Chicken Thighs or Breasts: The heart of our dish is, of course, the chicken. You have the delightful choice between chicken thighs and chicken breasts, each offering a slightly different experience.

• Chicken Thighs: My personal preference leans towards chicken thighs for Honey Garlic Chicken. Why? Because thighs boast a higher fat content compared to breasts, which translates to incredibly juicy and tender chicken even when cooked at higher temperatures. They are also generally more forgiving if slightly overcooked, remaining moist and flavorful. The richer flavor of dark meat also complements the sweet and savory sauce beautifully. For this recipe, boneless, skinless chicken thighs are ideal for ease of cooking and sauce penetration. You can, however, use bone-in, skin-on thighs if you prefer, just be sure to adjust cooking time accordingly to ensure they are cooked through. If using bone-in thighs, consider removing the skin before cooking to allow the sauce to adhere better to the chicken.
• Chicken Breasts: Chicken breasts are a leaner option, making them a popular choice for those watching their fat intake. They cook quickly and offer a milder flavor profile. However, chicken breasts can be prone to drying out if overcooked. To ensure juicy chicken breasts in this recipe, it’s crucial to avoid overcooking. Pounding the chicken breasts to an even thickness before cooking will help them cook more evenly and quickly, preventing dry edges. You can also consider brining the chicken breasts beforehand for extra moisture and tenderness. For this recipe, boneless, skinless chicken breasts are recommended for their convenience and even cooking.

No matter which cut you choose, ensure the chicken is fresh and of good quality. Organic, free-range chicken will generally offer better flavor and texture. If using frozen chicken, make sure it is fully thawed before cooking to ensure even cooking and proper browning.

Honey: Honey is the star of the “sweet” in our sweet and savory dish. It brings a natural sweetness and a beautiful glossy sheen to the sauce. The type of honey you use can subtly influence the final flavor profile.

• Types of Honey: There are various types of honey available, each with its own unique floral notes and sweetness levels. Wildflower honey is a versatile option with a balanced sweetness and a hint of floral complexity. Clover honey is milder and sweeter, while buckwheat honey has a bolder, more molasses-like flavor. For this recipe, a good quality wildflower or clover honey works wonderfully. Experimenting with different types of honey can add a unique twist to your Honey Garlic Chicken.
• Raw Honey vs. Processed Honey: Raw honey is unfiltered and unpasteurized, retaining more of its natural enzymes and antioxidants. It may have a slightly more complex flavor. Processed honey is heated and filtered, resulting in a smoother texture and more consistent sweetness. Either type will work in this recipe. If using raw honey, be aware that it may crystallize more readily, so gently warm it if needed before mixing into the sauce.

Garlic (Minced): Garlic is the “garlic” in Honey Garlic Chicken, and it provides the pungent, savory counterpoint to the sweetness of the honey. Fresh garlic is always preferred for its vibrant flavor and aroma.

• Fresh Garlic is Key: Pre-minced garlic in jars can be convenient, but it often lacks the intense flavor of freshly minced garlic. For the best results, use fresh garlic cloves. Choose firm, plump garlic cloves without any soft spots or blemishes.
• How to Mince Garlic: Peeling and mincing garlic is a simple skill that greatly enhances the flavor of your dishes. To peel garlic, place a clove on a cutting board and gently smash it with the flat side of a knife. The skin will loosen, making it easy to peel. To mince garlic, finely chop the peeled clove with a sharp knife. Alternatively, you can use a garlic press for quick and easy mincing. Be careful not to burn the garlic when cooking, as it can become bitter. Sautéing garlic in olive oil over medium-low heat until fragrant is the ideal way to release its flavor without burning.

Soy Sauce: Soy sauce adds the crucial savory and umami notes to the sauce, balancing the sweetness of the honey and complementing the garlic. It also contributes to the rich, dark color of the glaze.

• Types of Soy Sauce: There are different types of soy sauce, each with varying levels of saltiness and flavor intensity. Regular soy sauce (sometimes labeled “all-purpose”) is a good standard choice. Low-sodium soy sauce is a healthier option for those watching their sodium intake, and you can adjust the salt level to your preference. Tamari is a gluten-free soy sauce alternative, often made with little to no wheat. For this recipe, regular or low-sodium soy sauce works well. Avoid using “light” soy sauce, which is lower in sodium and flavor and not ideal for this recipe.
• Quality Matters: Using a good quality soy sauce will enhance the overall flavor of the dish. Look for naturally brewed soy sauces, which tend to have a richer and more complex flavor compared to chemically produced ones.

Olive Oil: Olive oil is used for searing the chicken, providing a healthy fat and contributing to browning and flavor.

• Types of Olive Oil: Extra virgin olive oil is the highest quality olive oil, with a fruity flavor and aroma. It is best used for finishing dishes and salad dressings. For cooking, regular olive oil or light olive oil are suitable options as they have a higher smoke point and are more neutral in flavor. For searing the chicken in this recipe, regular olive oil is a good choice. You can also use other neutral cooking oils like avocado oil or canola oil if you prefer.

Ginger (Optional): Ginger adds a warm, slightly spicy, and aromatic dimension to the sauce, enhancing its complexity and depth of flavor. While optional, it is highly recommended to elevate the dish.

• Fresh Ginger vs. Ground Ginger: Fresh ginger root offers a brighter and more pungent flavor compared to ground ginger. For the best results, use fresh ginger. To prepare fresh ginger, peel the skin using a vegetable peeler or the edge of a spoon. Then, finely mince or grate the ginger using a microplane or a fine grater. If using ground ginger as a substitute, use sparingly as it has a more concentrated flavor. Start with about ¼ teaspoon of ground ginger and adjust to taste.
• Ginger Paste: Ginger paste, available in tubes or jars, can be a convenient alternative to fresh ginger. It offers a similar flavor profile and is readily available. Use about 1 teaspoon of ginger paste as a substitute for about 1 teaspoon of freshly minced ginger.

Cornstarch (Optional for Thickening): Cornstarch is used to thicken the honey garlic sauce, creating a glossy, sticky glaze that beautifully coats the chicken. It is optional but highly recommended for achieving that classic honey garlic chicken texture.

• Cornstarch Slurry: To prevent lumps, it’s crucial to create a cornstarch slurry before adding it to the sauce. Mix cornstarch with an equal amount of cold water until smooth and dissolved. This slurry is then added to the simmering sauce, and as it heats, it thickens the sauce to the desired consistency.
• Alternatives to Cornstarch: If you don’t have cornstarch, you can use other thickening agents like arrowroot powder or tapioca starch. These alternatives are also gluten-free and work similarly to cornstarch.

Salt and Pepper: Salt and pepper are essential seasonings to enhance the overall flavor of the dish. Salt brings out the natural flavors of the ingredients, while pepper adds a subtle warmth and complexity.

• Seasoning Chicken: Generously season the chicken with salt and pepper before cooking. This helps to season the chicken from the inside out and enhances its flavor.
• Seasoning the Sauce: Taste the honey garlic sauce before adding the chicken and adjust seasoning as needed. You may need to add a pinch more salt or pepper to balance the flavors.

Green Onions (Optional): Green onions, also known as scallions, are used as a fresh garnish, adding a pop of color and a mild oniony flavor to the finished dish. They are optional but highly recommended for visual appeal and a touch of freshness.

• Adding Freshness: Green onions are best added as a garnish just before serving to maintain their fresh flavor and vibrant green color. Thinly slice the green onions and sprinkle them over the cooked Honey Garlic Chicken.