Sticky Honey Glazed Chicken Plate
Description
This dish features juicy, pan-seared or oven-baked chicken coated in a rich, sticky honey glaze infused with garlic, soy sauce, and a hint of tanginess. The glaze caramelizes beautifully, creating a shiny, irresistible coating. Served with rice and vegetables, it makes a comforting, crowd-pleasing meal.
Time Required
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Chicken:
500g boneless chicken thighs or breasts (cut into medium pieces)
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp garlic powder
2 tbsp cornstarch (for light crispiness)
2 tbsp oil (for frying)
For the Sticky Honey Glaze:
⅓ cup honey
3 tbsp soy sauce
1 tbsp ketchup
1 tbsp vinegar (apple cider or white)
4 cloves garlic (minced)
1 tsp ginger (grated)
1 tbsp brown sugar (optional for extra caramelization)
½ tsp chili flakes (optional for heat)
1 tsp cornstarch + 2 tbsp water (slurry for thickening)
For Serving:
Steamed rice or fried rice
Steamed broccoli, carrots, or sautéed veggies
Sesame seeds
Chopped green onions
Instructions
1. Prepare the Chicken
Pat chicken dry and place in a bowl.
Season with salt, pepper, paprika, and garlic powder.
Toss with cornstarch to lightly coat.
2. Cook the Chicken
Heat oil in a pan over medium-high heat.
Add chicken pieces in a single layer.
Cook for 4–5 minutes per side until golden and cooked through.
Remove and set aside.
3. Make the Honey Glaze
In the same pan, reduce heat to medium.
Add garlic and ginger, sauté for 30 seconds until fragrant.
Pour in honey, soy sauce, ketchup, vinegar, and brown sugar.
Stir and let simmer for 2–3 minutes.
4. Thicken the Sauce
Add cornstarch slurry while stirring.
Cook until sauce thickens and becomes glossy.
5. Combine
Return chicken to the pan.
Toss well to coat every piece in the sticky glaze.
Cook for another 2–3 minutes until sauce clings tightly.
6. Serve
Plate over rice with vegetables.
Garnish with sesame seeds and green onions.
Serving Suggestions
Serve with garlic fried rice or buttered jasmine rice
Add a fried egg on top for a complete bowl
Pair with a light cucumber salad for freshness
Frequently Asked Questions
1. Can I use chicken with bones?
Yes, but increase cooking time. Boneless works best for quick, even glazing.
2. How do I make it crispier?
Fry chicken longer or double-coat with cornstarch before cooking.
3. Can I bake instead of fry?
Yes—bake at 200°C (400°F) for 20–25 minutes, then toss in sauce.
4. Is it very sweet?
It’s balanced. Reduce honey or add more soy sauce for a less sweet version.
5. Can I make it spicy?
Absolutely—add chili flakes, hot sauce, or sriracha.
6. How to store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently.
Nutritional Information (Per Serving – Approx.)
Calories: 420–480 kcal
Protein: 30g
Carbohydrates: 40g
Fat: 18g
Sugar: 22g
Sodium: 800–900mg
(Values vary depending on portion size and ingredients used.