Easy honey garlic chicken transforms simple ingredients into restaurant-quality flavor right in your home kitchen. This quick pan-fried recipe delivers juicy, tender chicken thighs coated in a glossy sweet-and-savory sauce that’ll have everyone asking for seconds.
I remember the first time Betty made honey garlic chicken for a last-minute Sunday supper when unexpected guests arrived. She had just come in from the garden, hands still dusty from pulling carrots, when three extra family members showed up hungry. Without missing a beat, she grabbed chicken thighs from the fridge and whipped up this incredible sauce from pantry staples. The kitchen filled with the aroma of caramelizing garlic and honey, and by the time everyone sat down, you’d have thought she’d been planning this meal all week. That’s the beauty of this recipe: it tastes like you fussed, but it comes together in the time it takes to set the table. Time to get your pan heating!
What Makes This Honey Garlic Chicken So Special
Betty always says the best weeknight recipes are the ones that don’t send you running to three different stores. This easy honey garlic chicken checks every box for busy home cooks who still want to serve something special. After making this countless times for my own family, I can tell you exactly why it works.
- Minimal ingredients, maximum flavor – Everything you need is probably already in your pantry and fridge
- One-pan simplicity – Less cleanup means more time enjoying dinner with your family
- Budget-friendly comfort – Chicken thighs deliver rich flavor without the premium price tag
- Foolproof 20-minute timeline – Perfect for those hectic evenings when everyone’s hungry
- Versatile for any occasion – Serves beautifully for Sunday dinner or packs perfectly for meal prep lunches
- Kid-approved sweetness – That honey garlic sauce wins over even picky eaters at the table
This recipe has saved me on more rushed weeknights than I can count, and it never fails to make the kitchen smell absolutely incredible.
Ingredient Spotlight
Chicken thighs form the foundation of this recipe because they stay tender and juicy even when you’re rushing through dinner prep, unlike chicken breasts which can dry out if you overcook them by even a minute.
Garlic powder seasons the chicken itself while minced fresh garlic creates the aromatic base for our sauce. I always use both because they bring different depths of flavor to the dish.
Honey provides that signature sweetness and helps the sauce coat the chicken with a beautiful glaze. Betty prefers local honey when she can find it, but any variety works perfectly.
Rice vinegar cuts through the sweetness with a gentle tanginess that balances the sauce without overpowering the garlic. It’s milder than white vinegar, which I appreciate.
Soy sauce adds savory umami depth and that rich brown color to the sauce. I always keep regular soy sauce on hand specifically for recipes like this.
Sesame oil brings a subtle nutty aroma that makes the whole dish smell like it came from your favorite takeout spot, though you only need a small amount.
Cornstarch thickens the sauce to that perfect glossy consistency that clings to the chicken instead of pooling at the bottom of the pan.
Vegetable oil gives you a neutral cooking base with a high smoke point, perfect for getting that golden-brown crispy skin without burning.
How to Make Easy Honey Garlic Chicken
Step 1. Betty always starts by deboning the chicken thighs if needed. Turn them bone side up, locate the bone with your fingers, and make small slits around it with a sharp paring knife until you can pull it free.
Step 2. Pat the chicken completely dry on both sides with clean paper towels. I’ve learned that this simple step is crucial for achieving that crispy golden skin.
Step 3. Season both sides of each chicken thigh generously with salt, black pepper, and garlic powder, then set them aside while you prepare the sauce.
Step 4. In a small bowl, whisk together the minced garlic, honey, cold water, rice vinegar, soy sauce, sesame oil, and cornstarch until the mixture is smooth and the cornstarch dissolves completely.
Step 5. Heat your vegetable oil in a large pan over medium heat until it shimmers slightly, then place the chicken thighs skin side down. Resist the urge to move them around so they develop that gorgeous golden crust.
Step 6. After years of making this easy honey garlic chicken, I’ve found that 4 to 5 minutes gives you perfect crispy skin, then flip and cook the other side for about 2 minutes until the internal temperature reaches 165°F.
Step 7. Reduce your heat to low-medium and pour the honey garlic sauce around (not directly on top of) the chicken thighs, letting it bubble and thicken for about a minute.
Step 8. Flip the chicken so the skin side faces down for just 15 seconds to absorb some of that incredible sauce, then flip it back over so the crispy skin stays on top.
Step 9. Betty’s tip: Garnish with sliced green onions for a pop of color and fresh flavor that cuts through the richness.
Step 10. Transfer your cooked chicken to a cutting board and slice it into smaller pieces if desired. This makes serving easier and lets everyone see that juicy, perfectly cooked interior.
Keeping This Honey Garlic Chicken Fresh
I typically store leftover honey garlic chicken in an airtight container in the refrigerator for up to 3 to 4 days. The chicken stays tender and that sauce actually deepens in flavor overnight, making leftovers sometimes even better than the original meal. Betty always uses glass containers with tight-fitting lids because they don’t absorb odors and reheat beautifully.
This recipe freezes reasonably well for up to 2 months if you portion it into freezer-safe containers. I recommend slightly undercooking the chicken by a minute if you know you’ll be freezing it, since reheating will finish the cooking process. Let it cool completely before freezing, and thaw overnight in the refrigerator before reheating.
For the best texture, I reheat this chicken in a covered skillet over medium-low heat with a tablespoon of water to revive the sauce. It takes about 5 to 7 minutes to heat through completely. The microwave works in a pinch (use 50% power for 2 to 3 minutes) but the oven method at 350°F for 10 to 12 minutes keeps the chicken most similar to its original texture.
Perfect Partners for Honey Garlic Chicken
- Steamed jasmine rice or fluffy white rice – The perfect vehicle for soaking up every drop of that sweet and savory honey garlic sauce, plus it balances the richness of the chicken beautifully.
- Roasted broccoli or green beans – These simple vegetables add a fresh, slightly bitter contrast that cuts through the sweetness while keeping the meal light and healthy. If you love broccoli, try my garlic butter chicken with broccoli for another delicious pairing.
- Creamy mashed potatoes – Betty’s go-to pairing when she wants ultimate comfort food. The potatoes provide a neutral, creamy backdrop that lets the honey garlic flavors shine. My creamy scalloped potatoes also work wonderfully here.
- Quick cucumber salad – A crisp, tangy salad with rice vinegar dressing offers refreshing crunch and acidity that balances the sticky-sweet sauce perfectly.
- Garlic noodles or lo mein – Transform this into an Asian-inspired feast with tender noodles tossed in a bit of the honey garlic sauce from the pan.
- Sauteed bok choy – This tender-crisp vegetable adds a mild, slightly sweet flavor that complements the chicken without competing with it, plus it cooks in just minutes.
For more Asian-inspired weeknight dinners, check out my Chinese chicken with garlic sauce or sticky garlic chicken noodles.
FAQs
I recommend sticking with thighs because they stay much juicier, but if you prefer breasts, pound them to even thickness and reduce cooking time to prevent drying out.
Betty’s solution is to reduce the heat to low-medium before adding the sauce and pour it around the chicken rather than directly over it. This prevents hot spots that can scorch the honey.
Absolutely. Many home cooks find success cooking the chicken on Sunday and storing portions with sauce in separate containers, then reheating gently throughout the week for quick lunches.
Easy 20-Minute Honey Garlic Chicken
Ingredients
Equipment
Method
- If using bone-in chicken thighs, debone them by turning bone side up, locating the bone, and making small slits around it with a sharp paring knife until you can remove it.
- Pat chicken pieces completely dry on both sides with clean paper towels.
- Season both sides of chicken with salt, black pepper, and garlic powder. Set aside.
- In a small bowl, combine minced garlic, honey, cold water, rice vinegar, soy sauce, sesame oil, and cornstarch. Whisk until smooth and set aside.
- Heat vegetable oil in a large pan over medium heat. Place chicken skin side down and fry without moving until skin is golden brown and crispy, about 4 to 5 minutes.
- Flip chicken and fry the other side until meat is cooked through (about 2 minutes) or until internal temperature reaches 165°F.
- Reduce heat to low-medium. Pour honey garlic sauce around the chicken thighs and let sauce bubble and thicken for about 1 minute.
- Flip chicken so skin side is down for 15 seconds to absorb sauce, then flip over again so crispy skin is on top.
- Garnish with sliced green onions.
- Transfer cooked chicken to a cutting board, slice into smaller pieces if desired, and serve immediately.
