Sticky Honey Garlic Chicken

Sticky Honey Garlic Chicken is a wonderfully simple homemade dish packed with sweet, savoury and garlicky flavours. Juicy chicken thighs are coated in a glossy honey and soy sauce that becomes irresistibly sticky as it cooks. Finished with sesame seeds and chopped scallions, it makes a delicious family dinner served with rice and vegetables.

Prep Time 10

Cook Time 25

Total Time 35

Servings Portions

Ingredients

Five Main Ingredients:

8 large chicken wings boneless skinless or thighs
4 tbsp honey
4 tbsp soy sauce
4 cloves garlic finely chopped
1 tbsp fresh ginger finely grated

Cupboard Staples:

1 tbsp cooking oil
1 tbsp sesame seeds
3 large scallions finely chopped
½ tsp salt if required
½ tsp freshly ground black pepper

Instructions

Pat the chicken wings dry with kitchen paper. Season lightly with salt and freshly ground black pepper.
8 large chicken wings, ½ tsp salt, ½ tsp freshly ground black pepper
Add the honey and soy sauce to a small bowl. Stir in the chopped garlic and grated ginger until everything combines.
4 tbsp honey, 4 tbsp soy sauce, 4 cloves garlic, 1 tbsp fresh ginger
Heat the cooking oil in a large frying pan over medium-high heat. Add the chicken thighs and cook for approximately 5–6 minutes on each side. The outside should become nicely browned.
1 tbsp cooking oil
Reduce the heat to medium and pour the honey, soy, garlic and ginger mixture over the chicken.
Turn the chicken several times so the sauce coats every piece. Allow it to bubble gently for around 8–10 minutes. Keep turning the chicken as the sauce thickens.
The chicken should be completely cooked through, with no pink meat in the centre. If using a food thermometer, the thickest part should reach 75°C.
Continue cooking for another minute or two if necessary. The sauce should become thick, glossy and sticky rather than watery.
Remove the pan from the heat and sprinkle the sesame seeds and chopped scallions over the chicken.
1 tbsp sesame seeds, 3 large scallions
Spoon the sticky chicken onto warm plates and drizzle over any remaining sauce from the pan.

Equipment

Notes

Tips:

Don't rush the browning. Giving the chicken enough time in the pan creates a lovely savoury flavour before the sauce is added.

Watch the heat once the honey goes in. Honey can catch quickly if the pan becomes too hot, so keep the sauce bubbling gently.

Turn the chicken regularly. This helps the sauce coat the thighs evenly and gives them that gorgeous glossy finish.

Don't throw away the sauce! Any sauce left in the pan is perfect spooned over the rice. It is often the best bit of the meal.

Five Ingredient Friday Note:

The five main ingredients are chicken thighs, honey, soy sauce, garlic and fresh ginger. Sesame seeds, chopped scallions, cooking oil, salt and pepper are treated as cupboard staples, keeping this dish within the spirit of Five Ingredient Friday.

Storage:

Allow leftovers to cool, then place them in a covered container and refrigerate promptly. Eat within 2 days and reheat thoroughly until piping hot throughout.

For the best texture, reheat the chicken gently in a frying pan with a small splash of water. This helps loosen the sticky sauce without drying out the chicken.

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Nutrition