the sauce over the chicken and toss to coat. Simmer for another couple of minutes until the sauce becomes sticky and coats the chicken evenly. Serve warm.
Notes
Cut chicken into evenly sized strips to encourage consistent cooking.
Shake off excess cornstarch before frying to prevent a heavy coating.
Avoid overcrowding the skillet. Cook in batches when necessary.
Use a food thermometer to ensure the chicken reaches 165°F.
Adjust the sriracha to control the spice level.
Serve with steamed rice, noodles, or vegetables.
Refrigerate leftovers in an airtight container within two hours of cooking. Consume within 3–4 days.
Reheat leftovers thoroughly to 165°F.
The chicken coating may soften during storage or freezing.