There’s something special about takeout—it feels like a well-earned treat after a long day. But sometimes, deciding what to order and waiting for delivery can feel like more effort than cooking. That’s where this 20-minute honey soy chicken comes to the rescue.
This dish is my go-to when I crave those bold, delicious takeout flavors without leaving my kitchen. Lightly battered chicken cutlets are pan-fried until golden and then coated in a sweet, savory, and slightly sticky honey soy glaze. It’s a simple, one-pan dinner that’s packed with flavor and perfect for busy weeknights.
The best part? It comes together faster than scrolling through delivery options. Served over a bed of warm jasmine rice and garnished with green onions, this meal is a guaranteed crowd-pleaser that your family will ask for again and again.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 20 minutes.
- Better Than Takeout: Big flavors with simple ingredients.
- Family-Friendly: A hit with kids and adults alike.
- One-Pan Wonder: Minimal cleanup for an easy dinner.
- Versatile: Serve with rice, noodles, or steamed veggies.
Ingredients Overview
This honey soy chicken uses simple pantry staples to create a perfectly balanced, restaurant-quality sauce. Honey adds a touch of sweetness, soy sauce provides umami, and garlic and ginger bring warmth. If you’re out of rice vinegar, apple cider vinegar works as a great substitute. The light batter creates a crispy coating, but you can swap cornstarch for flour if needed.
How to Make Honey Soy Chicken
Step 1: Prepare the Sauce
In a small bowl, whisk together honey, water, soy sauce, rice vinegar, minced garlic, minced ginger, and 1/2 teaspoon of cornstarch. Set aside for later use.
Step 2: Make the Batter
In a medium-sized bowl, whisk the remaining 1/4 cup cornstarch with the egg until fully combined. This creates a light, crisp coating for the chicken.
Step 3: Coat the Chicken
Heat oil in a large skillet over medium heat until shimmering. Season the chicken cutlets with salt and pepper, then dip each piece into the cornstarch and egg mixture, ensuring an even coat.
Step 4: Cook the Chicken
Place the battered chicken into the skillet and let it cook undisturbed for about 5 minutes, or until golden brown. Flip and cook for another 4–5 minutes until fully cooked through.
Step 5: Simmer the Sauce
Remove the chicken from the pan and pour the prepared sauce into the skillet. Bring it to a boil over high heat, then reduce the heat and let it simmer, stirring occasionally, until thickened (about 4 minutes).
Step 6: Coat and Serve
Return the cooked chicken to the skillet, ensuring each piece is fully coated in the thickened sauce. Serve immediately over steamed jasmine rice and garnish with sliced green onions.
Tips for the Best Honey Soy Chicken
- Start the Rice First: This ensures it’s ready when your chicken is done.
- Prep While Cooking: Slice cucumbers or shred carrots as the chicken cooks for easy sides.
- Make-Ahead Sauce: Prepare the sauce in advance and refrigerate for up to 3 days.
- Crispier Chicken: Use a non-stick or cast iron pan and avoid overcrowding.
Variations to Try
- Spicy Version: Add 1/2 teaspoon red pepper flakes or a drizzle of sriracha.
- Crispy Option: Double-coat the chicken in cornstarch for a crunchier bite.
- Vegetarian Swap: Use tofu instead of chicken for a plant-based alternative.
- Different Proteins: Try shrimp or thinly sliced beef instead of chicken.
Frequently Asked Questions
Q1: Can I make this ahead of time?
Yes! Store the chicken and sauce separately in airtight containers in the fridge for up to 3 days.
Q2: What’s the best rice to serve with this?
Steamed jasmine or basmati rice works best, but brown rice or quinoa can also be used.
Q3: Can I air-fry the chicken instead of pan-frying?
Yes! Cook the battered chicken at 375°F for 12–15 minutes, flipping halfway through.
Q4: How do I make it gluten-free?
Use tamari instead of soy sauce, and ensure your cornstarch is gluten-free.
Q5: Can I freeze leftovers?
It’s best enjoyed fresh, but you can freeze cooked chicken and sauce separately for up to 1 month. Reheat on the stovetop.
How to Store and Reheat
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat or microwave in 30-second bursts.
- Freeze: Freeze chicken and sauce separately for up to 1 month. Thaw before reheating.
Conclusion
If you love takeout but want a quicker, homemade alternative, this honey soy chicken is the perfect solution. It delivers the bold flavors of your favorite restaurant dish with simple ingredients and minimal effort, making it an ideal weeknight meal.
Try it out, and don’t forget to follow Ava Foodie on Pinterest for more delicious recipes! Your family will love this dish, and it just might become a staple in your home.
