Imagine tender chunks of chicken, perfectly crisped to golden-brown perfection, and then generously coated in a glossy, sticky honey glaze. It’s a symphony of flavors – sweet, salty, and just a hint of tanginess from the apple cider vinegar. This dish is like a flavor-packed dance party in your mouth!

Today, we’re embarking on a culinary journey that’ll transport your taste buds straight to your favorite Chinese takeout joint. We’re diving into the delightful world of Sticky Honey Chicken – a dish that’s sweet, savory, and oh-so-satisfying. But before we put on our aprons and fire up the stove, let’s set the scene and build some delicious anticipation.

Why You’ll Love this Recipe

Before we dive into the nitty-gritty of this recipe, let me share a little secret. Sticky Honey Chicken isn’t just about great taste; it’s also about family fun in the kitchen. Picture this: your little ones eagerly helping you coat those chicken pieces, giggling as flour flies, and their eyes widening with amazement as the magic of frying turns them into crispy nuggets. It’s a bonding experience that makes mealtime memorable.

Now, onto the star of the show – the recipe!

Ingredients

Here’s what you’ll need to create this finger-licking-good Sticky Honey Chicken:

• 1/2 cup vegetable oil: This is your trusty frying companion, ensuring that your chicken gets that irresistible crispy exterior.
• 1 lb boneless, skinless chicken breast (cut into bite-sized chunks): The hero of our dish, chicken breast, gets transformed into golden nuggets of joy.
• 1 cup all-purpose flour: This is the secret to achieving that perfect crunch when you fry the chicken.
• 1 cup buttermilk: Buttermilk adds a subtle tanginess and helps create a tender chicken interior.

Now, let’s talk sauce:

Sauce Ingredients

• 1 Tbsp cornstarch: Our thickening agent, making that luscious glaze truly sticky.
• 1/2 cup honey: The star of the show, lending natural sweetness and stickiness.
• 2 Tbsp soy sauce: A dash of umami to balance the sweetness.
• 1 tsp apple cider vinegar: A tiny kick of acidity that brightens up the dish.
• 1 tsp sesame oil: This aromatic oil adds a hint of nuttiness to our sauce.

Substitutions & Additions

Feeling adventurous or need to cater to dietary preferences? Here are some swaps and extras to consider:

• Chicken Thighs: Swap chicken breast for boneless, skinless thighs for a slightly richer flavor.
• Gluten-Free Flour: If you’re gluten-sensitive, use a gluten-free flour blend for dredging.
• Maple Syrup: In a pinch, you can replace honey with maple syrup for a unique twist.
• Spice It Up: Add a pinch of red pepper flakes for a spicy kick that’ll tickle your taste buds.

Equipment Needed for Sticky Honey Chicken

Cast Iron Skillet

Mixing Bowl Set

How to Make this Recipe

Now, the fun part! Picture yourself in a bustling Chinese kitchen, apron on, and a wok sizzling. Okay, maybe not a wok, but we’ll get that sizzle going in your trusty skillet.

1. In a large skillet or stockpot, heat your vegetable oil over medium-high heat. Get it nice and hot; you want that sizzle when the chicken hits the pan.
2. While the oil heats up, set up your dredging station. You’ll need two bowls, one for the flour and another for the buttermilk.
3. Take a piece of chicken, coat it in flour, then dunk it in buttermilk, and back into the flour. Repeat with the rest of the chicken pieces.
4. Now, the grand frying moment! Gently place 4-5 chicken pieces into the hot oil and let them sizzle until they turn golden brown and wonderfully crispy. It’ll take about 4-5 minutes per side.
5. As the chicken crisps up, it’s time to work on that sensational honey glaze. In a small saucepan over medium heat, combine the honey, soy sauce, apple cider vinegar, and sesame oil. Whisk it all together and let it come to a gentle boil.
6. While your glaze bubbles away, mix the cornstarch with a tablespoon of water in a small bowl. This is your secret weapon for thickening the glaze.
7. Reduce the heat under your glaze and whisk in the cornstarch mixture until it thickens slightly, turning into a luscious, sticky concoction.
8. Time to coat that golden chicken! Working in batches, pour the honey glaze over the cooked chicken and give it a gentle toss to make sure each piece gets that sweet and sticky embrace.
9. Serve your Sticky Honey Chicken immediately, ideally with a side of steaming hot rice to soak up every drop of that glorious sauce.

Cooking Tips & Tricks

Here are a couple of insider tips to help you nail this recipe:

• Fry in Batches: Don’t overcrowd the pan when frying the chicken. Overcrowding can lead to uneven cooking and soggy chicken.
• Keep it Crispy: For that extra crispy finish, place the cooked chicken on a wire rack to allow any excess oil to drip off.

Serving Suggestions

Now, how to best enjoy your Sticky Honey Chicken? Here are a few ideas:

• Classic Combo: Serve it with a bed of fluffy white rice, and you’re in for a classic Chinese takeout experience.
• Veggie Delight: Add some steamed broccoli or sautéed bell peppers for a veggie-packed meal.

Storage Suggestions

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to three days. To reheat, use the oven or a skillet for that crispy texture.

Recipe FAQ

Can I use chicken thighs instead of chicken breast? Absolutely! Chicken thighs will add a richer flavor to the dish.

Is there a way to make it less sweet? Sure thing! Adjust the amount of honey to your taste for a less sweet experience.

Can I freeze Sticky Honey Chicken? While it’s best enjoyed fresh, you can freeze it in an airtight container for up to a month. Reheat in the oven for a crispy finish.

What sides go well with this dish? Steamed vegetables, fried rice, or even a simple cucumber salad make great sides.

And there you have it, folks – our Sticky Honey Chicken adventure! Whether you’re making it for a family dinner or a fun cooking session with friends, this recipe is a winner.

Sticky Honey Chicken

4.34 from 6 votes

Get ready to savor the irresistible goodness of Sticky Honey Chicken! This easy-to-follow recipe will have you whipping up a restaurant-worthy dish that your family will devour.

Yield 4 servings

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

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Ingredients

  

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• 1/2 cup vegetable oil
• 1 lb boneless, skinless chicken breast cut into bite-sized chunks
• 1 cup all-purpose flour
• 1 cup buttermilk

Sauce

• 1 Tbsp corn starch
• 1/2 cup honey
• 2 Tbsp soy sauce
• 1 tsp apple cider vinegar
• 1 tsp sesame oil

Instructions

 

• In large skillet or stockpot, heat vegetable oil over medium-high heat. Add flour and buttermilk to two separate bowls.
• One at a time dredge chicken pieces into flour, then buttermilk, then back into flour. Add chicken to skillet, 4-5 at a time, and cook until golden brown and crispy.
• In a small bowl, combine cornstarch and 1 Tbsp. water.
• In a small saucepan, over medium heat, combine, honey, soy sauce, apple cider vinegar, and sesame oil. Whisk and bring to boil. Reduce heat and whisk in cornstarch mixture until slightly thickened.
• Remove from heat and, working in batches, coat cooked chicken with glaze.
• Serve immediately with rice.

Equipment

Cast Iron Skillet

Mixing Bowl Set

Tried this recipe?Snap a photo and mention @JenniferMeyering