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Honey Garlic Chicken Thighs Recipe

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4.2 from 9 reviews

  • Author: Lea
  • Total Time: 20 minutes
  • Yield: 4 servings

Description

This Honey Garlic Chicken Thighs recipe delivers juicy, tender chicken with a luscious, sticky honey garlic sauce that's packed with flavor. Perfectly seared to crispy golden perfection and simmered in a savory-sweet glaze, this dish makes a wonderful weeknight dinner served over steamed rice and Asian greens.

Ingredients

Chicken

  • 6 boneless chicken thighs, skin on or off
  • ½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 1 tbsp olive oil

Sauce

  • 3 tbsp tamari or all-purpose soy sauce
  • 3 tbsp honey
  • 1 tbsp brown sugar
  • 1 tbsp freshly minced garlic
  • 1 tbsp rice vinegar or white vinegar
  • 1 tsp sesame oil
  • 1 tsp cornflour (cornstarch)
  • 2 tbsp water

To Serve

  • Steamed rice
  • Steamed Chinese broccoli (gai lan) or any Asian greens
  • Finely sliced spring onion (scallion)
  • Chilli oil (optional)

Instructions

  1. Prepare the chicken: Pat the chicken thighs dry thoroughly with paper towels to ensure crisping. Season both sides evenly with sea salt flakes and freshly cracked black pepper.
  2. Heat the oil: Place a large, deep pan over medium–high heat and add the olive oil. Allow it to heat until shimmering but not smoking.
  3. Cook the chicken: Add chicken thighs to the pan with the skin- or smooth-side down first. Cook for 4–5 minutes without moving until the skin is golden crisp. If skin-on, press down lightly with a spatula for maximum crispiness. Flip and cook the other side for another 4–5 minutes, or until the chicken is cooked through. Remove from the pan and set aside. Optionally spoon out excess fat, leaving about 2 tablespoons for flavor.
  4. Prepare the honey garlic sauce: In a small bowl, whisk together tamari or soy sauce, honey, brown sugar, minced garlic, rice or white vinegar, sesame oil, cornflour, and water until smooth.
  5. Combine chicken and sauce: Reduce pan heat to medium. Pour the prepared honey garlic sauce into the pan. Let it simmer and bubble gently for 2–3 minutes until thickened and glossy. Return the cooked chicken thighs to the pan, tossing them in the sauce to coat thoroughly. Adjust thickness by adding more water or cornflour slurry if needed.
  6. Serve: Slice chicken into strips if preferred. Serve over steamed rice alongside Chinese broccoli or any Asian greens. Drizzle with any remaining sauce from the pan, top with finely sliced spring onions and optional chilli oil for a spicy kick.

Notes

  • You can substitute chicken thighs with chicken breasts; however, thighs remain juicier and more flavorful.
  • If the sauce is too thin, whisk an extra ½ teaspoon of cornflour with 1 tablespoon of water and stir into the sauce; if too thick, add a splash of water or vinegar to loosen it.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://recipesbylea.com/honey-garlic-chicken-thighs-recipe/