Ingredients
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8 chicken thighs (skinless and boneless, ~2 lbs)
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2 tbsp cornflour (cornstarch)
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½ tsp salt
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½ tsp black pepper
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2 tbsp vegetable oil
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1 tbsp unsalted butter
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4 cloves garlic (minced)
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110 g (1/3 cup) honey
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80 ml (1/3 cup) chicken stock
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1 tbsp rice vinegar
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1 tbsp light soy sauce
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1 tbsp fresh parsley (finely chopped, for garnish)
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½ tsp chili flakes (optional)
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Boiled rice (for serving)
Instructions
Step 1: Prepare the Chicken
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Pat the chicken thighs dry with paper towels.
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In a large bowl, toss chicken with cornflour, salt, and pepper until evenly coated.
Step 2: Sear the Chicken
3. Heat vegetable oil in a large skillet over high heat.
4. Place chicken thighs in the hot pan and sear until golden brown on one side (4–5 minutes). Flip and cook for another 2 minutes.
Step 3: Make the Sauce
5. Add unsalted butter to the skillet and let it melt. Stir in minced garlic and cook for 30 seconds, reducing the heat slightly to prevent burning.
6. In a bowl, whisk honey, chicken stock, rice vinegar, and soy sauce. Pour this sauce into the pan with the chicken.
Step 4: Simmer and Glaze
7. Bring the sauce to a boil, then lower the heat and simmer for 4–5 minutes, allowing it to thicken and coat the chicken.
Step 5: Garnish and Serve
8. Sprinkle chopped parsley and chili flakes over the chicken.
9. Serve hot with boiled rice or your favorite sides.
Notes
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Marination Option: Marinate chicken in 1 tbsp soy sauce, 1 tbsp honey, and garlic for 30 minutes for deeper flavor.
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Baking Option: Bake chicken at 400°F (200°C) for 25 minutes, basting with sauce halfway through.
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Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fry (or Bake)
- Cuisine: Asian-inspired
- Diet: Gluten Free