Description
This Honey Garlic Chicken recipe features tender, boneless chicken thighs cooked in a deliciously sticky sauce made from honey, garlic, soy sauce, and a hint of chili flakes. With simple ingredients and quick preparation, it’s a perfect flavorful dinner served over boiled rice.
Ingredients
Scale
Chicken
- 8 chicken thighs skinless and boneless
- 2 tbsp cornflour (cornstarch)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter
Sauce
- 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
- 1 tbsp finely chopped fresh parsley
- 1/2 tsp chilli flakes
Serving
- Boiled rice (to serve)
Instructions
- Coat the chicken: Place the chicken thighs in a bowl. Add the cornflour, salt, and pepper. Toss the chicken thoroughly until fully coated with the cornflour mixture.
- Heat the pan: Warm the vegetable oil in a large frying pan or skillet over high heat until hot but not smoking.
- Cook the chicken: Add the coated chicken thighs to the pan. Cook on one side for about 5 minutes until golden brown, then flip and cook the other side for 2 minutes.
- Add butter and garlic: Add the unsalted butter to the pan and let it melt. Stir in the minced garlic, then reduce the heat to medium to prevent the garlic from burning.
- Prepare the sauce: In a bowl, mix the honey, chicken stock, rice vinegar, and light soy sauce until well combined.
- Simmer the chicken: Pour the sauce into the pan with the chicken. Increase the heat to bring it to a boil, then reduce to a simmer. Cook for 4 to 5 minutes until the sauce thickens and the chicken is cooked through with no pink inside.
- Finish and serve: Sprinkle the chopped fresh parsley and chili flakes over the chicken. Serve hot over boiled rice for a complete meal.
Notes
- Use skinless, boneless chicken thighs for tender and juicy meat.
- If preferred, substitute vegetable oil with olive oil for a different flavor profile.
- Add more chili flakes for increased heat or omit for a milder taste.
- To make this dish gluten-free, use tamari or gluten-free soy sauce instead of light soy sauce.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently to maintain tenderness.
Nutrition
- Serving Size: 1 serving
- 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
