20 Minute Honey Garlic Chicken
A quick and flavorful dish featuring tender chicken thighs coated in a sticky honey garlic sauce, perfect for busy evenings and served over boiled rice.
Ingredients
Main Ingredients
- 8 pieces chicken thighs (skinless and boneless)
- 2 tbsp cornflour (cornstarch)
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp vegetable oil (adds moisture)
- 1 tbsp unsalted butter (enhances flavor)
- 4 cloves minced garlic (for aroma)
- 110 g honey (1/3 cup, for sweetness)
- 80 ml chicken stock (liquid base)
- 1 tbsp rice vinegar (adds tang)
- 1 tbsp light soy sauce (savory depth)
- 1 tbsp finely chopped fresh parsley (for freshness)
- ½ tsp chilli flakes (adds heat)
- to serve boiled rice (serving base)
Instructions
Preparation
- Start by placing the chicken thighs in a bowl, then sprinkle in the cornflour, salt, and pepper. Gently toss the chicken until it’s evenly coated with the mixture.
- Heat the vegetable oil in a frying pan over high heat. When hot, add the chicken thighs to the pan and cook on one side for about 4 to 5 minutes until golden brown.
- Flip the chicken over and cook for an additional 2 minutes until cooked through.
- Add the unsalted butter and minced garlic to the pan while reducing the heat to medium. Stir to combine, letting the butter melt and the garlic soften gently.
Cooking
- In a separate bowl, combine the honey, chicken stock, rice vinegar, and soy sauce. Mix well to ensure the honey dissolves.
- Pour the sauce mixture into the pan with the chicken and increase the heat slightly. Bring to a boil, then lower the heat to a simmer and let it simmer for about 4 to 5 minutes until it thickens slightly.
- Before serving, sprinkle the chopped parsley and chilli flakes over the chicken.
Serving
- Serve the honey garlic chicken over boiled rice.
Notes
Ensure even coating of cornflour for a crispy texture, avoid overcrowding the pan, and stir the sauce occasionally while it simmers.