Ingredients
Scale
- 8 skinless, boneless chicken thighs
- 2 tbsp cornflour (cornstarch)
- 1/2 tsp salt
- 1/2 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
- Fresh parsley, finely chopped (for serving)
- Chilli flakes (for serving)
- Boiled rice (for serving)
Instructions
- Toss chicken thighs with cornflour, salt, and pepper until evenly coated.
- Heat oil in a large skillet over high heat. Add chicken and cook 4–5 minutes until golden, then flip and cook 2 minutes more.
- Add butter to the pan. Once melted, add garlic and reduce heat to medium.
- Mix honey, chicken stock, rice vinegar, and soy sauce in a bowl.
- Pour sauce into the pan. Bring to a boil, then simmer 4–5 minutes until thickened and chicken is cooked through.
- Finish with parsley and chilli flakes. Serve over boiled rice.
Notes
- Chicken breast can be used instead of thighs—slice or flatten for even cooking.
- For gluten-free, use tamari and gluten-free stock.
- Leftovers can be refrigerated or frozen and reheated gently.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Asian, Chinese