Why Make This Recipe
Honey Garlic Chicken is a delicious dish that combines sweet and savory flavors, making it a favorite for many. It’s quick to make and packed with taste, making it perfect for weeknight dinners or special occasions. The combination of chicken, honey, and garlic creates a mouthwatering experience that everyone will love.
How to Make Honey Garlic Chicken
Ingredients:
- 8 chicken thighs (skinless, boneless)
- 2 tbsp cornflour (cornstarch)
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter
- 4 cloves minced garlic
- 110g (1/3 cup) honey
- 80ml (1/3 cup) chicken stock
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
- 1 tbsp finely chopped fresh parsley
- ½ tsp chilli flakes
- Boiled rice (for serving)
Directions:
- Prepare and Season Chicken: Cut 8 chicken thighs into 1-inch pieces, then pat them thoroughly dry. Season evenly with ½ tsp salt and ½ tsp pepper.
- Sear Chicken: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer (in batches if needed) and sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
- Prepare Honey Garlic Sauce Base: Add 1 tbsp unsalted butter to the skillet. Add 4 cloves of minced garlic and cook for 30 seconds until fragrant. Pour in 110g (1/3 cup) honey, 80ml (1/3 cup) chicken stock, 1 tbsp rice vinegar, and 1 tbsp light soy sauce. Scrape up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer.
- Thicken the Sauce: In a small separate bowl, mix 2 tbsp cornflour (cornstarch) with 2 tbsp cold water to create a smooth slurry. Slowly whisk the slurry into the simmering sauce in the skillet. Continue to whisk gently for 1-2 minutes until the sauce thickens and becomes glossy.
- Combine, Garnish, and Serve: Return the seared chicken pieces to the thickened sauce, tossing gently to ensure every piece is thoroughly coated. Reduce heat to low and simmer for 3-5 minutes, allowing chicken to finish cooking through (internal temperature 165°F / 74°C) and absorb the flavors. Garnish with 1 tbsp finely chopped fresh parsley and ½ tsp chilli flakes. Serve immediately with boiled rice.
How to Serve Honey Garlic Chicken
Serve Honey Garlic Chicken hot, over a bed of boiled rice. You can also serve it with steamed vegetables for a complete meal. The sweetness of the honey sauce pairs perfectly with rice, making every bite enjoyable.
How to Store Honey Garlic Chicken
If you have leftovers, you can store them in an airtight container in the refrigerator. It will last for about 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through.
Tips to Make Honey Garlic Chicken
- Make sure to dry the chicken pieces well before seasoning for a better sear.
- Adjust the amount of honey to suit your taste preference; you can add less for a less sweet dish.
- For a spicier kick, increase the amount of chili flakes or add some sriracha to the sauce.
Variation
You can replace the chicken thighs with chicken breasts for a leaner option. Additionally, try adding vegetables like bell peppers or broccoli to the dish for extra nutrition and flavor.
FAQs
1. Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken pieces, but cooking times may vary. Make sure the internal temperature reaches 165°F (74°C).
2. Can I make Honey Garlic Chicken in advance?
Yes, you can prepare it ahead of time. Just store it in the fridge and reheat it when you’re ready to eat.
3. What can I serve with Honey Garlic Chicken?
It pairs well with rice, but you can also serve it with noodles or a fresh salad for a light meal.
Honey Garlic Chicken
Ingredients
Main Ingredients
- 8 pieces chicken thighs (skinless, boneless) Cut into 1-inch pieces
- 2 tbsp cornflour (cornstarch) For thickening the sauce
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp vegetable oil For searing the chicken
- 1 tbsp unsalted butter
- 4 cloves minced garlic
- 110 g honey (1/3 cup)
- 80 ml chicken stock (1/3 cup)
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
- 1 tbsp finely chopped fresh parsley For garnish
- ½ tsp chilli flakes For garnish
- To taste Boiled rice For serving
Instructions
Preparation
- Cut the chicken thighs into 1-inch pieces and pat them dry. Season with salt and pepper.
Cooking
- Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken in a single layer for 3-4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt the butter, add minced garlic, and cook for 30 seconds until fragrant.
- Add honey, chicken stock, rice vinegar, and soy sauce to the skillet. Scrape up any browned bits and bring to a gentle simmer.
- Mix cornflour with cold water to create a slurry and whisk into the sauce. Whisk gently for 1-2 minutes until thick and glossy.
- Return the seared chicken to the skillet, toss to coat in the sauce, and simmer on low for 3-5 minutes until cooked through.
- Garnish with parsley and chilli flakes before serving.