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Sticky honey garlic chicken thigh pieces served over fluffy white rice in a bowl.

Honey Garlic Chicken Thigh

5 from 1 vote
Aliana Recipes
Golden, pan-seared chicken coated in a rich, sweet, and savory glaze. This quick skillet method uses simple pantry staples to create a sticky sauce that pairs beautifully with warm rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings:4 people
Course:Dinner
Cuisine:Asian-American
Calories:380kcal
Cost:$12
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 chicken thighs Skinless and boneless
  • 2 tablespoon cornflour Or cornstarch, for coating
  • ½ teaspoon salt For seasoning
  • ½ teaspoon pepper Freshly ground
  • 2 tablespoon vegetable oil For pan-frying
  • 1 tablespoon unsalted butter Adds richness to the aromatics
  • 4 cloves minced garlic Aromatic base
  • ⅓ cup honey Forms the sticky glaze
  • ⅓ cup chicken stock Thins the sauce
  • 1 tablespoon rice vinegar Balances the sweetness
  • 1 tablespoon light soy sauce Adds savory depth
  • 1 tablespoon fresh parsley Finely chopped, for garnish
  • ½ teaspoon chilli flakes For a mild kick
  • boiled rice For serving

Equipment

  • 1 Large Frying Pan Or skillet, for cooking the chicken
  • 1 Mixing bowl For tossing the chicken
  • 1 Small bowl For whisking the sauce

Method
 

  1. Toss the chicken thighs in a bowl with cornflour, salt, and pepper until fully coated. This dry layer protects the meat from the hot oil, resulting in a matte, powdery surface ready for searing.
  2. Heat the oil in a large skillet over high heat and cook the chicken until golden brown on both sides. This intense heat develops a savory crust, leaving crispy edges along the exterior of the meat.
  3. Melt the butter in the pan, lower the heat to medium, and stir in the minced garlic. Lowering the temperature prevents the garlic from burning, yielding a fragrant, pale golden aromatic base.
  4. Whisk the honey, stock, rice vinegar, and soy sauce in a bowl, then pour it into the skillet to boil. This deglazes the pan and combines the flavors, creating a bubbling, dark liquid.
  5. Simmer the sauce for five minutes until it thickens and the chicken cooks through completely. The cornflour from the crust thickens the liquid, leaving a sticky, glossy glaze clinging to every piece.
  6. Sprinkle the chopped parsley and chilli flakes over the glazed meat before removing it from the heat. This final touch adds a pop of color and mild heat, presenting a vibrant dish ready for rice.

Nutrition

Serving: 250g (1 piece with sauce)Calories: 380kcalCarbohydrates: 32gProtein: 28gFat: 16gSaturated Fat: 4.5gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 6gCholesterol: 115mgSodium: 720mgPotassium: 410mgFiber: 0.5gSugar: 24gVitamin A: 180IUVitamin C: 3mgCalcium: 25mgIron: 1.5mg

Notes

Lower the heat before adding the minced garlic to the pan; this prevents the delicate cloves from burning and turning bitter before the liquid is added.