It’s 6pm, you’re tired, and everyone’s hungry. This hot honey chicken is the perfect solution for your busiest evenings. It delivers big, bold flavors with very little effort.
You will love how the earthy turmeric balances the sweet heat. It feels like a fancy restaurant meal made in your own kitchen. This dish is fast, fresh, and beginner-friendly for any home cook.
Why You’ll Love This Recipe
This recipe is a winner because it takes only 30 minutes. It is ideal for busy fall weeknights when you need comfort fast. The warm spices make your kitchen smell amazing and cozy.
The combination of honey and vinegar creates a glossy, addictive sauce. Your family will enjoy the perfect balance of sweet and spicy flavors. Plus, using chicken thighs ensures every bite stays juicy and tender.
Simple Method
Making this hot honey chicken is incredibly straightforward and stress-free. You simply coat the chicken, sear it, and stir in the glaze. Even if you are new to cooking, you can master this.
The cornstarch coating is a great time-saving shortcut for extra crunch. It helps the sauce cling to every piece of meat perfectly. You will have a delicious dinner on the table before you know it.
Simple Ingredients
Most of these items are likely already in your pantry staples collection. Fresh ginger and garlic add a wonderful brightness to the finished dish.
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon ground turmeric
- 1.5 teaspoons coarsely ground black pepper
- 0.5 teaspoon kosher salt
- 2 tablespoons cornstarch
- 2 tablespoons neutral frying oil
- 0.25 cup honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 scallions, thinly sliced for garnish
Step-by-Step
- In a mixing bowl, combine the chicken pieces with turmeric, black pepper, salt, and cornstarch. Toss until every piece is thoroughly coated.
- In a separate small bowl, whisk together the honey, apple cider vinegar, and hot sauce to create the glaze.
- Heat the neutral oil in a large skillet over medium-high heat until shimmering.
- Add the chicken to the skillet in a single layer. Sear undisturbed for 4 minutes to develop a golden crust.
- Turn the chicken pieces and cook for another 3 to 4 minutes until the meat is cooked through.
- Add the minced garlic and grated ginger to the pan. Stir-fry for 60 seconds until aromatic.
- Pour the hot honey glaze over the chicken. Stir constantly for 1 to 2 minutes as the sauce reduces and becomes a thick syrup that coats the chicken.
- Remove from heat and garnish with sliced scallions before serving.
Best Ways to Enjoy It
Serve this warm over a fluffy bed of steamed white rice. Add some roasted broccoli or a crisp green salad on the side. The extra sauce tastes wonderful drizzled over your vegetables.
For a low-carb option, try serving it in fresh lettuce cups. It also works well for easy weekday lunches in meal prep containers. Set the table and enjoy this satisfying meal with your family.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay delicious for up to four days. This recipe is a great candidate for batch cooking on Sundays.
To reheat, use a skillet over medium heat for five minutes. You can also use the microwave for a quick lunch option. Add a splash of water if the sauce seems too thick.
Tips for Best Results
- Don’t skip the cornstarch because it creates that lovely golden crust.
- Avoid crowding the pan so the chicken sears rather than steams.
- Use freshly grated ginger for the most vibrant and punchy flavor.
- Prep your sauce ingredients before you start the heat to save time.
- For a cozy fall dinner, serve this alongside roasted sweet potatoes.
- Upgrade the dish by adding a sprinkle of toasted sesame seeds.
- Ensure your skillet is truly hot before adding the chicken pieces.
Ways to Switch It Up
- Swap the chicken for firm tofu cubes for a vegetarian version.
- Use maple syrup instead of honey for a different woody sweetness.
- Add a handful of snap peas during the last few minutes.
- Substitute lime juice for apple cider vinegar for a zesty twist.
Quick Answers
Can I use chicken breasts instead?
Yes, you can certainly use chicken breasts for this recipe. Just be careful not to overcook them as they dry out faster. Thighs are more forgiving for beginners.
How spicy is this dish?
The spice level is moderate but very easy to adjust. Simply use less hot sauce or black pepper to suit your taste. It is very kid-friendly when kept mild.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as written. Cornstarch is a safe thickener for those avoiding gluten. Always check your hot sauce labels to be sure.
I hope this cozy chicken dish brings a little extra warmth to your table tonight. It is one of my favorite ways to make a weeknight feel special. Happy cooking!
— Alex
Turmeric Black Pepper Chicken with Hot Honey Sauce
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon ground turmeric
- 1.5 teaspoons coarsely ground black pepper
- 0.5 teaspoon kosher salt
- 2 tablespoons cornstarc h
- 2 tablespoons neutral frying oil
- 0.25 cup hone y
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot sauce
- 2 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 2 scallions , thinly sliced for garnish
Instructions
- In a mixing bowl, combine the chicken pieces with turmeric, black pepper, salt, and cornstarch. Toss until every piece is thoroughly coated.
- In a separate small bowl, whisk together the honey, apple cider vinegar, and hot sauce to create the glaze.
- Heat the neutral oil in a large skillet over medium-high heat until shimmering.
- Add the chicken to the skillet in a single layer. Sear undisturbed for 4 minutes to develop a golden crust.
- Turn the chicken pieces and cook for another 3 to 4 minutes until the meat is cooked through.
- Add the minced garlic and grated ginger to the pan. Stir-fry for 60 seconds until aromatic.
- Pour the hot honey glaze over the chicken. Stir constantly for 1 to 2 minutes as the sauce reduces and becomes a thick syrup that coats the chicken.
- Remove from heat and garnish with sliced scallions before serving.
