Honey Garlic Chicken Recipe

Introduction

Honey Garlic Chicken is one of those recipes that earns a permanent place in your weekly dinner rotation. It is quick, deeply flavorful, and made with ingredients that many home cooks already have in their kitchen. This dish features tender, boneless chicken thighs coated lightly in cornflour, pan-fried until golden, then simmered in a glossy sauce made from honey, garlic, soy sauce, chicken stock, and rice vinegar. The result is a perfectly balanced combination of sweet, savory, and garlicky flavors that cling beautifully to every piece of chicken.
This recipe is inspired by simple Asian-style cooking, where bold flavors are built quickly in a single pan. It is ideal for busy weeknights when you want something satisfying without spending hours in the kitchen, yet it is also impressive enough to serve to guests. With a total cooking time of just 20 minutes, Honey Garlic Chicken proves that fast food can still be homemade, comforting, and full of character.
Whether you are cooking for family, meal prepping for the week, or just craving something sticky and savory to spoon over rice, this recipe delivers consistent, reliable results. It is approachable for beginner cooks while still offering enough depth of flavor to please experienced home chefs.

Why You’ll Love This Recipe

• Ready from start to finish in just 20 minutes, making it perfect for busy evenings
• Uses minimal, everyday ingredients without sacrificing flavor
• Chicken thighs stay juicy and tender even when cooked over high heat
• The sauce thickens naturally and coats the chicken beautifully
• Easy to adapt for gluten-free needs with simple swaps
• Works well for leftovers, meal prep, and make-ahead meals

Ingredients Breakdown

This section lists the ingredients exactly as provided, with no changes to measurements or preparation, to ensure the recipe remains accurate and reliable.

Main Ingredients

8 chicken thighs (skinless and boneless)
2 tbsp cornflour (cornstarch)
½ tsp salt
½ tsp pepper
2 tbsp vegetable oil
1 tbsp unsalted butter
4 cloves minced garlic

Sauce Ingredients

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 chilli flakes
Boiled rice

Serving Size

Serves 4 people.

Tools & Equipment Needed

Large frying pan or skillet
Mixing bowl
Measuring spoons and cups
Wooden spoon or spatula
Sharp knife
Cutting board

Step-by-Step Instructions

1. 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 in the cornflour mixture. This light coating helps the chicken brown evenly and also thickens the sauce later.
2. Heat the vegetable oil in a large frying pan or skillet over a high heat. Make sure the pan is hot before adding the chicken so it sears properly rather than steams.
3. Add the chicken thighs to the pan in a single layer. Cook on one side until golden brown, about 4 to 5 minutes. Turn the chicken over and cook for a further 2 minutes on the other side.
4. Add the unsalted butter to the pan and allow it to melt. Once melted, add the minced garlic and stir everything together. Reduce the heat to medium to prevent the garlic from burning while it releases its aroma.
5. In a separate bowl, combine the honey, chicken stock, rice vinegar, and light soy sauce. Stir well until fully mixed.
6. Pour the sauce into the pan with the chicken. Increase the heat slightly and bring the sauce to the boil. Once boiling, reduce to a simmer and cook for 4 to 5 minutes, allowing the sauce to reduce and thicken while the chicken finishes cooking through. The chicken should no longer be pink in the middle.
7. Sprinkle the finished dish with finely chopped fresh parsley and chilli flakes. Serve immediately over boiled rice.

Tips & Variations

If you prefer to use chicken breast instead of chicken thighs, it can be done successfully with a few considerations. Chicken breast is leaner and can dry out more easily, so it is best to slice it into thick strips or gently flatten it with a rolling pin to ensure quick and even cooking. Keep a close eye on the pan and avoid overcooking.
For a gluten-free version, replace the light soy sauce with tamari and ensure the chicken stock and rice vinegar you use are certified gluten free. The cornflour is already gluten free, making this recipe easy to adapt.
If you enjoy a bit more heat, you can increase the chilli flakes slightly at the serving stage without altering the base recipe. For a milder version, simply omit the chilli flakes altogether.

Flavor Profile & Pairings

This Honey Garlic Chicken has a rich, sticky sauce that balances sweetness from the honey with savory depth from the soy sauce and chicken stock. The rice vinegar adds a gentle acidity that prevents the dish from becoming overly sweet, while garlic provides a bold, aromatic backbone. The texture is a contrast of tender chicken with a glossy, slightly thickened sauce that clings to every bite. It pairs perfectly with plain boiled rice, which absorbs the sauce and allows the flavors to shine.

Nutritional Overview

This dish is high in protein and satisfying, making it a filling main course. The honey contributes natural sweetness, while the chicken thighs provide richness and moisture. Nutritional values are calculated per serving, excluding rice, and should be used as an estimate rather than exact values.

Make-Ahead & Meal Prep Tips

Honey Garlic Chicken can be prepared in advance and stored for later use. Once cooked, allow the chicken to cool quickly, then cover and refrigerate. It can be reheated in the oven at 180C/350F on a baking tray. Cover the chicken with foil to prevent it from drying out and heat for 12 to 15 minutes until piping hot throughout. While the texture may be slightly less tender after reheating, the flavor remains excellent.

Frequently Asked Questions

Can I replace chicken thighs with chicken breast?

Yes, chicken breast can be used. Slice it into thick strips or flatten it slightly to ensure even cooking, as breast meat cooks faster and can dry out if overcooked.

Can I make this recipe gluten free?

Yes, replace the light soy sauce with tamari and use gluten-free chicken stock. Ensure the rice vinegar you use is also gluten free.

Can I freeze Honey Garlic Chicken?

Yes, the cooked chicken can be frozen. Cool quickly, cover, and freeze. Defrost overnight in the refrigerator and reheat in the oven at 180C/350F, covered with foil, for 12 to 15 minutes until hot throughout.

Can I make this ahead and reheat it later?

Yes, leftovers can be refrigerated and reheated in the oven using the same method as for frozen chicken. The chicken may be slightly less tender but will still taste great.

What can I use instead of rice vinegar?

If rice vinegar is unavailable, you can substitute apple cider vinegar or white wine vinegar plus 1/4 teaspoon of sugar.

Cooking Timeline (at a Glance)

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Serving Suggestions

Serve the Honey Garlic Chicken immediately over boiled rice, allowing the sauce to soak into the grains. Finish with a light sprinkle of fresh parsley and chilli flakes for color and contrast. This dish is best enjoyed hot, straight from the pan.

Recipe Variations

Use chicken breast instead of thighs for a leaner version while keeping the same sauce and cooking method. Adjust the thickness of the sauce by allowing it to simmer slightly longer if you prefer a stickier glaze. Swap vegetable oil for another neutral, high-heat oil such as rapeseed or sunflower oil if needed. These variations keep the core recipe intact while allowing flexibility based on preference and pantry availability.

Ingredient Spotlight

Honey is the star ingredient in this recipe, providing natural sweetness and helping create the signature sticky glaze. When heated with stock and soy sauce, honey thickens beautifully and coats the chicken evenly. Choose a good-quality honey with a mild flavor so it complements rather than overpowers the garlic and soy sauce. Store honey at room temperature in a sealed container to maintain its texture and flavor.

Pro Cooking Tips

Make sure the pan is hot before adding the chicken to achieve a proper golden sear. Avoid overcrowding the pan, as this can cause the chicken to steam instead of brown. Reducing the heat before adding garlic is essential to prevent bitterness from burning. Let the sauce boil briefly, then simmer to achieve the perfect consistency without overcooking the chicken.

Storage & Freezing Guide

Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, cool the chicken completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Always thaw overnight in the refrigerator before reheating in the oven as instructed.

Nutrition Estimate Table (Per Serving, Excluding Rice)

Calories: 472 kcal
Carbohydrates: 29 g
Protein: 45 g
Fat: 19 g
Saturated Fat: 10 g
Cholesterol: 223 mg
Sodium: 804 mg
Fiber: 1 g
Sugar: 24 g
Dietary Notes: Nut-free, adaptable for gluten-free diets

Expanded Conclusion

Honey Garlic Chicken is a perfect example of how simple ingredients and smart technique can create a dish that feels both comforting and exciting. With its sticky sauce, tender chicken, and quick cooking time, it meets the needs of modern home cooks who want maximum flavor with minimal effort. Whether you are making it for a weeknight dinner, preparing leftovers for the next day, or cooking for guests, this recipe delivers consistent, delicious results every time. Once you try it, it is likely to become a trusted favorite you return to whenever you need a fast, satisfying meal.

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