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Honey Garlic Chicken Recipe

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This Honey Garlic Chicken Recipe features sticky, tender boneless chicken thighs cooked in a flavorful garlic, soy, and honey sauce. With minimal ingredients and simple steps, this dish comes together in just 20 minutes, making it a perfect quick and delicious dinner option inspired by Asian and Chinese cuisine.

Ingredients

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 to ensure each piece is evenly coated with the cornflour mixture.
  2. Heat the Pan: Heat 2 tablespoons of vegetable oil in a large frying pan or skillet over high heat until shimmering and hot.
  3. Cook the Chicken: Add the chicken thighs to the pan and cook on one side until golden brown, approximately 4-5 minutes. Then flip the chicken over and cook for another 2 minutes on the other side.
  4. Add Butter and Garlic: Add 1 tablespoon of unsalted butter to the pan and allow it to melt. Add the minced garlic, stirring constantly, and reduce the heat to medium to prevent burning while preparing the sauce.
  5. Prepare the Sauce: In a small bowl, combine the honey, chicken stock, rice vinegar, and light soy sauce. Stir well to mix the ingredients evenly.
  6. Cook the Sauce with Chicken: Pour the sauce into the pan with the chicken. Increase the heat to bring the sauce to a boil, then lower the heat and let it simmer for 4-5 minutes until the sauce reduces and thickens, and the chicken is cooked through with no pink in the center.
  7. Garnish 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 the chicken thighs with chicken breast, slicing into thick strips or flattening to ensure even cooking, though thighs remain more tender.
  • To make this gluten-free, replace soy sauce with tamari and use gluten-free chicken stock and rice vinegar.
  • The cooked chicken can be frozen after cooling. Freeze covered and defrost overnight in the refrigerator. Reheat in an oven at 180°C (350°F) covered with foil for 12-15 minutes.
  • Leftovers should be refrigerated promptly and reheated in the oven at 180°C (350°F) covered with foil for 12-15 minutes to maintain moisture.
  • If you don’t have rice vinegar, apple cider or white wine vinegar with 1/4 tsp sugar can be used as substitutes.
  • If light soy sauce is not available, use 3/4 tbsp dark soy sauce as an alternative.
  • Vegetable oil can be swapped for any neutral high-heat oil such as rapeseed, sunflower oil, or ghee.

Find it online: https://cookedbysarah.com/honey-garlic-chicken-recipe/