Description
This Sticky Honey Chicken recipe features tender boneless chicken breasts coated in a flavorful, golden crust and enveloped in a luscious honey-soy glaze. Combined with hints of garlic, onion, and a touch of heat from optional red pepper flakes, the chicken bakes to juicy perfection with a sticky, sweet-savory sauce. Garnished with sesame seeds and green onions, this quick and easy dish is perfect for a comforting weeknight dinner served over rice or 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
Sauce
- 1 tablespoon olive oil
- 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
- 1 tablespoon sesame seeds (optional)
- 1/4 cup green onions, chopped (optional)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with cooking spray or oil to prevent sticking and facilitate easy cleanup.
- Pound Chicken Evenly: Place chicken breasts between two sheets of plastic wrap or parchment. Gently pound with a meat mallet or rolling pin until about 1/2 inch thick, ensuring even cooking.
- Mix Flour Coating: In a shallow bowl, combine flour, salt, black pepper, garlic powder, and onion powder. Stir thoroughly to blend the seasoning evenly throughout the flour.
- Coat Chicken: Dredge each chicken breast in the seasoned flour mixture, coating both sides well. Shake off any excess flour and set aside.
- Brown Chicken in Skillet: Heat olive oil in a large skillet over medium heat. Add the coated chicken breasts carefully, cooking them until golden brown, about 4-5 minutes per side, and ensure internal temperature reaches 165°F (75°C). Work in batches if needed.
- Remove Chicken and Reserve Oil: Take the browned chicken from the skillet and place it on a plate. Leave the remaining oil in the skillet.
- Make Sauce Base: Add soy sauce, honey, and rice vinegar to the skillet. Stir to combine, then bring the mixture to a simmer over medium heat.
- Prepare Cornstarch Slurry: In a small bowl, dissolve cornstarch in water by stirring until smooth and lump-free.
- Thicken Sauce: Pour the cornstarch mixture into the simmering sauce while stirring continuously. Let the sauce cook 2-3 minutes until it thickens into a syrupy consistency.
- Add Spice (Optional): Stir in red pepper flakes now if using, to infuse subtle heat into the sauce.
- Coat Chicken with Sauce: Return the chicken breasts to the skillet, turning them to coat evenly with the thickened sauce. Simmer for another 2-3 minutes so the chicken soaks in the flavors.
- Transfer to Baking Dish: Remove the skillet from heat and transfer the chicken breasts to the prepared baking dish. Spoon extra sauce over the top of each piece.
- Bake: Place the baking dish in the preheated oven and bake for 10-12 minutes to ensure the chicken is fully cooked through and the sauce becomes beautifully sticky.
- Garnish: After baking, sprinkle sesame seeds and chopped green onions atop the chicken for added texture and fresh flavor.
- Serve: Serve the sticky honey chicken hot, ideally over steamed rice or your favorite side dish, drizzling any remaining sauce from the baking dish over the top for an extra burst of flavor.
Notes
- To ensure even cooking, pounding the chicken to uniform thickness is important.
- You can adjust the amount of red pepper flakes according to your preferred heat level or omit for a milder flavor.
- Using boneless, skinless chicken breasts yields tender and easy-to-eat pieces, but thighs can be used for juicier results with slightly longer cooking.
- The sauce can be prepared ahead and reheated as needed, though best served fresh for stickiness.
- Serve over rice, noodles, or steamed vegetables for a complete meal.
- Make sure to cook chicken to an internal temperature of 165°F (75°C) for safe consumption.