Can I make Spicy Honey Chicken ahead of time?

Absolutely! Prepare the chicken and glaze separately and combine them just before serving to keep the chicken crispy.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain texture.

Chicken thighs are ideal for juicy, flavorful results, but breasts work well if you prefer leaner meat.

Yes, maple syrup or agave nectar can be great alternatives, though they’ll slightly alter the flavor.

It’s moderately spicy but can easily be adjusted by varying the amount of chili flakes and hot sauce.

Scale

1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
3 tbsp honey
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tsp sriracha or chili garlic sauce (adjust to taste)
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp vegetable oil or sesame oil
1 tsp chili flakes (optional for extra heat)
Salt and pepper, to taste
2 green onions, sliced (for garnish)
1 tbsp toasted sesame seeds (for garnish)

Prepare the marinade: In a bowl, mix honey, soy sauce, rice vinegar, sriracha, garlic, ginger, and chili flakes.
Marinate the chicken: Add chicken pieces to the marinade, toss well, and let it sit for at least 30 minutes (or up to 2 hours for deeper flavor).
Heat the pan: Warm oil in a large skillet over medium heat.
Cook chicken: Add chicken pieces in a single layer, reserving the marinade. Cook for about 5-7 minutes per side until golden brown and cooked through. Remove chicken and set aside.
Make the glaze: Pour the reserved marinade into the pan, simmer on low heat for 2-3 minutes until slightly thickened.
Combine: Return the chicken to the pan, toss to coat evenly with the glaze. Cook for another 1-2 minutes until sticky and glossy.
Serve: Transfer to a serving plate, garnish with green onions and toasted sesame seeds. Serve hot over rice or noodles.

Adjust the chili/spice level by adding more or less sriracha and chili flakes.
For extra crispiness, lightly coat chicken pieces with cornstarch before cooking.
This recipe works great with chicken breasts, thighs, or even tofu for a vegetarian option.
Leftovers keep well in the fridge for up to 3 days and reheat nicely.

Keywords: spicy honey chicken, sweet and spicy chicken, honey chili chicken, easy chicken recipe, quick dinner recipe, sticky chicken glaze