Description
This Honey Garlic Chicken recipe features tender chicken thighs coated in a light cornflour crust, pan-fried to a golden brown and simmered in a sweet and savory honey garlic sauce. The sauce blends honey, fresh garlic, soy sauce, and rice vinegar to create a perfectly balanced glaze, finished with a touch of chili flakes and fresh parsley. Serve it over boiled rice for a quick, flavorful meal that’s ready in just 20 minutes and perfect for weeknight dinners.
Ingredients
Scale
Protein
- 8 skinless boneless chicken thighs
Coating
- 2 tbsp cornflour (cornstarch)
- 1/2 tsp salt
- 1/2 tsp pepper
Sauce
- 4 cloves minced garlic
- 110 g honey
- 80 ml chicken stock
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar
Cooking
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter
Garnish
- 1 tbsp finely chopped fresh parsley
- 1/2 tsp chilli flakes
Serving
- Boiled rice
Instructions
- Prepare the Chicken Coating: In a bowl, coat the chicken thighs evenly with cornflour, salt, and pepper, ensuring each piece is fully covered to help achieve a crispy exterior when fried.
- Heat the Pan: Place a frying pan over high heat and add the vegetable oil, heating until it’s shimmering and hot enough for frying the chicken.
- Cook the Chicken: Add the coated chicken thighs to the pan and cook each side for 4 to 5 minutes until they develop a golden brown crust and are nearly cooked through.
- Add Butter and Garlic: Reduce the heat to medium-low, add the unsalted butter and minced garlic to the pan, stirring frequently to prevent the garlic from burning while infusing the chicken with rich flavor.
- Make and Add the Sauce: In a separate bowl, mix together honey, chicken stock, light soy sauce, and rice vinegar. Pour this sauce mixture over the chicken in the pan.
- Simmer the Sauce: Let the chicken simmer gently in the sauce for 4 to 5 minutes until the sauce thickens into a glossy glaze coating the chicken thighs perfectly.
- Garnish and Serve: Remove from heat and sprinkle finely chopped fresh parsley and chili flakes over the top. Serve the honey garlic chicken immediately over freshly boiled rice for a complete meal.
Notes
- You can substitute chicken thighs with chicken breasts if you prefer leaner meat, but adjust cooking time accordingly to avoid drying out.
- For a spicier kick, increase the chili flakes or add fresh sliced chilies to the sauce.
- Using cornflour is key for that light crispiness on the chicken; regular flour will yield a denser crust.
- Ensure the pan is hot before adding chicken to get a good sear and prevent sticking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop.
