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Tender, sticky boneless chicken thighs smothered in a mouthwatering garlic, soy, and honey sauce. Ready in about 20 minutes, perfect served over steamed rice for a quick, comforting dinner.

Ingredients

Scale
  • 8 boneless, skinless chicken thighs
  • 2 tbsp cornflour (cornstarch)
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp vegetable oil
  • 1 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 110 g (1/3 cup) honey
  • 80 ml (1/3 cup) chicken stock
  • 1 tbsp rice vinegar
  • 1 tbsp light soy sauce
  • 1 tbsp fresh parsley, finely chopped
  • ½ tsp chili flakes (optional)
  • steamed boiled rice (to serve)

Instructions

  1. Pat the chicken thighs dry with paper towels.
  2. Place chicken thighs in a bowl and toss with cornflour, salt, and pepper until evenly coated.
  3. Heat vegetable oil in a large frying pan over high heat until hot but not smoking.
  4. Add chicken to the pan without overcrowding; cook in batches if needed.
  5. Cook chicken without moving until one side is golden brown, about 4–5 minutes, then flip and cook for another 2 minutes.
  6. Add butter to the pan and let it melt, then add minced garlic and stir; reduce heat to medium to prevent burning.
  7. Mix honey, chicken stock, rice vinegar, and light soy sauce in a small bowl.
  8. Pour the sauce into the pan, bring to a boil over high heat, then reduce heat and simmer 4–5 minutes until the sauce thickens and the chicken is cooked through (no pink inside).
  9. If the sauce is too thin, remove the chicken, simmer the sauce until thicker, then return the chicken to coat.
  10. Stir in a knob of butter to finish the sauce for a silky glaze (optional).
  11. Sprinkle chopped parsley and chili flakes over the chicken and serve with steamed boiled rice.

Notes

Don’t overcrowd the pan when browning chicken to ensure crispiness; cook in batches if needed., Keep heat high to get a golden sear, then reduce to medium when cooking garlic and simmering sauce to prevent burning., Pat chicken dry before coating in cornflour for better crispiness., Use cornflour instead of plain flour for a lighter, crunchier crust., Allow sauce to simmer until shiny and sticky for maximum flavor., If sauce is too thin at the end, remove chicken to thicken sauce alone then coat again., Use a meat thermometer to check chicken is cooked to 74°C (165°F)., Variations include using chicken breast, adding chili paste for spice, ginger-garlic combo, sesame oil and seeds, or hoisin sauce for a flavor boost., Vegetarian option: replace chicken with firm tofu coated with cornflour and pan-fried; reduce simmer time to avoid tofu falling apart., Add quick-cooking vegetables like broccoli, snap peas, or peppers near end of cooking for extras., Store cooked chicken and sauce separately in airtight containers for up to 3–4 days in fridge or freeze for 2–3 months., Reheat best in oven at 180°C (350°F) covered with foil, or gently on stovetop with splash of stock or water; microwaving is faster but can reduce crispiness.

Nutrition

Find it online: https://cookingcrumbs.com/honey-garlic-sesame-chicken/