Description
Sticky Honey Ginger Chicken is a flavorful and easy-to-make dish featuring tender boneless chicken thighs coated in a crispy cornstarch crust and glazed with a sweet and tangy honey-ginger sauce. Perfect for a quick weeknight dinner, this recipe delivers a delicious balance of savory, sweet, and spicy flavors, garnished with fresh green onions, sesame seeds, and herbs.
Ingredients
Chicken
- 1.5 pounds boneless skinless chicken thighs (or boneless skinless chicken breasts, pounded to even thickness)
- 1-2 teaspoons salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- ⅓ cup cornstarch
- 2 tablespoons olive oil (vegetable oil may be substituted)
Glaze
- ½ cup low-sodium soy sauce
- ⅓ cup honey
- 2 tablespoons fresh ginger (finely grated; or 2-3 teaspoons ground ginger as substitute)
- 1 tablespoon rice vinegar
- 3 to 4 cloves garlic (finely minced)
Garnishes (optional)
- 2 tablespoons green onions (sliced into rounds or small segments)
- Sesame seeds
- Fresh herbs (basil, mint, cilantro, parsley, or any preferred herbs)
- Red pepper flakes (to taste for spiciness)
- Lime wedges (for serving)
Instructions
- Prepare the Chicken: Pat the chicken dry thoroughly with paper towels, then evenly season both sides with salt and pepper. This dryness helps the cornstarch adhere better and ensures a crispy texture.
- Coat the Chicken: Place the cornstarch in a large bowl and lightly coat each piece of chicken on both sides. Shake off any excess cornstarch to prevent a gummy texture during cooking.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces without overcrowding and cook for 5-7 minutes, turning occasionally until golden brown and the internal temperature reaches 165°F (74°C). Remove the cooked chicken and set aside without cleaning the skillet.
- Make the Glaze: In a medium bowl, whisk together soy sauce, honey, grated ginger, rice vinegar, and minced garlic until combined.
- Simmer the Glaze: Reduce the skillet heat to medium or medium-low and pour in the glaze mixture. Simmer for 2-3 minutes while whisking almost continuously, allowing the sauce to thicken from cornstarch residue in the skillet.
- Combine Chicken and Glaze: Return the cooked chicken to the skillet. Toss and flip the pieces in the glaze to coat evenly. Cook for an additional 1-2 minutes to let the glaze soak into the chicken.
- Garnish: Sprinkle with green onions and optional garnishes such as sesame seeds, fresh herbs, and red pepper flakes to taste.
- Serve: Serve hot with optional lime wedges, steamed broccoli, carrots, rice, or your preferred side dishes.
Notes
- Ensure the chicken is patted dry well before seasoning to achieve maximum crispiness.
- Shake off excess cornstarch to avoid a gummy coating in the skillet.
- Do not overcrowd the skillet when cooking the chicken; cook in batches if necessary.
- Check chicken doneness with a thermometer to reach an internal temperature of 165°F for safety and juiciness.
- The glaze thickens nicely due to the cornstarch left in the skillet, so no additional thickening agents are needed.
- Adjust red pepper flakes to control spiciness according to taste.
- Use fresh herbs and lime wedges to add brightness and freshness to the dish.
