Description
This Honey Garlic Chicken recipe is a quick and flavorful dish featuring tender chicken coated in a crispy cornstarch mixture, pan-fried to perfection, and glazed with a sweet and savory honey garlic sauce. Garnished with fresh parsley and sesame seeds, it makes a delicious and easy meal ready in just 20 minutes.
Ingredients
Chicken and Coating
- 1 pound chicken tenderloins (or boneless skinless chicken breasts cut into strips)
- 3 tablespoons cornstarch
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Cooking Fats
- 2 tablespoons butter (divided)
- 1 tablespoon olive oil
Honey Garlic Sauce
- 3 cloves garlic (minced)
- 3 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon white wine vinegar
- ½ tablespoon sriracha or hot chili sauce (or to taste)
Garnish
- Chopped fresh parsley
- Sesame seeds
Instructions
- Prep Coating: Combine the cornstarch, dried oregano, salt, and black pepper on a shallow plate. Pat the chicken tenderloins dry with paper towels, then coat them evenly with the cornstarch mixture to create a light crust.
- Pan-Fry Chicken: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add the coated chicken tenders and cook for 5 minutes without moving to allow browning. Flip the chicken, add the remaining 1 tablespoon of butter to the skillet, and continue cooking for another 4 to 5 minutes until the chicken is fully cooked through and golden brown.
- Prepare Sauce: While the chicken cooks, whisk together minced garlic, honey, low sodium soy sauce, white wine vinegar, and sriracha (or chili sauce) in a small bowl. Adjust chili sauce to your preferred spice level.
- Combine and Thicken: Reduce the skillet heat to medium. Pour the prepared honey garlic sauce over the chicken in the skillet. Cook the chicken in the sauce for about 2 minutes or until the sauce thickens slightly, turning the chicken to evenly coat with the glaze.
- Serve: Remove the honey garlic chicken from the heat. Garnish with chopped fresh parsley and a sprinkle of sesame seeds. Drizzle any remaining pan sauce over the chicken and serve immediately for best taste.
Notes
- You can substitute chicken breasts cut into strips if tenderloins are unavailable.
- Adjust the sriracha quantity to control the spiciness of the dish.
- For a gluten-free option, use gluten-free soy sauce.
- Serve with steamed rice or stir-fried vegetables for a complete meal.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
