Description
This Easy 20-Minute Honey Garlic Chicken features juicy, golden-skinned chicken thighs coated in a thick, sticky honey garlic sauce. Quick and simple to prepare, this recipe delivers flavorful glaze that perfectly clings to every bite, making it an ideal weeknight dinner.
Ingredients
Chicken
- 4 skin-on bone-in chicken thighs
- 2 teaspoon vegetable oil or any neutral oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ teaspoon garlic powder
- 1 green onion, finely chopped
Honey Garlic Sauce
- 5 garlic cloves, finely minced
- ¼ cup honey
- 3 tablespoon water, cold
- 1 tablespoon rice vinegar
- ½ tablespoon regular soy sauce or light soy sauce
- 2 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
Instructions
- Debone Chicken Thighs: Place each chicken thigh bone-side up on a cutting board. Locate the center bone and make shallow cuts around it with a sharp knife until the bone can easily be removed.
- Dry and Season Chicken: Pat both sides of the chicken thighs completely dry with paper towels. Evenly season both sides with salt, black pepper, and garlic powder. Set aside.
- Prepare Honey Garlic Sauce: In a small bowl, whisk together the minced garlic, honey, cold water, rice vinegar, soy sauce, toasted sesame oil, and cornstarch until the cornstarch and honey have fully dissolved.
- Cook Chicken Skin-Side Down: Heat vegetable oil in a large pan over medium heat. Once hot, place chicken skin-side down in a single layer. Cook for 4-5 minutes without moving until the skin is golden and crisp.
- Flip and Continue Cooking: Flip the chicken and cook for another 2-3 minutes or until the thickest part reaches an internal temperature of 165°F (74°C).
- Simmer Sauce with Chicken: Reduce heat to medium-low, whisk the sauce again, then pour it around the chicken. Let it simmer until thick and glossy.
- Coat Chicken in Sauce: Flip the chicken skin-side down for 15 seconds to coat it in the sauce, then return it skin-side up.
- Garnish and Serve: Garnish with finely chopped green onions and serve immediately while hot for the best flavor and texture.
Notes
- Removing the bone is optional but helps the chicken cook more evenly and allows better flavor absorption.
- Use a neutral oil like vegetable or canola oil for frying to avoid overpowering the sauce flavors.
- Do not move the chicken while cooking skin-side down to ensure crispy skin.
- Adjust honey quantity to suit your preferred sweetness level.
- Make sure the internal temperature reaches 165°F (74°C) to ensure the chicken is fully cooked and safe to eat.