This Sweet & Sticky Honey Chicken Beats Takeout (Ready in 25 Min!)

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4

Skip the takeout line! This homemade sticky honey chicken delivers restaurant-quality flavor with pantry staples
No deep fryer needed – our easy pan-frying method creates perfect crispy chicken every time
Ready in just 25 minutes – perfect for busy weeknights when you need dinner on the table fast
Kid-approved – the sweet and sticky sauce wins over even the pickiest eaters

Sweet Meets Savory: The Perfect Weeknight Solution

Ever craved that sweet-savory chicken from your favorite takeout spot but didn’t want to wait for delivery? This sticky honey chicken solves that problem.

The golden, crispy chicken pieces coated in a glossy, sweet and savory sauce will satisfy your cravings without the wait. Perfect for busy weeknights, this recipe comes together in just 25 minutes using ingredients you likely already have in your pantry.

This sticky honey chicken recipe serves four people and pairs perfectly with steamed rice and a simple vegetable side. Let’s get cooking!

Nutrition Facts Per Serving

Nutrient	Amount	% Daily Value
Calories	410
Total Fat	12g	15%
Saturated Fat	2g	10%
Cholesterol	85mg	28%
Sodium	620mg	27%
Total Carbohydrates	45g	16%
Dietary Fiber	1g	4%
Sugars	32g
Protein	28g	56%

What You’ll Need: Ingredients & Equipment

Ingredients

Ingredient	Amount	Notes
For the Chicken
Boneless, skinless chicken thighs	1½ pounds	Cut into 1-inch pieces
Cornstarch	⅓ cup	For coating the chicken
Salt	½ teaspoon
Black pepper	¼ teaspoon
Vegetable oil	3 tablespoons	For frying
For the Sauce
Honey	⅓ cup
Soy sauce	3 tablespoons	Low-sodium preferred
Garlic	3 cloves	Minced
Ginger	1 tablespoon	Fresh, grated
Rice vinegar	1 tablespoon
Cornstarch	1 teaspoon	Mixed with 1 tablespoon water
For Serving
Green onions	3	Thinly sliced
Sesame seeds	1 tablespoon	For garnish
Steamed rice	2 cups	Cooked

Equipment Needed

Tool	Purpose
Large non-stick skillet	For frying chicken and making sauce
Mixing bowls (2)	For chicken and sauce preparation
Measuring cups and spoons	For accurate measurements
Sharp knife	For cutting chicken
Cutting board	For prep work
Whisk	For mixing sauce ingredients
Tongs	For turning chicken pieces
Small bowl	For cornstarch slurry
Paper towels	For draining chicken
Meat thermometer (optional)	For checking doneness

Possible Substitutions

Chicken thighs: Boneless chicken breast works too, but may cook faster and be slightly less juicy
Honey: Maple syrup or brown sugar (¼ cup) can replace honey
Soy sauce: Tamari or coconut aminos for gluten-free options
Rice vinegar: Apple cider vinegar or white vinegar will work
Fresh ginger: ½ teaspoon ground ginger can substitute in a pinch
Vegetable oil: Any neutral oil like canola or avocado oil works well

Super-Detailed Step-by-Step Instructions for Beginners

Preparation Phase (10 minutes)

Set up your cooking station:
- Clear off your counter space so you have room to work
- Take out all ingredients from the refrigerator and pantry
- Gather all equipment and place within easy reach
- Set out a large plate and line it with 2-3 paper towels (this is for the cooked chicken)
- If you’re also making rice, start it now according to package directions
Prepare your measuring tools:
- Set out your measuring cups and spoons
- You’ll need: 1/3 cup, 1 tablespoon, and 1 teaspoon measurements
- Have an extra bowl ready for any ingredient prep
Prepare the chicken:
- Open the package of chicken thighs
- If there’s any excess liquid, drain it off in the sink
- Place the chicken thighs on a cutting board
- Using paper towels, pat each piece dry (this helps with browning)
- Locate any excess fat on the edges and trim it off with your knife
- Cut each thigh into approximately 1-inch cubes (they don’t need to be perfect, but try to keep them similar in size)
- TIP: It’s easier to cut chicken if your knife is very sharp. Be careful and cut away from your body.
Make the cornstarch coating:
- In a medium bowl, add ⅓ cup cornstarch
- Add ½ teaspoon salt
- Add ¼ teaspoon black pepper
- Use a fork or whisk to mix these dry ingredients together
- TIP: The cornstarch might clump, so make sure to break up any lumps with your fork
Coat the chicken:
- Place all the chicken pieces into the bowl with the cornstarch mixture
- Using clean hands or tongs, toss the chicken pieces until each one is completely coated with white powder
- Make sure to get into the crevices of each piece
- Set aside while you prepare the sauce
- BEGINNER TIP: If using hands, designate one “wet hand” for touching raw chicken and one “dry hand” for handling the cornstarch to avoid creating a sticky mess on your fingers
Prepare the sauce ingredients:
- Peel the garlic cloves by pressing them firmly with the flat side of your knife, then removing the papery skin
- Mince the garlic cloves by cutting them into very small pieces (about the size of grains of rice)
- Peel the ginger using the edge of a spoon to scrape off the brown skin
- Grate the ginger using the small holes of a box grater or a microplane
- TIP: Ginger can be fibrous – grate across the fibers for best results
Make the sauce:
- In a medium bowl, measure and add ⅓ cup honey (spray your measuring cup with a tiny bit of oil first so the honey slides out easily)
- Add 3 tablespoons soy sauce
- Add the minced garlic
- Add the grated ginger
- Add 1 tablespoon rice vinegar
- Whisk everything together until well combined
- TIP: If your honey is too thick, warm the jar in a bowl of hot water for a minute to make it easier to pour
Prepare the cornstarch slurry:
- In a small separate bowl or cup, add 1 teaspoon cornstarch
- Add 1 tablespoon cold water
- Mix with a small spoon until completely smooth with no lumps
- Set aside (you’ll add this to the sauce later)
- BEGINNER TIP: This slurry is what thickens the sauce. Always mix cornstarch with cold water before adding to hot liquids to prevent lumps
Prepare the garnishes:
- Rinse the green onions under cold water
- Pat them dry with a paper towel
- Cut off and discard the root ends and any wilted parts at the top
- Slice the green onions thinly (about ⅛-inch slices)
- Place sliced green onions in a small bowl
- Measure 1 tablespoon sesame seeds into another small bowl

Cooking Phase (15 minutes)

Heat your pan:
- Place your large non-stick skillet on the stove
- Set heat to medium-high
- Add 3 tablespoons vegetable oil to the pan
- Allow the oil to heat for 2-3 minutes
- TEST FOR READINESS: Sprinkle a tiny bit of cornstarch into the oil – if it sizzles immediately, the oil is hot enough
- SAFETY TIP: Never leave hot oil unattended, and keep a lid nearby in case of flare-ups
First batch of chicken (if needed):
- If your pan isn’t large enough for all the chicken at once, cook in 2 batches
- Using tongs, carefully place half the chicken pieces into the hot oil, one by one
- Arrange them so they’re not touching each other
- Let them cook WITHOUT STIRRING for 3-4 minutes
- VISUAL CUE: The edges should start turning golden brown
- BEGINNER TIP: Resist the urge to move the chicken too early – this helps form a crispy crust
Turn the chicken pieces:
- Using tongs, carefully flip each piece of chicken to cook the other side
- Cook for another 3-4 minutes
- TEST FOR DONENESS: Cut into the largest piece – the inside should be white with no pink
- If you have a meat thermometer, the internal temperature should reach 165°F
- SAFETY TIP: Chicken must be fully cooked to prevent foodborne illness
Remove first batch (if cooking in batches):
- Using tongs, transfer the cooked chicken pieces to the paper towel-lined plate
- The paper towels will absorb excess oil
- Arrange in a single layer so pieces don’t steam each other and lose crispness
Cook second batch (if needed):
- Check if your oil level is still adequate (add a bit more if needed)
- Let the oil heat up again for 30 seconds
- Add remaining chicken pieces
- Repeat the same cooking process as the first batch
- Transfer to the paper towel-lined plate when done
Prepare the pan for sauce:
- After all chicken is cooked, carefully pour off most of the oil from the pan
- Leave about 1 tablespoon of oil in the pan (no need to measure precisely)
- SAFETY TIP: Pour used oil into a heat-safe container, never down the drain
- Return the pan to the stove and reduce heat to medium
Cook the sauce:
- Pour your prepared honey-soy sauce mixture into the pan
- Use a whisk to stir, scraping up any browned bits from the bottom of the pan
- Bring the sauce to a gentle simmer (small bubbles forming around the edges)
- Let it simmer for 1 minute
- VISUAL CUE: Sauce will start to bubble and may darken slightly
Thicken the sauce:
- Give your cornstarch slurry another quick stir (it settles quickly)
- While whisking the simmering sauce constantly, slowly pour in the cornstarch slurry
- Continue whisking for 30-60 seconds
- VISUAL CUE: The sauce will change from watery to glossy and will coat the back of a spoon
- BEGINNER TIP: If sauce gets too thick, add 1 tablespoon water and stir
Combine chicken and sauce:
- Return all the cooked chicken pieces to the pan with the sauce
- Using a wooden spoon or silicone spatula, gently toss to coat each piece with sauce
- Cook for 1 more minute, stirring gently
- VISUAL CUE: Every piece should be glistening with sauce
Final sauce check:
- If sauce has become too thick, add 1-2 tablespoons water
- If sauce is too thin, cook for another minute to reduce
- Taste a small amount of sauce (be careful, it’s hot!)
- Adjust seasoning if needed (a bit more soy sauce for saltiness or honey for sweetness)
- Remove pan from heat when chicken is fully coated and sauce has reached desired consistency

Serving Phase (5 minutes)

Prepare serving plates or bowls:
- Get out 4 plates or bowls
- If using rice, fluff the rice with a fork
- Divide the cooked rice evenly among the 4 plates/bowls (about ½ cup per serving)
- Create a small well in the center of each rice mound
Plate the chicken:
- Using a large spoon, scoop the sticky honey chicken pieces with sauce
- Distribute evenly over the rice on each plate
- Spoon any remaining sauce from the pan over the chicken and rice
Add garnishes:
- Sprinkle the sliced green onions over each serving
- Add a light sprinkle of sesame seeds on top
- TIP: Reserve some green onions and sesame seeds for anyone who wants extra
Final presentation check:
- Make sure each plate has an equal amount of chicken pieces
- Check that there’s enough sauce on each serving
- Wipe any drips from the edges of the plates with a clean paper towel
Serve immediately:
- This dish is best enjoyed hot!
- Let everyone know the plate is hot if needed
- Provide serving spoons or forks depending on preference

Troubleshooting Common Issues

Chicken Not Crispy?

Problem: Chicken turns out soggy instead of crispy
Solution: Make sure your oil is hot enough before adding chicken. Don’t overcrowd the pan – cook in batches if needed.
Prevention Next Time: Pat chicken even drier before coating, and make sure oil is very hot (but not smoking) before adding chicken.

Sauce Too Thin?

Problem: Sauce isn’t thickening properly
Solution: Mix another ½ teaspoon cornstarch with 1 teaspoon cold water and add to the simmering sauce.
Prevention Next Time: Make sure sauce comes to a full simmer before adding cornstarch slurry.

Sauce Too Thick?

Problem: Sauce becomes too gummy or thick
Solution: Add 1-2 tablespoons of water or chicken broth and stir until desired consistency.
Prevention Next Time: Use slightly less cornstarch in your slurry (¾ teaspoon instead of 1 teaspoon).

Chicken Too Dry?

Problem: Chicken pieces are overcooked and dry
Solution: Add more sauce and reduce cooking time in future batches.
Prevention Next Time: Use chicken thighs rather than breast meat, and watch cooking time carefully.

Sauce Too Sweet?

Problem: The honey flavor is overwhelming
Solution: Add an extra tablespoon of soy sauce and a splash more vinegar to balance the sweetness.
Prevention Next Time: Reduce honey to ¼ cup instead of ⅓ cup.

Sauce Burning?

Problem: Sauce starts to burn or smoke
Solution: Immediately remove from heat and transfer to a new pan if necessary.
Prevention Next Time: Lower heat to medium-low when simmering sauce.

Cornstarch Clumping?

Problem: White clumps appear in sauce
Solution: Strain sauce through a fine mesh strainer, then return to pan and reheat.
Prevention Next Time: Make sure cornstarch slurry is completely smooth before adding to sauce.

Variations & Substitutions

Spicy Honey Chicken

Add 1-2 teaspoons of sriracha or red pepper flakes to the sauce for a kick of heat.

Orange-Honey Chicken

Add the zest and juice of half an orange to the sauce for a citrusy twist.

Gluten-Free Version

Substitute cornstarch for the coating and use tamari or coconut aminos instead of soy sauce.

Healthier Option

Skip the cornstarch coating and simply sauté chicken pieces in 1 tablespoon oil before adding the sauce.

Vegetarian Alternative

Replace chicken with firm tofu, pressed and cubed, or use cauliflower florets for a plant-based version.

Pineapple Honey Chicken

Add ½ cup diced pineapple to the sauce for a tropical flavor variation.

Sesame Honey Chicken

Add 1 tablespoon toasted sesame oil to the sauce for a nutty flavor boost.

Storage & Reheating Instructions

Refrigerator Storage

Allow leftovers to cool completely before storing (no more than 1 hour at room temperature)
Transfer to an airtight container with a tight-fitting lid
Store in the refrigerator for up to 3 days
Keep rice stored separately from the chicken for best results
SAFETY TIP: Never leave cooked food at room temperature for more than 2 hours

Freezer Storage

Cool completely before freezing
Portion into freezer-safe containers or heavy-duty freezer bags
Label with the date and contents
Freeze for up to 2 months
Thaw overnight in the refrigerator before reheating
TIP: Freeze rice and chicken separately for best texture when thawed

Reheating Methods

Microwave (Quick Option):

Place a single serving in a microwave-safe dish
Cover with a damp paper towel to prevent drying out
Heat on 70% power (medium-high) for 1 minute
Stir gently and check temperature
Continue heating in 30-second intervals until heated through (165°F)
Let stand for 1 minute before eating (the temperature continues to rise and even out)
TIP: Add 1 tablespoon of water before reheating if the sauce looks too thick

Stovetop (Best for Texture):

Place a non-stick skillet over medium-low heat
Add 1-2 tablespoons of water or chicken broth to the pan
Add the chicken mixture to the pan
Cover with a lid to create steam
Heat for 5-7 minutes, stirring gently every 2 minutes
Check that the center of the largest pieces are hot
The sauce will re-melt and coat the chicken again
TIP: This method helps maintain the texture better than microwave reheating

Safety Notes & Tips

Food Safety

Always wash hands with soap and warm water for 20 seconds before and after handling raw chicken
Use separate cutting boards and utensils for meat and vegetables to prevent cross-contamination
Chicken must reach an internal temperature of 165°F (74°C) to be safe to eat
Don’t reuse marinades or sauces that have touched raw chicken
Refrigerate leftovers within 1 hour in hot weather (90°F+) or within 2 hours in cooler weather

Beginner-Friendly Tips

Read through the entire recipe before starting
Prepare and measure all ingredients before turning on the stove (this is called “mise en place”)
Keep a kitchen timer nearby to track cooking times
Start with clean kitchen tools and workspace
Have a trash bowl nearby for scraps to minimize movement around the kitchen

Time-Saving Tips

Cut chicken and prepare sauce components ahead of time and refrigerate separately (up to 24 hours)
Use pre-minced garlic and ginger from the grocery store if pressed for time
Clean as you go to avoid a big mess at the end
For super busy nights, the entire dish can be made 1-2 days ahead and reheated

Serving Suggestions

Pair with steamed broccoli or sugar snap peas for a complete meal
Serve in lettuce cups for a lighter option
This chicken also works great in meal prep containers with rice and vegetables
For a party, serve as appetizers with toothpicks and a small bowl of extra sauce for dipping

Kid-Friendly Adaptations

Reduce the ginger for less intense flavor
Serve sauce on the side for dipping
Let kids help with safe tasks like measuring honey or sprinkling sesame seeds
Cut chicken into smaller, bite-sized pieces for little ones

Dietary Notes

This recipe contains soy, which is a common allergen
For a dairy-free and egg-free main dish, this recipe works well as is
The recipe is naturally nut-free, but check your sesame seeds to ensure they weren’t processed with nuts
For a lower-sodium version, use low-sodium soy sauce and reduce the amount to 2 tablespoons