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Honey Garlic Chicken Thighs Recipe

Chicken thighs that are soft and sticky, with a sauce made of garlic, soy, and honey. Making this honey garlic chicken is easy, and it only takes 20 minutes. For a quick Friday night fakeaway, serve with rice.

A basic mix of honey, soy sauce, and garlic makes a sweet, sticky sauce that coats slices of juicy chicken.

I like to make this and serve it over boiling rice for dinner or as a simple side dish for a handmade Chinese buffet.Look at the list I produced farther down the page for ideas to add to your handmade Chinese banquet!

I don’t always use chicken thighs in recipes because they are harder to work with and usually need more cutting to get rid of the fat than chicken breasts.

You can leave some of the fat on for this dish, though, because the chicken is fried at high heat, which makes the fat crisp up wonderfully. The thigh meat is also softer than the breast flesh, and it won’t dry out when it gets a quick burst of high heat.

Then put it on top of rice that has been boiled.Look at the crispy chicken that is golden brown…

Things you need

8 chicken thighs (without skin and bones)
2 tablespoons of cornflour (cornstarch)
½ tsp of salt
½ tsp of pepper
2 tbsp of oil from vegetables
1 tbsp of butter without salt
4 cloves of garlic, chopped
110 g (1/3 cup) of honey
80 ml (1/3 cup) of chicken broth
1 tbsp of rice vinegar
1 tablespoon of light soy sauce
1 tbsp of finely chopped fresh parsley
½ tsp of chili flakes
boiling rice

How to Make Honey Garlic Chicken

Put the chicken thighs in a bowl and add the cornflour, salt, and pepper. Put the cornflour on the chicken and shake it around until it is well covered.
In a big frying pan (skillet), heat the oil over high heat.
Put the chicken thighs in and cook them on one side for approximately 4 to 5 minutes, or until they are golden brown. Then turn them over and cook for another 2 minutes.
Put the butter in the pan and let it melt. Then add the garlic and mix it all together. Make the sauce while the garlic is cooking on medium heat so it doesn’t burn.
Mix the honey, stock, rice vinegar, and light soy sauce in a bowl to make the sauce.
Put the sauce in the pan. Turn raise the heat and bring the sauce to a boil. Let it simmer for 4–5 minutes, or until it thickens and the chicken is cooked through (and no longer pink in the middle).
Add the chopped parsley and chili flakes over top and serve over rice.

FAQs

Is it possible to switch out the chicken thighs for chicken breast?

Yes, you can do this. Chicken thighs are a little more tender and can be cooked over high heat without drying out, but you may use chicken breast instead if you want.

To make sure the chicken cooks evenly and quickly in the pan, I would suggest cutting the chicken breast into thick strips or flattening it with a rolling pin.

Is it possible for me to make this gluten-free?

Yes, use tamari instead of soy sauce and gluten-free chicken stock. Make sure that the rice vinegar you use is also gluten-free.

Can I put it in the freezer?

Yes, but the chicken won’t be as tender. It will still taste excellent, though. Cook the chicken, let it cool down fast, cover it, and then freeze it. Put it in the fridge overnight to thaw, then put it on a baking pan and heat it up in the oven at 180C/350F. Before putting the chicken in the oven, cover it with foil to keep it from drying out.

Cook for 12 to 15 minutes, or until the food is very heated all the way through.

Can I prepare food ahead of time or preserve leftovers and reheat them?

Yes, but the chicken won’t be as tender when it’s reheated (although it will still taste excellent). Cook the chicken, let it cool fast, cover it, and put it in the fridge. Put it on a baking sheet and reheat it in the oven at 180C/350F. Put foil over the chicken before putting it in the oven to keep it from drying out.