How to Make the Best HONEY GARLIC CHICKEN in Your City
Your City: Honey Garlic Chicken is sweet, savory, and loaded with bold flavor, perfect for a weeknight meal that tastes like takeout.
What Most People Don’t Know About Making HONEY GARLIC CHICKEN
- Season every layer: Skipping salt (or seasoning) is a common mistake. Use a flavorful all-purpose seasoning like Bald Buck Seasoning for big flavor in every bite.
- Honey burns easily: Roasting at 425°F protects your sauce from turning bitter.
- Check doneness: Always use a thermometer, 165°F is the sweet spot for juicy, safe chicken.
Ingredients (Serves 4)
- 2 lb boneless chicken (breasts or thighs), cut into 1" cubes
- 1 Tbsp garlic powder
- ½ tsp black pepper
- ½ tsp red chili flakes (Korean if you have it)
- 1½ tsp Bald Buck Seasoning (or to taste)
- 2 Tbsp all-purpose flour
- 2 Tbsp + 2 Tbsp olive oil, divided
- 3 cups broccoli florets or chopped asparagus
- Toasted sesame seeds + chopped green onions, for garnish
Honey-Garlic Sauce
- ⅓ cup tamari (or soy sauce)
- 2 Tbsp lemon juice
- 3 Tbsp honey
- 6 garlic cloves, finely grated
- 3 Tbsp chili paste (gochujang or sriracha)
- 1 Tbsp toasted sesame oil
Instructions
- Preheat the oven: Set to 425°F (218°C). Line a baking sheet with foil or parchment for easy cleanup.
- Season the chicken: In a large bowl, mix chicken with garlic powder, black pepper, chili flakes, Bald Buck Seasoning, flour, and 2 Tbsp olive oil. Toss well to coat.
- Prep veggies: In a separate bowl, toss broccoli or asparagus with 2 Tbsp olive oil and a sprinkle of Bald Buck seasoning.
- Roast: Spread chicken on one side of the sheet pan and veggies on the other. Roast for 14–16 minutes, or until chicken reaches 165°F and is golden on the edges.
- Make the sauce: While everything roasts, mix tamari, lemon juice, honey, garlic, chili paste, and sesame oil in a bowl.
- Add sauce: Remove just the vegetables from the pan (set aside). Pour sauce over chicken, toss to coat evenly, and roast another 5 minutes. Watch closely to prevent burning.
- Finish & serve: Return veggies to the pan, toss with the chicken, and sprinkle with sesame seeds and green onions. Serve hot, with rice if desired.
