Description
This Honey Garlic Chicken recipe features tender, juicy chicken thighs coated in a flavorful honey garlic sauce. Quick to prepare and cooked in a skillet, it combines sweet, savory, and slightly spicy flavors, making it perfect for a delicious weeknight dinner served over boiled rice.
Ingredients
Chicken and Coating
- 8 chicken thighs (skinless and boneless)
- 2 tbsp cornflour (cornstarch)
- 1/2 tsp salt
- 1/2 tsp pepper
Sauce and Cooking
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter
- 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
To Serve
- Boiled rice
Instructions
- Coat the Chicken: Place the chicken thighs in a bowl, add the cornflour, salt, and pepper. Toss the chicken thoroughly until each piece is fully coated with the cornflour mixture, ensuring an even texture for frying.
- Heat the Pan: Heat the vegetable oil in a large frying pan or skillet over high heat to prepare for searing the chicken.
- Sear the Chicken: Add the coated chicken thighs to the hot pan. Cook on one side for about 4-5 minutes until golden brown, then flip and cook the other side for an additional 2 minutes to seal in the juices.
- Add Butter and Garlic: Add the unsalted butter to the pan and let it melt. Stir in the minced garlic and reduce the heat to medium to prevent the garlic from burning while infusing the butter with flavor.
- Mix the Sauce: In a separate bowl, combine honey, chicken stock, rice vinegar, and light soy sauce. Stir thoroughly to blend all the ingredients into a balanced sauce.
- Simmer the Chicken in Sauce: Pour the sauce into the skillet with the chicken. Increase the heat to bring the sauce to a boil, then reduce heat and simmer for 4-5 minutes until the sauce thickens and the chicken is fully cooked, with no pink remaining inside.
- Garnish and Serve: Sprinkle chopped fresh parsley and chilli flakes over the chicken for freshness and heat. Serve the dish hot over boiled rice, allowing the sauce to soak in.
Notes
- Using skinless, boneless chicken thighs helps keep the meat tender and juicy while cooking evenly.
- If you prefer less spicy heat, reduce or omit the chilli flakes.
- You can substitute chicken stock with vegetable stock for a slightly different flavor profile.
- Make sure to simmer the sauce until it thickens to ensure it clings well to the chicken.
- Boiled rice is ideal for soaking up the flavorful honey garlic sauce.
