Honey Sambal Chicken

Sticky honey sambal chicken with the perfect balance of heat and sweetness. An easy, fast chicken recipe for a fuss-free dinner

When Tash reached out to me about her amazing jars of sambal, I said yes immediately. I created this Honey Sambal Chicken as part of a collaboration with Sambal Sambal.

For full transparency, this post is not sponsored or paid for. Tash kindly gifted me two jars of sambal, and I do not receive any commission if you decide to purchase from Sambal Sambal, I simply love supporting local small businesses, especially when they create products that are this good!

Andre and Tash are the makers behind Sambal Sambal. Their authentic Indonesian sambal delivers vibrant, aromatic flavours that work beautifully in in rice dishes, noodles, soups and everyday cooking.

In keeping with Andre and Tash’s philosophy of creating tasty, quick meals using a simple jar of sambal, I developed this Honey Sambal Chicken. It’s an easy recipe that delivers big flavour with minimal effort and is perfect for busy home cooks.

There’s no messy flour coating or deep frying involved here. The chicken is simply browned to create a golden crust, then cooked in a mouthwatering, sticky, and glossy honey sambal sauce.

The result is irresistible, chunky pieces of chicken coated in a sweet and spicy sauce, finished with a touch of lime to balance the sweetness of the honey.

I’ve also included substitutions for Sambal Sambal in the ingredients so anyone can easily make this simple, flavour-packed meal.

Why you’ll love this Honey Sambal Chicken

Quick and easy

This Honey Sambal Chicken comes together quickly, making it perfect for busy weeknights when you want dinner on the table fast.

Satisfying meal when paired with rice

The combination of honey and sambal creates a glossy sauce that’s beautifully balanced with heat, sweetness, and bold flavour. We’re also using chicken thighs instead of breasts, so it’s tastier and less likely to be dry. Pair this Honey Sambal Chicken with rice and you’ll have a tasty and filling meal.

No deep frying

There’s no breading or flour coating the chicken pieces, so no deep frying is involved. Less mess and fewer calories, means it’s a winner!

Simple ingredients

Simple ingredients that work together to deliver big flavour without complication.

Flexible and adaptable

I’ve included substitutions, so you can adjust the heat or swap ingredients to suit what you have on hand.

Ingredients you’ll need

Chicken thigh fillets

I used boneless and skinless chicken thigh fillets because they’re less likely to dry out when cooked over high heat to form a crust. If you need to use chicken breast, you can still make this recipe, just be careful not to overcook it, as it can dry out quickly.

Light soy sauce

You can use either regular soy sauce or light soy sauce for this recipe. Avoid dark soy sauce, as these varieties do not have the same taste or consistency.

Sambal Oelek

Sambal oelek is an Indonesian chilli paste. I used Sambal Sambal as part of this collaboration, but you can easily substitute it with another chilli paste, chilli oil, chilli sauce, or even fresh or dried chillies to add heat to the dish. Just be mindful of the sodium level, as some sauces are quite heavy on the salt, so adjust the amount as needed.

How to make Honey Sambal Chicken

Step-by-step guide to make Honey Sambal Chicken

1. Season the chicken with salt and pepper, then mix well to coat evenly.

2. In a deep frying pan or skillet, heat the oil over high heat until it just smokes. Carefully add the chicken, spreading it into a single layer across the base of the pan. Leave it untouched for 2 to 3 minutes until a golden crust forms. Continue cooking, stirring occasionally, until all pieces have browned.

3. Transfer the chicken to a plate and loosely cover with foil to keep warm.

4. Using the same pan, reduce the heat to medium-high. Sauté the garlic until fragrant, about 1 minute, then add the onion and capsicum. Cook for 2 to 3 minutes, stirring occasionally until the vegetables soften slightly.

5. Add the honey, soy sauce, and sambal to the pan. Cook, stirring, until the sauce slightly thickens into a thin syrup and coats the back of a spoon.

6. Return the chicken to the pan and toss to coat evenly in the sauce. Stir until just heated through and the chicken is fully cooked. Turn off the heat, then stir in the lime juice. Taste and adjust seasoning or spice to your liking. If it is too sweet, add a little more lime juice.

7. Transfer to a serving plate and garnish with spring onions, if using.

Tips for the best Honey Sambal Chicken

Use a good-quality jarred sambal or chilli sauce

Sambal oelek can vary in both spiciness and quality, so choose a brand you trust. To control the heat, start with less than the amount suggested in the recipe and add more to taste.

Chilli pastes and sauces can also differ in saltiness, so it’s best to adjust the salt at the end of the dish to suit your preference.

Use chicken thighs for juicier results

Chicken thighs stay tender and moist as they cook and are less likely to dry out, especially once coated in the sticky honey sambal sauce. Chicken breast can be used, but take care not to overcook it.

Let the sauce reduce until sticky, not watery

Allow the honey sambal sauce to simmer until it thickens and clings to the chicken. The sauce should look glossy and lightly caramelised, which is what gives this dish its signature flavour.

Finish with lime for balance

A squeeze of fresh lime juice right at the end brightens the dish and balances the sweetness of the honey and the heat from the sambal, lifting all the flavours beautifully.

Honey Sambal Chicken pairs beautifully with simple sides that balance the sweet and spicy flavours. Steamed jasmine rice or coconut rice are perfect for soaking up the honey sambal sauce, while a crisp Asian-style slaw adds freshness and crunch.

For something healthier and lighter, serve it alongside stir-fried or steamed greens such as bok choy, Chinese broccoli, or green beans. This dish also works well as part of a larger spread with other Asian dishes.

Storage, freezing & reheating

Leftovers: This Honey Sambal Chicken is best served immediately. If you have leftovers, allow the chicken to cool completely at room temperature, then transfer to an airtight container. Store in the fridge for up to three days.

To reheat: Warm gently in a frying pan over low heat. You can also reheat in the microwave. If it’s dry, add a few teaspoons of water to loosen the sauce. Finish with a fresh squeeze of lime to refresh the flavours.

Frequently Asked Questions

Is Honey Sambal Chicken spicy?

The spice level can be adjusted to how you like it. Sambal oelek varies in heat, so start with a smaller amount and add more to taste. The honey and lime juice help balance the heat.

Is Honey Sambal Chicken sweet?

Yes, this dish is on the sweet side, but can be adjusted to your liking by reducing the amount of honey or adding more lime juice.

Can I make this ahead of time?

You can prepare some components ahead of time, such as chopping the chicken and vegetables and storing them separately in airtight containers in the fridge.

Doing the prep in advance will save time when you’re ready to cook. The cooking itself is quick, and this dish is best cooked and served fresh for the best flavour and texture.

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used instead of thighs. Keep in mind that chicken breast dries out more easily, so avoid overcooking and consider slicing it evenly to ensure it stays tender.

For a real Asian experience, you could even use chopped bone-in chicken. Doing this may be messy to eat, but it makes the chicken more tender and tastier.

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Nutrition Information

Nutrition information is estimated using a third-party calculator and should be used as a guide only.

Australian Measurements

All measurements on this website use Australian standard cups and spoons. For conversion details, see my Australian Cooking Measurements page.

I’d love your feedback!

If you made this recipe, please leave a star rating and comment below; it really supports my blog and helps others find the recipe. Your email address is required to comment (to prevent spam) but will not be published. If you share your dish on Instagram, don’t forget to tag me. I’d love to see it! @3catsfoodie

Cheers – Cat T