Honey Garlic Chicken

This honey garlic chicken is sweet, savory, and perfectly sticky, with tender chicken thighs coated in a glossy sauce. I love how simple it is to make, yet it tastes like something I’d order at a restaurant. The balance of honey, garlic, and soy sauce makes this dish completely irresistible.

Why You’ll Love This Recipe

I like this recipe because it turns a few basic ingredients into a flavorful, satisfying meal in under 30 minutes. The chicken stays juicy thanks to the light cornflour coating, and the sauce clings beautifully to every bite. I also enjoy that it pairs easily with rice, noodles, or steamed vegetables, making it versatile for any weeknight.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢8 chicken thighs (skinless and boneless)
▢2 tbsp cornflour (cornstarch)
▢½ tsp salt
▢½ tsp pepper
▢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

To Serve:
▢1 tbsp finely chopped fresh parsley
▢½ tsp chilli flakes
▢boiled rice

Directions

1. I start by patting the chicken thighs dry, then tossing them with cornflour, salt, and pepper until evenly coated.
2. In a large skillet, I heat the vegetable oil over medium-high heat. I sear the chicken for 5–6 minutes per side until golden and cooked through. I remove the chicken and set it aside.
3. I reduce the heat slightly, add the butter to the skillet, and sauté the garlic for about 30 seconds until fragrant.
4. I stir in the honey, chicken stock, rice vinegar, and soy sauce, letting the mixture simmer for 2–3 minutes until slightly thickened.
5. I return the chicken to the skillet, tossing it in the sauce until fully coated and glossy.
6. I sprinkle with parsley and chili flakes before serving with boiled rice.

Servings and Timing

This recipe makes 4 servings. I usually spend 10 minutes prepping and about 20 minutes cooking, so it’s ready in around 30 minutes.

Variations

Sometimes I swap chicken thighs for chicken breast when I want a leaner option. I also like adding broccoli or snap peas directly into the sauce for a one-pan meal. For extra spice, I stir in a little sriracha or extra chili flakes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken in a skillet over low heat with a splash of chicken stock to loosen the sauce. It also microwaves well, though I stir halfway through for even heating.

FAQs

Can I use chicken breast instead of thighs?

Yes, I sometimes use chicken breast, but thighs stay juicier and more flavorful.

How do I make the sauce thicker?

I let it simmer longer, or I add a little extra cornflour mixed with water.

Can I make this dish spicier?

Yes, I add more chili flakes, sriracha, or even fresh chili for extra heat.

Can I use frozen chicken?

I thaw it first so it cooks evenly and the coating sticks properly.

What can I serve with honey garlic chicken?

I usually serve it with rice, but noodles, quinoa, or stir-fried veggies also work well.

Can I bake the chicken instead of pan-frying?

Yes, I bake the coated chicken at 400°F for 20–25 minutes, then toss it in the sauce.

Is there a substitute for rice vinegar?

I use apple cider vinegar or white wine vinegar when I don’t have rice vinegar.

Can I double the sauce?

Absolutely—I often make extra sauce so I can drizzle it over rice or vegetables.

How do I keep the chicken crispy in the sauce?

I toss the chicken in the sauce just before serving so it doesn’t soften too much.

Can I freeze honey garlic chicken?

Yes, I let it cool completely, then freeze it for up to 2 months. I thaw overnight in the fridge before reheating.

Conclusion

This honey garlic chicken is a quick and delicious meal that I always come back to. The sticky sauce, tender chicken, and simple ingredients make it perfect for busy weeknights. I love how easy it is to adjust the flavors, and it always hits the spot when I’m craving something sweet and savory.

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