Why Make This Recipe
Sweet & Savory Honey Garlic Chicken is a delightful dish that balances sweetness and savory flavors in every bite. It’s simple to make and perfect for weeknight dinners or special occasions. The combination of tender chicken thighs, a rich honey garlic sauce, and a hint of spice makes this recipe a family favorite. Plus, it pairs beautifully with rice, making it a complete meal.
How to Make Sweet & Savory Honey Garlic Chicken
Ingredients
- 8 boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil, plus more for searing
- 1 tbsp unsalted butter
- 4 cloves garlic, minced
- 110g (1/3 cup) honey
- 80ml (1/3 cup) chicken stock
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
- ½ tsp chili flakes (optional)
- 2 tbsp cornstarch
- 4 tbsp cold water (for slurry)
- 1 tbsp finely chopped fresh parsley
- Cooked rice, for serving
Directions
Prepare Chicken
Pat chicken pieces dry with paper towels. In a medium bowl, drizzle chicken with 2 tbsp vegetable oil, then sprinkle with ½ tsp salt and ¼ tsp black pepper. Toss to coat evenly. Set aside.Craft the Honey Garlic Sauce
In a liquid measuring cup or bowl, combine minced garlic, 110g honey, 80ml chicken stock, 1 tbsp rice vinegar, 1 tbsp light soy sauce, and optional ½ tsp chili flakes. Whisk until well combined. In a separate small bowl, whisk 2 tbsp cornstarch with 4 tbsp cold water until smooth to form a slurry. Set aside.Cook the Chicken
Heat a large skillet (non-stick or cast iron) over medium-high heat with additional vegetable oil and 1 tbsp unsalted butter. Sear chicken in batches without overcrowding the pan for 3-4 minutes per side, until deep golden-brown and cooked through (internal temperature of 165°F/74°C). Transfer cooked chicken to a clean plate and set aside.Glaze and Finish
Reduce heat to medium-low. Pour the prepared honey garlic sauce into the skillet, bringing it to a gentle simmer while stirring continuously. Re-whisk the cornstarch slurry, then slowly pour it into the simmering sauce in a thin stream, stirring constantly until the sauce thickens into a glossy glaze that coats the back of a spoon. Return all cooked chicken pieces to the skillet, tossing gently but thoroughly to coat every piece in the sticky glaze. Simmer for 1-2 minutes to meld flavors.Serve
Transfer Honey Garlic Chicken to a serving platter or individual bowls. Garnish generously with finely chopped fresh parsley. Serve immediately over cooked rice.
How to Serve Sweet & Savory Honey Garlic Chicken
Serve this dish hot, straight from the skillet. It is best enjoyed over a bed of fluffy cooked rice, which complements the sticky glaze perfectly. You can also add steamed vegetables or a simple salad on the side for extra color and nutrition.
How to Store Sweet & Savory Honey Garlic Chicken
To store leftovers, let the chicken cool completely, then place it in an airtight container. It will keep in the refrigerator for up to 3 days. When ready to eat, reheat in the microwave or on the stove until heated through.
Tips to Make Sweet & Savory Honey Garlic Chicken
- Make sure to pat the chicken dry; this will help it sear better.
- Don’t skip the cornstarch slurry, as it is key to creating that thick, glossy sauce.
- Feel free to adjust the chili flakes based on your spice preference.
Variation
For a healthier twist, you can use chicken breast instead of thighs. You can also add vegetables like bell peppers or broccoli when cooking the chicken for extra texture and flavor.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. Just adjust the cooking time as they may cook faster than thighs.Is the honey garlic sauce overly sweet?
The combination of honey and soy sauce gives a nice balance. If you’re concerned about sweetness, reduce the amount of honey slightly.Can I freeze leftovers?
Yes, you can freeze it for up to 2 months. Thaw in the refrigerator before reheating.
Sweet & Savory Honey Garlic Chicken
Ingredients
For the Chicken
- 8 pieces boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil, plus more for searing
- 1 tbsp unsalted butter
For the Honey Garlic 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
- ½ tsp chili flakes (optional)
For the Thickening Slurry
- 2 tbsp cornstarch
- 4 tbsp cold water For slurry
For Serving
- 1 tbsp finely chopped fresh parsley For garnish
- as needed cooked rice For serving
Instructions
Prepare Chicken
- Pat chicken pieces dry with paper towels.
- In a medium bowl, drizzle chicken with 2 tbsp vegetable oil, then sprinkle with ½ tsp salt and ¼ tsp black pepper. Toss to coat evenly. Set aside.
Craft the Honey Garlic Sauce
- In a liquid measuring cup or bowl, combine minced garlic, honey, chicken stock, rice vinegar, soy sauce, and optional chili flakes. Whisk until well combined.
- In a separate small bowl, whisk cornstarch with cold water until smooth to form a slurry. Set aside.
Cook the Chicken
- Heat a large skillet over medium-high heat with additional vegetable oil and unsalted butter.
- Sear chicken in batches without overcrowding the pan for 3-4 minutes per side, until deep golden-brown and cooked through (internal temperature of 165°F/74°C). Transfer cooked chicken to a clean plate and set aside.
Glaze and Finish
- Reduce heat to medium-low. Pour the prepared honey garlic sauce into the skillet, bringing it to a gentle simmer while stirring continuously.
- Re-whisk the cornstarch slurry, then slowly pour it into the simmering sauce in a thin stream, stirring constantly until the sauce thickens into a glossy glaze.
- Return all cooked chicken pieces to the skillet, tossing gently to coat every piece in the glaze. Simmer for 1-2 minutes to meld flavors.
Serve
- Transfer Honey Garlic Chicken to a serving platter or individual bowls.
- Garnish generously with finely chopped fresh parsley and serve immediately over cooked rice.