Sticky Hot Honey Chicken 30 Minute Meal
There are some weeknight dinners that feel like a real treat, despite taking almost no time at all. This Sticky Hot Honey Chicken is precisely that. It’s a dish that brings together a beautiful symphony of flavours – the deep sweetness of honey, a gentle hum of chilli heat, a sharp tang of vinegar, and the savoury depth of soy sauce, all clinging to tender pieces of chicken. This is my go-to recipe when I need something quick but impressive; it’s the kind of meal that makes everyone at the table pause after their first bite.
What I adore about this recipe is how it transforms simple chicken breast into something truly special. The secret lies in a light cornflour coating that gives the chicken a subtle crispness before it’s enveloped in that glorious, glossy sauce. The sauce itself bubbles away in the pan, reducing to a perfect syrupy consistency that coats every single nook and cranny. It’s a straightforward dish that works beautifully for a speedy mid-week meal but is special enough to serve when you have friends over. I’ve been making this for over 4 years, and it never disappoints.
Recipe Overview
This recipe guides you through creating succulent pieces of chicken in a vibrant, glossy sauce that balances sweet and spicy notes perfectly. You can expect tender chicken with a slightly crisp exterior, all coated in a sauce that’s utterly moreish. I’ve found that letting the sauce bubble for that final minute is key to getting the perfect consistency – don’t be tempted to take it off the heat too early!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Sticky Hot Honey Chicken
- Genuine Flavour: This isn’t just sweetness and heat. The combination of rice vinegar and soy sauce provides a fantastic savoury and tangy backbone that cuts through the richness of the honey, creating a wonderfully balanced sauce.
- Ready in Under 30 Minutes: From dicing the chicken to serving it up, the entire process comes together in about 30 minutes, making it a brilliant option for those busy evenings when time is short but you still want a proper, satisfying meal.
- Flexible Recipe: You can easily dial the heat up or down by adjusting the amount of chilli sauce. Don’t have chicken breasts? Chicken thighs work wonderfully here, too. You can also toss in some lightly steamed broccoli or sliced peppers in the final few minutes of cooking.
- Great for Weeknight Dinners: Because it’s so quick to prepare and uses common pantry ingredients, this is an ideal recipe for a Tuesday night when you’re short on inspiration. It feels more elevated than your average stir-fry.
- Family Tested: My whole family enjoys this one. For the kids, I make a separate batch with just a tiny drop of chilli sauce, and they love the sweet, sticky glaze. It always gets compliments.
Ingredients You’ll Need
Most of these are staple ingredients you might already have in your cupboard. When it comes to the honey, I recommend using a clear, runny honey as it will dissolve into the sauce more easily than a set honey. I often use a good quality squeezy bottle of wildflower honey for convenience.
- 600g skinless, boneless chicken breasts, cut into 2-3cm chunks
- 4 tbsp cornflour
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable or rapeseed oil
- 3 cloves garlic, finely minced
- 1 tbsp fresh ginger, grated
- For the Sticky Hot Honey Sauce:
- 120ml runny honey
- 60ml soy sauce (I prefer Kikkoman for its balanced saltiness)
- 60ml water
- 2 tbsp rice vinegar
- 1-2 tbsp Sriracha or your favourite hot chilli sauce, to taste
- 1 tsp sesame oil
- For Garnish:
- 1 tbsp toasted sesame seeds
- 2 spring onions, finely sliced
Sara’s Tip: Don’t skip the fresh ginger and garlic! While powders are convenient, the fresh aromatics provide a fragrance and depth that really elevates the sauce. Grating them on a microplane is the fastest way to get a fine texture that melts into the sauce.
How to Make Sticky Hot Honey Chicken
The process is straightforward. We’ll start by preparing and cooking the chicken until golden, then create the beautiful sticky sauce right in the same pan, which means less washing up!
- Prepare the Chicken: In a medium mixing bowl, combine the cornflour, salt, and black pepper. Add the chicken chunks and toss well until every piece is lightly and evenly coated. This is the key to a slightly crispy texture.
- Cook the Chicken: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the coated chicken in a single layer. What works best for me is cooking it in two batches to avoid overcrowding the pan, which ensures the chicken browns rather than steams. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
- Sauté the Aromatics: Lower the heat to medium. Add the minced garlic and grated ginger to the same pan and cook for about 30-60 seconds until fragrant. Be careful not to let the garlic burn, as it can become bitter.
- Create the Sauce: Pour the honey, soy sauce, water, rice vinegar, and Sriracha into the pan. Stir everything together, scraping up any delicious browned bits from the bottom of the pan.
- Thicken the Sauce: Bring the sauce to a gentle simmer and let it bubble for 3-4 minutes, stirring occasionally. You’ll notice it start to thicken and become glossy as it reduces slightly.
- Combine and Coat: Return the cooked chicken to the pan. Add the sesame oil and stir everything together gently to coat the chicken completely in the sticky hot honey sauce. Let it cook for another 1-2 minutes until the sauce has thickened further and clings beautifully to each piece of chicken.
- Serve: Take the pan off the heat. Serve the Sticky Hot Honey Chicken immediately, garnished with a sprinkle of toasted sesame seeds and finely sliced spring onions.
Tips From My Kitchen
- Temperature Control: Honey can burn quickly due to its sugar content. When you add the sauce ingredients to the pan, ensure the heat is on medium, not high. A gentle simmer is all you need to thicken it beautifully without scorching the sugars.
- The Secret Step: The cornflour dredge is non-negotiable for this recipe’s texture. I learned that shaking the chicken and cornflour together in a sealed food bag is a mess-free way to get a perfect, even coating. It creates a barrier that helps keep the chicken juicy inside while providing a surface for the sauce to cling to.
- Make-Ahead: You can make the sauce up to 3 days in advance and store it in an airtight jar in the fridge. You can also dice the chicken and keep it in a sealed container in the fridge for up to 24 hours. This makes the final cooking process take less than 15 minutes.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water to loosen the sauce, or in the microwave. The chicken won’t be as crisp, but it will still be delicious.
Equipment You’ll Need
You don’t need any specialist equipment for this recipe, just some basic kitchen tools.
- Large frying pan or skillet (a non-stick one is helpful)
- Sharp knife and cutting board
- Mixing bowls
- Wooden spoon or spatula
What to Serve With Sticky Hot Honey Chicken
This dish is incredibly versatile. We love pairing it with simple sides that let the chicken be the star of the show.
- Steamed Jasmine Rice: The fluffy, fragrant rice is a perfect neutral base to soak up all that incredible sauce. It’s our go-to pairing every time. For a healthier alternative, try this with one of our healthy chicken recipes‘ side dishes like quinoa.
- Steamed Greens: Tenderstem broccoli or bok choy, lightly steamed and seasoned with a pinch of salt, adds a fresh, vibrant contrast to the rich and sticky chicken.
- Drink Pairing: A cold, crisp lager or a dry Riesling works beautifully here. The acidity and slight sweetness of the Riesling complement the hot honey sauce without overwhelming it.
Frequently Asked Questions
Sticky Hot Honey Chicken
Ingredients
Method
- Prepare the Chicken: In a medium mixing bowl, combine the cornflour, salt, and black pepper. Add the chicken chunks and toss well until every piece is lightly and evenly coated. This is the key to a slightly crispy texture.
- Cook the Chicken: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the coated chicken in a single layer. What works best for me is cooking it in two batches to avoid overcrowding the pan, which ensures the chicken browns rather than steams. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
- Sauté the Aromatics: Lower the heat to medium. Add the minced garlic and grated ginger to the same pan and cook for about 30-60 seconds until fragrant. Be careful not to let the garlic burn, as it can become bitter.
- Create the Sauce: Pour the honey, soy sauce, water, rice vinegar, and Sriracha into the pan. Stir everything together, scraping up any delicious browned bits from the bottom of the pan.
- Thicken the Sauce: Bring the sauce to a gentle simmer and let it bubble for 3-4 minutes, stirring occasionally. You'll notice it start to thicken and become glossy as it reduces slightly.
- Combine and Coat: Return the cooked chicken to the pan. Add the sesame oil and stir everything together gently to coat the chicken completely in the sticky hot honey sauce. Let it cook for another 1-2 minutes until the sauce has thickened further and clings beautifully to each piece of chicken.
- Serve: Take the pan off the heat. Serve the Sticky Hot Honey Chicken immediately, garnished with a sprinkle of toasted sesame seeds and finely sliced spring onions.
Notes
I really hope you give this Sticky Hot Honey Chicken a try. It’s one of those recipes that has become a permanent fixture in my weekly rotation because it’s so dependable and delivers such fantastic flavour for minimal effort. If you do make it, I’d love to hear how it turned out for you. Please leave a comment below and let me know what you think!
