The Recipe · No.862 · Honey Garlic Chicken

Honey Garlic Chicken, and Where to Source It

Sear first, sauce second, and reduce it sticky. Brown the chicken for flavor, then build the honey-garlic-soy sauce in the same pan and simmer it down until it clings — a glossy glaze, not a puddle the chicken sits in.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook15 min
Makes4 servings
CuisineAmerican
Greedometer ●●●●● Barely a splurge Level Easy
A light hand — your arteries say thanks.
Cook it with
One-pot
Suits
Dairy-free
Contains  gluten · soy
Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
Straight Answers
Can you make Honey Garlic Chicken in an air fryer? — Sometimes

Sometimes — if the pieces are small and cooked dry, an air fryer can handle it in a single layer; anything saucy or liquid needs a pan. When in doubt, the stovetop or oven is the safe call.

Can you freeze Honey Garlic Chicken? — Yes

Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.

Can you make Honey Garlic Chicken ahead of time? — Partly

The components hold — prep the parts ahead and finish it close to serving for the best texture.

Is Honey Garlic Chicken gluten-free? — Not as written

Not as written — it contains gluten. Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).

Is Honey Garlic Chicken vegan? — No

No — it contains meat, so it isn’t vegetarian or vegan.

Part One
The Ingredients — and where to get them
Cook for 4 servings
Chicken thighs
Boneless thighs stay juicy; breasts work if pounded even. Pasture-raised is best.
1.5 lb
Source it →
Honey
The sticky sweet base of the glaze. A raw local honey is best.
1/3 cup
Source it →
Garlic and soy sauce
Lots of garlic, soy sauce for salt, a splash of vinegar for balance. Naturally brewed soy sauce.
to taste
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. SearSear the chicken in a hot pan until browned and nearly cooked, then set aside.
  2. Build the sauceSoften the garlic, then add honey, soy, and a splash of vinegar.
  3. GlazeReturn the chicken and simmer, turning, until the sauce reduces to a sticky glaze.
  4. ServeSpoon over rice and scatter with sesame or scallion.
Part Three
The Toolkit

Skillet · Tongs · Wooden spoon

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