Description
This Honey Garlic Chicken recipe is a quick and flavorful dish featuring tender boneless chicken thighs coated in a light cornflour mixture, pan-fried to golden perfection, and then simmered in a sweet and savory honey garlic sauce. The sauce combines honey, garlic, chicken stock, soy sauce, and rice vinegar for a perfect balance of sweetness and tang, garnished with fresh parsley and a touch of chili flakes for heat. Served over boiled rice, it's a delightful meal ready in just 20 minutes.
Ingredients
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
Garnish and Serving
- 1 tbsp finely chopped fresh parsley
- 1/2 tsp chili flakes
- Boiled rice, for serving
Instructions
- 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.
- Heat the Pan: Heat the vegetable oil in a large frying pan or skillet over high heat until shimmering and hot, ready for frying the chicken.
- Cook the Chicken: Add the coated chicken thighs to the pan and sear them on one side until golden brown, about 4 to 5 minutes. Flip the chicken and cook for an additional 2 minutes on the other side to partially cook through.
- Add Butter and Garlic: Lower the heat to medium and add the unsalted butter to the pan. Allow it to melt, then add the minced garlic. Stir the garlic with the butter, cooking gently to release the aroma without burning the garlic.
- Prepare the Sauce: While the garlic cooks, mix the honey, chicken stock, rice vinegar, and light soy sauce together in a bowl until well combined.
- Simmer the Sauce with Chicken: Pour the sauce mixture into the pan with the chicken. Increase the heat to bring the sauce to a boil, then reduce to a simmer. Let it cook for 4 to 5 minutes until the sauce thickens and the chicken is cooked through, ensuring the chicken is no longer pink in the center.
- Garnish and Serve: Sprinkle the finely chopped fresh parsley and chili flakes over the chicken. Serve immediately over boiled rice for a complete and satisfying meal.
Notes
- For extra flavor, marinate the chicken thighs in the cornflour, salt, and pepper mixture for 10 minutes before cooking.
- If you prefer less heat, reduce or omit the chili flakes when garnishing.
- Use skin-on chicken thighs if you want a crispier texture, but adjust cooking time accordingly.
- This dish pairs well with steamed vegetables or a fresh salad for a balanced meal.
- To make the sauce gluten-free, substitute light soy sauce with tamari or coconut aminos.
