Honey Garlic Chicken Thighs (Print-Friendly Version)
Sticky chicken thighs coated in honey, garlic, and soy sauce. Simple, quick, and packed with flavor.
# What You’ll Need to Make This:
→ Chicken Preparation
01 -
8 skinless, boneless chicken thighs
02 -
2 tablespoons cornflour (cornstarch)
03 -
0.5 teaspoon fine salt
04 -
0.5 teaspoon ground black pepper
→ Cooking Oil and Aromatics
05 -
2 tablespoons vegetable oil
06 -
1 tablespoon unsalted butter
07 -
4 garlic cloves, minced
→ Sauce
08 -
110 grams honey
09 -
80 millilitres chicken stock
10 -
1 tablespoon rice vinegar
11 -
1 tablespoon light soy sauce
→ To Serve
12 -
1 tablespoon finely chopped fresh parsley
13 -
0.5 teaspoon chilli flakes
14 -
boiled rice, as needed
# How to Prepare:
01 -
Place chicken thighs in a bowl. Add cornflour, salt, and pepper; toss thoroughly until chicken is evenly coated.
02 -
Heat vegetable oil in a large skillet over high heat until shimmering.
03 -
Arrange chicken thighs in the pan. Sear undisturbed for 4–5 minutes until golden, then flip and cook for 2 minutes on the second side.
04 -
Introduce the unsalted butter to the skillet and allow it to melt. Add minced garlic, stir, and reduce heat to medium to prevent burning.
05 -
In a separate bowl, combine honey, chicken stock, rice vinegar, and light soy sauce. Stir together until homogeneous.
06 -
Pour sauce mixture into skillet. Raise heat and bring to a boil; simmer for 4–5 minutes, stirring, until the sauce thickens and chicken is cooked through with no pink remaining.
07 -
Garnish chicken with chopped parsley and chilli flakes. Serve immediately over boiled rice.
# Extra Tips:
01 -
Chicken breasts may be substituted for thighs; slice into thick strips or flatten to ensure even cooking.
02 -
To make gluten-free, use tamari in place of soy sauce and a certified gluten-free chicken stock. Confirm rice vinegar is free from gluten additives.
03 -
Freezing is possible, though chicken texture may become less tender. Cool quickly, cover, freeze, then defrost in the refrigerator and reheat covered at 180°C for 12–15 minutes.
04 -
Leftovers can be refrigerated and reheated at 180°C, covered, for 12–15 minutes until piping hot.
05 -
If rice vinegar is unavailable, substitute apple cider or white wine vinegar and add 0.25 teaspoon sugar.
06 -
Light soy sauce may be replaced with 0.75 tablespoon dark soy sauce.
07 -
Any neutral oil with a high smoke point (such as rapeseed or sunflower oil) may be used instead of vegetable oil.