Japanese Honey Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein of the dish.

Soy sauce: Adds a salty, umami flavor to the sauce.

Honey: Provides the sweet element that balances the savory flavors.

Rice vinegar: Adds a mild tanginess to the sauce.

Sesame oil: Gives a nutty aroma and enhances the overall flavor.

Garlic: Minced to add a pungent, aromatic depth.

Ginger: Grated to provide a warm, spicy undertone.

Cornstarch: Used to coat the chicken, giving it a crispy texture when fried.

Vegetable oil: Used for frying the chicken pieces until golden brown.

When coating the chicken with cornstarch, make sure to shake off any excess before frying. This ensures a crispier texture and prevents the chicken from becoming too gummy. Additionally, when adding the sauce mixture to the skillet, reduce the heat slightly to allow the sauce to thicken gradually without burning.

• Chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and can be used in the same way as chicken breast in most recipes.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• Honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used in the same quantities as honey.

• Rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used as a direct replacement for rice vinegar.

• Sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor of sesame.

• Garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less potent. Use about ¼ teaspoon of garlic powder for each clove of garlic.

• Ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it is more concentrated. Use about ¼ teaspoon of ground ginger for each teaspoon of fresh ginger.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent in the same way as cornstarch.

• Vegetable oil - Substitute with canola oil: Canola oil has a similar smoke point and neutral flavor, making it a good substitute for vegetable oil.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Transfer the chicken into an airtight container. If you have multiple layers, place a sheet of parchment paper between them to prevent sticking.
• Store in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness.
• For longer storage, place the chicken in a freezer-safe container or a resealable freezer bag. Squeeze out as much air as possible before sealing.
• Label the container or bag with the date to keep track of its storage time.
• Freeze for up to 2-3 months. For best results, consume within this period to enjoy the optimal flavor and texture.
• When ready to reheat, thaw the chicken in the refrigerator overnight. This gradual thawing helps maintain the quality of the chicken.
• Reheat in a skillet over medium heat until warmed through. You can add a splash of water or chicken broth to prevent the chicken from drying out.
• Alternatively, reheat in the microwave. Place the chicken in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat in short intervals, stirring occasionally to ensure even heating.
• Serve hot with freshly cooked rice or vegetables for a quick and delicious meal.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the skillet.
  3. Add the leftover Japanese Honey Chicken to the skillet.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the chicken is heated through and the sauce is bubbling.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Japanese Honey Chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the chicken from drying out.
  4. Bake for 15-20 minutes, or until the chicken is heated through.

• Microwave Method:

  1. Place the Japanese Honey Chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the chicken halfway through to ensure even heating.
  5. Continue microwaving in 30-second intervals until the chicken is heated through.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Japanese Honey Chicken in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the chicken is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Japanese Honey Chicken in the air fryer basket in a single layer.
  3. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: To combine the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

• Skillet: To heat the vegetable oil and cook the chicken until golden brown and cooked through.

• Tongs: To handle and turn the chicken pieces while cooking.

• Measuring spoons: To measure out the soy sauce, honey, rice vinegar, sesame oil, and cornstarch.

• Grater: To grate the ginger.

• Garlic press: To mince the garlic.

• Knife: To cut the chicken breast into bite-sized pieces.

• Cutting board: To provide a surface for cutting the chicken.

• Spatula: To stir and mix the sauce with the chicken in the skillet.

• Serving dish: To serve the finished honey chicken with rice or vegetables.

Prepare the marinade in advance: Mix the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger ahead of time and store in the fridge.

Pre-cut the chicken: Cut the chicken breast into bite-sized pieces and store in an airtight container.

Use a non-stick skillet: A non-stick skillet can make cooking and cleaning faster and easier.

Batch cook: Double the recipe and freeze half for a quick meal later.

Serve with quick-cook rice: Use instant rice or pre-cooked rice to save time.