This Honey Garlic Chili Glazed Chicken with Creamy Chili Dipping Sauce is sticky, spicy, and absolutely addictive — golden, caramelized chicken coated in a glossy honey-garlic glaze with chili heat, paired with a rich, creamy dipping sauce that brings the perfect cool balance. It’s a dish that straddles two worlds: sophisticated presentation with street-food-level flavor intensity.

The glaze glistens like lacquer — built on layers of garlic, honey, soy, and chili oil — clinging to every edge of the chicken. The sauce? A silky, spicy aioli with a base of mayo, chili paste, and sesame oil, served on the side or drizzled over. Every bite hits with crunch, sweetness, heat, and umami — clean, bold, and gourmet.

Why You’ll Love This Dish

• Restaurant shine, home simplicity: A 25-minute masterpiece that looks like fine dining.
• Perfect flavor balance: Sweet honey, savory garlic, and chili kick with creamy cool contrast.
• Versatile: Serve as an appetizer, over rice, or alongside roasted vegetables.
• Customizable heat: Control the spice level by adjusting chili paste and flakes.
• Photogenic: That glaze is pure visual gold — the signature *Cooks Collection* finish.

Ingredients (Serves 4)

For the Chicken

• 2 pounds boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cornstarch (optional, for crispier edges)

For the Honey Garlic Chili Glaze

• 3 tablespoons unsalted butter
• 5 cloves garlic, finely minced
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 tablespoon chili paste (like Sambal Oelek or Gochujang)
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch + 2 tablespoons water (for thickening)
• Chopped green onions and sesame seeds, for garnish

For the Creamy Chili Dipping Sauce

• 1/2 cup mayonnaise
• 1 tablespoon chili garlic paste or Sriracha
• 1 teaspoon honey
• 1 teaspoon rice vinegar
• 1/2 teaspoon sesame oil
• 1/4 teaspoon smoked paprika (optional)
• Black sesame seeds and crushed chili flakes, for topping

Equipment

• Large nonstick skillet or cast-iron pan
• Small saucepan
• Mixing bowl
• Whisk or small spoon

Instructions

1) Prep and Season the Chicken

Cut chicken into medium-sized pieces (about 2-inch chunks). Pat dry with paper towels — this helps the glaze cling later. Toss in olive oil, salt, pepper, and garlic powder. Sprinkle a light dusting of cornstarch to create a thin crisp coating when seared.

2) Sear the Chicken

Heat a large skillet over medium-high heat. Add chicken pieces in a single layer and sear 4–5 minutes per side until deeply golden and cooked through. Don’t overcrowd the pan — do this in batches if needed. Once all chicken is cooked, remove and set aside on a plate.

3) Make the Honey Garlic Chili Glaze

In the same pan, lower heat to medium and melt butter. Add minced garlic and sauté for 30 seconds until aromatic — don’t let it brown. Stir in honey, soy sauce, vinegar, chili paste, sesame oil, and red pepper flakes. Simmer 2–3 minutes until slightly thickened. Whisk in cornstarch slurry and cook another 30 seconds until glossy and syrupy.

4) Coat the Chicken

Return chicken to the skillet. Toss well until each piece is completely coated in the glaze. The sauce should cling to the chicken like a lacquer — shiny, sticky, and vibrant red-orange. Let it simmer 1 more minute, then remove from heat.

5) Make the Creamy Chili Dipping Sauce

In a small bowl, whisk together mayonnaise, chili paste, honey, rice vinegar, sesame oil, and paprika until smooth. The texture should be creamy and pourable — like an aioli. Transfer to a small serving bowl and top with sesame seeds and a pinch of crushed chili flakes.

6) Serve and Garnish

Arrange chicken on a platter or shallow black bowl for contrast. Spoon or drizzle any extra glaze from the pan over the top. Sprinkle chopped green onions and toasted sesame seeds for garnish. Serve the creamy chili dipping sauce on the side — or swirl it into the presentation like a sauce base.

Flavor Profile

This dish is all about contrast: the sticky sweetness of honey, the roasted bite of garlic, the heat of chili paste, and the cooling creaminess of the dip. The glaze caramelizes beautifully, leaving every piece of chicken with that glistening gourmet finish. Meanwhile, the sauce rounds it out — spicy but creamy, sharp but balanced.

Chef’s Tips

• Butter first: Butter deepens flavor and helps the glaze cling — don’t skip it.
• Fresh garlic only: Jarred garlic won’t deliver the same bold aroma.
• Adjust spice: Reduce chili paste for mild flavor, double for extra heat.
• Consistency check: The glaze should coat a spoon but still drip slowly — not thick like syrup.
• Garnish strategically: Sesame seeds and green onions add texture and color — finish right before serving.

Make-Ahead & Storage

• Make-ahead: You can make the glaze and dipping sauce a day ahead — refrigerate separately.
• Storage: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm chicken in a skillet over low heat; add a splash of water or butter to loosen the glaze.
• Dipping sauce: Keeps up to 5 days in the fridge — whisk before serving.

Variations

• Air Fryer Version: Cook chicken at 400°F for 10–12 minutes, toss in glaze afterward.
• Garlic Ginger Glaze: Add 1 teaspoon fresh grated ginger for an Asian-style twist.
• Sweet Heat Option: Add 1 tablespoon brown sugar and 1 teaspoon cayenne for more sweetness and fire.
• Honey Lime Variation: Replace vinegar with lime juice for a bright citrus finish.

Quick Recipe Card

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Serves: 4

1. Season chicken and sear until golden.
2. Whisk glaze ingredients; simmer until thick.
3. Coat chicken in glaze and toss until glossy.
4. Mix creamy chili sauce in small bowl.
5. Serve with glaze and dipping sauce; garnish with sesame and green onion.

Pairing Ideas

Serve this dish with jasmine rice, roasted broccoli, or garlic noodles for a full meal. It also works beautifully as an appetizer with skewers. For drinks, pair with a crisp white wine (like Riesling) or a cold beer to balance the spice. Non-alcoholic pairing: sparkling lemon water or iced green tea with honey.

Behind the Recipe

This glaze borrows from classic Asian honey chili sauces, refined into a butter-based reduction for that signature restaurant sheen. The creamy sauce was inspired by Korean spicy mayo — mellow, smooth, and perfect for taming heat. The combination is what makes it gourmet: contrast, balance, and visual perfection.

Troubleshooting

• Glaze too thin? Simmer longer or add a touch more cornstarch slurry.
• Glaze too thick? Add 1 tablespoon hot water or soy sauce to loosen.
• Sauce too spicy? Add more honey or a dollop of mayo to calm it down.
• Chicken not browning? Increase heat slightly and don’t overcrowd the pan.

Final Thoughts

Honey Garlic Chili Glazed Chicken with Creamy Chili Dipping Sauce is a showstopper. It’s sticky, golden, and perfectly balanced between heat and sweetness. Whether served family-style or plated for impact, this dish looks as good as it tastes — clean, bold, and refined. Once you try it, it becomes one of those recipes you can make blindfolded — because everyone always asks for it again.