Honey Garlic Chicken Recipe

Introduction

Honey Garlic Chicken is a delicious and easy-to-make dish that combines tender chicken thighs with a sweet and savory sauce. Its rich garlic and honey flavor make it a perfect weeknight dinner served over steamed rice.

Ingredients

• 8 chicken thighs (skinless and boneless)
• 2 tbsp cornflour (cornstarch)
• ½ tsp salt
• ½ tsp pepper
• 2 tbsp vegetable oil
• 1 tbsp unsalted butter
• 4 cloves garlic, minced
• 110 g (1/3 cup) honey
• 80 ml (1/3 cup) chicken stock
• 1 tbsp rice vinegar
• 1 tbsp light soy sauce
• To serve: 1 tbsp finely chopped fresh parsley
• To serve: ½ tsp chilli flakes
• To serve: boiled rice

Instructions

1. Step 1: Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss the chicken until it is fully coated.
2. Step 2: Heat the vegetable oil in a large frying pan over high heat.
3. Step 3: Add the chicken thighs to the pan and cook on one side until golden brown, about 4-5 minutes. Turn and cook the other side for an additional 2 minutes.
4. Step 4: Add the unsalted butter to the pan and let it melt. Then stir in the minced garlic. Reduce the heat to medium to prevent burning the garlic.
5. Step 5: In a bowl, combine the honey, chicken stock, rice vinegar, and light soy sauce. Stir well.
6. Step 6: Pour the sauce into the pan. Increase the heat to bring it to a boil, then reduce to a simmer. Cook for 4-5 minutes until the sauce thickens and the chicken is cooked through with no pink in the center.
7. Step 7: Sprinkle the chopped fresh parsley and chilli flakes over the chicken. Serve hot over boiled rice.

Tips & Variations

• For extra crispiness, pat the chicken dry before coating with cornflour.
• Swap chicken thighs for chicken breasts if preferred, but watch cooking time to avoid drying out.
• Add steamed vegetables like broccoli or snap peas to create a balanced meal.
• Use maple syrup instead of honey for a different sweet flavor.
• If you like it spicier, increase the chilli flakes or add a dash of sriracha to the sauce.

Storage

Store leftover honey garlic chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through. The sauce may thicken when chilled, so add a splash of water when reheating to loosen it if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken thighs for this recipe?

Yes, but cooking time will be longer to ensure the chicken cooks through. Adjust accordingly and check for doneness.

Is this dish gluten-free?

To make it gluten-free, substitute light soy sauce with a gluten-free tamari sauce and ensure your cornflour is pure cornstarch.

Honey Garlic Chicken Recipe

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★★★★★

5 from 90 reviews

This Honey Garlic Chicken recipe features juicy, tender chicken thighs coated in a flavorful honey garlic sauce. Pan-fried to golden perfection and simmered in a rich, sweet-savory sauce made with honey, garlic, soy sauce, and a hint of vinegar, it’s an easy and delicious dinner served over boiled rice and garnished with fresh parsley and chilli flakes for a touch of heat.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Chicken and Coating

• 8 chicken thighs (skinless and boneless)
• 2 tbsp cornflour (cornstarch)
• ½ tsp salt
• ½ tsp pepper

Cooking

• 2 tbsp vegetable oil
• 1 tbsp unsalted butter
• 4 cloves minced garlic

Sauce

• 110 g (1/3 cup) honey
• 80 ml (1/3 cup) chicken stock
• 1 tbsp rice vinegar
• 1 tbsp light soy sauce

To Serve

• 1 tbsp finely chopped fresh parsley
• ½ tsp chilli flakes
• Boiled rice

Instructions

1. Coat the Chicken: Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss the chicken thoroughly in the cornflour mixture until each piece is fully coated, which helps create a slight crispiness when cooked.
2. Heat the Pan: Heat the vegetable oil in a large frying pan or skillet over high heat until shimmering and hot, ready to sear the chicken.
3. Cook the Chicken: Add the coated chicken thighs to the pan and cook on one side until golden brown and crispy, about 4 to 5 minutes. Flip the chicken and cook the other side for another 2 minutes to ensure it starts cooking through.
4. Add Butter and Garlic: Reduce the heat to medium and add unsalted butter to the pan. Let it melt, then add the minced garlic. Stir the garlic and chicken together gently to release garlic’s aroma without burning it.
5. Prepare the Sauce: In a separate bowl, whisk together the honey, chicken stock, rice vinegar, and light soy sauce until fully combined and smooth.
6. Simmer the Sauce with Chicken: Pour the sauce mixture into the pan with the chicken. Increase the heat to bring the sauce to a boil, then reduce to a simmer. Let it cook for 4 to 5 minutes until the sauce thickens and reduces to a sticky glaze and the chicken is fully cooked through—no pink in the center.
7. Garnish and Serve: Sprinkle the finely chopped fresh parsley and chilli flakes over the chicken. Serve the honey garlic chicken hot over a bed of boiled rice for a complete and satisfying meal.

Notes

• Ensure the chicken is cooked fully by checking that the internal temperature has reached 165°F (75°C).
• If the sauce thickens too much before the chicken is cooked, add a splash more chicken stock to loosen it.
• You can substitute chicken thighs with boneless chicken breasts, but thighs remain more tender and juicy.
• Adjust the chilli flakes according to your preferred spice level or omit if desired.
• Serve immediately to enjoy the sauce at its best glossy consistency.

Keywords: Honey Garlic Chicken, Chicken Thighs, Honey Sauce, Garlic Chicken, Easy Dinner, Pan-Fried Chicken