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Abdul Rehman

Honey Garlic Chicken

This honey garlic chicken recipe uses bone-in thighs pan-seared to a crispy finish and glazed in a sticky sauce of honey, soy sauce, and apple cider vinegar. Six ingredients, one pan, 40 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 40 minutes
Course: Main
Cuisine: Asian-inspired
Calories: 385
Ingredients Method

Ingredients
  

  • 4 bone-in skin-on chicken thighs (approximately 900g / 2 lbs total)
  • 1 tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp neutral oil sunflower or avocado oil
  • 4 large garlic cloves minced
  • 4 tbsp raw honey
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp cornstarch mixed with 1 tbsp cold water

Method
 

  1. Pat chicken thighs completely dry. Season both sides with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Place chicken skin-side down. Cook 8 minutes without moving until the skin is deep golden-brown and releases from the pan on its own.
  3. Flip and cook 5 more minutes on the flesh side. Transfer to a plate.
  4. Reduce heat to medium. Pour off all but 1 tbsp of fat. Add garlic and stir constantly for 60 to 90 seconds until fragrant.
  5. Add honey, soy sauce, and apple cider vinegar. Stir and simmer for 2 minutes.
  6. Return chicken to the pan, skin-side up. Add the cornstarch slurry to the sauce around the chicken. Baste every 2 minutes and cook 6 to 8 minutes until the sauce thickens and internal temperature reaches 75°C (165°F).
  7. Remove from heat. Rest 5 minutes. Garnish with spring onions and sesame seeds.