I just made Honey Soy Chicken that turns into sticky, salty-sweet perfection in under 20 minutes, so keep scrolling if you’re into ridiculously fast dinner wins.

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I’m obsessed with Honey Soy Chicken because it hits that sticky-sweet spot I can’t quit. I love the punch of soy sauce and the way honey makes everything glossy and loud.

I crave Honey Soy Baked Chicken on those nights when I need something fast and ridiculous. It’s not precious; it’s messy, saucy, finger-licking good.

I can smell sesame oil and garlic just thinking about it. And the texture from boneless skinless chicken thighs, soft, juicy, easily shreddable, sells it for me every time.

I always want seconds. No fuss.

Just bold flavors and a plate that disappears too fast.

Ingredients

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Chicken thighs: juicy protein that keeps the dish rich and totally satisfying.
Soy sauce: salty backbone, it’s what ties the sauce together.
Honey: adds sticky sweetness, balances the salt and feels cozy.
Rice vinegar or mirin: brightens things up, cuts through the richness.
Sesame oil: toasty aroma, gives that classic Asian pantry vibe.
Vegetable oil: basic frying workhorse, helps get a nice sear.
Garlic: punchy and warm, you’ll smell it before you taste it.
Ginger: fresh zip, it wakes up the whole dish.
Cornstarch: thickens the sauce so it clings to the chicken.
Water: loosens the slurry and helps the sauce come together.
Salt and pepper: simple seasoning, don’t skip them for balance.
Green onions: fresh crunch and color, makes it feel finished.
Toasted sesame seeds: little nutty pop, optional but kind of fun.

Ingredient Quantities

1 1/2 lb (700 g) boneless skinless chicken thighs

1/4 cup low sodium soy sauce

1/4 cup honey

1 tbsp rice vinegar or mirin

1 tbsp sesame oil

2 tbsp vegetable oil

3 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp cornstarch

2 tbsp water

Salt and black pepper to taste

2 green onions, sliced (for garnish)

1 tsp toasted sesame seeds (optional)

How to Make this

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1. Pat the chicken thighs dry and season lightly with salt and black pepper, then cut into bite sized pieces or leave whole if you prefer.

2. In a small bowl whisk together soy sauce, honey, rice vinegar or mirin, sesame oil, minced garlic and grated ginger until smooth.

3. Mix the cornstarch with 2 tablespoons water in a tiny bowl to make a slurry and set aside.

4. Heat 2 tablespoons vegetable oil in a large skillet over medium high heat until shimmering, then add the chicken in a single layer and brown for 3 to 4 minutes per side until nicely caramelized and almost cooked through. Don’t crowd the pan, do it in batches if needed.

5. Pour the soy honey sauce into the skillet with the chicken, scrape up any browned bits from the bottom, and bring to a simmer.

6. Stir the cornstarch slurry again then slowly add to the simmering sauce while stirring; this will thicken the sauce. Cook for 1 to 2 more minutes until the sauce is glossy and coats the chicken.

7. Taste and adjust seasoning with a little more soy or honey if you want it saltier or sweeter, or a pinch more pepper.

8. Remove from heat and let the chicken rest a minute so the sauce settles and thickens a touch.

9. Serve over rice or noodles, sprinkle with sliced green onions and toasted sesame seeds if using. Enjoy it right away while it’s sticky and warm.

Equipment Needed

1. Cutting board
2. Chef’s knife (or a sharp knife)
3. Large skillet (nonstick or cast iron)
4. Small bowl for the sauce
5. Tiny bowl or ramekin for the cornstarch slurry
6. Whisk or fork for mixing the sauce
7. Tongs or spatula for turning the chicken
8. Measuring cups and spoons

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can, but breasts cook faster and can dry out more easily. Pound them to even thickness and watch the temperature closely – pull when internal temp hits 160 F, then rest 5 minutes so carryover heat finishes them to safe doneness.

Q: How do I make the sauce thicker if it seems too thin? A: Mix the cornstarch and water into a slurry and stir it into the simmering sauce. Cook 1 to 2 minutes until it glossy and coats the back of a spoon. If it's too thick, add a splash of water, if too thin, add a little more slurry but add slowly.

Q: Can I prep this ahead or freeze it? A: Yes. Marinate the chicken up to 24 hours in the fridge. Cooked leftovers keep 3 to 4 days refrigerated. For freezing, cool completely then freeze up to 3 months in airtight container. Thaw overnight in fridge and reheat gently so it doesn't dry out.

Q: What can I use instead of rice vinegar or mirin? A: Use 1 tablespoon rice vinegar plus 1 teaspoon sugar as a quick swap, or use a mild white wine vinegar if you must. If you use stronger vinegar, cut the amount in half so it doesn't overpower the honey.

Q: How salty will this be and do I need extra salt? A: The low sodium soy sauce plus honey gives a balanced sweet salty flavor. Taste after the sauce reduces and only add a pinch of salt if needed. Remember soy sauce already adds sodium so go light when seasoning at the end.

Q: Best way to reheat without drying the chicken? A: Reheat gently in a skillet over low-medium heat with a splash of water or a drizzle of oil, cover for a couple minutes until warmed through. Microwaving works but heat in short bursts and stir the sauce so the meat stays moist.

Honey Soy Chicken Recipe Substitutions and Variations

Soy sauce: use tamari for gluten free, coconut aminos for a milder, slightly sweeter flavor, or a splash of Worcestershire with water for depth
Honey: substitute pure maple syrup, agave nectar, or dissolve brown sugar in a little hot water if thats what you got
Rice vinegar or mirin: swap with apple cider vinegar plus a pinch of sugar, white wine vinegar with a touch of honey, or straight sake if you have it
Sesame oil: use peanut oil for frying, toasted vegetable oil for a nutty note, or regular olive oil in a pinch

Pro Tips

1. Pat the chicken really dry before you season it, otherwise it wont brown properly and you’ll end up steaming instead of getting that nice caramelized crust. If you try to hurry this step the sauce wont stick as well either.

2. Dont crowd the pan, seriously do it in batches if needed. When pieces touch they release water and you lose browning, plus stirring too much makes them go rubbery. A hot, shimmering pan and only a thin layer of chicken = best color and flavor.

3. Mix the cornstarch and water again right before you add it, and pour it in slowly while stirring. If you dump it from the spoon or add it cold all at once you can get lumpy, cloudy sauce. If the sauce ends up too thick, splash in a tablespoon of water or soy and simmer a bit.

4. Taste and tweak at the end, because honey and soy vary a lot. If its too sweet add a little more soy or a squeeze of lemon, if its too salty add a touch more honey or a tiny bit of water. Let the chicken rest for a minute off the heat so the sauce clings to it instead of running off.