A sticky, savory‑sweet chicken dish where tender, golden pieces are coated in a glossy honey‑garlic sauce. It comes together quickly, tastes indulgent, and is perfect served over rice to soak up every drop of sauce.
Why You’ll Love This Recipe
I love this recipe because it transforms simple ingredients into something truly satisfying in just 20 minutes. The combination of honey, garlic, soy and a touch of vinegar creates a sauce that’s sticky and flavorful without being overly complicated. It’s also versatile — it works with thighs or breasts, and can be dressed up with extras if I’m feeling fancy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
To Serve:
1 tbsp finely chopped fresh parsley
½ tsp chili flakes
Boiled rice
Directions
Place the chicken thighs in a bowl. Add the cornflour, salt, and pepper. Toss until the chicken is evenly coated.
Heat the vegetable oil in a large frying pan over high heat.
Add the chicken thighs to the pan. Cook on one side until golden brown (about 4–5 minutes), then flip and cook for a further 2 minutes.
Add the butter to the pan and let it melt. Stir in the minced garlic, lowering the heat to medium so the garlic doesn’t burn.
In a separate bowl, combine the honey, chicken stock, rice vinegar, and light soy sauce to make the sauce.
Pour the sauce into the pan with the chicken. Turn the heat up to bring to a boil, then reduce to a simmer. Allow to cook for 4–5 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
Sprinkle with chopped parsley and chili flakes. Serve the chicken over boiled rice, spooning any extra sauce over the top.
Servings and timing
Servings: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Variations
Chicken breast: Replace thighs with breast pieces (slice or flatten so they cook evenly).
Gluten‑free version: Use tamari instead of soy sauce, and ensure your stock and rice vinegar are gluten‑free.
Vinegar substitute: If I don’t have rice vinegar, I’ll use apple cider or white wine vinegar plus about ¼ tsp sugar.
Soy sauce substitute: If light soy sauce is unavailable, I sometimes use dark soy (about ¾ tbsp) instead.
Oil swap: Any neutral high‑heat oil (sunflower, rapeseed, even ghee) works in place of vegetable oil.
Storage / reheating
I store leftovers in an airtight container in the fridge. To reheat, I place them in an oven at 180 °C (350 °F) on a baking tray and cover with foil to minimize drying. Usually 12–15 minutes does the job. If I want to freeze it, I let the cooked chicken cool quickly, then freeze in a sealed container. To use, I thaw overnight in the fridge, then reheat in the oven (same method) until piping hot. The texture might soften slightly, but the flavor still holds up well.
FAQs
How do I prevent the garlic from burning?
I lower the heat to medium right after adding garlic, making sure it gently sizzles rather than smokes. That gives time for flavor without burning.
Can I double the sauce without altering the thickening?
Yes — if I double the sauce, I also increase the cornflour slightly (or add a slurry of cornflour + water near the end) so it still gets that sticky coating.
What side dishes go well with this chicken?
I prefer serving it with steamed or boiled rice, but it also pairs well with stir‑fried vegetables, steamed greens, or even noodles.
Is this recipe suitable for meal prep?
Absolutely. I cook it fully, let it cool, and store portions separately. When reheating, I use the oven method to preserve texture.
Can I make this in an air fryer or oven instead of frying?
Yes, with some adjustments. I’d pre-cook the chicken in the air fryer or oven until nearly done, then finish in a skillet with the sauce so it glazes nicely.
Conclusion
I always fall back on this honey garlic chicken recipe when I want a fast, flavorful dinner without fuss. It’s sticky, comforting, and crowd‑pleasing — and I love that it comes together in about 20 minutes. If you try it, I hope it becomes one of your go‑to chicken recipes too.
Honey Garlic Chicken is a quick and flavorful dish where tender chicken thighs are pan-seared and coated in a sticky, savory-sweet garlic sauce. It’s perfect served over rice for a fast and satisfying meal that comes together in just 20 minutes.
Ingredients
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
To Serve:
1 tbsp chopped fresh parsley
½ tsp chili flakes
Boiled rice
Instructions
Place chicken thighs in a bowl. Add cornflour, salt, and pepper. Toss until evenly coated.
Heat oil in a large frying pan over high heat. Add chicken and cook for 4–5 minutes on one side until golden, then flip and cook another 2 minutes.
Add butter and let it melt. Stir in minced garlic, reducing heat to medium to avoid burning.
In a bowl, mix honey, chicken stock, rice vinegar, and soy sauce to make the sauce.
Pour sauce into the pan. Bring to a boil, then reduce to a simmer. Cook 4–5 minutes until the sauce thickens and chicken is fully cooked.
Sprinkle with chopped parsley and chili flakes. Serve hot over rice with extra sauce spooned on top.
Notes
Use tamari for a gluten-free version and ensure stock and vinegar are also gluten-free.
Substitute rice vinegar with apple cider vinegar and a pinch of sugar if needed.
Dark soy sauce can be used (reduce amount slightly).
Reheat leftovers in a covered baking dish at 350°F (180°C) for 12–15 minutes.
Freeze cooled leftovers in an airtight container for up to 3 months. Thaw overnight before reheating.
