There’s nothing quite like the comfort of ordering takeout after an exhausting day. However, sometimes just picking what to eat and waiting for it to arrive can feel overwhelming. On those evenings, I opt for quick and satisfying meals like this 20-minute honey soy chicken.
This is my go-to recipe when I’m craving the bold flavors of restaurant fare but prefer to stay in my pajamas. The chicken cutlets are dipped in a simple one-bowl batter, pan-fried until they’re perfectly golden, and then drenched in a delectably sticky honey soy sauce. It’s an easy, one-pan meal that both kids and adults adore and always wins the crowd over.
What’s the best part? It’s ready quicker than we could decide on a delivery menu. Served atop pillowy rice, it’s my ideal solution for a fuss-free weekday meal.
Advice for Perfecting Your Honey Soy Chicken
- Serving Tips: My favorite way to serve this dish is with steamed jasmine rice along with some sliced cucumbers and shredded carrots, which I can prepare while the chicken is cooking. If I have more time, I might steam some broccoli or sauté snap peas to toss into the mix.
- Ways to Save Time: Get the rice cooking first; it’ll be done by the time your chicken is ready. If you’re really pressed for time, consider using microwaveable rice packets. For those who meal prep, you can whip up the sauce a few days ahead and keep it refrigerated in a sealed container until you’re ready to cook.
- Substitution Options: Out of cornstarch? All-purpose flour can be used, although it will give a slightly thicker coating. No rice vinegar? Substitute with apple cider vinegar in a pinch.
Skillet Chicken Dishes
- Creamy Chicken Florentine
- French Onion Chicken
- Chicken Pomodoro
- Pizza Chicken
Honey Soy Chicken
You can create your own cutlets using boneless, skinless chicken breasts. Simply slice 2 chicken breasts horizontally to yield 4 cutlets.
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Ingredients
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1/4 cup honey
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1/4 cup water
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2 tablespoons soy sauce
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2 tablespoons rice vinegar
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2 garlic cloves, minced
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1 1/2 teaspoons minced fresh ginger
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1/4 cup plus 1/2 teaspoon cornstarch, divided
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1 large egg
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1 1/2 tablespoons canola or vegetable oil
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4 boneless, skinless chicken cutlets (about 1 1/2 pounds)
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Salt and freshly ground black pepper, to taste
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3 to 4 cups steamed rice and thinly sliced green onion, for serving
Method
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Mix the sauce:
In a small bowl, combine the honey, water, soy sauce, rice vinegar, minced garlic, ginger, and 1/2 teaspoon of cornstarch. Stir well and set aside.
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Prepare the batter:
In another medium-sized bowl, mix the remaining cornstarch with the egg until it forms a smooth batter.
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Coat the chicken:
Heat the oil in a large skillet over medium heat until it starts to shimmer. While the oil is heating, season the chicken with salt and pepper and dip each piece into the batter, ensuring they are well coated.
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Fry the chicken:
Place the battered chicken in the hot skillet and let it cook without moving it until the underside is golden brown, about 5 minutes. Flip the chicken and cook the other side until it too is golden and the chicken reaches an internal temperature of 165°F, about another 4 to 5 minutes.
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Finish with the sauce:
Once the chicken is cooked, transfer it to a plate. Pour the prepared sauce into the same pan and bring it to a boil over high heat. Reduce to medium and let it simmer until the sauce thickens, stirring occasionally, about 4 minutes.
Add the chicken back into the pan and
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
