Cornstarch creates that glossy restaurant coating because it gelatinizes at 144°F—regular flour burns before reaching shine temperature.
Honey Soy Chicken
Craving a quick and delicious dinner? Whip up this Honey Soy Chicken in just 20 minutes! With a perfect blend of sweet honey and savory soy sauce, this dish brings a mouthwatering glaze to tender chicken that will have everyone asking for seconds. Get ready to enjoy a flavor-packed meal that’s as simple as it is satisfying!
The Story
This sticky masterpiece emerged in 1960s Hawaii when Japanese teriyaki masters collided with Chinese takeaway culture—American GIs stationed at Pearl Harbor demanded something sweeter than traditional shoyu chicken, so enterprising cooks started drowning soy sauce in local pineapple plantation honey, creating the gateway drug that launched a thousand mall food court empires across suburban America.
Regional Twist
In Taiwan's Taipei night markets, they double the ginger and add rice wine to the soy-honey mixture, then toss in fresh chilies for heat that'll make your sinuses surrender.
Prep
10
min
Cook
20
min
Serves
2
people
Level
beginner
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
Pantry Items
Amounts also listed in instructions below
- cornstarch (to taste)
- garlic (to taste)
- ginger (to taste)
- honey (to taste)
- salt and black pepper (to taste)
- soy sauce (to taste)
👨🍳 Instructions
- 1
Sprinkle black pepper and salt onto the chicken.
- 2
Coat the chicken with a layer of cornstarch.
- 3
Combine soy sauce, honey, grated ginger, and garlic in a bowl and mix.
- 4
Pan fry the chicken for 4 to 5 minutes depending on thickness until cooked.
- 5
Set the chicken aside and pour the sauce into the pan, cooking until bubbling.
- 6
Add the chicken back into the pan and let it cook on each side for another 2 minutes to absorb the flavors.
- 7
Cut the chicken up and serve with rice and greens.
💡 Pro Tips
- ✓Velvet the chicken by marinating in cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) for 15 minutes before coating, which creates a protective barrier that keeps meat 30% more tender.technique15 minutes
- ✓Cook chicken to exactly 155°F internal temperature, then rest for 3 minutes to reach safe 165°F through carryover cooking while preventing moisture loss from overcooking.timing155°F to 165°F
- ✓Mix cornstarch with cold water at 1:1 ratio before coating chicken to prevent clumping and create an even, crispy crust that adheres better than dry cornstarch.technique1:1 ratio
- ✓Reduce sauce until it coats the back of a spoon (nappe consistency at 220°F) because honey caramelizes at this temperature, creating glossy lacquer that clings to chicken.timing220°F
- ✓Use low-sodium soy sauce and add 1/4 teaspoon salt separately to control sodium levels while maintaining umami depth, as regular soy sauce can overpower honey's floral notes.ingredient1/4 teaspoon
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