Honey Garlic Chicken

Sticky tender boneless chicken thighs in a garlic, soy, and honey sauce. This honey garlic chicken is so simple to make and it’s ready in 20 minutes. Serve with rice for an easy Friday night fakeaway.

A classic combination of honey, soy sauce and garlic working together to produce a sticky, sweet sauce to coat golden tender chicken pieces.

I love to whip this up to serve over boiled rice for dinner, or as an easy addition to a homemade Chinese banquet. I sometimes shy away from using chicken thighs in recipes, as they’re more fiddly and usually require more trimming to remove the fat than chicken breasts. However for this recipe, you can leave some of the fat on, as the chicken is fried over a high heat, so that fat will crisp up nicely. The thigh meat is also more tender than breast meat, and it can handle the short burst of high heat without drying out.

Why You’ll Love This Recipe

• Ready in 20 minutes – Perfect for busy weeknights when you need dinner fast
• Simple ingredients – Honey, garlic, soy sauce, and chicken are the stars
• Restaurant-quality – Tastes like takeout but made at home
• One pan meal – Minimal cleanup required
• Kid-approved – The sweet and savory sauce appeals to all ages
• Budget-friendly – Chicken thighs are economical and flavorful
• Tender and juicy – Chicken thighs stay moist and don’t dry out
• Crispy edges – Golden brown chicken with sticky sauce
• Perfect for meal prep – Makes great leftovers

“I have made this recipe a few times now, it is always a hit! The instructions are clear and it is so easy to get right. Thank you.” – Donna

How This Recipe Comes Together

This honey garlic chicken is wonderfully straightforward! You’ll start by coating boneless, skinless chicken thighs in cornflour (cornstarch), salt, and pepper. This coating helps create a golden crust and also thickens the sauce later.

Heat oil in a large frying pan over high heat and add the coated chicken thighs. Let them cook undisturbed for 4-5 minutes on the first side until deeply golden brown – this is where all that delicious crispy texture comes from! Flip and cook for another 2 minutes.

Add butter and minced garlic to the pan, letting the garlic become fragrant. While the chicken cooks, whisk together your sauce: honey, chicken stock, rice vinegar, and light soy sauce. Pour this mixture into the pan, turn up the heat, and bring it to a boil. Then let it simmer for 4-5 minutes until the sauce reduces into a thick, glossy glaze that clings to every piece of chicken.

The result? Tender, juicy chicken with crispy golden edges, all coated in an irresistibly sticky sweet and savory sauce. Serve over fluffy boiled rice and top with fresh parsley and chili flakes for a restaurant-quality meal made in your own kitchen!

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

For the Chicken:

• 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

For the Sauce:

• 110g (⅓ cup) honey
• 80ml (⅓ cup) chicken stock
• 1 tablespoon rice vinegar
• 1 tablespoon light soy sauce

To Serve:

• 1 tablespoon finely chopped fresh parsley
• ½ teaspoon chili flakes
• Boiled rice

Ingredient Notes:

Chicken thighs – Boneless, skinless thighs are preferred for this recipe. They’re more tender and can handle high heat without drying out. You can leave some fat on – it will crisp up beautifully!

Cornflour (cornstarch) – Creates a light coating that helps the chicken brown and thickens the sauce. Essential for that restaurant-quality texture.

Vegetable oil – Any neutral oil that can handle high heat works: rapeseed, sunflower, or ghee.

Butter – Enriches the sauce and adds richness. Use unsalted to control sodium levels.

Fresh garlic – Minced fresh garlic is key for authentic flavor. Don’t substitute with garlic powder here.

Honey – Provides natural sweetness and helps create that sticky glaze. The star ingredient!

Chicken stock – Lightens the sauce and prevents it from being too sweet. Use good quality stock for best flavor.

Rice vinegar – Adds tang to balance the sweetness. Can substitute with apple cider vinegar or white wine vinegar plus ¼ teaspoon sugar.

Light soy sauce – Provides umami and saltiness. Can substitute with ¾ tablespoon dark soy sauce if needed.

Equipment Needed

• Large frying pan or skillet (12-inch works well)
• Mixing bowl
• Measuring cups and spoons
• Whisk or spoon
• Tongs or spatula

Step-by-Step Instructions

Step 1: Coat the Chicken

Place the chicken thighs in a bowl and add the cornflour (cornstarch), salt, and pepper. Toss the chicken thoroughly until each piece is fully coated with the flour mixture.

Step 2: Heat the Oil

Heat 2 tablespoons of vegetable oil in a large frying pan (skillet) over high heat. Let the pan get nice and hot before adding the chicken.

Step 3: Brown the Chicken

Add the coated chicken thighs to the hot pan in a single layer. Cook on one side without moving for about 4-5 minutes until deeply golden brown. This creates that delicious crispy crust!

Step 4: Flip and Continue Cooking

Turn the chicken pieces over and cook for a further 2 minutes on the second side.

Step 5: Add Butter and Garlic

Add the butter to the pan and let it melt. Add the minced garlic and stir everything together. Turn the heat down to medium so the garlic doesn’t burn – burnt garlic is bitter!

Step 6: Make the Sauce

In a bowl, combine the honey, chicken stock, rice vinegar, and light soy sauce. Stir together until well mixed.

Step 7: Add Sauce and Simmer

Pour the sauce mixture into the pan with the chicken. Turn the heat back up to high and bring the sauce to a boil. Then reduce to a simmer and cook for 4-5 minutes. The sauce will reduce and thicken, becoming glossy and sticky. The chicken should be cooked through with no pink remaining in the middle.

Step 8: Garnish and Serve

Sprinkle the finished chicken with chopped fresh parsley and chili flakes. Serve immediately over boiled rice.

Yield: 4 servings

Best Ways to Serve Honey Garlic Chicken

This versatile dish pairs beautifully with many sides:

Classic Pairings:

• Boiled rice – White rice, brown rice, or jasmine rice are perfect for soaking up the sauce
• Steamed vegetables – Broccoli, snap peas, or bok choy
• Stir-fried vegetables – Mixed Asian vegetables for extra nutrition
• Egg fried rice – Takes it to the next level

Make it a Chinese Banquet: Create a full feast by serving alongside:

• Special fried rice
• Spicy ginger beef
• Sticky Chinese pork belly
• Baked cauliflower wings in Asian sauce
• Oven-baked ribs with crispy onions
• Pulled crispy duck

Other Serving Ideas:

• Noodles – Serve over lo mein, rice noodles, or egg noodles
• Cauliflower rice – For a low-carb option
• Asian slaw – Light and crunchy contrast to the rich chicken
• Spring rolls – Add as an appetizer
• Edamame – Simple side that complements the flavors

Garnish Options:

• Sesame seeds (white or black)
• Sliced green onions
• Fresh cilantro
• Extra chili flakes for heat lovers
• Lime wedges for brightness

Bowl Ideas:

• Rice + honey garlic chicken + steamed broccoli + sesame seeds
• Noodles + chicken + stir-fried peppers + green onions
• Cauliflower rice + chicken + Asian slaw + sriracha drizzle

Storage and Reheating Tips

Important Note: The chicken won’t be quite as tender when reheated (though it will still taste great), so it’s best enjoyed fresh if possible.

Refrigerator Storage: Let the chicken cool quickly, then transfer to an airtight container. Store in the refrigerator for up to 3 days.

Reheating from Refrigerator:

Oven (Best method): Preheat oven to 180°C/350°F. Place chicken on a baking tray and cover with foil to prevent drying out. Heat for 12-15 minutes until piping hot throughout.

Microwave: Place chicken in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring between each, until hot throughout. Add a splash of water or stock to prevent drying.

Stovetop: Reheat in a pan over medium heat with a splash of water or stock, stirring occasionally until heated through.

Freezing: Cook the chicken completely, let it cool quickly, and transfer to freezer-safe containers or bags. Freeze for up to 2 months. The chicken texture won’t be quite as tender after freezing, but the flavor remains excellent.

Thawing and Reheating from Frozen: Defrost overnight in the refrigerator. Reheat using the oven method above, covering with foil to retain moisture. Heat for 12-15 minutes until piping hot.

Food Safety: Always ensure chicken is piping hot throughout before serving. Don’t leave chicken at room temperature for more than 2 hours.

Expert Tips for Perfect Honey Garlic Chicken

• Don’t move the chicken too soon – Let it develop that golden crust before flipping (4-5 minutes on the first side)
• Use high heat initially – This creates the crispy exterior on the chicken
• Turn down heat for garlic – Garlic burns easily, so reduce to medium after adding it
• Let the sauce reduce – Don’t rush this step! The sauce needs 4-5 minutes to thicken properly
• Use chicken thighs, not breasts – Thighs stay juicier and more tender with high-heat cooking
• Don’t overcrowd the pan – Cook in batches if your pan isn’t large enough
• Leave some fat on the thighs – It will crisp up nicely and add flavor
• Check for doneness – Chicken should reach 165°F internal temperature with no pink inside
• Serve immediately – The chicken is best when served fresh and hot
• Double the sauce – Many readers love extra sauce! Just don’t increase the cornstarch

Creative Variations

Protein Swaps:

• Chicken breasts – Slice into thick strips or flatten with a rolling pin for even, quick cooking
• Shrimp – Cook for 2-3 minutes per side until pink
• Salmon – Cut into chunks and cook gently
• Pork chops – Use thin-cut boneless chops
• Tofu – Use extra-firm, pressed and cubed

Vegetable Additions:

• Add bell peppers and onions with the chicken
• Stir in broccoli florets during the last 3 minutes
• Include snap peas or snow peas
• Add sliced carrots and water chestnuts for crunch
• Mix in mushrooms with the garlic

Flavor Twists:

• Spicy honey garlic – Add 1-2 teaspoons sriracha or more chili flakes
• Ginger honey garlic – Add 1 tablespoon minced fresh ginger with the garlic
• Sesame honey garlic – Add 1 teaspoon sesame oil and top with sesame seeds
• Orange honey garlic – Add 2 tablespoons orange juice and orange zest
• Lemon honey garlic – Add lemon juice and zest for brightness

Sauce Adjustments:

• Thicker sauce – Use 3 tablespoons cornstarch instead of 2
• Thinner sauce – Add more chicken stock
• Sweeter – Increase honey by 2 tablespoons
• Less sweet – Reduce honey and add more stock
• More savory – Increase soy sauce by ½ tablespoon

Cooking Method Variations:

• On the grill – Cook on a Blackstone or outdoor grill for smoky flavor
• Slow cooker – Cook on low for 4 hours (sauce won’t be as thick)
• Instant Pot – Pressure cook for 8 minutes, then reduce sauce with sauté function
• Stir-fry style – Cut chicken into bite-sized pieces and add vegetables

Dietary Modifications:

• Gluten-free – Use tamari instead of soy sauce, ensure chicken stock and rice vinegar are gluten-free
• Lower sodium – Use low-sodium soy sauce and stock, reduce or omit added salt
• Paleo – Replace cornstarch with arrowroot powder

Frequently Asked Questions

Can I use chicken breasts instead of chicken thighs? Yes, you can! Chicken thighs are more tender and handle high heat better without drying out, but breasts work too. Slice the breasts into thick strips or flatten them with a rolling pin to ensure they cook quickly and evenly. Watch carefully to avoid overcooking.

Can I make this gluten-free? Absolutely! Replace the soy sauce with tamari (gluten-free soy sauce) and use gluten-free chicken stock. Make sure your brand of rice vinegar is also gluten-free. The cornstarch is naturally gluten-free.

Why isn’t my sauce thickening? Make sure you coated the chicken in cornstarch at the beginning – this is what thickens the sauce. Also, let the sauce simmer for the full 4-5 minutes to reduce properly. If it’s still thin, you can mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in.

Can I double the sauce? Yes! Many readers love extra sauce. Just double all the sauce ingredients (honey, stock, vinegar, soy sauce). Don’t increase the cornstarch coating on the chicken though – that stays the same.

How do I know when the chicken is done? The chicken should reach an internal temperature of 165°F on a meat thermometer. Visually, there should be no pink in the middle when you cut into a piece. The juices should run clear.

Can I make this ahead of time? The chicken is best served fresh for optimal texture. However, you can prep ingredients ahead – cut and coat the chicken, mince the garlic, and mix the sauce. Store everything separately in the refrigerator, then cook when ready.

What if I don’t have rice vinegar? You can substitute with apple cider vinegar or white wine vinegar. Add ¼ teaspoon of sugar to whichever vinegar you use to mimic the slight sweetness of rice vinegar.

Can I use dark soy sauce instead of light? Yes, but use only ¾ tablespoon of dark soy sauce as it’s more concentrated and saltier than light soy sauce.

Why use butter in an Asian dish? The butter enriches the sauce and adds a silky texture. While not traditional, it makes the dish taste restaurant-quality. If you prefer to omit it, you can, but the sauce won’t be quite as rich.

Can I cook this on a Blackstone grill? Yes! Several readers have had success with this. Cut the chicken into smaller pieces and add vegetables like carrots, onions, and water chestnuts. Cook on the flat-top griddle following the same general process.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Course: Dinner

Cuisine: Asian, Chinese

Nutrition Information (Per Serving, Excluding Rice)

• Calories: 472 kcal
• Protein: 45g
• Carbohydrates: 29g
• Fat: 19g
• Saturated Fat: 10g
• Sugar: 24g
• Sodium: 804mg

Did you try this recipe? Rate it below and leave a comment about how it turned out!

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