Honey Garlic Chicken (Print Version)
# Ingredients:
01 -
8 skinless, boneless chicken thighs
02 -
2 tbsp cornflour (cornstarch)
03 -
½ tsp salt
04 -
½ tsp pepper
05 -
2 tbsp vegetable oil
06 -
1 tbsp unsalted butter
07 -
4 cloves minced garlic
08 -
110 g (1/3 cup) honey
09 -
80 ml (1/3 cup) chicken stock
10 -
1 tbsp rice vinegar
11 -
1 tbsp light soy sauce
→ To Serve
12 -
1 tbsp finely chopped fresh parsley
13 -
½ tsp chilli flakes
14 -
boiled rice
# Instructions:
01 -
Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss until the chicken is fully coated.
02 -
Heat the vegetable oil in a large frying pan over high heat. Add the chicken thighs and cook on one side until golden brown (about 4-5 minutes), then turn and cook for another 2 minutes.
03 -
Add the butter to the pan, let it melt, then add the garlic and stir together. Reduce heat to medium to prevent the garlic from burning.
04 -
In a bowl, combine the honey, chicken stock, rice vinegar, and soy sauce. Stir until well mixed.
05 -
Add the sauce to the pan. Increase the heat to bring it to a boil, then simmer for 4-5 minutes until the sauce reduces and thickens, and the chicken is cooked through.
06 -
Sprinkle the chicken with fresh parsley and chilli flakes. Serve over boiled rice.
# Notes:
01 -
You can substitute chicken thighs with chicken breast, slicing them into thick strips or flattening to ensure even cooking.
02 -
To make this dish gluten-free, replace soy sauce with tamari and use gluten-free chicken stock and rice vinegar.
03 -
The chicken can be frozen after cooking. Reheat at 180°C (350°F) in the oven, covered with foil to prevent drying, for 12-15 minutes until piping hot.
04 -
For a make-ahead option, refrigerate cooked chicken and reheat as above. Note the chicken may be slightly less tender.