Daily Cooking Quest

Home / All Recipes / American / Tangy Honey Garlic Chicken

Tangy Honey Garlic Chicken

Perfect pan-fried chicken breast with a golden-brown crust, and honey garlic sauce that packs a punch. You will swear you are eating a restaurant quality dish.
Ingredients for tangy honey garlic chicken: chicken breasts, salt, pepper, all-purpose flour, olive oil, unsalted butter, garlic, honey, soy sauce, and rice vinegar.

Ingredients for tangy honey garlic chicken: chicken breasts, salt, pepper, all-purpose flour, olive oil, unsalted butter, garlic, honey, soy sauce, and rice vinegar.

This tangy honey garlic chicken is all about getting delicious food to the table ASAP. I seriously don’t know if there is anything faster than this. I can cook this dish in one pan, and boil a pot of pasta in another, and have both be ready at the same time.

What’s more, I use only all basic pantry ingredients for this chicken dish. This is the kind of recipe that is good for midweek when everyone is busy and you don’t have time for grocery shopping but need a satisfying meal.

Ingredients for honey garlic chicken

There are two parts to this dish, the pan-fried chicken breasts, and the tangy honey garlic sauce.

The ingredients and the step-by-step for the fried chicken is exactly the same as the one for my honey lemon pan-fried chicken recipe.

For this super basic pan-fried chicken recipe, and you will only need skinless boneless chicken breasts, salt, pepper, all-purpose flour, unsalted butter, and olive oil.

The tangy honey garlic sauce is also exceedingly simple, requiring basic pantry ingredients garlic, soy sauce, Japanese rice vinegar( or apple cider vinegar), and honey (or maple syrup).

If you don’t wish to garnish the final dish, you won’t need anything else.

Golden pan-fried chicken breasts.

Golden pan-fried chicken breasts.

First step: fry the chicken

Here is my guide to perfect pan-fried chicken breasts:

  1. Sprinkle breasts with salt and pepper, then LIGHTLY dust with all-purpose flour. You will get the crispiest crust with a light dust.
  2. Fry with an equal amount of unsalted butter and olive oil for the best flavored fried chicken.
  3. Fry on medium-high heat.
  4. Don’t overcrowd the pan, fry in batches if you must.
  5. Let the breast fillets release themselves from the pan.

Initially the breasts will stick to the pan, but once the surface is cooked and turn golden brown, they will self release.

Wait until you see the edges are golden brown, then give it a nudge. If the fillets can be easily moved, then it’s time to flip and cook the other side.

Again, once the other side also self-release, the chicken is done and should be remove from the frying pan. Set them aside while we prepare the sauce.

Pan-fried chicken breast, coated with tangy honey garlic sauce incorporating chicken pan jus.

Pan-fried chicken breast, coated with tangy honey garlic sauce incorporating chicken pan jus.

Second step: prepare honey garlic sauce for the chicken

On the same frying pan, without cleaning, we will prepare the honey garlic sauce.

  1. Turn the heat to a medium, and add another 2 tablespoon of unsalted butter.
  2. Once the butter melts, add minced garlic, and sauté for 1 minute.
  3. Add soy sauce, Japanese rice vinegar, and honey.
  4. Once sauce is thick, return fried chicken to the pan and stir gently to coat.

And our tangy honey garlic chicken dish is done!

Tangy honey garlic chicken breasts. The sauce is so good and goes well with steamed white rice or boiled pasta.

Tangy honey garlic chicken breasts. The sauce is so good and goes well with steamed white rice or boiled pasta.

Last step: garnish and serve

To be honest, this dish is so good it doesn’t really require any garnish. If you wish, you can add some thinly sliced scallions, or roughly chopped fresh parsley. This is pretty much for decoration purpose.

Most of the time, I serve this with steamed white rice. In fact, often my rice cooker was cooking the rice while I cook this dish, and they will both finish at around the same time.

Other than rice, you can try crusty bread to mop up the sauce. Or even serve over some boiled noodles or pasta.

Tangy Honey Garlic Chicken

5.0 from 11 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Print Recipe

Ingredients

  • Pan-fried chicken
  • a pair of chicken breasts, cut each into two halves
  • salt
  • pepper
  • all-purpose flour
  • 2 tablespoon unsalted butter
  • 2 tablespoon olive oil
  • Honey garlic sauce
  • 2 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 2 tablespoon Japanese rice vinegar, or apple cider vinegar
  • 1/3 cup honey, or maple syrup
  • fresh parsley leaves/scallions for garnish (optional)

Instructions

  1. Pan-fried chicken breasts. Sprinkle each side of the chicken breasts with salt and pepper. LIGHTLY dust the chicken with all-purpose flour. Trust me, the “lightly” part is super important if you want a crispy crust.
  2. Heat butter and olive oil in a frying pan over medium-high heat. Once the butter melts, add chicken breasts to the hot pan. Cook each side until golden brown, about 2 minutes per side. Transfer cooked chicken breasts to a plate.
  3. Honey garlic sauce. Turn the heat to medium, and add the remaining 2 tablespoons of butter. Once the butter melts, add minced garlic and sauté for 1 minute.
  4. Add soy sauce, Japanese rice vinegar, and honey. Once the sauce is thick, return fried chicken to the pan and stir gently to coat.
  5. Garnish and serve. Turn off heat. Transfer to a serving platter and garnish with fresh parsley/scallions. Serve immediately with steamed white rice, boiled noodles/pasta, or crusty bread.
Indonesian Pantry
Indonesian Kitchen

Comments

  • Yrsa Yrsa says:

    Hi, salam from indonesia (: I relly really love your recipes! I have tried some of your recipes and my mom really loved them, and of course i did too! They are really awsome, simple yet very delicious! But i am wondering why did my honey garlic sauce toughen up like sticked onto the plate like some cooled off caramel, yeah it got hard, do you know why it turnedout like that? In your picture it seems like a smooth yet sticky sauce (liquid), i also wanna make it like that. Thanks for sharin your wonderful recipes with us!

    • Anita Anita says:

      Thanks for the kind words Yrsa. I think you may have cooked the sauce too long with heat that is too high and it started to caramelize, which can indeed turn into candy like state. The only thing I can think of is to stop cooking the sauce much earlier, we just want to make sure the sauce is slightly thick, and not super thick. The sauce will usually thicken some more once it cools off. Hope this helps. :)

  • Marlynn | Urban Bliss Life Marlynn | Urban Bliss Life says:

    I love how simple this recipe is to make, but so full of yummy flavor!

  • Elaine Elaine says:

    Such a great sauce, and it's delicious on chicken wings, too! Thanks for posting!

  • Pamela Pamela says:

    Making this tonight to serve with some roasted Brussels Spouts - smells so good already!

  • Emily Emily says:

    What a simple but delicious way to enjoy chicken! I love that the ingredients are simple making it a great weeknight meal.

  • Amelia Amelia says:

    I am always looking for new ways to cook chicken, and this recipe looks amazing! I cannot wait to try it, it looks so juicy and delicious. Thank you so much for sharing!!

  • Noelle Noelle says:

    Simple and delicious, thank you! Making for dinner again this weekend :)

  • Bintu | Recipes From A Pantry Bintu | Recipes From A Pantry says:

    What a flavourful and tasty dish! I love honey garlic chicken so will certainly be giving this a try.

  • Sara Welch Sara Welch says:

    What an incredible meal! Adding this to my dinner line up; looks worthy of a restaurant, indeed!

  • Ichsan Ichsan says:

    So quick and so delicious! Thanks for sharing, Anita

  • Farah Farah says:

    Hi Anita! Your easy-to-cook recipes have been my favourites! I just wanna ask is it alright to use just common vinegar here? I am afraid it will ruin the taste of the whole meal

    • Anita Anita says:

      Hi Farah, you can substitute rice vinegar with white vinegar if you wish. Instead of 2 tablespoons rice vinegar, use 2 tablespoons white vinegar + 1/2 teaspoon sugar. The sugar is added to counter the more acidic nature of white vinegar.

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: