Description
This quick and savory Honey Garlic Chicken features juicy, pan-seared chicken thighs coated in a sticky, garlicky honey sauce. Ready in just 20 minutes, it’s an Asian-inspired main course that’s perfect for weeknight dinners. Serve with rice, a sprinkle of fresh parsley, and a pinch of chili flakes for the ultimate sweet and savory meal everyone will love.
Ingredients
Main 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 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, for serving
Instructions
- Coat the Chicken: Place the chicken thighs in a bowl with the cornflour, salt, and pepper. Toss well to ensure the chicken is evenly coated; this creates a light crust and helps the chicken stay juicy during cooking.
- Sear the Chicken: Heat the vegetable oil in a large frying pan over high heat. Add the chicken thighs and let them cook undisturbed on one side for about 4–5 minutes until golden brown. Flip and cook for another 2 minutes to brown the other side.
- Add Garlic and Butter: Reduce the heat to medium, then add the unsalted butter to the pan. As it melts, stir in the minced garlic, allowing it to become fragrant without letting it burn. This step infuses aromatic flavor throughout the dish.
- Mix the Sauce: In a separate bowl, combine the honey, chicken stock, rice vinegar, and light soy sauce. Stir thoroughly until the mixture is smooth and well blended.
- Simmer the Chicken: Pour the prepared sauce over the chicken in the pan. Increase the heat to bring the sauce to a gentle boil, then reduce to a simmer. Let it cook for 4–5 minutes, or until the sauce thickens and the chicken is fully cooked (no longer pink inside).
- Garnish and Serve: Sprinkle the finished chicken with chopped parsley and chili flakes. Serve immediately over a bed of boiled rice for a complete and comforting meal.
Notes
- Chicken breasts can be used as a substitute; slice into strips or flatten for even cooking.
- For a gluten-free version, swap soy sauce for tamari and use gluten-free chicken stock and vinegar.
- This recipe freezes and reheats well—bake covered at 180°C/350°F for 12–15 minutes until hot throughout.
- No rice vinegar? Use apple cider vinegar or white wine vinegar plus 1/4 tsp sugar for flavor balance.
- Any neutral, high-heat oil works in place of vegetable oil (e.g., sunflower or rapeseed).
- Nutritional values are approximate and exclude rice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian, Chinese
Nutrition
- Serving Size: 1/4 of recipe (excluding rice)
- Calories: 472 kcal
- Sugar: 24 g
- Sodium: 804 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 223 mg
