Name: Honey Garlic Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 4 skin-on bone-in chicken thighs (or substitute with boneless skinless thighs); 2 teaspoons vegetable oil or any neutral oil; ½ teaspoon salt; ¼ teaspoon black pepper; ¾ teaspoon garlic powder; 5 cloves garlic, minced; ¼ cup honey (or maple syrup, brown sugar, or light corn syrup if allergic to honey); 3 tablespoons cold water; 1 tablespoon rice vinegar (or white vinegar or apple cider vinegar); ½ tablespoon regular soy sauce; 2 teaspoons sesame oil; 1 teaspoon cornstarch (or potato starch/tapioca starch)

Introduction

Honey Garlic Chicken is a deliciously sweet and savory dish that’s perfect for weeknight dinners or special occasions. Tender chicken thighs are cooked to golden perfection and coated in a flavorful honey garlic sauce that’s sure to please the entire family.

A white bowl with blue vertical stripes on the inside holds the dish. At the base, there is a layer of white rice with a soft, fluffy texture. On top of the rice, to one side, are six pieces of grilled chicken with a golden-brown, slightly crispy skin, sprinkled with small chopped green herbs. On the other side, there are bright green bok choy leaves and stalks, steamed and arranged neatly with a smooth, slightly shiny texture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 skin-on bone-in chicken thighs (or substitute with boneless skinless thighs)
2 teaspoons vegetable oil or any neutral oil
½ teaspoon salt
¼ teaspoon black pepper
¾ teaspoon garlic powder
Honey Garlic Sauce:
5 cloves garlic, minced
¼ cup honey (or maple syrup, brown sugar, or light corn syrup if allergic to honey)
3 tablespoons cold water
1 tablespoon rice vinegar (or white vinegar or apple cider vinegar)
½ tablespoon regular soy sauce
2 teaspoons sesame oil
1 teaspoon cornstarch (or potato starch/tapioca starch)

Instructions

Step 1: Debone the chicken thighs by turning them bone side up and making small slits around the bone with a sharp paring knife until you can remove it. Pat the chicken dry on both sides with a paper towel.
Step 2: Season both sides of the chicken thighs with salt, black pepper, and garlic powder. Set aside.
Step 3: In a small bowl, combine all the honey garlic sauce ingredients—garlic, honey, cold water, vinegar, soy sauce, sesame oil, and cornstarch. Stir well and set aside.
Step 4: Heat the vegetable oil in a large pan over medium heat. Place the chicken skin side down and cook until the skin is golden brown, about 4-5 minutes.
Step 5: Flip the chicken and cook the other side until the meat is cooked through, about 2 minutes, or until the internal temperature reaches 165°F (74°C) or juices run clear.
Step 6: Reduce the heat to low-medium and pour the honey garlic sauce around the chicken. Let the sauce thicken while cooking.
Step 7: Flip the chicken so the skin side is down for 15 seconds to absorb the sauce, then flip back again.
Step 8: Garnish with green onions if desired, transfer the chicken to a cutting board, slice into smaller pieces, and serve.

Tips & Variations

For extra crisp skin, pat the chicken very dry before seasoning.
Use boneless thighs for quicker cooking if short on time.
Substitute honey with maple syrup or brown sugar for different flavor notes.
Add a pinch of chili flakes to the sauce for a spicy kick.
Serve over steamed rice or with roasted vegetables for a complete meal.

Storage

Store leftover honey garlic chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the sauce from burning, or microwave until warmed through.

How to Serve

A close-up of a piece of grilled chicken with a shiny, caramelized surface and small green herb bits held by metal chopsticks, above a bowl filled with several similar golden-brown grilled chicken pieces on a bed of white rice, next to neatly arranged bright green sliced bok choy, all served in a white bowl with a blue striped pattern on the inside edge, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they may cook faster and be less juicy. Adjust cooking time accordingly and watch for doneness.

How do I make the sauce thicker?

If the sauce isn’t thickening enough, mix a little more cornstarch with cold water and add it slowly while simmering until you reach the desired consistency.

Honey Garlic Chicken Recipe

Print Recipe

★★★★★

4.8 from 105 reviews

This Honey Garlic Chicken recipe features tender chicken thighs cooked to golden perfection and glazed with a luscious, sweet, and savory honey garlic sauce. The chicken is pan-fried to get crispy skin before being simmered in a fragrant sauce made with garlic, honey, soy sauce, and sesame oil, creating a flavorful and satisfying dish that can be enjoyed any day of the week.

Author: Tara
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Asian

Ingredients

Scale

Chicken

4 skin-on bone-in chicken thighs (or substitute with boneless skinless thighs)
2 teaspoons vegetable oil or any neutral oil
½ teaspoon salt
¼ teaspoon black pepper
¾ teaspoon garlic powder

Honey Garlic Sauce

5 cloves garlic, minced
¼ cup honey (or maple syrup, brown sugar, or light corn syrup if allergic to honey)
3 tablespoons cold water
1 tablespoon rice vinegar (or white vinegar or apple cider vinegar)
½ tablespoon regular soy sauce
2 teaspoons sesame oil
1 teaspoon cornstarch (or potato starch/tapioca starch)

Instructions

Debone the chicken thighs: Turn each chicken thigh bone side up. Using a sharp paring knife, carefully make small slits around the bone until it can be removed cleanly.
Prepare the chicken: Pat the chicken pieces dry on both sides using a clean paper towel. Season both sides evenly with salt, black pepper, and garlic powder. Set aside to allow the flavors to develop.
Make the honey garlic sauce: In a small bowl, combine the minced garlic, honey, cold water, vinegar, soy sauce, sesame oil, and cornstarch. Mix well and set aside.
Cook the chicken: Heat the vegetable oil in a large pan over medium heat. Place the chicken thighs skin side down and fry until the skin turns golden brown, about 4 to 5 minutes. Flip the chicken thighs and cook the other side for about 2 minutes or until the internal temperature reaches 165°F (74°C) and juices run clear.
Simmer in sauce: Reduce the heat to low-medium. Pour the prepared honey garlic sauce around the chicken thighs in the pan. Allow the sauce to thicken as it simmers. Flip the chicken to skin side down for 15 seconds to let the skin absorb the sauce, then flip again to the other side.
Garnish and serve: Garnish the chicken with chopped green onions. Transfer the cooked chicken to a cutting board, slice into smaller pieces if desired, and serve immediately.

Notes

Deboning is optional; you can use bone-in thighs without removing the bones but cooking time will be slightly longer.
Adjust the sweetness by varying the amount of honey or substitute syrups.
Use a digital meat thermometer to ensure chicken is fully cooked to 165°F for safety.
For a gluten-free version, use gluten-free soy sauce or tamari.
Serve with steamed rice or sautéed vegetables for a complete meal.

Keywords: Honey Garlic Chicken, Chicken Thighs Recipe, Pan-fried Chicken, Asian Chicken Dish, Sweet Garlic Sauce, Easy Dinner Recipe