Honey Glazed Chicken

Name: Honey Glazed Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/4 cup olive oil (to fry the chicken); 6 chicken thighs (bonless, skinless); 1/3 cup cornstarch; salt and pepper (to taste); 1/4 cup soy sauce (low sodium); 3 tbsp honey; 1½ tsp sesame oil; 1 tbsp chili crunch; 4 garlic cloves (minced); 1 tsp ginger root (minced); sesame seeds (to garnish); chives (to garnish)

Sammy Montgoms

5 from 1 vote

May 26, 2026

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If you’ve ever stared at a pack of chicken thighs and wanted something that actually felt worth making, this is the recipe to try for sure. These Honey Glazed Chicken Thighs get coated in cornstarch, seared until nice and crispy, and then finished in a glaze made from soy sauce, honey, chili crunch, sesame oil, garlic, and ginger—it thickens up in the pan and coats every piece in a glaze that’s sticky, a little spicy, and deeply savory.

A plate of white rice topped with sliced honey glazed chicken, garnished with chopped green onions and sesame seeds. Wooden chopsticks rest on the edge of the plate—a delicious choice for those seeking chicken thighs recipes. A striped cloth is visible to the side.

The chili crunch adds a slow heat that balances the honey perfectly, and the cornstarch crust holds up in the glaze instead of going soft — so every bite has that crispy and saucy thing going on that’s hard to beat. This works great over rice or alongside roasted potatoes. Want more quick chicken dinners? Try my Chicken and Onions or my Honey Mustard Chicken.

😍 Why You’ll Love This Honey Glazed Chicken

Crispy without the oven: The cornstarch dredge and a hot pan do all the work—no breading or deep frying required.
Works with whatever you’re serving: Rice, potatoes, noodles, a simple salad—this chicken fits alongside pretty much anything.
Fast enough for a weeknight: From fridge to table in under 30 minutes.
The leftovers reheat great: The glaze soaks into the chicken as it sits, so the next day it’s somehow even better straight from the fridge.

Close-up of crispy, golden-brown honey glazed chicken thighs coated in a sticky, glossy sauce with visible black pepper and seasoning, arranged on a metallic surface—perfect inspiration for your next chicken thighs recipes.

🍗 Ingredients You’ll Need to Make This Honey Glazed Chicken Recipe

Olive oil: A neutral oil works too — you just want something with a high enough smoke point for a good, hot sear.
Chicken thighs: Bone-in or boneless both work, but thighs are the best here — they stay juicy even with high heat and hold up well once the glaze goes in.
Cornstarch: This is what gives the chicken that crispy, lacquered exterior. Press it on firmly and shake off the excess so it stays light.
Salt and pepper: Season both sides before the cornstarch goes on.

For the Glaze:

Low-sodium soy sauce: The base of the glaze, it’s savory, salty, and rich. Low-sodium keeps you in control of the saltiness.
Honey: Adds sweetness and helps the glaze thicken and cling to the chicken.
Sesame oil: Just a little bit, but it adds a nutty depth that makes the glaze taste layered rather than flat.
Chili crunch: This adds heat, texture, and a slow burn that balances the sweetness of the honey.

Garlic: Minced and cooked right into the glaze for warmth and depth.
Ginger: Freshly grated ginger adds a brightness that cuts through the richness of the soy and sesame.
Sesame seeds: Adds a little crunch and a subtle nuttiness.
Chives: A fresh, mild onion flavor that cuts through the richness and they make the whole dish look finished.

✔ How To Make Honey Glazed Chicken

Let the chicken thighs sit at room temperature for about 10 minutes. Pat them lightly with a paper towel, then season both sides with salt and pepper. Let them rest while you prepare the glaze.

For the glaze, in a small mixing bowl, combine low-sodium soy sauce, honey, sesame oil, chili crunch, minced garlic, and grated ginger. Whisk thoroughly until well combined.

On a plate, spread out the cornstarch. Press each chicken thigh into the cornstarch, coating both sides evenly. Shake off any excess cornstarch so it’s lightly coated, and not too thick. Set aside.

Heat a large stainless steel or cast iron pan over medium-high heat. Once hot, add olive oil (or cooking oil of choice). Add the chicken thighs to the pan. Sear for 3 to 4 minutes on one side without flipping. This helps form a crisp crust. Flip the chicken thighs and cook another 3 to 4 minutes, until golden, crisp, and cooked through. Remove the chicken thighs from the pan as set aside for a couple minutes. Reduce heat to medium-low.

Pour the prepared glaze into the pan and bring to a simmer. Whisk the glaze, scraping up any browned bits, until thickened. About 3 minutes. Return the chicken thighs to the pan. Tilt the pan to pool the glaze, and spoon the glaze over the chicken for about 2 minutes until reheated.

Remove from heat and serve immediately. Garnish with fresh chives and sesame seeds. This pairs well with rice, potatoes, or salads.

A white plate with sliced honey glazed chicken topped with sesame seeds and chopped green onions, served over white rice. Perfect for those seeking easy chicken thighs recipes. Chopsticks rest on the side of the plate.

🗒 Variations

Extra heat: Double the chili crunch or add a pinch of red pepper flakes to the glaze before it simmers down.
More garlic-forward: Add an extra clove or two and let it cook in the glaze a little longer for a deeper, more roasted garlic flavor.

🗒 Substitutions

Chili crunch: Sambal oelek or sriracha work in a pinch, though you’ll lose some of the texture and depth. Start with a teaspoon and adjust from there.
Honey: Maple syrup is a solid swap if that’s what you have — it’s slightly less sweet and adds a subtle earthiness.
Sesame oil: If you’re out, a small amount of tahini whisked into the soy sauce gets you close to the same nutty note.
Chicken thighs: Chicken breasts work here too, though they cook faster and dry out more easily — pull them as soon as they hit 165°F.

🍴 Leftovers? Lucky you.

Store in an airtight container in the fridge for up to three days. To reheat, warm in a pan over medium-low heat with a small splash of water and stir until heated through. The microwave works too — 45 to 60 seconds — though the crust won’t stay as crisp.

🤔 FAQ’S

Can I use chicken breasts instead of thighs?

You can, but thighs are the better cut here—they stay juicy through the high heat sear and hold up once the glaze goes in. If you use breasts, slice them in half horizontally so they cook evenly, and pull them as soon as they hit 165°F.

Do I have to use cornstarch?

It’s worth not skipping—it’s what gives the chicken that crispy, lacquered crust that holds up in the glaze.

My glaze isn’t thickening — what’s happening?

Give it a little more time over medium-low heat and keep whisking. If it’s still not coming together, the heat may be too low — bump it up slightly and let it simmer for another minute or two.

How spicy is this?

Mildly spicy with a slow burn, mostly from the chili crunch. If you’re sensitive to heat, start with half a tablespoon and taste from there. If you want more, add it.

Can I make the glaze ahead of time?

Yes — mix it and store it in a jar in the fridge for up to a week. Give it a good whisk before using since the honey can settle.

👩‍🍳 Hungry For More?

If you loved this honey glazed chicken recipe, then make sure to check out a few of my other chicken recipes you may also love:

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Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Honey Glazed Chicken recipe (or any recipe of mine) don’t forget to leave a review.