Description
This Honey Garlic Chicken Thighs recipe offers a deliciously sticky, sweet, and savory glaze on tender chicken cooked to crispy perfection. Featuring a simple honey garlic sauce enhanced with soy, garlic, and a hint of sesame, this dish is perfect served over steamed rice and Asian greens for a quick and satisfying weeknight meal.
Ingredients
Scale
Chicken
- 6 boneless chicken thighs (skin on or off, can be substituted with chicken breast)
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp olive oil
Honey Garlic Sauce
- 3 tbsp tamari or all-purpose soy sauce (use tamari for gluten free)
- 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
- Prepare the chicken: Pat the chicken thighs dry thoroughly with a paper towel. Season both sides evenly with sea salt flakes and freshly cracked black pepper.
- Heat the oil: Warm 1 tablespoon of olive oil in a large, deep pan over medium-high heat until shimmering.
- Cook the chicken: Place the chicken thighs skin- or smooth-side down in the hot pan. Cook without moving for 4–5 minutes until the skin is golden and crisp. If cooking skin-on chicken, press down slightly with your spatula for maximum crispness. Flip the chicken and cook for another 4–5 minutes until fully cooked through. Remove from the pan and set aside on a plate. Spoon out excess fat from the pan, leaving about 2 tablespoons to retain flavor.
- Prepare the honey garlic sauce: In a small bowl, whisk together the tamari or soy sauce, honey, brown sugar, minced garlic, rice vinegar, sesame oil, cornflour, and water until smooth and combined.
- Combine the chicken and sauce: Reduce the heat to medium and pour the prepared honey garlic sauce into the pan. Let it bubble gently and simmer for 2–3 minutes until the sauce thickens and becomes glossy. Return the cooked chicken thighs to the pan and turn them in the sauce to evenly coat.
- Serve: Optionally slice the chicken into strips. Serve the chicken over steamed rice with Chinese broccoli or your choice of Asian greens on the side. Spoon any remaining sauce over the top and garnish with finely sliced spring onion and a drizzle of chilli oil if desired.
Notes
- Chicken breast can be substituted for thighs, but cooking times and moisture levels may vary.
- For gluten-free options, use tamari sauce and ensure the rice vinegar is gluten-free.
- If the sauce is too thin, simmer longer to reduce and thicken. If too thick, add a splash more water to loosen.
