Why I Love This Honey Chili Chicken

This Honey Chili Chicken combines my favorite flavor profile of all time, sweet and spicy! I always believe sweet and spicy flavors taste the best on crispy chicken, and we make this crispy chicken by lightly dredging in cornstarch, which will help create a crispy exterior that stays crispy even after being dipped in the sauce. The sauce is thick enough to be created in a glaze that sticks to the outside while not being liquidity enough to actually make the chicken soggy. It’s one of the simplest, tastiest meals you’ll make during the week…or weekend!

Chopsticks lifting a piece of Honey Chili Chicken coated in glossy honey chili glaze with sesame seeds.

Why I Love The Honey Chili Chicken Glaze

The glaze in any dish is the most important part of any dish, and this Honey Chili Chicken glaze is no different. The glaze is super easy to make, it’s only 6 ingredients! One of the best parts about the sauce is when you cook the chicken, it first builds that flavor base and leaves behind the browned bits that help deepen the sauce. The glaze is made in the exact same pan, so it picks up those flavors while they reduce. Once the Honey Chili Chicken glaze thickens, it coats the chicken while keeping the chicken crunchy, making every bite a myriad of flavor and texture.

What You’ll Need To Make Honey Chili Chicken

Chicken

16 oz boneless, skinless chicken thighs
½ cup cornstarch
½ tsp salt

Honey Chili Sauce

4 cloves garlic, minced
2 tbsp light soy sauce
1 tbsp honey
1 tsp chili flakes
1 tbsp rice vinegar
2 tbsp water

Optional Garnish

Sesame seeds
Sliced cucumbers

How to Make Honey Chili Chicken

Mix the cornstarch and salt in a bowl until evenly combined. Add the chicken thighs and dredge thoroughly so both sides are fully coated.

Hand coating raw chicken thighs in cornstarch inside a metal bowl to create a crispy crust for Honey Chili Chicken.

Add the chicken to an oiled pan and cook until golden and crisp, about 8 minutes, flipping halfway through. Remove the chicken from the pan once both sides are browned and cooked through.

Cornstarch dredged chicken thighs being placed into hot oil in a skillet to cook for Honey Chili Chicken.

Lower the heat slightly and add the minced garlic to the same pan. Stir in the soy sauce, honey, chili flakes, vinegar, and water until combined. Simmer until the sauce reduces and thickens into a glaze.

Chili flakes being poured into a pan with honey soy sauce and garlic while making the glaze for Honey Chili Chicken.

Dip the cooked chicken into the sauce and coat both sides evenly.

Tongs lifting crispy chicken thigh coated in thick honey chili sauce glaze inside a skillet.

Slice the chicken into strips and serve immediately over rice.

Hand sprinkling sesame seeds over sliced Honey Chili Chicken served over steamed rice in a bowl.

Tips and Variations

To make sure your chicken is extra crispy, press the cornstarch firmly onto the chicken before cooking.

For an even spicier sauce, add another tablespoon of chili flakes!

If you like your glaze super thick like a Korean Fried Chicken glaze, reduce the sauce for a minute longer until it coats the back of a spoon.

To get a clean slice of chicken when you’re cutting it, rest the chicken briefly before cutting into strips.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but breast meat cooks faster and can dry out, so reduce the cooking time slightly by about 2 minutes.

Why use cornstarch instead of flour?

Cornstarch creates a lighter crust that crisps quickly and holds up better once coated in sauce.

My sauce did not thicken properly?

If the heat is too low, the sauce will not reduce enough, so keep the pan at medium and simmer until the sauce thickens to your liking

Can I make this ahead of time?

It is best served fresh, but you can store in an airtight container for 5 days and reheat in the air fryer for 5 minutes to restore some of the crunchiness.