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Sweet, spicy, and sticky – this one comes together in a single skillet and tastes like way more effort than it actually takes. Butterflied chicken breast gets seared until golden, then finished in a honey garlic glaze with real heat from Szechuan chili flakes.

Tips for the Best Spicy Honey Garlic Chicken

Butterflied chicken breast is what we use here, but thin-cut breast fillets or boneless, skinless thighs work just as well if that’s what’s in the fridge – just keep an eye on the cook time since it’ll shift a bit with thickness.

Let the garlic, ginger, and chili flakes sizzle in the pan for a few seconds before the glaze goes in – that quick bloom is what gives the sauce its depth instead of tasting flat. I like Szechuan chili flakes for a more fragrant, authentic heat, but regular crushed red pepper flakes work just fine if that’s what you’ve got.

Whisk the glaze constantly as it reduces so it doesn’t scorch, and don’t rush it – it needs to coat the back of a spoon before it’s ready. A quick cornstarch slurry (equal parts cornstarch and water) whisked in partway through gives it an extra glossy, clingy finish if you want to take it up a notch.

Spicy Honey Garlic Chicken

Butterflied chicken breast seared and finished in a sticky honey garlic glaze with real heat from Szechuan chili flakes. One skillet, ready in about 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lbs boneless, skinless chicken breasts butterflied (thin-cut chicken breast fillets or boneless, skinless thighs work well too)
• 2 tbsp oil for searing
• salt and pepper to taste
• 1 to 1 1/2 tsp Szechuan chili flakes or regular crushed red pepper flakes, adjust to taste
• 5-6 cloves garlic minced, about 1 tbsp
• 1 tsp fresh ginger grated
• 1/2 cup honey
• 1/4 cup soy sauce low-sodium
• 1 tbsp rice vinegar
• 1/2 tsp onion powder
• 1/2 tsp black pepper fresh-cracked
• 1 tsp cornstarch optional, for a thicker glaze
• 1 tsp water optional, whisked with the cornstarch
• sliced green onions and sesame seeds for serving

Equipment

• Large Skillet
• Mixing Bowl

Method

 

1. In a small bowl, whisk together the honey, soy sauce, rice vinegar, onion powder, and black pepper. Set aside.
2. Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat and sear the chicken until browned and cooked through, about 5-7 minutes per side depending on thickness. Remove and set aside.
3. Reduce the heat to medium. Add the chili flakes, ginger, and garlic to the same skillet and stir for about 30 seconds to release their flavor.
4. Pour in the honey mixture. Whisk constantly as it simmers until the glaze is thick enough to coat the back of a spoon, about 3-5 minutes.
5. For a thicker, glossier glaze, whisk the cornstarch and water together into a slurry and whisk it in while the glaze reduces – this step is optional but helps it cling better.
6. Return the chicken to the skillet (or slice it first) and spoon the glaze over top to coat. Garnish with green onions and sesame seeds before serving.

Notes

Butterflied chicken breast works great here, but thin-cut breast fillets or boneless, skinless thighs are just as good if that’s what you’ve got – the cook time will shift a little with thickness. Cutting the chicken into chunks or strips instead works well too, just sear in a single layer and cut the cook time down some.

The cornstarch slurry is optional but gives the glaze a noticeably thicker, glossier finish – worth the extra minute if you’ve got cornstarch on hand.

Adjust the Szechuan chili flakes up or down depending on how much heat you want.

🛒 Shop the gear I used in this recipe

Serve it over rice to catch the extra glaze, or alongside steamed broccoli for something a little lighter – either way, keep a napkin handy, this one gets a little sticky.