If you’re looking for a quick and satisfying meal, this 30-Minute Crispy Honey Garlic Chicken is it. Crispy, juicy chicken thighs tossed in a simple garlic-soy-honey glaze.
watch how to make crispy honey garlic chicken
what is 30-minute crispy honey garlic chicken?
This dish is the answer to your crispy chicken cravings. Crunchy and juicy chicken thighs served over a bowl of hot steamed rice, coated in a simple yet flavourful garlic, soy sauce and honey sauce. Not to mention it’s a quick and easy lunch that comes together in about 30 minutes!
ingredients
- 2 chicken thighs, skin-on and deboned
- 1/2 cup cornstarch
- 1 bulb garlic, minced
- 3 tbsp light soy sauce
- 3 tbsp honey
Chicken marinade:
- 2 tbsp minced garlic
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp Shaoxing cooking wine
- 1 tsp sugar
- 1/4 tsp black pepper
- 1 tsp sesame oil
how to make crispy honey garlic chicken
- In a bowl, combine the minced garlic, soy sauce, oyster sauce, Shaoxing wine, sugar, black pepper, and sesame oil. Add the chicken thighs and massage the marinade into the meat. Let it sit for at least 15 minutes.
- Once marinated, coat both sides of each chicken thigh evenly with cornstarch. Pat it down gently so the starch sticks well, then shake off any excess.
- Heat about 0.5cm of oil in a pan over medium-high heat (or just enough to cover the bottom). Once hot, place the chicken thighs skin side down and pan-fry for about 4 minutes per side, or until golden brown and crispy. Remove and let them drain on a wire rack or paper towel.
- In a small saucepan, heat a splash of oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Turn off the heat and stir in the soy sauce and honey until well combined.
- Add the fried chicken to the sauce, turning to coat both sides evenly. Slice the chicken into bite-sized pieces and serve over steamed white rice.
check out more of my chicken rice recipes!
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- Hong Kong Scallion Oil Crispy Chicken
- Air-fryer Vietnamese Lemongrass Chicken
30-Minute Crispy Honey Garlic Chicken
2
servings15
minutes15
minutesKeep the screen of your device on
Ingredients
2 chicken thighs, skin-on and deboned
1/2 cup cornstarch
1 bulb garlic, minced
3 tbsp light soy sauce
3 tbsp honey
- Chicken marinade:
2 tbsp minced garlic
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tbsp shaoxing wine
1 tsp sugar
1/4 tsp black pepper
1 tsp sesame oil
Directions
- In a bowl, combine the minced garlic, soy sauce, oyster sauce, Shaoxing wine, sugar, black pepper, and sesame oil. Add the chicken thighs and massage the marinade into the meat. Let it sit for at least 15 minutes.
- Once marinated, coat both sides of each chicken thigh evenly with cornstarch. Pat it down gently so the starch sticks well, then shake off any excess.
- Heat about 0.5cm of oil in a pan over medium-high heat (or just enough to cover the pan). Once hot, pan-fry the chicken thighs for about 4 minutes on each side, or until golden brown and crispy. Remove and let them drain on a wire rack or paper towel.
- In a small saucepan, heat a splash of oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Turn off the heat and stir in the soy sauce and honey until well combined.
- Add the fried chicken to the sauce, turning to coat both sides evenly. Slice the chicken into bite-sized pieces and serve over steamed white rice.
Recipe Video
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