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Looking for a quick, crowd-pleasing dinner? This Honey Soy Chicken ticks all the boxes: fast, flavorful, and kid-friendly. Packed with a sweet-savory marinade, this dish turns basic chicken into a juicy superstar, perfect for busy families and picky eaters. Whether you use thighs or breasts, you’ll love how easy and affordable this meal is to prep!
Table of Contents
Ingredients
Below is everything you’ll need to create the best Honey Soy Chicken. Use organic chicken for extra flavor and pair with steamed veggies or rice for a wholesome meal.
| Ingredient | Amount |
|---|---|
| Skinless boneless chicken | 1.25 – 1.5 kg (2.5 – 3 lb) |
| Vegetable oil | 1 tbsp |
| Soy sauce (all purpose/light) | 1/2 cup |
| Honey | 2/3 cup |
| Cider vinegar or rice vinegar | 1/3 cup |
| Chinese cooking wine/dry sherry | 1/4 cup |
| Toasted sesame oil | 1 tbsp |
| Garlic, finely minced | 1 1/2 tbsp |
| Water | 1/3 cup (for serving sauce) |
| Cornflour/cornstarch | 1 1/2 tsp |
| Green onion, sliced | Garnish (optional) |
| Sesame seeds | Garnish (optional) |
Recommended Equipment:
- Air fryer: Buy here
- Oven: Buy here
- Frying pans: Buy here
- Kitchen utensils: Buy here
- Cutting board: Buy here
- Chef’s knives: Buy here
- Measuring cups/spoons: Buy here
- Mixing bowls: Buy here
Step-by-Step Instructions
1. Prepare the Marinade
- In a jug, combine soy sauce, honey, vinegar, cooking wine, sesame oil, and garlic.
- Mix well until the honey dissolves.
- Reserve 1/4 cup of marinade for basting (refrigerate).
- Reserve 2/3 cup for the serving sauce (refrigerate).
- Pour the remaining marinade over chicken in a container. Coat thoroughly. Cover and refrigerate for at least 3 hours (up to 48 hours for max flavor).
2. Make the Serving Sauce
- Place reserved marinade in a small saucepan.
- Mix cornflour/cornstarch and water, pour into saucepan.
- Simmer on medium heat for 5 minutes, stirring until thickened into a syrupy sauce. Add more water if needed.
3. Cook the Chicken
- Preheat BBQ plate/grill (brush with oil), or heat oil in a large skillet/frying pan over medium-high.
- For thighs: Cook first side 2 minutes, flip and baste. Keep flipping and basting every minute, cooking for about 10 minutes until internal temp is 165°F.
- For breasts: Cook the first side 2 minutes, flip and baste. Flip/baste every 45 seconds, cooking for 8 minutes until internal temp is 151°F.
- Rest chicken, covered loosely with foil, for 5 minutes.
4. Serve
- Slice and arrange chicken on a serving plate.
- Garnish with green onions and sesame seeds.
- Serve with the warm sauce on the side.
Helpful Tips
- Marinate overnight for the juiciest results.
- Use an air fryer for even faster cooking; just reduce cook time by 2-3 minutes.
- This recipe works well with boneless chicken thighs for extra juiciness.
- Double the sauce for pour-over rice and veggies.
- Freeze leftovers for quick meals.
FAQ: Honey Soy Chicken
Can I substitute maple syrup for honey?
Yes maple syrup adds a lovely depth but stick to honey for classic flavor.
What veggies pair well with this dish?
Try steamed broccoli, snap peas, or bok choy.
Can I make this recipe in the oven or air fryer?
Absolutely! Use a lined baking sheet link for oven, or toss chicken in your air fryer link for speed.
How do I store leftovers?
Keep cooled chicken in a sealed container in the fridge up to 4 days, or freeze up to two months.
What makes the sauce so good?
The balance of sweet honey and umami soy sauce, paired with toasted sesame and fragrant garlic, creates irresistible flavor.
Kitchen Equipment For Honey Soy Chicken
Check out these tools to make Honey Soy Chicken a breeze!
- Air fryer: View on Amazon
- Oven: View on Amazon
- Frying pans: View on Amazon
- Measuring cups and spoons set: View on Amazon
- Mixing bowls: View on Amazon
- Chef’s knives: View on Amazon
Honey Soy Chicken: Quick, Kid-Friendly Dinner Under 30 Minutes
Juicy chicken marinated in a honey soy sauce, cooked to perfection and served with a flavorful syrupy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: BBQ, skillet, air fryer, oven
- Cuisine: Asian
Ingredients
1.25 – 1.5 kg/ 2.5 – 3 lb skinless boneless chicken thighs OR breast
1 tbsp vegetable oil, for cooking
1/2 cup soy sauce, all purpose or light (not dark)
2/3 cup honey (sub maple syrup)
1/3 cup cider vinegar (or rice vinegar)
1/4 cup Chinese cooking wine or dry sherry
1 tbsp sesame oil, toasted
1 1/2 tbsp garlic, finely minced
1/3 cup water
1 1/2 tsp cornflour/cornstarch
Green onion, sliced (optional)
Sesame seeds (optional)
Instructions
1. Place marinade ingredients in jug, mix well until honey dissolves. Reserve 1/4 cup for basting, 2/3 cup for sauce, refrigerate both.
2. Pour remaining marinade over chicken, coat thoroughly, cover, and refrigerate minimum 3 hours (up to 48 hours).
3. To make sauce: combine reserved marinade, water, and cornflour/cornstarch. Simmer 5 min until thickened.
4. Cook chicken: Heat oil in pan or grill, cook thighs 2 min each side, basting every minute for 10 min (internal temp 165°F). For breasts, cook/baste, flip every 45 sec for 8 min (internal temp 151°F).
5. Rest chicken covered 5 min, then serve garnished with green onion, sesame seeds, and sauce on the side.
Notes
Marinate overnight for best flavor.
Use an air fryer or oven for faster/easier cooking.
Double sauce for extra pour-over.
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