Hey everyone, Jason Griffith here from Chef Maniac! If you’re anything like me, you love a meal that brings exciting, global flavors to your table without requiring a passport or hours of cooking. That’s why I’m thrilled to share my recipe for Shanghai-Style Sticky Honey Chicken. This dish is an absolute delight – tender, crispy chicken pieces coated in a glossy, sweet, and savory honey-soy glaze that’s utterly addictive. It’s a quick trip to the bustling streets of Shanghai right from your kitchen, perfect for a weeknight dinner or even a special occasion!

Why I Love This Recipe

This Shanghai-Style Sticky Honey Chicken is a true champion in my recipe collection. I love it because it’s surprisingly fast to prepare, coming together in just 30 minutes, which makes it ideal for those busy evenings. The genius lies in coating the chicken with cornstarch first, giving it an incredible crispy exterior that holds up beautifully to the luscious sticky sauce. It’s a wonderful blend of sweet and savory, packed with aromatic ginger and garlic, and always a huge hit with both kids and adults. Plus, cooking it all in one skillet (after the chicken is seared) means minimal cleanup!

List of Ingredients

Here’s what you’ll need to create this fantastic Shanghai-Style Sticky Honey Chicken:

• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/4 cup vegetable oil (or other neutral high-heat oil)
• 1/4 cup soy sauce (low-sodium preferred)
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon black pepper
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Swaps and Notes

• Chicken: Boneless, skinless chicken thighs are excellent for their tenderness and flavor, but chicken breast cut into bite-sized pieces can also be used. Just be careful not to overcook them.
• Cornstarch: This is crucial for achieving that crispy coating! Don’t skip it.
• Oil: Vegetable oil, canola oil, or peanut oil all work well for frying the chicken.
• Soy Sauce: Use low-sodium soy sauce to control the overall saltiness of the dish.
• Honey: Any type of honey will work. Maple syrup could be a substitute in a pinch, but the flavor profile will shift.
• Rice Vinegar: This adds a crucial tang that balances the sweetness of the honey. White vinegar can be used if you don’t have rice vinegar, but rice vinegar is preferred.
• Ginger & Garlic: Freshly minced garlic and grated ginger provide the best aromatic punch. Don’t use dried for these if possible.
• Spice (Optional): For a little kick, a pinch of red pepper flakes can be added to the sauce.

List of Steps for the Recipe

1. Prepare and Coat Chicken: In a large bowl, place the bite-sized chicken pieces. Add the cornstarch and toss thoroughly until every piece of chicken is well coated.
2. Sear the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering and hot, add the chicken pieces in a single layer. Do not overcrowd the pan; cook in batches if necessary. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and crispy on all sides and cooked through. Remove the cooked chicken from the skillet and set aside on a plate lined with paper towels to drain any excess oil.
3. Make the Sticky Sauce: In the same skillet (no need to clean it, just pour out any remaining excess oil beyond a thin coating), combine the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and black pepper.
4. Simmer and Thicken Sauce: Bring the mixture to a simmer over medium heat, stirring constantly, for about 2-3 minutes, until the sauce thickens slightly and becomes glossy.
5. Coat Chicken in Sauce: Return the crispy cooked chicken to the skillet with the thickened sauce. Toss the chicken pieces gently to ensure they are evenly coated in the sticky, luscious sauce. Cook for an additional 2-3 minutes, stirring, until the chicken is heated through and well-glazed.
6. Serve and Garnish: Remove the skillet from heat. Garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve hot immediately.

Tips for Success

• Don’t Overcrowd the Pan: When searing the chicken, cook in batches if needed. Crowding the pan will lower the oil temperature and cause the chicken to steam rather than crisp.
• Pat Chicken Dry: Ensure your chicken is as dry as possible before tossing with cornstarch. This helps create a crispier coating.
• Watch the Sauce: The sauce can thicken quickly due to the honey and cornstarch from the chicken. Keep stirring and remove from heat once it reaches your desired consistency.
• Serve Immediately: This dish is best enjoyed hot and fresh, when the chicken is at its crispiest and the sauce is perfectly sticky.

Serving Suggestions and Pairings

Shanghai-Style Sticky Honey Chicken is a fantastic complete meal, but it pairs wonderfully with:

• Steamed Rice: Serve hot over a bed of fluffy steamed white or brown rice to soak up all that delicious sauce.
• Noodles: It’s also excellent served over Asian-style noodles (like lo mein noodles or rice noodles).
• Steamed Vegetables: A side of steamed broccoli, snap peas, or a simple stir-fried vegetable medley would complete the meal perfectly.
• Soup: For a comforting appetizer, a clear broth soup before the main course would be nice.
• Other Chicken Dishes: If you love easy chicken dinners, you might also enjoy my Mexican Chicken and Rice Casserole for another convenient family favorite.

Storage and Leftover Tips

Leftover Shanghai-Style Sticky Honey Chicken can be stored in an airtight container in the refrigerator for up to 2-3 days. The chicken will lose some of its crispness upon cooling, but the flavor will still be delicious. To reheat, gently warm in a skillet over medium-low heat to help re-crisp the chicken and re-liquefy the sauce. You can also reheat in an air fryer for a few minutes at 350°F (175∘C) to regain some crispness. Avoid microwaving if possible, as it can make the chicken rubbery.

More Recipes You Will Love

If you loved the ease and incredible flavor of this Honey Chicken, and you’re a fan of satisfying chicken dishes, you’ll definitely want to check out some of my other popular recipes:

• For another easy and cheesy chicken dish, perfect for sliders, try my Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
• If you’re a fan of convenient, all-in-one dishes that are great for sharing, my Sheet Pan Quesadillas are always a winner!
• For a truly comforting and hearty chicken dish with a Southern kick, dive into a bowl of my incredibly flavorful Cajun Chicken Sausage Gumbo.
• And if you’re craving classic comfort pasta, don’t forget my foolproof Classic Spaghetti Recipe with Homemade Sauce.

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Final Thoughts

This Shanghai-Style Sticky Honey Chicken is a brilliant example of how simple ingredients and a quick cooking method can yield a truly remarkable and incredibly flavorful meal. It’s crispy, juicy, and packed with that irresistible sweet and savory glaze. Give it a try – you’ll be amazed at how quickly this delicious dish transports your taste buds straight to the streets of Shanghai!

What are your favorite quick and flavorful chicken recipes? Share your ideas in the comments below! And for more delicious, easy recipes that bring joy to your kitchen, be sure to follow Chef Maniac.