Description
A delicious and easy-to-make Sticky Honey Chicken recipe featuring tender chicken breasts coated in a flavorful honey-soy glaze, perfectly cooked by pan-searing and finished in the oven for a sticky, irresistible finish. Ideal for a weeknight dinner served over rice or alongside your favorite sides.
Ingredients
Scale
Chicken and Coating
- 4 boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
Sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon red pepper flakes (optional)
Garnish (Optional)
- 1 tablespoon sesame seeds
- 1/4 cup green onions, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with cooking spray or oil to prepare for baking.
- Flatten Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper and gently pound with a meat mallet or rolling pin until they are about 1/2 inch thick and even.
- Mix Flour Coating: In a shallow dish, mix together flour, salt, black pepper, garlic powder, and onion powder to create a seasoned coating.
- Coat Chicken: Dredge each chicken breast evenly in the flour mixture, shaking off any excess before setting aside.
- Pan-Sear Chicken: Heat olive oil in a large skillet over medium heat. Place the coated chicken breasts in the skillet and cook for 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C). Cook in batches if needed.
- Remove Chicken: Transfer the cooked chicken breasts to a plate and leave the oil in the pan for the sauce.
- Prepare Sauce: Add soy sauce, honey, and rice vinegar to the skillet and bring the mixture to a simmer over medium heat.
- Thicken Sauce: Dissolve cornstarch in water in a small bowl until smooth. Pour this mixture into the simmering sauce, stirring constantly, and cook for 2-3 minutes until the sauce thickens to a syrupy consistency.
- Add Spice: Stir in red pepper flakes if using, mixing them evenly into the sauce.
- Coat Chicken in Sauce: Return the chicken breasts to the skillet, turning them to fully coat with the thickened sauce. Simmer for an additional 2-3 minutes to let the flavors meld.
- Transfer to Baking Dish: Move the coated chicken breasts to the prepared baking dish, spooning extra sauce over each piece.
- Bake Chicken: Bake the chicken in the preheated oven for 10-12 minutes to finish cooking and allow the sauce to become sticky and caramelized.
- Garnish: Remove from oven and sprinkle with sesame seeds and chopped green onions if desired.
- Serve: Serve hot with rice or your choice of side, drizzling any leftover sauce from the baking dish over the chicken for extra flavor.
Notes
- For even cooking, pound the chicken breasts to an even thickness.
- If you prefer less heat, omit the red pepper flakes.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (75°C).
- The sauce thickens as it bakes, creating a sticky coating.
- Serve with steamed rice, vegetables, or a fresh salad for a complete meal.
