Easy Honey Garlic Chicken is a sweet and savory Chinese-American dish that is naturally pork-free and dairy-free.

This simple, budget-friendly recipe features bite-size pieces of chicken breast, coated and fried until golden, then smothered in a flavorful glaze of honey, soy sauce, garlic, with optional Sriracha for heat.

It is a quick chicken dinner option for busy weeknights that brings classic takeout flavors from your stove to your table in less time than it normally takes for delivery!

Sweet, savory, and budget-friendly easy Honey Garlic Chicken with sesame garnish on a white plate with a red cloth napkin nearby on a white wood table.

This Chinese-American style chicken dish is delicious and simple to make.

The mixture of sweet from the honey and savory from the soy sauce creates a delicious blend of flavors for the pieces of tender chicken breast.

And you can get it from the stove to your table in less time that it would take for normal delivery! Plus you save on the tip!

Made with no pork and no dairy, this budget-friendly, homemade takeout is also kosher!

Also, chicken has health benefits!

What does “savory” mean?

Savory refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.

What is a glaze?

A food glaze is a thick, shiny, sweet and/or savory coating brushed or poured on to meat, chicken, vegetables, or desserts to add flavor, moisture, a glossy finish, and a sticky texture.

A little about Chinese-American Food

Chinese-American cuisine is a style of Chinese cuisine that was developed by Chinese Americans. These dishes significantly differ from traditional Chinese dishes because Chinese-American dishes were adapted to suit American tastes.

Chinese immigrants arrived in the United States in large numbers in the mid-19th century in order to escape the economic difficulties in China, hoping to find work during the California Gold Rush and on the Central Pacific Railroad.

They mostly settled together in ghettos, individually known as Chinatown, and—since there were laws preventing them from owning their own land—they opened their own businesses, such as laundry services and restaurants.

Initially, the family-owned businesses catered to miners and railroad workers, and restaurants were set up in places where Chinese food was unknown. Food was based on the requests of the customers, and recipes were created to suit American tastes using whatever ingredients were available.

One major difference between traditional Chinese cuisine and Chinese-American cuisine is in the use of vegetables. Chinese-American recipes will use raw or uncooked ingredients and those not native to China. Traditional Chinese cuisine, on the other hand, rarely contains raw or uncooked ingredients and often uses Asian leaf vegetables.

While the new dishes were not traditional Chinese, these restaurants were responsible for the development of the ever-popular Chinese-American cuisine.

A little about Chinese-American Food

While the new dishes were not traditional Chinese, these restaurants were responsible for the development of the ever-popular Chinese-American cuisine.

The little history of kosher Chinese-American Food

It is well known that Jews (especially those with ties to New York) love Chinese food. You can find at least one and, more often than not, several kosher Chinese restaurants in predominantly Jewish areas.

Jews as a group were probably first introduced to Chinese food in the Lower East Side of Manhattan, where immigrants of various cultures settled in their own neighborhoods in the late 1800s and early 1900s.

By the early 1900s, there were approximately one million Jews from Eastern Europe in the Lower East Side of Manhattan and approximately 7,000 Cantonese Chinese, most of whom had moved from California after the gold rush.

Due to anti-Chinese laws and acts in the U.S., which prevented them from competing with whites, many Chinese opened restaurants. They started by serving the miners and then took their businesses with them as they moved East across the country.

While the majority of Jewish immigrants at that time were observant in their religion and ate only kosher food when they arrived in New York, over time, many assimilated.

Sunday was a favorite time for eating out, and Chinese food was not only reasonably priced, but their restaurants were open on Sundays. So, many Jews ate in their restaurants.

However, Jews who did keep kosher did not have the opportunity to enjoy the delicious Chinese-American dishes until Sol Bernstein, a Jewish deli owner, began creating kosher Chinese dishes by using Cantonese Chinese recipes and substituting kosher veal, beef, and chicken livers for pork.

Sol continued to sell deli while he incorporated Chinese foods into the menu and did very well. The restaurant continued to prosper until he died in 1992, when it was sold.

If you love Chinese-American food and don’t eat pork or keep kosher, but don’t have such a restaurant to takeout near you, or if you just don’t want to pay the high prices they charge, then you should totally try these other homemade kosher Chinese-American recipes!

Yield: 2-4 servings

Easy Honey Garlic Chicken (Budget-Friendly & Quick)

A delicious Chinese-American chicken dinner with sweet honey, garlic, and savory soy sauce. No pork and no dairy.

Ingredients

2 to 2½ lbs boneless chicken breast, cut into approximately 1-inch (bite-size) pieces.
½ cup cornstarch + 2-3 tablespoons more
⅓ cup soy sauce
⅓ cup honey or to taste
1 tablespoon sriracha sauce or as desired for spiciness (optional)
1 teaspoon granulated garlic
oil for frying
sesame seed to garnish if desired

Instructions

Mix soy sauce, honey, sriracha, garlic, and 1 cup of water together in a medium-sized sauce pan and bring to a boil on a medium-high heat. Then lower the heat to low.
Place ½ cup of the cornstarch in a bowl and add to it 2-3 tablespoons of the mixture into it and mix well until you've created a smooth slurry (you can use water instead of the mixture if you like).
Add the slurry back into the mixture in the sauce pan and mix well. Then, turn off the heat.
Take the chicken pieces and coat them with the remaining 2-3 tablespoons of cornstarch (you can use a large bowl or a bag).
Pour enough oil into a large frying pan to cover the bottom (around ⅑" high) and place on medium heat.
When the oil is ready (sprinkle a little corn starch into the oil, and when it sizzles, it's ready), place the coated chicken cubes in the hot oil (don't crowd—cook in batches if your frying pan isn't big enough), and fry for a little while on all sides until the outside is crispy and the chicken has cooked through.
Pour the sauce over the cooked chicken pieces and gently mix to coat.
Garish with sesame seeds if desired.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 303Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 50mgSodium: 1252mgCarbohydrates: 48gFiber: 1gSugar: 18gProtein: 21g