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Pan-seared honey garlic chicken with a glossy, caramelized glaze

Best way to grow your Honey Garlic Chicken

This recipe will guide you through cultivating the best possible honey garlic chicken, focusing on flavor development and tender results.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken thighs boneless, skinless
  • 0.5 cup honey
  • 0.25 cup soy sauce
  • 4 cloves garlic minced
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp vegetable oil
Garnish (Optional)
  • sesame seeds
  • green onions sliced

Equipment

  • medium bowl
  • whisk
  • cutting board
  • knife
  • large skillet or wok
  • small bowl

Method
 

Preparation
  1. In a medium bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, and sesame oil to create the marinade.
  2. Cut the chicken thighs into 1-inch pieces and add them to the marinade, ensuring they are fully coated. Let the chicken marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
Cooking
  1. Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken, reserving the excess marinade.
  2. Cook the chicken for 5-7 minutes, flipping occasionally, until it is browned and cooked through.
  3. While the chicken cooks, whisk together the cornstarch and water in a small bowl to create a slurry.
  4. Pour the reserved marinade into the skillet with the cooked chicken. Bring to a simmer, then stir in the cornstarch slurry.
  5. Continue to cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the chicken.
Serving
  1. Remove the honey garlic chicken from the heat and garnish with sesame seeds and sliced green onions, if desired.
  2. Serve immediately with your choice of rice or noodles.

Notes

For an extra kick, add a pinch of red pepper flakes to the marinade. Ensure chicken is cooked to an internal temperature of 165°F (74°C). This dish pairs well with steamed white rice or stir-fried vegetables.