Honey Garlic Chicken Recipe
Make Honey Garlic Chicken Recipe: sticky, garlicky thighs glazed in honey-soy for a quick family dinner.
Ingredients
- 2 pounds (900 g) boneless, skinless chicken thighs, patted dry with paper towels and trimmed of excess fat
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons (16 g) cornstarch, plus 2 teaspoons (6 g) cornstarch for slurry, divided
- 2 tablespoons (30 ml) neutral oil (such as canola, vegetable, or grapeseed oil)
- 2 tablespoons (28 g) unsalted butter, at room temperature
- 6 large garlic cloves (about 24 g), finely minced
- 1/2 cup (170 g) honey
- 3 tablespoons (45 ml) low-sodium soy sauce
- 1 tablespoon (15 ml) rice vinegar or apple cider vinegar
- 1/4 cup (60 ml) water or low-sodium chicken broth, at room temperature
- 1/4 teaspoon red pepper flakes (optional, for gentle heat)
- 2 tablespoons (30 ml) water, at room temperature (for cornstarch slurry)
- 1 tablespoon (9 g) toasted sesame seeds, for garnish (optional)
- 2 tablespoons (10 g) thinly sliced green onions, green parts only, for garnish (optional)
- 4 cups (640 g) cooked white rice or brown rice, hot, for serving (optional)
Instructions
Step 1: Trim, season, and coat the chicken
Pat the boneless, skinless chicken thighs dry and trim any excess fat. Season both sides evenly with fine sea salt and freshly ground black pepper, then dust 2 tablespoons of cornstarch over each piece and gently rub so every thigh wears a thin, even white veil of starch — shake off any excess and arrange the thighs in a single layer on a rectangular matte white tray, ready to sear.
Step 2: Sear the chicken until deep golden and rest
Heat a heavy 10–12 inch matte black skillet until hot, add neutral oil and sear the coated thighs without moving them until the undersides are a deep, even golden brown; flip and brown the second side until the crust is caramelized and the pieces are nearly cooked through. Transfer the browned thighs back to the same matte white tray and loosely tent with foil to keep warm while you build the sauce.
Step 3: Build a fragrant honey‑garlic sauce
Reduce the skillet heat and add the unsalted butter; once foamy add finely minced garlic and stir constantly until just aromatic and slightly pale-golden at the edges. Pour in honey, low-sodium soy sauce, a splash of rice or apple cider vinegar, and water or broth, stirring until the honey dissolves and the mixture becomes a smooth, amber liquid with small bubbles forming at the edges.
Step 4: Thicken the sauce and coat the chicken
Whisk a smooth cornstarch slurry in a small glass bowl and slowly drizzle it into the simmering honey‑garlic mixture while stirring. Continue over medium heat until the sauce transforms into a glossy, syrupy glaze that ribbons and clings to the back of a spoon. Return the seared thighs to the skillet and turn each piece so the thick, sticky sauce blankets every surface.
Step 5: Simmer gently, rest, and taste‑adjust
Lower the heat and let the chicken simmer in the glaze for a few minutes until cooked through and the sauce becomes tacky and clingy; let the skillet rest off heat for 3–5 minutes so the glaze firms slightly. Taste the sauce and nudge the balance with a tiny pinch more salt, a drizzle of honey, or a few drops of vinegar if needed.
Step 6: Plate and garnish, serve while hot
Spoon the glossy, sticky honey‑garlic thighs over hot cooked rice in a shallow round matte white serving plate, arranging pieces to show the caramelized edges and shiny glaze. Finish with a scatter of toasted sesame seeds and thinly sliced green onion, then serve immediately while the sauce is warm and glossy.
Notes
- Pat thighs very dry before seasoning to ensure a good sear
- Drizzle extra honey or a splash of vinegar to adjust the sauce balance before serving
- Rest chicken off heat for a few minutes so the glaze firms and the juices redistribute
- Reheat gently in a skillet with a splash of water or broth to loosen the glaze
- Use tamari and arrowroot to make the recipe gluten-free