Description
This Honey Garlic Chicken Thighs recipe features tender boneless chicken thighs cooked to crispy perfection in a richly flavored honey garlic sauce. With a perfect balance of sweet, salty, and savory notes, this easy stovetop dish is served alongside steamed rice and Asian greens for a wholesome, delicious meal.
Ingredients
Scale
Chicken
- 6 boneless chicken thighs (skin on or off, can substitute 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 with a paper towel to ensure crispiness. Season both sides evenly with sea salt flakes and freshly cracked black pepper.
- Heat the oil: Place a large, deep pan over medium–high heat and add the olive oil. Allow it to heat up until shimmering.
- Cook the chicken: Add the chicken thighs to the pan skin-side or smooth side down first. Cook for 4–5 minutes to achieve a golden, crispy skin. If using skin-on thighs, gently press down with your spatula for maximum crispness. Flip and cook the other side for another 4–5 minutes until the chicken is cooked through. Remove from pan and set aside on a plate. Spoon out any excess fat from the pan, leaving about 2 tablespoons for flavor.
- Prepare the honey garlic sauce: In a small bowl, whisk together tamari or soy sauce, honey, brown sugar, freshly minced garlic, rice vinegar, sesame oil, cornflour, and water until well combined.
- Combine chicken and sauce: Reduce the heat to medium and pour the honey garlic sauce into the pan. Let the sauce bubble and simmer gently for 2–3 minutes until it thickens and becomes glossy. Return the chicken thighs to the pan, turning them to coat evenly in the sauce. Adjust thickness of sauce if needed (see notes).
- Serve: Optional: slice the chicken into strips. Serve the chicken over steamed rice alongside steamed Chinese broccoli or Asian greens. Spoon any extra sauce over the top, and garnish with finely sliced spring onion and a drizzle of chilli oil if desired.
Notes
- Chicken Breast Substitution: If using chicken breast instead of thighs, cook slightly less time to avoid drying out.
- Gluten Concerns: Use tamari instead of soy sauce and rice vinegar or white vinegar that is gluten-free to keep the dish gluten-free.
- Sauce Thickness Adjustment: If the sauce is too thin, simmer it longer to thicken. If too thick, add a splash of water to loosen it.
