The secret to the incredible flavor of this Sweet & Spicy Honey Glazed Chicken lies in the quality and balance of its ingredients. Here’s a detailed list of what you’ll need to create this culinary masterpiece:

For the Chicken:

• 2 lbs Boneless, Skinless Chicken Thighs or Breasts: Chicken thighs are often preferred for their juiciness and richer flavor, but chicken breasts work equally well, especially if you prefer a leaner option. Cut the chicken into bite-sized pieces (about 1–2 inch cubes) for faster cooking and better glaze coverage. Ensure the chicken is thawed completely if using frozen.
• 1 Tablespoon Olive Oil or Vegetable Oil: Used for searing or pan-frying the chicken to give it a nice golden-brown crust before glazing. You can use your preferred cooking oil.

For the Sweet & Spicy Honey Glaze Marinade:

• 1/2 cup Honey: The star of the glaze! Use good quality honey for the best flavor. Honey not only provides sweetness but also contributes to the beautiful caramelization of the glaze. You can use any type of honey, such as wildflower, clover, or even buckwheat for a deeper flavor profile.
• 1/4 cup Soy Sauce (Low Sodium Recommended): Soy sauce adds umami and savory depth to the glaze. Low sodium soy sauce is recommended to control the saltiness of the dish, allowing the other flavors to shine through. If you are gluten-free, you can substitute tamari or coconut aminos.
• 2 Tablespoons Rice Vinegar (or Apple Cider Vinegar): Vinegar adds a touch of acidity that balances the sweetness and savory notes, creating a more complex and nuanced flavor. Rice vinegar is preferred for its mild and slightly sweet flavor, but apple cider vinegar or even white wine vinegar can be used as substitutes.
• 2 Tablespoons Sesame Oil (Toasted Sesame Oil Recommended): Toasted sesame oil provides a distinct nutty aroma and flavor that is characteristic of Asian-inspired cuisine. A little goes a long way, so don’t skip this ingredient! If you don’t have sesame oil, you can omit it, but it does enhance the overall flavor.
• 2 Tablespoons Fresh Ginger, grated: Fresh ginger is crucial for adding warmth and a zesty kick to the glaze. Use a microplane or fine grater to grate the ginger for a smoother texture. Avoid using powdered ginger as it lacks the fresh, vibrant flavor.
• 2–3 Cloves Garlic, minced: Garlic provides a pungent and savory base to the glaze. Freshly minced garlic is always best for flavor. Adjust the amount of garlic to your preference – 2 cloves for a milder flavor, 3 for a more pronounced garlic taste.
• 1–2 Teaspoons Red Pepper Flakes (Adjust to taste): Red pepper flakes bring the “spicy” element to the dish. Start with 1 teaspoon for a mild heat and increase to 2 teaspoons or more if you prefer a spicier glaze. You can also use a pinch of cayenne pepper for a more intense heat.
• 1 Tablespoon Cornstarch (or Arrowroot Powder for Gluten-Free): Cornstarch acts as a thickening agent, helping the glaze to become glossy and cling to the chicken. Arrowroot powder is a great gluten-free alternative.
• 2 Tablespoons Water: Water is used to create a slurry with the cornstarch, ensuring it mixes smoothly into the glaze without clumping.

Optional Garnishes (for Serving):

• Sesame Seeds (Toasted): Toasted sesame seeds add a nutty flavor and a pleasant visual appeal when sprinkled over the finished chicken.
• Chopped Green Onions (Scallions): Freshly chopped green onions provide a pop of color and a mild oniony flavor that complements the dish.
• Fresh Cilantro or Parsley, chopped: Fresh herbs add a touch of freshness and brightness. Cilantro is a classic pairing with Asian-inspired flavors, while parsley offers a more versatile and milder option.
• Lemon or Lime Wedges: A squeeze of fresh lemon or lime juice at the end can brighten the flavors and add a final touch of acidity.

Ingredient Notes and Substitutions:

• Chicken: You can also use bone-in, skin-on chicken pieces, but cooking time will need to be adjusted accordingly. Make sure to cook bone-in chicken thoroughly to an internal temperature of 165°F (74°C).
• Honey: For a vegan option, you could try using maple syrup or agave nectar, but the flavor profile will be slightly different.
• Soy Sauce: As mentioned, tamari or coconut aminos are good gluten-free and soy-free alternatives.
• Vinegar: Apple cider vinegar or white wine vinegar can be substituted for rice vinegar.
• Sesame Oil: While recommended, it can be omitted if unavailable. You can consider adding a touch of nut butter (like peanut or almond butter) for a slightly nutty flavor if desired, although it will alter the taste profile.
• Spice Level: Adjust the amount of red pepper flakes to your preference. For a milder dish, reduce or omit them entirely. For extra spice, add a pinch of cayenne pepper or a finely chopped chili pepper.
• Vegetables: Feel free to add vegetables to the pan or baking sheet along with the chicken. Broccoli florets, bell peppers, sliced onions, or snap peas would all be delicious additions, tossed with a bit of the glaze before cooking.