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A close-up of golden brown chicken breast fillets coated in a glossy honey garlic soy sauce.

Sticky Honey Garlic Soy Chicken Fillets (Ballı Sarımsaklı Tavuk)

Super tender chicken breast fillets with a crispy flour coating and a delicious honey-soy glaze. A foolproof way to cook juicy chicken every time.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Main Course
Cuisine: Turkish
Calories: 286
Ingredients Equipment Method Video Notes

Ingredients
  

For the Chicken & Marinade
  • 2 large Chicken breast fillets
  • 2 tbsp Vinegar (apple cider or white)
  • 1 tbsp Vegetable oil
  • 3-4 tbsp All-purpose flour (for dredging)
For the Sauce & Sauté
  • 1-2 tbsp Butter
  • 2 cloves Garlic, minced
  • 1 tsp Dried thyme
  • 1 tsp Paprika
  • 1 tsp Black pepper
  • 1 tsp Red chili flakes
  • 1 tsp Salt (adjust to taste)
  • 1 tsp Honey
  • 2 tsp Soy sauce

Equipment

  • Large Skillet or Sauté Pan: For searing the chicken and simmering the sauce.
  • Small Whisk: To ensure the honey and soy glaze is perfectly mixed.
  • Tongs: For easy flipping and coating of the chicken fillets.
  • Microplane or Garlic Press: For getting that fresh garlic perfectly fine.

Method
 

  1. Lay the chicken fillets flat. Using a sharp knife, score the top of the meat in a cross-hatch or diamond pattern, being careful not to cut all the way through.
    Scoring the surface of a chicken breast in a cross-hatch pattern for better sauce absorption.
  2. Place the chicken in a bowl. Pour over the vinegar and vegetable oil. Mix well and let it rest in the refrigerator for at least 3 hours. This is the secret to tenderizing the meat.
    Marinating chicken fillets with vinegar and vegetable oil in a glass bowl to make them tender.
  3. Remove the chicken from the fridge. Place the flour in a shallow dish. Press each fillet into the flour to coat both sides evenly. Shake off any excess flour.
    Coating a marinated chicken fillet evenly with all-purpose flour on a plate.
  4. Melt the butter in a large skillet over low-medium heat. Place the chicken fillets in the pan. Fry until golden brown and cooked through on both sides.
    Frying flour-dusted chicken fillets in a skillet with melted butter until golden brown and crispy.
  5. When the chicken is almost done, add the minced garlic, thyme, paprika, black pepper, and chili flakes to the pan.
    Adding minced garlic, thyme, and paprika to the pan with the seared chicken for flavor.
  6. Add the honey and soy sauce. Stir the sauce around the chicken so the residual heat thickens the honey and soy into a sticky glaze.
    Drizzling honey and soy sauce over the chicken fillets to create a thick and sticky glaze.
  7. Flip the chicken fillets a few times to ensure they are completely coated in the glossy sauce. Serve immediately while hot and juicy.
    A final serving of juicy, sticky honey garlic soy chicken fillets on a plate, ready to enjoy.

Video

Notes

If your soy sauce is regular (not low-sodium), reduce or skip the added salt. The sauce thickens quickly once honey is added, so keep the heat at medium-low to prevent burning.