Honey Garlic Chicken Thighs (Printable Version)
Tender chicken thighs glazed in a sticky-sweet honey garlic sauce, perfect with steamed rice for an easy weeknight dinner.
# Ingredients:
→ Main
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 garlic, minced
→ Sauce
08 -
110g (1/3 cup) honey
09 -
80ml (1/3 cup) chicken stock
10 -
1 tbsp rice vinegar
11 -
1 tbsp light soy sauce
→ To Serve
12 -
1 tbsp fresh parsley, finely chopped
13 -
½ tsp chilli flakes
14 -
Boiled rice
# Steps:
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 over and cook for a further 2 minutes.
03 -
Add the butter to the pan and let it melt, then add the minced garlic and stir together. Reduce heat to medium to prevent the garlic from burning.
04 -
In a separate bowl, combine the honey, chicken stock, rice vinegar, and light soy sauce. Stir well to mix.
05 -
Pour the sauce into the pan. Increase the heat and bring to a boil, then simmer for 4-5 minutes until the sauce reduces and thickens, and the chicken is cooked through with no pink remaining in the center.
06 -
Sprinkle with chopped parsley and chilli flakes. Serve hot over boiled rice.
# Notes:
01 -
The sauce will continue to thicken as it cools, so don't reduce it too much in the pan.
02 -
For a deeper flavor, you can marinate the chicken in the cornflour mixture for up to 30 minutes before cooking.