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

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 ▢ 110 g (⅓ cup) honey ▢ 80 ml (⅓ 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

Can I replace the chicken thighs with chicken breast? Yes, you can do this. Chicken thighs are a little more tender and stand up well to cooking over a high heat without drying out, but you can replace them with chicken breast if you prefer. I would suggest slicing the chicken breast into thick strips or flattening the chicken using a rolling pin to ensure it cooks through quickly and evenly in the pan.

How to make it

1. First, we dredge the chicken in cornflour (cornstarch), salt and pepper. Then we fry in oil over a hot pan until golden brown. 2. Add a little butter to the pan (this will enrich the sauce later) along with some minced garlic.

4. Add honey, stock, rice vinegar and light soy sauce to a bowl and stir together. Add to the pan with the chicken and bring to the boil. Let it simmer and reduce until thick and sticky.
5. Top the chicken with chopped parsley and chilli flakes.

However, for this recipe, you can leave some of the fat on, as the chicken is fried over high heat so that fat will crisp up nicely. The thigh meat is also more tender than breast meat, and it can handle short bursts of high heat without drying out.

Source – Kitchen Sanctuary