Description
This Honey Glazed Chicken recipe features tender, pan-fried chicken breasts coated in a sweet and tangy honey sauce infused with garlic, ginger, and a hint of spice. Finished in the oven for juicy perfection, this dish is garnished with green onions and sesame seeds for a deliciously flavorful meal perfect for any occasion.
Ingredients
Scale
For the Chicken
- â…“ cup all-purpose flour
- â…› teaspoon kosher salt
- â…› teaspoon freshly ground black pepper
- 4 boneless, skinless chicken breasts (or thighs)
- ¼ cup vegetable oil
For the Honey Sauce
- ½ cup honey
- ¼ cup orange juice
- ¼ cup rice vinegar
- ¼ cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 (1-inch piece) fresh ginger, minced
- ½ teaspoon crushed red pepper flakes (optional)
Garnish
- Chopped green onion
- Sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for finishing the chicken after searing.
- Mix Flour and Seasoning: In a bowl, whisk together the all-purpose flour, kosher salt, and freshly ground black pepper to create a lightweight dredge for the chicken.
- Dredge Chicken: Coat each chicken breast thoroughly with the flour mixture, ensuring an even layer to help achieve a crispy exterior when pan-fried.
- Prepare Honey Sauce: In a separate bowl, whisk together honey, orange juice, rice vinegar, low-sodium soy sauce, cornstarch, sesame oil, minced garlic, minced ginger, and crushed red pepper flakes if using. Set the sauce aside.
- Heat Oil: Pour vegetable oil into a large oven-safe skillet and heat it over medium heat until shimmering, ready for frying.
- Pan-Fry Chicken: Add the coated chicken breasts to the hot oil and cook on each side until golden brown. Cook in batches if necessary to avoid overcrowding, which ensures even browning.
- Add Sauce and Coat: Pour the prepared honey sauce over the browned chicken in the skillet, turning the chicken pieces to coat them evenly in the flavorful glaze.
- Finish in Oven: Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), indicating it is fully cooked and juicy.
- Garnish and Serve: Remove from the oven and sprinkle chopped green onions and sesame seeds over the chicken for added color, texture, and flavor before serving.
Notes
- If you prefer a spicier dish, increase the crushed red pepper flakes or serve with a spicy dipping sauce.
- Chicken thighs can be used instead of breasts for a juicier texture; adjust cooking time accordingly.
- Ensure the skillet is oven-safe before transferring it to the oven to prevent damage or accidents.
- The honey sauce can be prepared ahead of time and stored in the refrigerator for up to 2 days.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour and use tamari instead of soy sauce.
