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This heavenly honey garlic chicken transforms simple ingredients into a sticky, sweet-savory dinner that rivals your favorite takeout. The boneless chicken thighs become incredibly tender in a glossy garlic, honey and soy sauce that coats every bite perfectly. When I need a guaranteed crowd-pleaser ready in just 20 minutes, this recipe never disappoints.
I first made this recipe during a particularly hectic weeknight when I needed something quick that would still impress my family. The way their eyes lit up at first bite told me this would become a regular in our dinner rotation. Now it's requested nearly every week.
Ingredients
- Boneless skinless chicken thighs: Essential for juicy tender results as they stay moist even with high heat cooking
- Cornflour: Creates the perfect light coating that helps the sauce cling to every piece
- Honey: Provides natural sweetness and creates that irresistible sticky glaze
- Light soy sauce: Adds umami depth without overwhelming the dish
- Rice vinegar: Balances the sweetness with a gentle acidity
- Butter: Enriches the sauce and adds silky texture
- Minced garlic: Forms the aromatic foundation of the entire dish
- Chicken stock: Helps create the perfect sauce consistency
Step-by-Step Instructions
- Prepare the chicken:
- Toss chicken thighs in cornflour seasoned with salt and pepper until evenly coated. This crucial step creates a light coating that will thicken the sauce and help it adhere to the chicken. Make sure each piece is fully covered for best results.
- Brown the chicken:
- Heat vegetable oil in a large skillet over high heat until shimmering but not smoking. Add chicken pieces without crowding the pan and cook undisturbed for 4-5 minutes until deeply golden. Flip and cook another 2 minutes. This initial searing develops rich flavor compounds that form the foundation of the dish.
- Add aromatics:
- Reduce heat to medium and add butter and minced garlic to the pan. Stir constantly for about 30 seconds until the garlic becomes fragrant but not browned. The butter will enhance the garlic flavor while preventing it from burning.
- Create the sauce:
- Combine honey, chicken stock, rice vinegar, and soy sauce in a bowl, then pour into the pan. Increase heat to bring to a boil, then reduce to a simmer. Let the sauce reduce for 4-5 minutes, occasionally spooning it over the chicken. The sauce will gradually thicken and develop a beautiful glossy sheen.
- Finish and serve:
- Once the sauce has thickened to coat the back of a spoon and chicken is cooked through, sprinkle with fresh parsley and chili flakes. Serve immediately over steamed rice to soak up the delicious sauce.
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The honey in this recipe is my secret weapon. I discovered that using a good quality raw honey rather than the processed varieties creates a noticeably richer flavor profile. When I serve this to guests, they always ask what makes the sauce so special, and that quality honey is my little culinary secret.
Frequently Asked Questions
- → Can chicken breasts be used instead of thighs?
Yes. Chicken breasts can replace thighs, though thighs are more tender and remain moist at high heat. Slice breasts into thick strips or flatten for even cooking.
- → How can I make this gluten-free?
Substitute soy sauce with tamari and ensure the chicken stock and rice vinegar used are certified gluten-free.
- → Can this dish be frozen?
Yes, it can be frozen. Cook and cool the chicken quickly, then freeze. Defrost overnight in the fridge and reheat in an oven at 180C/350F, covered with foil to retain moisture, for 12-15 minutes.
- → How should leftovers be reheated?
Reheat leftovers in an oven at 180C/350F for 12-15 minutes, covered with foil to prevent drying. The chicken will still taste great but may be less tender.
- → What ingredient swaps can be made?
Rice vinegar can be replaced with apple cider or white wine vinegar plus 1/4 tsp sugar. Light soy sauce can be swapped with 3/4 tbsp of dark soy sauce. A neutral high-heat oil such as sunflower or ghee can replace vegetable oil.