Description
This Honey Garlic Chicken recipe features tender, boneless chicken thighs coated in a light cornflour mixture and cooked to golden perfection in a skillet. The chicken is then simmered in a flavorful honey garlic sauce made with garlic, honey, chicken stock, rice vinegar, and soy sauce. Finished with fresh parsley and a hint of chili flakes, it’s a perfect sweet and savory dish served over boiled rice, ideal for a quick and delicious weeknight dinner.
Ingredients
Scale
Chicken
- 8 skinless, boneless chicken thighs
- 2 tbsp cornflour (cornstarch)
- 1/2 tsp salt
- 1/2 tsp pepper
Sauce & Cooking
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter
- 4 cloves garlic, minced
- 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 chili flakes
To Serve
- Boiled rice
Instructions
- Coat the Chicken: Place the chicken thighs in a bowl. Add the cornflour, salt, and pepper, then toss well to ensure each piece is fully coated in the cornflour mixture.
- Heat the Pan: Heat the vegetable oil in a large frying pan or skillet over high heat to prepare for searing the chicken.
- Cook Chicken Thighs: Add the chicken thighs to the hot pan and cook on one side until golden brown, about 4-5 minutes. Flip the chicken and cook for an additional 2 minutes on the other side.
- Add Butter and Garlic: Add the butter to the pan and allow it to melt. Stir in the minced garlic, then reduce the heat to medium to prevent the garlic from burning as you prepare the sauce.
- Prepare the Sauce: In a separate bowl, combine the honey, chicken stock, rice vinegar, and light soy sauce. Stir until well mixed.
- Simmer the Chicken in Sauce: Pour the sauce into the pan with the chicken. Increase the heat to bring the sauce to a boil, then reduce to a simmer. Cook for 4-5 minutes until the sauce thickens and reduces, and the chicken is fully cooked with no pink in the center.
- Finish and Serve: Sprinkle the chopped fresh parsley and chili flakes over the chicken. Serve immediately over boiled rice for a satisfying meal.
Notes
- Use skinless, boneless chicken thighs for a tender and juicy texture that absorbs the sauce well.
- Adjust the chili flakes to your spice preference or omit them for a milder dish.
- If you prefer, substitute cornflour with all-purpose flour but the sauce may be less glossy.
- Ensure to not burn the garlic by reducing the heat after adding it to the butter.
- Boiled rice is recommended as a neutral base to balance the sweet and savory sauce.
- For a thicker sauce, simmer a few minutes longer but watch to prevent burning.
