Honey Garlic Chicken Recipe

Introduction

This honey garlic chicken recipe is a perfect blend of sweet and savory flavors, offering a deliciously sticky sauce that coats tender chicken thighs. Quick to prepare and full of comforting taste, it makes an excellent weeknight dinner served over steaming boiled rice.

Ingredients

• 8 chicken thighs (skinless and boneless)
• 2 tbsp cornflour (cornstarch)
• 1/2 tsp salt
• 1/2 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
• 1 tbsp finely chopped fresh parsley
• 1/2 tsp chilli flakes
• Boiled rice, to serve

Instructions

1. Step 1: Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss the chicken until fully coated with the cornflour mixture.
2. Step 2: Heat the vegetable oil in a large frying pan or skillet over high heat.
3. Step 3: Add the chicken thighs and cook on one side until golden brown, about 4-5 minutes, then flip and cook for another 2 minutes.
4. Step 4: Add the butter to the pan and let it melt. Stir in the minced garlic and reduce heat to medium to prevent burning.
5. Step 5: In a bowl, combine honey, chicken stock, rice vinegar, and light soy sauce. Stir well to create the sauce.
6. Step 6: Pour the sauce into the pan. Increase heat to bring it to a boil, then reduce to a simmer for 4-5 minutes, allowing the sauce to thicken and the chicken to cook through completely.
7. Step 7: Sprinkle the chopped parsley and chilli flakes over the chicken. Serve hot over boiled rice.

Tips & Variations

• For extra crispiness, let the coated chicken rest for 10 minutes before cooking to help the cornflour adhere better.
• If you prefer less sweetness, reduce the honey to 2 tablespoons or add a squeeze of lemon juice for a touch of acidity.
• Swap chicken thighs for chicken breasts if you want a leaner option, but adjust cooking time accordingly to avoid drying out.
• Add sliced vegetables like bell peppers or snap peas to the pan with the sauce for more texture and nutrition.

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 to avoid drying out the chicken. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and proper texture.

Is it possible to make this recipe gluten-free?

Absolutely. Use tamari or a gluten-free soy sauce alternative and verify your cornstarch is gluten-free to keep this dish safe for gluten-sensitive diets.

Honey Garlic Chicken Recipe

Print Recipe

★★★★★

4.5 from 147 reviews

This Honey Garlic Chicken recipe features tender, boneless chicken thighs coated in a light cornflour batter, pan-fried to a golden crisp and then simmered in a luscious homemade honey garlic sauce. Enhanced with garlic, soy sauce, rice vinegar, and a touch of chili flakes for a subtle kick, this dish is a perfect balance of sweet, savory, and mildly spicy flavors. Served over fluffy boiled rice, it’s a quick and satisfying meal ideal for busy weeknights or casual gatherings.

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

Ingredients

Scale 1x2x3x

Chicken

• 8 chicken thighs (skinless and boneless)
• 2 tbsp cornflour (cornstarch)
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp vegetable oil
• 1 tbsp unsalted butter

Sauce

• 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
• 1 tbsp finely chopped fresh parsley
• 1/2 tsp chili flakes

To Serve

• Boiled rice

Instructions

1. Prepare the Chicken: Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss well to ensure the chicken is evenly coated with the cornflour mixture.
2. Heat the Pan: Heat the vegetable oil in a large frying pan or skillet over high heat until shimmering and hot enough for frying.
3. Cook the Chicken: Add the coated chicken thighs to the hot pan. Cook on one side without moving for about 4-5 minutes until golden brown. Flip the chicken and cook for another 2 minutes on the other side.
4. Add Butter and Garlic: Add the unsalted butter to the pan and let it melt. Then add the minced garlic and stir carefully to combine, turning the heat down to medium to prevent the garlic from burning.
5. Mix the Sauce: In a small bowl, combine the honey, chicken stock, rice vinegar, and light soy sauce. Stir to blend the ingredients well.
6. Simmer with Sauce: Pour the sauce mixture into the pan with the chicken. Increase the heat to bring the sauce to a boil, then reduce heat to a simmer. Cook for 4-5 minutes until the sauce thickens and the chicken is cooked through, with no pink remaining inside.
7. Finish and Serve: Sprinkle the chopped fresh parsley and chili flakes over the chicken. Serve the honey garlic chicken hot, spooned over boiled rice for a complete meal.

Notes

• Make sure not to burn the garlic by lowering the heat after adding it to the pan.
• Adjust chili flakes amount according to your spice preference.
• Using skinless, boneless chicken thighs ensures the meat stays juicy and flavorful.
• The sauce can be thickened further by simmering longer if desired.
• Serving this dish with steamed or boiled rice helps balance the richness of the honey garlic sauce.

Keywords: Honey Garlic Chicken, Chicken Thighs, Easy Dinner, Weeknight Meal, Pan-fried Chicken, Sweet and Savory Sauce