Mastering the Sticky Honey Chicken Technique

Chicken Coating Technique

Precise dredging method creating uniform, crispy exterior through egg and cornstarch layering.

Sauce Reduction Process

Careful heat management strategy developing deep, caramelized flavor through controlled simmering.

Glazing Methodology

Final coating technique ensuring even sauce distribution and maximum flavor adherence.

Texture Preservation Approach

Strategic cooking and serving method maintaining chicken's crispy exterior and succulent interior.

Baking Tips

Use a wire rack when draining fried chicken to maintain crispiness

Ensure oil is at the right temperature (around 350°F/175°C) for perfect frying

Don't overcrowd the pan when frying to maintain crispy texture

Can substitute chicken thighs with chicken breasts

For extra heat, add more red pepper flakes

Use fresh ginger for best flavor - powdered ginger can be substituted

Make ahead by preparing sauce and cutting chicken in advance

Leftovers can be stored in the refrigerator for 3-4 days

Reheat in a skillet to maintain crispiness

For a lighter version, bake chicken instead of frying

Can be made gluten-free by using tamari and gluten-free cornstarch

Marinate chicken in sauce for extra flavor if time permits

Sticky Honey Chicken

Name: Sticky Honey Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian-Inspired, Fusion
Ingredients: For the Chicken:; 2 lbs boneless, skinless chicken thighs or chicken breasts; 1/2 cup cornstarch; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 large eggs, beaten; 1/4 cup vegetable oil for frying; For the Sticky Honey Sauce:; 1/2 cup honey; 1/4 cup soy sauce (use tamari for gluten-free); 1/4 cup rice vinegar; 3 tablespoons ketchup; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 teaspoon sesame oil; 1/2 to 1 teaspoon red pepper flakes (adjust to taste); For Garnish:; 2 green onions, thinly sliced; 1 tablespoon toasted sesame seeds; Optional: Chopped cilantro; Optional Side Suggestions:; Steamed white rice; Jasmine rice; Brown rice; Cauliflower rice; Stir-fried vegetables

A tantalizing fusion of sweet, savory, and slightly spicy flavors, this Sticky Honey Chicken transforms simple chicken into a restaurant-worthy dish that's both irresistible and surprisingly easy to prepare. The glossy, caramelized honey glaze creates an addictive coating that perfectly balances rich umami notes with bright, zesty undertones. Perfect for those craving a quick yet impressive meal that delights both adults and children alike.

Prep Time

15 Minutes

Cook Time

20 Minutes

Total Time

35 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chicken:

2 lbs boneless, skinless chicken thighs or chicken breasts

1/2 cup cornstarch

1 teaspoon salt

1/2 teaspoon black pepper

2 large eggs, beaten

1/4 cup vegetable oil for frying

For the Sticky Honey Sauce:

1/2 cup honey

1/4 cup soy sauce (use tamari for gluten-free)

1/4 cup rice vinegar

3 tablespoons ketchup

3 cloves garlic, minced

1 tablespoon grated fresh ginger

1 teaspoon sesame oil

1/2 to 1 teaspoon red pepper flakes (adjust to taste)

For Garnish:

2 green onions, thinly sliced

1 tablespoon toasted sesame seeds

Optional: Chopped cilantro

Optional Side Suggestions:

Steamed white rice

Jasmine rice

Brown rice

Cauliflower rice

Stir-fried vegetables

Instructions

Prepare the chicken: Cut chicken into 1-inch bite-sized pieces. Pat dry with paper towels to ensure crispy coating.

Season the cornstarch: In a shallow bowl, mix cornstarch, salt, and black pepper.

Set up dredging station: Beat eggs in a separate bowl. Create an assembly line with chicken, eggs, and seasoned cornstarch.

Coat the chicken: Dip each piece first into the beaten eggs, then coat thoroughly in the seasoned cornstarch, shaking off excess.

Prepare the sauce: In a medium bowl, whisk together honey, soy sauce, rice vinegar, ketchup, minced garlic, grated ginger, sesame oil, and red pepper flakes. Set aside.

Fry the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches to avoid overcrowding, cooking for 3-4 minutes per side until golden brown and crispy. Remove and drain on a wire rack or paper towels.

Create the glaze: In the same skillet, pour out excess oil, leaving just a thin coating. Pour in the prepared honey sauce.

Caramelize the sauce: Bring sauce to a simmer, stirring constantly. Cook for 2-3 minutes until it starts to thicken and become glossy.

Combine chicken and sauce: Add the crispy chicken back to the skillet, tossing to coat completely in the sticky sauce. Cook for an additional 1-2 minutes, allowing the sauce to caramelize onto the chicken.

Serve immediately: Transfer to a serving platter. Garnish with sliced green onions, toasted sesame seeds, and optional cilantro.

Serve hot with your choice of rice or vegetables, with extra sauce on the side if desired.

Sticky Honey Chicken

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Mastering the Sticky Honey Chicken Technique

Sticky Honey Chicken

Ingredients

Instructions