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Honey Garlic Chicken Recipe

Honey Garlic Chicken Recipe
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4.6 from 112 reviews

This Honey Garlic Chicken recipe delivers irresistibly sticky, tender boneless chicken thighs tossed in a gloriously savory-sweet garlic, soy, and honey sauce. With minimal ingredients and a quick prep time, it’s an easy 20-minute meal that’s just as delicious as your favorite takeout, but even better made at home.

Ingredients

For the Chicken

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

For Cooking

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

For the 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 (for serving)

Instructions

  1. Prepare the Chicken: Place the chicken thighs in a bowl and sprinkle them with cornflour, salt, and pepper. Toss thoroughly to ensure the chicken is evenly coated on all sides.
  2. Sear the Chicken: Heat the vegetable oil in a large frying pan (or skillet) over high heat. Add the coated chicken thighs, cooking on one side until golden brown (about 4-5 minutes). Flip each piece and cook for another 2 minutes on the other side.
  3. Add Aromatics: Reduce the heat to medium and add the butter. Let it melt, then stir in the minced garlic, mixing everything together so the garlic begins to release its aroma without burning.
  4. Make the Sauce: In a small bowl, combine honey, chicken stock, rice vinegar, and light soy sauce. Stir well to blend.
  5. Simmer the Chicken: Pour the sauce into the pan with the chicken. Turn the heat up and bring the mixture to a boil, then reduce to a simmer. Cook for 4-5 minutes, allowing the sauce to reduce and thicken while the chicken finishes cooking through (no longer pink in the middle).
  6. Garnish and Serve: Once the sauce has thickened and the chicken is cooked, sprinkle over the chopped parsley and chilli flakes. Serve hot over boiled rice.

Notes

  • Chicken Breast Substitute: You can use chicken breast instead of thighs. Slice breasts into thick strips or flatten them for even cooking.
  • Gluten-Free Adaptation: Swap soy sauce for tamari and ensure your chicken stock and rice vinegar are gluten-free.
  • Freezing Tips: Cook, cool, and freeze the chicken covered. Defrost overnight and reheat at 180°C/350°F in the oven, covered with foil, for 12-15 minutes until heated through.
  • Make Ahead: The chicken can be cooked ahead, cooled quickly, and stored covered in the refrigerator. Reheat as above for best results.

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