A Glaze That Turns Ordinary Chicken Special
Honey garlic chicken is proof that a small sauce can do a lot. The thighs get a golden sear, then bubble in a sticky sauce of honey, soy, and garlic until every bite is coated in glossy goodness. It is a 30-minute dinner that tastes like you spent an hour on it.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon oil, for searing
- Salt and pepper, to season
For the sauce
- 1/3 cup honey
- 3 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes, optional
- 1 teaspoon cornstarch mixed with 2 teaspoons water
Step-by-Step Instructions
- Sear the chicken. Pat the thighs dry and season with salt and pepper. Heat the oil in a large skillet over medium-high heat and cook the thighs for 5 to 6 minutes per side until deeply golden. Transfer to a plate.
- Make the sauce. Reduce the heat to medium-low. Add the honey, soy sauce, garlic, ginger, and red pepper flakes to the skillet, scraping up the browned bits.
- Thicken. Stir in the cornstarch mixture and simmer for 1 to 2 minutes until the sauce turns glossy and slightly thick.
- Glaze the chicken. Return the thighs to the skillet and spoon the sauce over them. Cook 2 minutes more so the glaze clings to each thigh.
- Serve. Rest for a few minutes and serve with rice or steamed vegetables to catch the extra sauce.
Tips
- Do not rush the sear. Deep browning adds flavor you cannot get any other way.
- Keep the heat low when simmering the sauce so the garlic does not burn.
- Cut the honey slightly if you want a more savory balance.
Serving Ideas
- Over steamed jasmine rice
- Alongside roasted broccoli or green beans
- Wrapped in lettuce cups for a lighter take
Frequently Asked Questions
Can I use chicken breast?
Yes, pound breasts flat and reduce the searing time to keep them juicy.
Can I make it gluten-free?
Swap the soy sauce for tamari or coconut aminos and the rest of the recipe stays the same.
