Honey Garlic Chicken Recipe

Introduction

Honey Garlic Chicken is a delightful dish that balances sweet and savory flavors in a simple, quick recipe. Perfect for weeknight dinners, this dish features tender chicken thighs coated in a sticky honey garlic sauce. Serve it over rice for a satisfying meal the whole family will enjoy.

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 minced garlic
• 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. 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 to the pan and cook on one side until golden brown, about 4-5 minutes. Turn over and cook for another 2 minutes.
4. Step 4: Add the butter to the pan and let it melt. Then add the minced garlic, stirring to combine. Reduce the heat to medium to prevent the garlic from burning.
5. Step 5: In a small bowl, mix together the honey, chicken stock, rice vinegar, and light soy sauce to make the sauce.
6. Step 6: Pour the sauce into the pan. Increase the heat and 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 inside.
7. Step 7: Sprinkle chopped parsley and chilli flakes over the chicken. Serve immediately over boiled rice.

Tips & Variations

• For extra crispiness, pat the chicken dry before coating with cornflour.
• Try adding a splash of orange juice to the sauce for a citrus twist.
• Use chicken breasts if you prefer leaner meat, but adjust cooking time as they may cook faster.
• Add vegetables like bell peppers or snap peas for a colorful, nutritious addition.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through to avoid drying out the chicken. The sauce may thicken when chilled, so add a splash of water or stock when reheating if needed.

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 and pat them dry before coating with cornflour to ensure even cooking and a nice texture.

Is this recipe suitable for a low-carb diet?

The chicken and sauce are low in carbs, but serving with rice will add carbohydrates. You can substitute rice with cauliflower rice to keep it low-carb.

Honey Garlic Chicken Recipe

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★★★★★

5 from 144 reviews

This Honey Garlic Chicken recipe features tender, boneless chicken thighs coated in a light cornflour crust, pan-fried to a golden crisp and then simmered in a luscious homemade honey garlic sauce. Balanced with the sweetness of honey and the tang of rice vinegar, this dish comes together quickly for a satisfying meal served perfectly over boiled rice with a hint of fresh parsley and a touch of chili heat.

• Author: nova
• 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 and Coating

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

Cooking

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

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 chili flakes
• Boiled rice

Instructions

1. Coat the Chicken: Place the chicken thighs in a large bowl and add the cornflour, salt, and pepper. Toss thoroughly to ensure each piece 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 to sizzle the chicken on contact.
3. Cook the Chicken: Add the coated chicken thighs to the pan in a single layer. Cook without moving them for about 4-5 minutes until the underside is golden brown. Flip and cook the other side for an additional 2 minutes.
4. Add Butter and Garlic: Reduce the heat to medium and add the unsalted butter to the pan. Once melted, stir in the minced garlic and cook gently, stirring for about 1 minute, being careful not to burn the garlic.
5. Prepare the Sauce: While garlic is cooking, combine the honey, chicken stock, rice vinegar, and light soy sauce in a small bowl and mix well.
6. Simmer with Sauce: Pour the prepared sauce into the pan with the chicken. Increase the heat to bring it to a boil, then reduce to a simmer. Let the sauce cook and reduce for 4-5 minutes until it thickens and the chicken is fully cooked through (no pink inside).
7. Finish and Serve: Sprinkle finely chopped fresh parsley and chili flakes over the chicken. Serve the honey garlic chicken hot over a bed of boiled rice for a complete meal.

Notes

• You can substitute chicken breasts for thighs, but thighs tend to be juicier for this recipe.
• If you prefer less heat, reduce or omit the chili flakes.
• Use low sodium soy sauce to control saltiness.
• Make sure not to burn the garlic; reduce heat as needed when cooking it.
• For thicker sauce, you can simmer it a little longer or add a slurry of cornflour and water at the end.
• This dish pairs well with steamed or sautéed vegetables for a balanced meal.

Keywords: Honey garlic chicken, easy chicken recipe, pan-fried chicken, honey garlic sauce, weeknight dinner