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A pan of honey garlic chicken with a spoon under a chicken.

Chinese Honey Garlic Chicken

5 from 4 votes
Created by Mariam Ezzeddine
Seared chicken thighs coated in the most amazing sticky sauce, this Honey Garlic Chicken recipe comes together quickly and easily. Ready in 30 minutes, this recipe uses kitchen staples and tastes just like what you’d get for take-out.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Chicken
Cuisine American, Asian
Servings 4 servings
servings

Ingredients

  • 5 whole boneless skinless chicken thighs
  • 2 tablespoon cornstarch + 2 teaspoon
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon garlic minced
  • ⅓ cup chicken broth
  • ⅓ cup honey
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon red chili flakes
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon sesame seeds to garnish

Instructions

  • Season the chicken thighs with cornstarch, salt and pepper.
  • Heat a large skillet with oil. Add the chicken and sear the chicken to golden on both sides for about 5-6 minutes. Transfer the chicken to a plate and set aside.
  • To the same skillet add butter, minced garlic and cook for a minute. Stir in the chicken broth, honey, soy sauce, rice vinegar, red chili flakes, cornstarch, salt and pepper. Allow the sauce to simmer for 4-5 minutes until the sauce thickens.
  • Transfer the chicken thighs back to the skillet and cook for 5 minutes until the chicken is cooked through.
  • Garnish the chicken with chopped parsley and sesame seeds; serve while it is still warm.

Notes

  • Dry the chicken with a paper towel before seasoning and coating it with cornstarch. This helps it stick better.
  • Feel free to double the recipe, simply sear the chicken in batches.
  • If you are worried your chicken isn’t fully cooked, check the temperature by using a digital thermometer at the thickest point of the chicken. 165° F is what the FDA considers a safe temperature. 
  • You are welcome to swap your boneless skinless chicken thighs for boneless chicken breasts or chicken tenders. Cook time will have to be adjusted if you use a different cut of meat.
  • You can use skin-on chicken thighs if you’d like. The skin helps keep the chicken moist. Keep in mind that bone-in, skin-on chicken thighs will take much longer to cook.
  • When searing chicken, sear it smooth side down first.

Nutrition

Calories: 337kcal | Carbohydrates: 28g | Protein: 28g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 976mg | Potassium: 415mg | Fiber: 1g | Sugar: 23g | Vitamin A: 438IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg
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