I’m all about flavor that’s super easy to pull off, and this sticky ginger garlic chicken checks every box. The sauce is a perfect balance of sweet honey, salty soy sauce, and bright vinegar, giving you that classic ginger garlic chicken taste with a sticky finish. It’s a one-pan wonder that comes together in under 30 minutes, so you can spend more time eating and less time fussing. I love pairing it with a quick stir-fried rice and cabbage side for a complete meal that’s packed with texture and taste. Trust me, once you try this, your dinner game levels up.
Ingredients for Garlic Ginger Chicken
For the Chicken
4 skin-on chicken thighs
1 tsp garlic powder
½ tsp paprika
½ tsp salt
½ tsp black pepper
Oil, for frying
For the Sticky Sauce
⅓ cup regular soy sauce
3 tbsp honey
1 tsp minced ginger
1 tsp minced garlic
½ tsp pepper
½ tbsp vinegar
⅓ cup chicken stock
1 slurry (1 tsp cornstarch + 2 tbsp warm water)
For the Stir-Fried Rice & Cabbage Side
2 cups cooked rice, cooled
1 cup shredded cabbage
1 tbsp oil
Salt, to taste
½ tsp garlic powder
Garnishes (Optional)
Chopped parsley
White and/or black sesame seeds
Fresh cilantro leaves
How to Make Sticky Ginger Garlic Chicken
1. Marinate the Chicken
Pat dry the chicken thighs.
Season both sides with garlic powder, paprika, salt, and black pepper.
Let it sit while you prep other things.
2. Make the Sauce
In a bowl, stir together soy sauce, honey, minced ginger, garlic, vinegar, pepper, and chicken stock.
Set the cornstarch slurry aside to add later.
3. Fry the Chicken
Heat a pan over medium-low heat. Add oil.
Place the chicken skin-side down and fry for about 7–9 minutes until the skin turns golden and crisp.
Flip and cook the other side until the chicken is cooked through.
4. Simmer in Sauce
Pour the sauce into the same pan with the chicken.
Let it simmer for a few minutes, then stir in the slurry.
Keep an eye on it — the sauce will start to bubble and thicken. Pull it off the heat when it’s glossy and sticky. It will thicken more as it cools.
5. Make the Fried Rice
Heat oil in a pan and add cabbage. Cook for 2–3 minutes until softened.
Add your cooled rice. Stir well to separate the grains.
Season with salt and garlic powder, and stir-fry for another 2–3 minutes.
6. Plate and Garnish
Serve the chicken over the fried rice.
Spoon the extra sauce over the top.
Garnish with parsley, sesame seeds, and cilantro if you’re feeling fancy.
Tips for Sticky Ginger Garlic Chicken
Fry the Chicken Skin Side Down First
Start skin-side down on medium-low heat. This helps the fat render out slowly and gets the skin golden and crisp without burning. Rushing this part usually means soggy skin or burnt edges. Let the chicken sit undisturbed so it forms a good sear. Once it naturally lifts from the pan, flip it. You don’t need to poke or move it around.
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Don’t Over-Thicken the Sauce
The sauce thickens more as it cools. If it looks thick and coats the spoon while still bubbling, that’s your sign to stop. If you keep it on the heat too long, it turns into syrup and loses its glossy texture. Using just a little slurry goes a long way, especially with the honey in the mix. Keep it sticky, not gloopy.
Use Cooled Rice for Stir-Frying
Freshly cooked rice will clump up and steam, not fry. Spread hot rice out on a plate or tray and let it cool completely before stir-frying. This step makes all the difference — it gives you separate, fluffy grains instead of a mash. Day-old rice from the fridge also works great.
Layer Flavor in the Fried Rice
Even though it’s a quick side, seasoning matters. Stir-frying the cabbage first builds flavor, and garlic powder adds that toasted aroma without burning. Don’t forget salt — it wakes up the whole dish. If you want more punch, add a splash of soy sauce or a drizzle of sesame oil at the end.
Make It a Meal
This sticky ginger garlic chicken is great with just rice, but adding stir-fried cabbage gives it crunch and color. It turns a quick protein into a full, balanced plate. Plus, it uses ingredients you probably already have — nothing fancy, just good flavor.
Sticky ginger garlic chicken is one of those recipes you’ll keep coming back to. It’s fast, it’s flavorful, and it makes basic ingredients feel special. I love how the sauce clings to the chicken, and the crispy skin holds up even after simmering. Paired with the garlicky fried rice and cabbage, it’s a dinner that checks every box — comforting, easy, and packed with flavor.
Garlic Ginger Chicken
Ingredients
For the Chicken
- 4 skin-on chicken thighs
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Oil for frying
For the Sticky Sauce
- ⅓ cup regular soy sauce
- 3 tbsp honey
- 1 tsp minced ginger
- 1 tsp minced garlic
- ½ tsp pepper
- ½ tbsp vinegar
- ⅓ cup chicken stock
- 1 slurry 1 tsp cornstarch + 2 tbsp warm water
For the Stir-Fried Rice & Cabbage Side
- 2 cups cooked rice cooled
- 1 cup shredded cabbage
- 1 tbsp oil
- Salt to taste
- ½ tsp garlic powder
Garnishes (Optional)
- Chopped parsley
- White and/or black sesame seeds
- Fresh cilantro leaves
Instructions
Marinate the Chicken
- Pat dry the chicken thighs.
- Season both sides with garlic powder, paprika, salt, and black pepper.
- Let it sit while you prep other things.
Make the Sauce
- In a bowl, stir together soy sauce, honey, minced ginger, garlic, vinegar, pepper, and chicken stock.
- Set the cornstarch slurry aside to add later.
Fry the Chicken
- Heat a pan over medium-low heat. Add oil.
- Place the chicken skin-side down and fry for about 7–9 minutes until the skin turns golden and crisp.
- Flip and cook the other side until the chicken is cooked through.
Simmer in Sauce
- Pour the sauce into the same pan with the chicken.
- Let it simmer for a few minutes, then stir in the slurry.
- Keep an eye on it — the sauce will start to bubble and thicken. Pull it off the heat when it’s glossy and sticky. It will thicken more as it cools.
Make the Fried Rice
- Heat oil in a pan and add cabbage. Cook for 2–3 minutes until softened.
- Add your cooled rice. Stir well to separate the grains.
- Season with salt and garlic powder, and stir-fry for another 2–3 minutes.
Plate and Garnish
- Serve the chicken over the fried rice.
- Spoon the extra sauce over the top.
- Garnish with parsley, sesame seeds, and cilantro if you’re feeling fancy.
