This honey soy chicken is the ideal weeknight dinner: golden thigh pieces with a crisp crust from cornstarch, a balanced sweet-salty flavor, and a gentle chili heat. It cooks quickly in a skillet and pairs beautifully with rice and broccoli.
Ingredients
- 1.8 lb | 800 g boneless chicken thighs
- 2 tbsp | 2 ст. л. cornstarch
- Salt
- Black pepper
- Olive oil
- 4 tbsp | 4 ст. л. soy sauce
- 1 tbsp | 1 ст. л. honey
- 1 tbsp | 1 ст. л. tomato paste
- 1 tsp | 1 ч. л. sesame oil
- 1 tsp | 1 ч. л. rice vinegar
- 1 garlic clove
- 1 chili pepper, to taste
- Sesame seeds, for serving
- Cooked rice, for serving
- Broccoli, for serving
- Lime, for serving
Step-by-Step Recipe
- Cut the chicken into bite-size pieces.
- Season with salt and black pepper, add a little olive oil, and toss well.
- Sprinkle over the cornstarch and coat the pieces thoroughly so the crust is even.
- Heat a skillet over medium-high heat and add a little oil if needed. Fry the chicken in batches until golden and cooked through, 6–8 minutes.
- While the chicken cooks, mix together the soy sauce, honey, tomato paste, sesame oil, rice vinegar, finely minced garlic, and chopped chili.
- Pour the sauce into the skillet and bring it to a gentle simmer. Return the chicken, toss until the pieces are glazed and glossy, and warm through for 1–2 minutes.
- Finish with sesame seeds. Serve with rice, steamed or stir-fried broccoli, and a wedge of lime.
Nutritional Value (per serving)
| Calories | ≈ 500 kcal |
| Protein | ≈ 32 g |
| Fat | ≈ 35 g |
| Carbohydrates | ≈ 9 g |
| Sugars | ≈ 5 g |
| Fiber | ≈ 1 g |
| Sodium | ≈ 960 mg |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and Variations
- Deep golden crust: fry the chicken in batches in a single layer so the pieces sear, not steam.
- Heat level: adjust the amount of chili or swap in chili flakes. For a kid-friendly version, leave it out.
- Flavor balance: if using dark soy sauce, dilute it with water 1:1 so the taste stays smooth.
- Thickener: cornstarch can be replaced with potato starch or rice flour.
- Side dish: jasmine rice, rice noodles, or wok-fried vegetables all work well.
- Storage: keep in an airtight container in the refrigerator for up to 3 days; reheat in a skillet with a spoonful of water.
FAQ
What can I use instead of rice vinegar?
Apple cider vinegar or white wine vinegar works well, and a little lime juice adds softness.
Can I use chicken breast instead of thighs?
Yes. Cut the breast into small pieces and cook briefly over high heat so it stays tender and does not dry out.
How do I make it gluten-free?
Use tamari instead of regular soy sauce and make sure the starch and tomato paste contain no gluten additives.