Description

This Honey Garlic Chicken is a flavorful and easy-to-make dish featuring tender, boneless chicken thighs coated in a crispy cornflour crust, then cooked to perfection in a savory honey garlic sauce. Perfectly balanced with sweetness from honey, a hint of tang from rice vinegar, and a subtle kick from chili flakes, this recipe is ideal served over steamed boiled rice for a complete meal.

Ingredients

Scale

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 garlic, minced
110 g (1/3 cup) honey
80 ml (1/3 cup) chicken stock
1 tbsp rice vinegar
1 tbsp light soy sauce

Garnish & Serving

1 tbsp finely chopped fresh parsley
1/2 tsp chili flakes
Boiled rice, to serve

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Instructions

Coat the Chicken: Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss until the chicken is fully coated with the cornflour mixture, which helps create a crispy exterior when cooked.
Heat the Pan: Heat the vegetable oil in a large frying pan or skillet over high heat. This high temperature ensures the chicken browns nicely and locks in juices.
Cook the Chicken: Add the chicken thighs to the hot pan and cook on one side for about 4-5 minutes until golden brown. Flip and cook for another 2 minutes on the other side.
Add Butter and Garlic: Add the unsalted butter to the pan and let it melt. Then add the minced garlic and stir well to combine. Reduce the heat to medium to prevent the garlic from burning while preparing the sauce.
Prepare the Sauce: In a separate bowl, combine honey, chicken stock, rice vinegar, and light soy sauce. Stir thoroughly to mix the ingredients.
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. Cook for 4-5 minutes until the sauce thickens and the chicken is cooked through with no pink in the center.
Garnish and Serve: Sprinkle the chopped fresh parsley and chili flakes over the chicken. Serve hot over boiled rice for a delicious and satisfying meal.

Notes

Ensure the chicken is cooked through before serving; internal temperature should reach 165°F (74°C).
Adjust chili flakes according to your spice preference.
Use fresh garlic for the best flavor; minced garlic substitutes are acceptable but less aromatic.
Serve immediately after cooking to enjoy the crispy texture and vibrant sauce.
For a gluten-free version, substitute light soy sauce with tamari or a gluten-free soy sauce alternative.