Honey Garlic Chicken Recipe

Introduction

This Honey Garlic Chicken recipe delivers a perfect balance of sweet and savory flavors, creating a deliciously sticky glaze that coats tender chicken thighs. It’s a quick and easy dish that’s ideal for weeknight dinners and pairs wonderfully with steamed rice.

Ingredients

• 8 skinless, boneless chicken thighs
• 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 chili 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.
2. Step 2: Heat the vegetable oil in a large frying pan over high heat.
3. Step 3: Add the chicken thighs and cook on one side until golden brown, about 4-5 minutes. Flip and cook the other side for an additional 2 minutes.
4. Step 4: Add the butter to the pan and let it melt. Stir in the minced garlic and reduce the heat to medium to prevent burning.
5. Step 5: In a small bowl, combine honey, chicken stock, rice vinegar, and light soy sauce. Stir well to make the sauce.
6. Step 6: Pour the sauce into the pan. Increase heat to bring it to a boil, then simmer for 4-5 minutes until the sauce thickens and the chicken is cooked through with no pink inside.
7. Step 7: Sprinkle chopped parsley and chili flakes over the chicken. Serve hot over boiled rice.

Tips & Variations

• For extra crispiness, pat the chicken dry before coating with cornflour.
• Adjust the chili flakes to your spice preference or omit for a milder version.
• Try using brown sugar instead of honey for a deeper caramel flavor.
• Add vegetables like bell peppers or broccoli to the pan for a one-pan meal.

Storage

Store any leftovers 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 heated through. The sauce may thicken when chilled; add a splash of water or stock when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may cook faster and can dry out more easily. Adjust cooking times accordingly and be careful not to overcook.

Is this recipe gluten-free?

The recipe is gluten-free if you use gluten-free soy sauce and ensure the cornstarch is pure. Always check labels to be sure.

Honey Garlic Chicken Recipe

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★★★★★

4.9 from 93 reviews

This Honey Garlic Chicken recipe features tender, boneless chicken thighs coated in cornflour and pan-fried to a golden brown. The chicken is then simmered in a luscious honey garlic sauce made with fresh garlic, honey, chicken stock, rice vinegar, and light soy sauce. Finished with a sprinkle of fresh parsley and chili flakes, this dish offers a perfect balance of sweet, savory, and mildly spicy flavors, served over steamed boiled rice for a comforting meal.

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

Ingredients

Scale 1x2x3x

Chicken

• 8 skinless, boneless chicken thighs
• 2 tbsp cornflour (cornstarch)
• 1/2 tsp salt
• 1/2 tsp black pepper

Sauce & Cooking

• 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 chili flakes

Serving

• Boiled rice, to serve

Instructions

1. Coat the chicken: Place the chicken thighs in a bowl, add the cornflour, salt, and pepper, and toss thoroughly until each piece is fully coated with the cornflour mixture.
2. Heat the pan and cook chicken: Heat vegetable oil in a large frying pan or skillet over high heat. Add the coated chicken thighs and cook on one side until golden brown, about 4-5 minutes. Flip and cook the other side for another 2 minutes.
3. Add butter and garlic: Reduce heat to medium, add unsalted butter to the pan, and let it melt. Add minced garlic and stir for about a minute, ensuring the garlic softens but doesn’t burn.
4. Prepare the sauce: In a bowl, combine honey, chicken stock, rice vinegar, and light soy sauce. Stir well to blend all ingredients evenly.
5. Add sauce to pan and simmer: Pour the sauce mixture into the pan with the chicken. Turn heat up to bring the sauce to a boil, then reduce to a simmer. Cook for about 4-5 minutes until the sauce thickens and the chicken is fully cooked through without any pink inside.
6. Finish and serve: Sprinkle chopped fresh parsley and chili flakes over the chicken. Serve immediately over boiled rice for a delicious meal.

Notes

• Ensure the garlic is cooked on medium heat to avoid burning, which can cause bitterness.
• Use skinless, boneless chicken thighs for the best combination of tenderness and quick cooking.
• Adjust chili flakes according to your preferred spice level.
• Serve the dish immediately to enjoy the sauce at its optimal thickness and flavor.
• For a gluten-free version, substitute light soy sauce with tamari.

Keywords: Honey Garlic Chicken, Pan-fried Chicken, Easy Chicken Dinner, Asian Chicken Recipe, Sweet and Savory Chicken, Weeknight Dinner