Why Make This Recipe
Honey Garlic Chicken is a delightful dish that brings together sweet and savory flavors in a simple yet satisfying way. It’s perfect for busy weeknights or when you want to impress your family and friends with minimal effort.
This recipe offers a balance of tenderness from the chicken and richness from the sauce, making it a crowd-pleaser for all ages. Plus, it’s easy to make with ingredients you likely already have in your kitchen.
How to Make Best Honey Garlic Chicken
Ingredients
- 8 skinless and boneless chicken thighs, cut into 1-inch pieces
- 2 tbsp cornstarch
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter
- 4 cloves minced garlic
- 110g (1/3 cup) honey
- 80ml (1/3 cup) chicken stock
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
- 1 tbsp finely chopped fresh parsley
- ½ tsp chili flakes
- Boiled rice (for serving)
Directions
Prepare Chicken: Pat chicken thighs dry and cut into approximately 1-inch uniform pieces. Season evenly with salt and pepper.
Make Sauce Base: In a bowl, combine honey, chicken stock, rice vinegar, and light soy sauce. Stir in minced garlic. In a separate small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water to form a smooth slurry; set aside.
Sear Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add chicken (in batches if necessary) and sear for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
Cook Sauce: Reduce heat to medium-low. Add unsalted butter to the pan. Pour in the honey garlic mixture and bring to a gentle simmer. Whisk in the cornstarch slurry and cook for 1-2 minutes, stirring continuously, until the sauce thickens and becomes glossy.
Combine and Serve: Return cooked chicken to the pan and toss gently to coat thoroughly with the sauce. Simmer for another minute. Garnish with fresh parsley and chili flakes. Serve immediately with boiled rice.
How to Serve Honey Garlic Chicken
Honey Garlic Chicken pairs wonderfully with steamed boiled rice, which absorbs the delightful sauce perfectly. You can also add a side of your favorite vegetables or a fresh salad for a well-rounded meal.
How to Store Honey Garlic Chicken
Store any leftovers in an airtight container in the refrigerator. This dish stays fresh for up to 3 days. To reheat, use a skillet over low heat, adding a splash of water or chicken stock to loosen the sauce.
Tips to Make Honey Garlic Chicken
- Use fresh garlic for the best flavor.
- Adjust the amount of honey based on your desired sweetness.
- For extra crunch, you can add vegetables like bell peppers or snap peas during the cooking process.
- Always make sure the chicken is cooked through; it should reach an internal temperature of 165°F (75°C).
Variation
You can replace chicken thighs with chicken breasts if you prefer leaner meat. Additionally, for a spicy twist, add more chili flakes or even some sliced green chilies to the sauce.
FAQs
1. Can I use other meats instead of chicken?
Yes, you can use pork or tofu if you prefer. Just adjust the cooking time accordingly.
2. Is this dish gluten-free?
To make it gluten-free, you can use gluten-free soy sauce or tamari in place of the regular soy sauce.
3. Can I freeze Honey Garlic Chicken?
Yes, you can freeze it. Just make sure it’s cooled completely before transferring it to a freezer-safe container. Thaw it in the refrigerator before reheating.
Honey Garlic Chicken
Ingredients
Chicken Preparation
- 8 pieces skinless and boneless chicken thighs, cut into 1-inch pieces
- ½ tsp salt
- ½ tsp pepper
Sauce Ingredients
- 110 grams (1/3 cup) honey
- 80 ml (1/3 cup) chicken stock
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
- 4 cloves minced garlic Use fresh garlic for the best flavor.
- ½ tsp chili flakes Adjust to taste for spice.
Cooking Ingredients
- 2 tbsp vegetable oil For searing the chicken.
- 1 tbsp unsalted butter To enrich the sauce.
- 2 tbsp cornstarch Mixed with water to form a slurry.
- 2 tbsp cold water For mixing with cornstarch.
For Serving
- Boiled rice To serve with the dish.
Instructions
Preparation
- Pat chicken thighs dry and cut them into approximately 1-inch uniform pieces. Season evenly with salt and pepper.
Make Sauce Base
- In a bowl, combine honey, chicken stock, rice vinegar, and light soy sauce. Stir in minced garlic.
- In a separate small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water to form a smooth slurry; set aside.
Sear Chicken
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken (in batches if necessary) and sear for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
Cook Sauce
- Reduce heat to medium-low. Add unsalted butter to the pan. Pour in the honey garlic mixture and bring to a gentle simmer.
- Whisk in the cornstarch slurry and cook for 1-2 minutes, stirring continuously, until the sauce thickens and becomes glossy.
Combine and Serve
- Return cooked chicken to the pan and toss gently to coat thoroughly with the sauce. Simmer for another minute.
- Garnish with fresh parsley and chili flakes. Serve immediately with boiled rice.