Description
Sticky tender boneless chicken thighs in a garlic, soy, and honey sauce, ready in just 20 minutes.
Ingredients
- 8 chicken thighs (skinless and boneless)
- 2 tablespoons cornflour (cornstarch)
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 110g (⅓ cup) honey
- 80ml (⅓ cup) chicken stock
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon finely chopped fresh parsley (for garnish)
- ½ teaspoon chili flakes (for garnish)
- Boiled rice (to serve)
Instructions
- Coat the Chicken: Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss until coated.
- Heat the Oil: Heat the vegetable oil in a large frying pan over high heat.
- Brown the Chicken: Add the chicken thighs to the hot pan and cook for 4-5 minutes until deeply golden brown.
- Flip and Continue Cooking: Turn the chicken over and cook for another 2 minutes.
- Add Butter and Garlic: Add butter and minced garlic to the pan, letting the garlic become fragrant.
- Make the Sauce: In a bowl, whisk together honey, chicken stock, rice vinegar, and light soy sauce.
- Add Sauce and Simmer: Pour the sauce mixture into the pan and bring to a boil, then reduce and simmer for 4-5 minutes until thickened.
- Garnish and Serve: Serve over boiled rice, garnished with parsley and chili flakes.
Notes
For best results, follow the cooking method closely and ensure the chicken reaches an internal temperature of 165°F.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian, Chinese