Description
This Sweet and Savory Honey Garlic Chicken recipe is a quick and flavorful dinner idea featuring tender chicken thighs seared to perfection and coated in a glossy honey garlic sauce with a hint of spice. Perfect served over cooked rice, it combines sweet, salty, and umami notes for a satisfying meal.
Ingredients
Scale
Chicken
- 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
Sauce
- 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 chilli flakes (optional)
Slurry
- 2 tbsp cornstarch
- 4 tbsp cold water
Garnish and serving
- 1 tbsp finely chopped fresh parsley
- Cooked rice, for serving
Instructions
- Prepare the chicken: Pat the chicken pieces dry using paper towels. In a medium bowl, drizzle the chicken with 2 tablespoons of vegetable oil, then season evenly with ½ teaspoon salt and ¼ teaspoon black pepper. Toss well to coat and set aside.
- Make the sauce and slurry: In a liquid measuring cup or bowl, whisk together minced garlic, honey, chicken stock, rice vinegar, light soy sauce, and optional chili flakes until well combined. In a separate small bowl, whisk cornstarch and cold water until smooth to form the slurry. Set both aside.
- Sear the chicken: Heat a large non-stick or cast-iron skillet over medium-high heat and add additional vegetable oil and unsalted butter. Sear the chicken pieces in batches without overcrowding the pan for 3-4 minutes per side, until they are deep golden brown and cooked through (internal temperature reaches 165°F/74°C). Transfer cooked chicken to a clean plate.
- Prepare the honey garlic glaze: Reduce heat to medium-low and pour the prepared honey garlic sauce into the skillet. Bring it to a gentle simmer while stirring continuously. Re-whisk the cornstarch slurry, then slowly drizzle it into the simmering sauce, stirring constantly until the sauce thickens into a glossy glaze that coats the back of a spoon.
- Coat the chicken and finish: Return all cooked chicken pieces to the skillet and toss gently but thoroughly to coat them evenly in the sticky honey garlic glaze. Let it simmer for 1-2 minutes to meld the flavors.
- Serve: Transfer the honey garlic chicken to a serving platter or individual bowls. Garnish generously with finely chopped fresh parsley and serve immediately over cooked rice.
Notes
- Ensure the skillet is hot before searing chicken to get a nice golden crust.
- Do not overcrowd the pan while searing to allow even browning.
- The chili flakes are optional; adjust based on desired spice level.
- Use fresh garlic for the best flavor in the sauce.
- The glaze thickens quickly once the slurry is added, so stir constantly to avoid lumps.
- Internal temperature for cooked chicken should be 165°F (74°C) to ensure safety.
- Serve with steamed rice to soak up the delicious sauce.
