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Homemade Spicy Honey Garlic Chicken

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
Cook Time 20 minutes
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.
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